Greenhouse – The Cellars Hohenort, Constantia, Cape Town

3 Reviews on “Greenhouse – The Cellars Hohenort, Constantia, Cape Town”

• Mario Arendse

  I was lucky enough to dine at the Conservatory a few times, the “Sister” restaurant to Greenhouse. To be honest I found that dining experience indifferent, so I was really looking forward to Greenhouse if only to gauge and draw a comparison.We were there for an early lunch, and truly could not have asked for a better day as the weather was sublime, one could be forgiven for thinking it was the middle of summer. The venue is beautifully decorated and I can see how it can come to life with flowers in full bloom during the summer months.Before we got stuck into the menu we were delighted with scrumptious greenhouse snacks , that consisted of crispy little deep fried Kale titbits, steamed Bao buns filled with pork and my Achilles heel….yummy mini breads with a trilogy of butter. The Starter courses consisted of:• Steamed blue prawn, gamefish, kelp, seaweeds and sesame.• Ostrich tartar, salt bake celeriac, truffled quails egg, kombu pickled vegetable and cape mushrooms. I loved this course, with the soft yolk of the egg delicately removed with a syringe before being injected with truffles.Mains consisted of:• Local Cape Fish and Langoustine with bok choy, sea asparagus, miso onion, soba and crustacean emulsion.• Springbok with coffee carrots, lacquered onion, mushrooms and sweetbreads.Desserts:• White chocolate pap, raspberry, pistachio tarragon, guava. This course was in interesting twist on pap which I thoroughly enjoyed• Camembert cheesecake, cherry compote and pine nut biscotti This was followed by the traditional petit fours consisting of chocolate tapas.This entire experience was amazing, the food was sublime and ample, the portion sizes where generous and the “show” was amazing. This restaurant easily slides into my Top 3 restaurants in Cape Town as its courses were well thought out and presented, the service was impeccable and the waiter’s knowledge on each on the courses was on point.

  October 30, 2020, 2:35 am

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• Pusm

  Chef’s work is impeccable , as well as wine list. It’s an expensive restaurant but worth the expertise and work of the people that put together this dining experience. Every dish has a twist, like the prawns changing colours and curling in steam in front of your eyes. Very theatrical.

  June 20, 2019, 2:35 am

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• Aletha Jeftha

  Oh wow!!! I’m so glad that I switched my reservation from the conservatory (the sister restaurant) to here at the last minute.I joined for the restaurant week special for only R550 for what is essentially 5 courses. An absolute steal! Warmly welcomed at the door, I was lead into the restaurant main seating area. Unfortunately the actual greenhouse part of the restaurant was fully booked – but I was here for the food, so no qualms. Shortly after being seated, Something resembling a foot stool was placed beside me and was advised that it was for my handbag. Such a nice touch! I was then given swift but warm introductions by my assigned waiter and then a few others came by to introduce themselves as they work together in teams. I was then brought out a trio of tapas as my pre-starter (or a slightly larger amuse bouche). This consisted of a steamed pork bao, some curried thing on puffed rice as well tempura veg with a Asian inspired vinegarette. All very lovely! This was followed by a trio of freshly baked bread: ciabatta, corn bread and some beef infused bread. Served with a trio of butter: freshly grated blue salt from somewhere exotic (I forget), popcorn infused salt and one that I think was also beef infused. Oh my! I think I could survive on the salted butter alone! Lap it up every day for the rest of my life and I’ll be content. Next was starters, from which I selected the tuna sashimi. All the parts on the plate worked so well. I love the dramatic effect of the waiter pouring the dressing onto the plate at the table. Then came mains: which I selected the braai beef filet. Although the meat was done to perfection and the food was absolutely gorgeous, I couldn’t help feeling like there was a flavour profile missing on this plate – don’t quite know what though. For dessert I went with the pap. I was intrigued as to how a breakfast food (or side dish) could be turned into dessert. And I think this was the star of the show! Freeze dried raspberry couli chunks spooned onto my dish before me – the vapor released creates the perfect effect, followed by white Madagascan chocolate grated over the pap. Oh yum!!! And just when I thought it was over, out came a trio of the most perfect petit fours. The whole experience was just sublime. Service is like a symphony between waiters. I am super happy that I got to tick this off my bucket list!

  January 24, 2019, 2:35 am

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