We live in a complex, joyful, and beautiful country; a country where your ideas and preconceptions change the longer you look at them. Peter Tempelhoff, Ashley Moss and their team look long and hard at what we eat, and where its from. They look to the sea and the garden, to the fields and orchards; they open old cellars and pantries to find ingredients that have meaning. We invite you into our dining room to take part in a modern, South African dining experience. An experience thats as complex, joyful and beautiful as the country we live in.
'classic South African dishes with a twist'
The Cellars-Hohenhort Hotel is a renowned Relais & Châteaux property that nestles quietly in green, leafy Constantia. There is much on offer, from the heritage showcased in the breathtaking gardens with its ancient trees, to the modern, cutting edge cuisine being served in Greenhouse restaurant.
Here chef Farrel Hirsch has settled into the big footprints and legacy of Peter Tempelhoff, admirably. The gentle reminders of the former legendary chef are obvious in the butcher-bird presentation of canapés, and the continued respect of terroir. “Chef Pete is definitely a legend. I feel the transition was made easier because I had worked for Pete for a couple of years and I know the ins and outs of Greenhouse. We still want to keep the adventure and mystique of the dining experience at Greenhouse,” says executive chef Farrel Hirsch.
South African flavours abound – look out for the seafood potjie and the aged sirloin tshisanyama. Service is sterling from start to finish – warm, friendly and informative. Masterful dishes are kept company with impressive local wines – choose from a boutique or iconic wine pairing with the discovery or journey menu. Starting with monogrammed bread, a touch of theatre adds to the fun along the way, but even without it, each dish is memorable, like prawns cooked on a hot rock steaming under a glass dome.
“I love using all of the ingredient, so very little waste, if you have a fish dish we will use the fillets, skins, bones or an artichoke we use the skin, flesh we even braai them to add flavour,” states Farrel. Each dish will make its mark and pay homage to seasonality, freshness and to its origin. Like the beetroot dessert – appearing to be so fresh that the beets are still ‘growing’ in a terracotta pot.
"I really want to give the guest an experience, it’s not just a meal, it’s a journey." Chef Farrel Hirsch