Greenhouse Cellars Hohenort: A World-Class Culinary Journey Rooted in Africa

Greenhouse Cellars Hohenort: A World-Class Culinary Journey Rooted in Africa

A modern dining experience with a distinct sense of place.

Klaasenbosch (as The Cellars-Hohenort was once known) had a humble start as a farm and guesthouse in the 17th century, providing board to sailors of the Dutch East India Company. It wasn’t until 1993 that well-known property developer, Liz McGrath, bought the estate and restored its historic beauty. The launch of the luxurious Cellars-Hohenort Hotel was shortly followed by the opening of its critically acclaimed restaurant: Greenhouse.

Greenhouse Restaurant Dinner

Reached by a long winding road on the eastern slopes of Table Mountain, the glass-walled restaurant is surrounded by magnificent gardens – a fantastical setting for a captivating journey.

Lush surrounds

Greenhouse Restaurant

The restaurant is enclosed in a glass box, enhancing its bright and airy appeal. Glass panels overhead create the illusion of being outside, with see-through walls providing stupendous views of the verdant surrounds.

Potted plants, floral artworks and botanical-printed wallpaper continue the alfresco narrative, with elegant bar trolleys and sleek floor lamps creating an air of sophistication.

African renaissance

Greenhouse Restaurant African Modern Tasting Menu

At the helm of the kitchen is 35-year-old chef Farrel Hirsch, who worked as the restaurant’s sous chef under Peter Tempelhoff from 2014 to 2016 (with stints at The Test Kitchen and North Island, Seychelles, before and after that). Like his predecessor, Farrel is dedicated to exemplary ingredients, prioritising seasonality, sustainability and diverse flavours to create nuanced and compelling dishes.

Greenhouse Restaurant Chef Farrel Hirsch

African Modern is the theme of the current tasting menu, a delightful array of plates that pays homage to southern African cuisine, with a fine-dining edge. Dishes include Chesa Nyama (Soweto), a braaied grass-fed rump with pap and bone-marrow broth; oodhingu (Namibia), springbok served with crackling and biltong dust; and Baked Kaap (Cape Town), a pear cheesecake.

Guests can choose to embark on the Voyage: the seven-course version (R750), with the option to add a wine pairing for R490, or the Expedition: the five-course menu (R550), with an additional wine pairing for R390.

Greenhouse Restaurant African Modern Menu

Either way, you’ll be bowled over by the stylish simplicity of the richly satisfying dishes. Says Farrel: “I love finding new foreign flavours and combinations that I’d never imagined would go well together,” he says. “It’s finding the unknown that excites me, and I love sharing these discoveries with our guests. Not to taste is not to know.”

View the menu

Opening times Tuesday – Saturday, 6pm – 8.30pm
Cost R750 (seven-course tasting menu) + R490 (wine pairing)
R550 (five-course tasting menu) + R390 (wine pairing)
Contact details 021 795 6226, reservations@greenhouserestaurant.co.za
Address The Cellars-Hohenort Hotel, 93 Brommersvlei Road, Constantia, Cape Town

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