‘African Modern’ Fine-Dining Experience at Greenhouse
Autumn is celebrated at Greenhouse with a new, boundary-breaking African Modern dinner menu where Head Chef Farrel Hirsch invites patrons on a 9-course fine dining journey to explore the mysticism of the southern African culture.
Currently available, the Greenhouse’s promotional Restaurant Week dinner Tasting Menu also follows the African Modern theme, providing an unforgettable, value for money dining experience of seven courses, that will run throughout the month of April, until 2 May 2021.
Ancient stories are retold as modern-day food fables at Greenhouse, the flagship restaurant of The Liz McGrath Collection at The Cellars-Hohenort (Cape Town). Farrel Hirsch’s visual storytelling is a thrum of the southern African culture, which takes on a rhythm through the courses, starting with freshly baked ‘Veldt brood’ and virgin butter. The opening act leads to menu highlights that include ‘The Beet’ presented as beetroot three-way, with baba ganoush, in-house labneh, carrot & harissa emulsion, black sesame, pistachio dukkah, quick-pickled Israeli couscous and braaied aubergine, perfectly paired with Jordan Real McCoy Riesling 2018. ‘The Game’ introduces Namibian oodhingu (dried meat), chicken parfait, Lacto-plum, and tendon crackling in biltong dust, enjoyed with Fram Cinsault 2017.
‘Die Vis’, line-fish is served with coconut, lemon thyme bulgar wheat emulsion, and preserved lemon, chilli oil, cauliflower fondant, fennel, pass-pickled courgette flowers and saffron velouté, complemented by Rijks Touch of Oak Chenin Blanc 2018. Between courses a ‘Suigstokkie’ granadilla lolli-pop plays on memory as much as the senses, preparing the palate for the show-stopping ‘Chesa Nyama’ course, to channel the sizzle of Soweto. Grass-fed picanha beef with white onion and roast garlic puree is served with crispy sweetbreads, tomato & cashew XO, creamy pap, coriander oil, bone marrow & peppercorn dashi broth, pap crisp and semi-hydrated baby tomatoes alongside Joostenberg’s sensational Philip Albert Cabernet Sauvignon 2017.
The Restaurant Week menu ends on a sweet note with a ‘Sundae’ – a South African favourite of roasted banana ice cream, semolina cake, lime & cream cheese and macadamia crumble and a glass of Lomond’s Noble Late Harvest 2019, rounded off by a beautifully presented ‘African Espresso’.
Hirsch says about the new menu: ‘As a food storyteller, I like to focus on preserving local culture and history through an affinity for sustainably foraged ingredients. We favour a distinctly African take on the fine dining experience, and we look forward to taking local diners on this adventure with us.’
Dinner is served at the Greenhouse from Tuesdays to Saturdays between 18:00 and 20:30 at R750 per person (nine-course fine dining menu, including bread, canapés, and petit fours), with a wine pairing option of R450 per person.
Restaurant Week fine dining dinner menu (1 April to 2 May 2021): R550 for seven courses, including bread, amuse bouche and petit fours. Wine pairing option R390 per person.
More about Greenhouse
Greenhouse at The Cellars-Hohenort, offers exceptional cuisine where each carefully crafted dish is matched with the finest Cape wines. The award-winning team at Greenhouse uses the bountiful produce of 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.
Greenhouse is the flagship restaurant of The Liz McGrath Collection. 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. The restaurant is rated as one of the finest dining experiences in Cape Town and has been consistently ranked as one of the country’s top restaurants, recently receiving the most prestigious, 3-Plate Award by the JHP Gourmet Guide™ 2020 and voted African Cuisine Global Winner in the 2020 World Luxury Restaurant Awards.
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 delicious ingredients that have meaning.