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.
CONTEMPORARY FINE DINING PAYING HOMAGE TO ORIGIN Here there is true vision. A vision of connecting the diner with South African origin, stories and flavours, plus peripheral vision that extends from the sea to vineyards, from the verdant gardens of the Cellars-Hohenhort Hotel to orchards. Relais & Chateaux Grand Chef Peter Tempelhoff, with Ashley Moss and their team at the flagship restaurant of The Liz McGrath Collection, exceed expectations of international and local diners and live up to the R&C mantra of celebrating local terroir. Classically trained, yet influenced by Japan where all ingredients are treated with respect, Peter prefers a light touch for his innovative culinary journey. Provenance dictates. “Locals need to appreciate local food. Creating the menu is a balancing act, it is ever-changing and it must ultimately showcase the ingredients,” says Peter. Start with a medley of meuse farm vegetables before being wowed by the butcher birds pantry – bite-sized canapes served. Watch your blue prawn with gamefish, kelp, seaweed and a sublime sesame sauce being steamed at your table. Chokka noodles with a sour fig gel and ink yuzu sauce could be your next surprise. Dishes like ‘idombolo ne sishebo, the Xhosa steam bread with stewed lamb, Jerusalem artichokes and deep-fried nasturtium leaves, tell a story. The ‘braai bokkie showcases the love of South Africa. The Huguenot cheese sandwich with hanepoot grapes and a delicate chestnut cream marry the savoury dishes with the sweet – a sequence of ever-escalating, sublime flavours. Desserts are imaginative in addition to being simply delicious, like the white chocolate pap with raspberry, pistachio, tarragon and guava. Finish with chocolate tapas and an ‘Irish with a difference – a popcorn-infused cream with local whisky and Ethiopian coffee. Exemplary service and perfectly paired wines hit the high note on an unforgettable epicurean experience. “Its about where we are and being proud of it.” Grand Chef Peter Tempelhoff