Executive Chef, Peter Tempelhoff and Ashley Moss of Greenhouse Restaurant at The Cellars-Hohenort Hotel in Cape Town have created two menus for the 2018 winter season, one for lunch and one for dinner.

The 3 course Lunch Winter Special offers ostrich tartare, salt baked celeriac, truffled quail’s egg, kombu pickled vegetable, cep mushroom as a starter. This is followed by either local cape fish bok choy, sea asparagus, miso onion, soba, crustacean emulsion or braai bokkie coffee carrots, lacquered onion, mushroom and sweetbreads. To complete the lunch, dessert is white chocolate pap raspberry, pistachio, tarragon, and guava. At just R395 or R645 with wines, per person, available on Friday and Saturday, from 12h00 to 14h00.

The Reduced Tasting Menu dinner option starts off with Greenhouse snacks, which include biltong, marog and octopus. This is followed by Our daily bread, with baby marrow, cape olive, flowers, ciabatta. The next dishes are Ostrich Tartare with salt baked celeriac, truffled quail’s egg,  fermented vegetables and cep mushroom; Chokka ‘Noodles’ with salsify, sour fig, ink yuzu sauce; and Braai Bokkie with coffee carrots, lacquered shallots, eryingii, sweetbreads. The final two courses are ‘Camembert’ Cheese Cake with pineapple compote and pine nut biscotti, followed by Chocolate Tapas: Madagascan dark, naartjie, honeybush, rooibos caramelia, salt, chamomile white chocolate, cherry and blossom. The reduced tasting menu is priced at R750 per head with R275 extra for wine pairings. The dinner menu is available from Tuesday to Thursday, from 18h00 to 20h45.

Winter specials are by reservation only and valid until end of August 2018 and will run alongside the Provenance menu.

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