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HOTEL
IZULU
Sub-tropical Ballito, the pearl of Natal's Dolphin
Coast with
its glorious golden beaches and vistas of sugar cane,
is the backdrop and setting of the gracious and intimate Hotel
Izulu, the essence of luxury from
spacious suites and superb cuisine to a tranquil spa.
The
North Coast of KwaZulu Natal is malaria-free and stretches from
Zimbali in the South to the Tugela river in the North. Bottlenose
dolphins have made this their playground frolicking in the warm
waters of the Indian Ocean close to the shore and a joy to view
all year round.
  
When
Jackie
and Owen Williams visited South Africa from England some years back they
succumbed to the charms of Ballito with its benign subtropical
climate and made the decision to return and develop a superb boutique hotel.
Inveterate travellers themselves, they were able to understand and
provide exactly what the discerning traveller required. Penny
Rey's Tuscan home provided the catalyst and Chen Sangelli, who designed
the William's delightful home at Zimbali Estate, created the
present Hotel Izulu.
Contemporary
Tuscan architecture and Bali style influences gently thread
through the 19 meticulous villa suites, all of which have lovely
views over the courtyard, gardens and pool. When they opened their doors
at the end of May 2004 Hotel Izulu fulfilled a need for guests that,
above all, desired blissful privacy and cossetting.
 
The name ‘Izulu’, derived from the Zulu word for
'heaven', links the hotel to the
cultural roots of this lush area.
The
five airy gracious suites have names that resound and ring out Angel
'Ingelosi',
Light
'Isibani', Sun
'Ianga', Rain
'Imvula',
Star 'Inkanyezi'. Villas have sweeping
romantic staircases and jacuzzis in private
courtyards. Furnishings in
the suites are in gorgeous rich shades of tobacco, stone
and muted green with accents of silver gray
and deep plum while thick wool carpeting is in pale biscuit.
Embroidered fine percale dress
down-duvets and luxurious pillows. Waffle
weave
throws add a casual comfortable note.
  
Oasis's
of comfort, the bedrooms flow through to gorgeous bathrooms in polished
honey cream travertine. Showers are spacious, immaculate and simple to operate - such a boon! Bamboo
blinds filter the light while the Charlotte Rhys's accessories pamper.
The bathrooms are a joy,
in pale honey with piles of lavish thick white towels.
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The Royal Suite,
in subtle tones
of silver grey
and deep plum, is
often used for honeymooners taking up the whole top floor of the villa.
A comfortable lounge with superb entertainment facilities, dining room and
open- plan bar where light snacks can be prepared. A private
courtyard with jacuzzi leads from the suite.
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  A
cappuccino anyone?
Frothy
cappuccinos and
melting homemade Danish pastries are served in the sunny Palm Courtyard. Large
charcoal canvases by Kelly Tuck of Zulu women with vivid splashes of
colour dress the walls. The courtyard is perfect place for a quiet tête à tête
or a relaxing read.
Just before dinner
as
the sun goes down, Izulu's glamorous bar is the
place to be. Have a few
plump Knysna oysters with a well-chilled Bloody Mary (vodka, tomato cocktail, freshly grated
horseradish, salt and pepper and their special tip - a touch of
sherry!). Margaritas
and Martinis are on the chic cocktail menu. Pair them with canapés, sushi, a
crisp golden spanakopita (spinach and feta) or mini quiches of
salmon and a trio of cheeses.
  
Gigis at Hotel Izulu evoking
memories of Paris, wide boulevards and wonderful food!
Open for lunches and
dinners, an elegant comfortable restaurant where you can dine à la carte.
Rich
dark wood, striking fabrics with an African accent and intriguing art; three dimensional style paintings by
GIM, a well-known Natal artist.
Jurgen Snyman,
their Executive Chef, is passionate about his cuisine and considers
cooking a science. He is intent on focusing on a style that
concentrates on the very essence of an ingredient. He explains this as Molecular Gastronomy
or deconstructive cooking, which aims at
producing fine flavours, intense aromas, interesting textures both crisp
and tender.
Building
on seven years experience as an Executive Chef in some of South Africa’s
Relais & Chateaux getaways, Jurgen has developed a unique and sophisticated style.
 
Slow
roasted butternut soup, sautéed with onion and garlic with vegetable stock
for 45 minutes and blended with a touch of cream. Jurgen serves this with an oriental foam (ginger,
Kikkoman and sweet chilli sauce whipped into chilled cream.)
Seared Yellowtail
has a delicious blood orange carrot purée, which adds an exotic touch.
Served with sautéed turmeric potatoes, emerald green bok choi and a rocket beure
blanc, a symphony of vivid tastes and colour.
Desserts are exquisite and delicate, among them
Lemon & Rose
Water Parfait punctuated with pink rose water and lemon
syrup jellies. A
tantalizing Mocca Crème
Brûlée, smooth as velvet served with white chocolate truffles.
Desirable cellar
dinners!
The
wine cellar is a splendid place to have an intimate dinner
party. Hotel Izulu's superb range of wines are very carefully selected.
Wine lists are detailed with vintages, areas
as well as tasting notes and food matching suggestions - most
comprehensive and interesting to peruse - a good talking point!
 
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Time-Out at the Izulu 'Impilo'Spa.
Of
the many charms of Izulu, one is undoubtedly the ‘Impilo
Spa’. Indulge in the most glorious pampering sessions in
their three treatment rooms that mirror earth tones in terracotta and stone.
Health lunches are served on the terrace after treatments. Begin with an
African Queen Smoothie (orange, mango and yoghurt) and follow with a delicious Health
Salad of frilly lettuce, cos, rocket, baby plum tomatoes, peppers, portobellini mushrooms, pineapple and blood
orange with a dressing of pecan, citrus and chive.
 
Kathy Godwin, Spa Director of this meticulous boutique
suggests you relax in a double
seater Jet Bath with lingering aromatherapy oils. A Jet
watertherapy steam shower is invigorating. Massages
are a must - try the Swedish or the Kahuna hot stone.
  
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'Inkomfa' & 'Imbizo'
Celebrate
the day in the airy and capacious glassed thatched boma 'Inkomfa'. At night
lavishly candle lit by huge wrought iron chandeliers. The boma seats 130
for a glamorous evening wedding with dancing. Chic cocktail parties
flow out into the courtyard lit by braziers with glowing
coals. Ideal for myriad conferences 'Imbizo', with great attention to detail
complemented with Jurgen Snyman's choice menus.
  
See
Executive Chef Jurgen Snyman's
choice recipes.
Hotel
Izulu
Rey’s Place, Ballito. KwaZulu-Natal 4420 South Africa
Private Bag X0004 Ballito KwaZulu-Natal 4420 South Africa
Tel: +27 (32)
946-3444 Fax: +27 (32) 946-3494
For further information contact
e-mail:
info@hotelizulu.com
www.hotelizulu.com
Production SHOWCOOK.COM
Photography Franz
Lauinger
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