Greenhouse Restaurant Unveils Two Winter Dining Options

Executive Chef, Peter Tempelhoff and Ashley Moss of Greenhouse Restaurant at The Cellars-Hohenort Hotel in Cape Town has created two mouth-watering menus for the 2018 winter season. Join the Greenhouse team as they take you on a winter culinary journey and indulge in the new lunch or dinner dining options.

The 3 course Lunch Winter Special offers, ostrich tartare, salt bake celeriac, truffled quail’s egg, kombu pickled vegetable, cepe mushroom followed by local cape fish bok choy, sea asparagus, miso onion, soba, crustacean emulsion or braai bokkie coffee carrots, lacquered onion, mushroom and sweetbreads and to complete the lunch, white chocolate pap raspberry, pistachio, tarragon, guava. At just R395 or R645 with wines, per person, available on Friday and Saturday, from 12:00 to 14:00.

And the Reduced Tasting Menu dinner option includes – Greenhouse snacks – biltong, marog and octopus accompanied by L’Ormarins, Brut, NV, our daily bread – baby marrow, cape olive, flowers, ciabatta – Ostrich Tartare– salt bake celeriac, truffled quail’s egg,  fermented vegetables, cepe mushroom with Constantia ‘Saddle’ rose 2017. Chokka ‘Noodles’– salsify, sour fig, ink yuzu sauce and the delicious Yardstick, Chardonnay, 2014. Following on indulge in the Braai Bokkie– coffee carrots, lacquered shallots, eryingii, sweetbreads and Olifantsberg, Pinotage, 2016, ‘Camembert’ Cheese Cake- pineapple compote, pine nut biscotti with Mulderbosch, Sauvignon Blanc, Noble Late Harvest, 2014 and last but not least, Chocolate Tapas– Madagascan dark, naartjie, honeybush, rooibos caramelia, salt, chamomile white chocolate, cherry, blossom with Delaire Graaf, Cape Vintage, 2015. R750 for the reduced tasting menu plus R275 should you wish to indulge in the accompanying wines per person from Tuesday to Thursday, from 18:00 to 20:45.

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

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