The Commodore Hotel is located in the V& A Waterfront, it is a practical , comfortable and competitively priced hotel making it the perfect choice for people who are anxious to stay in the Waterfront but don’t want to pay five star prices ! The Commodore is spacious enough to accommodate 236 rooms, as well as its guests' needs for individual space and serenity. The 198 Superior Rooms are all decorated to a nautical theme - some display the dynamism of the harbour, others the quiescence of Table Mountain. In the 27 business class rooms, you will also be equipped with a modem line to allow you to keep your finger on the pulse of your business. The 10 first class suites include a spacious lounge, a dining area and have a city view. Then, for something truly extraordinary, there is the option of the exclusive Imperial Suite.

At The Commodore Hotel rooms have individual aircon, television, tea/coffee making facilities, bathroom with bath, shower and toilet, direct dial phones, electric razor plugs, hair dryers, TV with DStv and 24-hour room service.
The Commodore Hotel is the sister hotel to the Portswood Hotel which is next door.

Commodore Hotel : Clipper Restaurant

English born Chef Rob Creaser has created a truly amazing menu especially for the Clipper Restaurant. In the Navy he was encouraged to to do the chef training because then he would never go hungry and everyone will want to be his friend! Once Rob finished his two years in the Navy he decided to return to England. "My first introduction to cooking was at the Epsom Derby." After that he spent a further 6 years in England working his way through various jobs – learning as he went. Ending up at Woking; which had two Restaurants and Banqueting facilities. He then returned home to take his first position at the Mount Nelson Hotel working under the direction of Garth Stroebel. After completing two years there he moved on to the Victoria Junction Hotel where he was promoted to Head Chef. An awesome experienced followed for Rob when he became executive chef at Londolozi Private Game Reserve in the Sabi Sands. In between then and the Commodore, he took a year off & traveled through Asia. Here he came across a variety of different flavours which inspired a lot of his creative cooking.