Welcome to Greenhouse
Greenhouse is situated at the Cellars-Hohenort, offering a gastronomical experience like no other. The cuisine is made up of crafted dishes matched with the finest local wines.
The kitchen team are an award-winning group, creating dishes made from the local produce. Ingredients are sourced from the Constantia Valley to tell the story of the region. The culture, flavours and terroir of the surrounding area are whimsically fused within the dishes of Greenhouse, creating a multi-sensory, modernist dining experience.
It provides a celebration of local flavours fashioned into an exquisite experience by the genius of the culinary team. It’s a place where local ingredients and great African fables come together in seasonal tasting menus that take guests on a unique culinary experience. It is for this reason the restaurant has won countless awards and is consistently rated as one of the finest dining experiences in Cape Town.
Guests are guaranteed fresh, seasonal, local ingredients – often from The Cellars-Hohenort garden – and the expert Sommelier assists with pairing meals with the perfect wines. The Greenhouse team looks to the sea and the garden, to the fields and orchards; opening old cellars and pantries to find ingredients that have meaning.
Head Chef Farrel Hirch
“Conserving ingredient and foraging sustainably, the earth’s top soil is where everything grows. Hyper local plants and ingredients. Foraging on the beach for coastal plants. Food that tell stories, preserving local culture and history” says Chef Farrel Hirch. “I love finding new ‘foreign’ flavours and combinations that I’d never imagined would go well together. It’s not just about coming in for dinner at Greenhouse, it’s about the experience and how you feel during the meal and well after you leave the dinner table.”
The Greenhouse is a Cape Town favourite, having scooped the Best Restaurant of Cape Town award at Restaurant Week in September 2019.
Greenhouse was featured in Top 30 nominee of the Eat Out Mercedes-Benz Restaurant Awards 2019 and is ranked as one of the country’s Top 10 Restaurants.
Greenhouse is the flagship restaurant of The Liz McGrath Collection and a proud member of Relain & Châteaux member.
Enjoy lunch at the Greenhouse
Lunch is so much more than a midday meal at the Greenhouse. During a visit to the restaurant, you’ll be presented with a carefully edited menu. Expect meals inspired by African fusion feasts, set to delight regulars and newcomers alike.
The menu offers a shortened a la carte optio by Head Chef Farrel Hirsch, available from Tuesdays to Saturdays for the rest of the year. Chef Farrel has impressed patrons and has been honoured with three plates at the much-vaunted JHP Gourmet Guide™ Awards and an American Express® Platinum Fine Dining Restaurant Award (the highest accolade). He also won the third annual Clash of the Chefs cook-off.
The menu is presented with three courses. The options feature Chef Farrel’s unique flavour combinations. The tasting goes as follows:
First up are bite-sized False Bay canapés. Guests will have a choice of starters, namely eryngi mushroom served with ponzu, root vegetables, coriander, dashi; sashimi served with seaweed, avocado, rice, cucumber and sesame; or springbok tataki complemented by foie ‘rocher’, glüwein, parsley and chilli.
The choice of mains includes three-rice risotto, ‘Die Vis’ dish, or delectable tshisanyama.
For dessert, the options are a spring citrus treat served with Caperitif, hibiscus, ginger and spekboom, or the unique concoction ‘The Beet’.
The three-course à la carte menu is R550 per person with a wine-pairing option available for an additional R350 per person.
Bookings are essential.
Dinner at Greenhouse
Patrons are invited into the dining room at the Greenhouse for dinner. The menu is called a ‘journey’ and that is exactly what you can expect to enjoy: a culinary journey of delicious courses that explore the region through culinary expertise.
Dinner is served Tuesday to Saturday from 6pm – 9pm.
R1 500 menu
R 750 boutique wine pairing | R 1 000 iconic wine pairing
“BUTCHER BIRD PANTRY”
This dish is inspired by a very clever African bird, the fiscal shrike. It is an omnivorous bird that captures its prey and impales them onto an Acacia tree’s thorns for later consumption is definitely a highlight dish.
Quail driven, this dish consists of a quail taco: beetroot infused diakkon, cucumber, turnip kimchi, suvied quail breast. Quail balantine: quail leg shredded from the bone, chicken mousse, panko, honey buchu, and then rolled in nuts and seeds to represent the bird is omnivorous. Lastly quail egg, softly boiled, egg yolk extracted yet replaced with a black truffle cream, dusted with flour and brick pastry and touched by an oven to seal flavours.
Braai is our local way of saying “cooked over an open flame” and bokkie is slang for Springbok.
The Chef allows the Springbok to be kissed by a flame to give it a beautiful seer. Accompanied with shiitake tempura, fresh hakurei turnips and dressed with a black vinaigrette, or in other words, a great way to start your luncheon. This dish was developed for the Spring Menu, to be fresh and light but packed full of complexes flavour and texture.
A staple diet in South Africa, translated from Afrikaans to English as “sweet corn porridge.” It is generally consumed as a breakfast or as an accompaniment with a main course, but now redefined and served as a warm pudding.
Flavours infused into the pap are white chocolate and tarragon, pistachio prali e for a crunch and topped with fruit aspects. Dehydrated and marinated guava, fresh raspberry and raspberry leather. The last aspect is a raspberry snow which gives the dish a mystical look.
For more information, visit www.greenhouserestaurant.co.za, email email@example.com or call +27 21 795 6226.