Green­house Gas­tron­omy

Premier Magazine (South AFrica) - - Motoring - Text: Kayla Cloete Images © Green­house Restau­rant

Green­house Restau­rant, found at the his­toric The Cel­lars-ho­henort Ho­tel in Con­stan­tia, Cape Town, is set in the re­fur­bished green­house of the es­tate, which traces its her­itage back to its first owner, the chief sur­geon of the Dutch East In­dia Com­pany, Hen­drik ten Damme, in the 1600s. In the 1750s, the es­tate be­gan its his­tory as a wine cel­lar, but it was not un­til the 1900s, when the farm was bought by Arnold Spil­haus, that the con­struc­tion of the Ho­henort build­ing be­gan.

Af­ter his death in 1947, the farm was split into sec­tions and sold off. Founder of the es­tate as it stands today, Liz Mcgrath, pur­chased a sin­gle cel­lar build­ing in 1991, and by Fe­bru­ary 1993, Mcgrath had taken over the whole prop­erty. Af­ter ex­ten­sive ren­o­va­tions and restora­tions, the ho­tel re­opened its doors in Novem­ber of the same year.

Today, the his­toric build­ing that once ser­viced this grand es­tate as a green­house is now com­pletely trans­formed into a mod­ern restau­rant that serves up a gourmet menu of the high­est standard. Although the char­ac­ter and charm of the old build­ing re­mains, Green­house is a haven of con­tem­po­rary lux­ury, which of­fers spec­tac­u­lar views of the es­tate gar­den – one could not imag­ine a more peace­ful and el­e­gant place in which to en­joy a meal.

If you are a foodie, you sim­ply can­not miss the op­por­tu­nity to dine at this up­mar­ket restau­rant. Headed up by renowned chefs Peter Tem­pel­hoff and Ash­ley Moss, Green­house pre­pares a heav­enly tast­ing menu with unique dishes such as the At­lantic tuna served with home-fer­mented kim­chi, beet­root kom­bucha radish, com­pres­sion of ap­ple, and some show-stop­ping ni­tro sesame. For dessert, tuck into a dece­dent Mada­gas­can cho­co­late pud­ding with crispy caramel crum­ble, bit­ter caramel pears, hon­ey­bush tea cre­meaux, and a deca­dent driz­zling of Amazi cho­co­late milk.

For culi­nary en­thu­si­asts, Green­house is of­fer­ing the op­por­tu­nity to be­come a Chef for a Day. The Chef for a Day will get first­hand ex­pe­ri­ence of what it is like work­ing in the Green­house kitchen, un­der the guid­ance of Chef Peter and Chef Ash­ley, by work­ing ei­ther a half or full day at the var­i­ous food prepa­ra­tion sta­tions within the kitchen, as­sist­ing to pre­pare mul­ti­ple award-win­ning dishes while learn­ing pro­fes­sional skills and tech­niques. Af­ter a day of work­ing, learn­ing, and ob­serv­ing, the Chef for a Day will dine in Green­house to ex­pe­ri­ence ei­ther a four-course lunch menu or the 12-course din­ner menu.

For more in­for­ma­tion, please visit

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