Redefines the Fine Dining Experience

The Greenhouse at The Cellars Hohenort welcomed a new Head Chef to its kitchen in November 2018: Farrel Hirsch. The 30-year-old culinary maestro returns to the fine-dining restaurant after having served as its Sous Chef from 2014-2016. The new summer menu at the Greenhouse offers an African-inspired fusion feast that will delight regulars and newcomers alike. The three-course menu introduces many of Hirsch’s unique flavour combinations. First up are bite-sized False Bay canapés. Guests will have a choice of starters, namely eryngii 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’. On the plate, guests will be served an extraordinary offering of flavours, using sustainable ingredients sourced from a traceable origin. For bookings, call +27 21 795 6226.