GREENHOUSE AT CELLARS-HOHENORT TOP 10

BEST FOR A romantic evening filled with exceptional food and wine. FOOD To start, courses include the tasty amuse-bouche set of nibbles. The first few courses deliver oodles of theatre. The steamed blue prawn comprises a raw prawn steamed tableside to create a visual sensation and lingering aroma. The chokka noodle dish is served with waterblommetjies, sour fig gel and a lacquered squid-ink and yuzu sauce. Also unforgettable: the caramel smoked duck with truffled liver mousse, hibiscus beets, cashew and nasturtium crumble. Leave space for not one but two desserts: an apple with salted caramel and white chocolate pap. DRINKS Wine pairing is at the core of the dining experience. While the menu celebrates wines from Constantia, it also features bottles from far flung regions. SERVICE An orchestral style of serving, tables have an ensemble of waiters taking turns to serve dishes – the staff offer amusing anecdotes and keep the pace upbeat. AMBIENCE Slick and modern. (SS)