Venues

Greenhouse (Constantia)

Greenhouse (Constantia)
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Cost
African Hunter Menu R1100 per person (without wine), R1600 per person (with wine); African Gatherer Menu (Vegetarian Option) R900 per person (without wine), R1400 per person (with wine)
Ambience
Classic elegance
Food
African, Asian, Fine-dining food, French, Modern, South African, Vegetarian
Payment
Amex, Mastercard, Visa
500
2016 top 10
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Critic's review

Greg Landman

Food
Designed by famed chef Peter Tempelhoff, the food is beautifully plated without being so artsy that you feel you can’t touch it. The combination of flavours and textures is masterful, with close attention paid to taste and aromas complementing each other.

The tasting menus consist of four courses chosen from the eight on offer. The starter of superbly fresh tuna served with sea plants of edible kelp, seaweed and tempura sea spaghetti sounds peculiar but is delicious, as is the very imaginative smoked goat’s feta with citrus endive and beet sorbet.

The dish of grilled squid and pickled octopus served with calamari-stuffed black ravioli and accented with olives, star anise and ginger, is a knockout. The pièce de résistance, however, is the Cape Malay kingklip with seafood bisque, cauliflower, blackened onion and sultanas, which is a heavenly mélange of spices with bite and a touch of creamy sweetness.

The toffee and apple dessert with hazelnuts and meringue proves deliciously rich, with cinnamon and sea salt to offset the richness.

Drinks
A very good list of many of the treasures of the famous Constantia wine area, plus others in South Africa and abroad. Many of the paired wines are great finds and carefully chosen.

Service
A bevy of staff attends to your needs.

Ambience
This upmarket and elegant venue continues to attract devotees. The restaurant revamp saw it winning the Boschendal Style Award in 2015.

And...
The menus, of which there are usually three, change seasonally.

(September 2016)

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  • Katharine Jacobs

    Food
    This is a menu full of drama and detail. There are gels and foams and multiple ingredients on each plate; chef Peter Tempelhoff knows what he’s doing, and each artfully dabbed dot of colour is packed with flavour.

    The meal kicks off with a whirlwind of flavours: a tiny cube of mushroom cheesecake gives a heady kick of umami, closely followed by a burst of sweetness from the intense sherry jelly on top of it. Then there’s a crumbed ball of richly meaty oryx on a rough-hewn twig, and a powerful hit of green olives, tempered slightly by passion fruit, all hidden beneath innocent-looking white mozzarella on a miniature spoon. And these are just the appetisers.

    Release the Kraken, a dish of octopus and game fish, is plated on a dramatic black smear of ginger-infused squid ink. Frozen yuzu dressing, spooned onto the plate from a tiny pot smoking with dry ice, heaps on yet more drama. It’s the literary-sounding The Duck, the Ostrich and the Big Num-Num which packs the bigger punch in terms of flavour, though. Umami-rich fermented mushrooms perform a sweet-savoury balancing act with sweet fruity raspberry beer and tender duck.

    Drama appears again in a ball of dough, which arrives on a block of heated Himalayan sea salt to rise at the table. It grows and mists up its glass cloche before being whisked away and returned, baked, with a masterful cheese course. Composed of Dalewood’s Huguenot cheese treated four ways, the Four Degrees of Cheese is simple but stupendous. First there’s a glorious warm chunk of cheese soufflé in silken cheesy sauce, then a shaving of the six-month matured version of the cheese – all concertinaed like some fancy forest fungi – then a cheese panna cotta, and last of all, an improbably creamy quenelle of Huguenot cheese ice cream, atop a Huguenot crisp. It’s an absolute highlight; a local riff on Italian wizard Massimo Bottura’s five ages and textures of Parmesan.

    The palate cleanser is another inspired sweet-salty offering – a custard flavoured with Lay’s chips. Paired with a beer ice cream and crumbs of broken pretzel, it’s something quite magnificent.

    In other places, the dishes are more complex: there are seven or eight flavours hiding in each, and finding and identifying them is an intellectual exercise. In a couple of cases, the complexity has one’s mind tripping up, in others, the multitude of flavours work together like an orchestra. An incredibly concentrated dab of lime gel lifts the sweet banana brûlée to another level; a powerful undercurrent of concealed olive transports one back to a first experience of the fruit; and a magnificent kick of sherry sweetens and balances the powerfully savoury mushroom cheesecake.

    All in all, it’s an ambitious but rewarding journey.

    Drinks
    The well-balanced list shows off meticulously selected bottles arranged by varietal and region, so you're free to try a Swartland white blend or an Elgin chardonnay. There's a good representation of natural, organic and biodynamic wines. Wine pairings are nuanced and, in places, inspired. A tawny port by De Krans is beautiful with the cheese course, and a Liefmans fruit beer turns out to be just the ticket for the duck.

    Service
    Staff members are eloquent and accommodating, but for the most part their manner is easy – not stiff and stuffy as you might expect from a hotel restaurant.

    Ambience
    The grounds of the historic Cellars Hohenort Hotel make for a magnificent location for this greenhouse of sorts. Recent renovations have resulted in a moody, contemporary space inside the restaurant. Charcoal walls, custom-made bare timber tables and stylish leather chairs in brown and cream make the perfect canvas for such nuanced, dramatic food.

    And…
    Finish with a single-origin coffee tasting, with Ethiopian and Rwandan coffees.

    (September 2015)

  • Eat Out

    Food
    The Greenhouse delivers playful, avant-garde cuisine. Executive chef Peter Tempelhoff incorporates lots of South African flavour and shows a strong focus on sustainable produce. Each course, from the bread upon arrival (still-warm pain au levain with cashew nut butter) to after-dinner petit fours – cocktail-inspired delights like a bloody Mary macaron and mint julep lollipops – shows a playful, imaginative touch. The rest of the stripped-down menu impresses with dishes like a beautifully presented squid terrine with winter melon, chorizo and fresh corn, offering great flavour combinations, while roasted duck breast is topped with exciting companions: num num gel, lichen dust, baby savoy cabbage and wild Cape garlic cream. This restaurant excels with brilliantly combined flavours, textures and colours.

    Wine
    A well-curated wine list that clearly focuses on the area it serves, presented by the knowledgeable and accommodating sommelier, Michelle Michaels.

    Service
    Friendly and welcoming.

    Ambience
    The setting is elegant and classy – an apt backdrop for the ambitious fare.

    (August 2014)

  • The service, attention to detail and highly innovative food by chefs Peter Tempelhoff and Gerald van der Walt will keep you coming back. It’s difficult to pinpoint a favourite amongst the dishes – they are all such interesting explorations of taste and texture exquisitely presented, but highlights include the foie gras peach melba; roast quail and wild mushrooms; sous vide abalone with Knysna oyster, sea lettuce panna cotta and yuzu snow. Vegetarians can rejoice in the tasting menu.
  • Katharine Jacobs

    Food
    This is refined, beautiful food. Each aspect of a dish feels carefully considered and impeccably prepared. Chefs Peter Tempelhoff and Gerald van der Walt source their produce lovingly from local producers and the beds at the hotel itself – and it shows.A little garden of baby vegetables, dipped in a delicately flavoured mousse, forms an elegant appetiser with fantastic breads hot from the oven. The sous vide abalone with Knysna oyster is deliciously fresh and comes with a little drama: freezing cold yuzu snow melts to form a dressing. For those in search of meatier sustenance, there is an apple-glazed pork belly with turnip-cabbage slaw, cider jelly and crunchy prawn sheets; and Karoo lamb with barley risotto, malted milk and carrots.For dessert, the miso sticky toffee pudding with poached Peckham pears, Madagascan chocolate brûlée, buttermilk ice cream and crispy milk skin gives diners’ taste buds plenty to think about.The menu changes less frequently than some fine dining establishments – a good thing if you’re worried about your favourites disappearing, but less so if you’re in need of an excuse to return frequently.

    Wine
    A superb list with sophisticated pairings available.

    Service
    Staff are accomplished but warm and not in the least overbearing. Servers adapt well to the needs of your party. This is a smartly run, harmonious operation.

    Ambience
    Situated in the beautiful grounds of The Cellars-Hohenort Hotel, in a handsome colonial building, the restaurant manages to be both beautiful and sophisticated without feeling stuffy or stilted.

    And...
    A full vegetarian tasting menu and fish tasting menu will keep vegetarians and pescatarians happy. (August 2013)

User reviews

  • We had the Tasting Menu at The Green House in the Hohenort Hotel. The service was excellent, attentive and not over-bearing. But I do have a gripe with the venue. The chairs we sat on were old and shabby needing re-upholstering. I sank into the seat and felt the wooden frame of the chair.

    The Amuse Bouche was the same as we had in the Conservatory Restaurant of the Hohenort -Dle Goat's cheese, creme-puffs, a crunchy biscuit with a sweet filling and miniature dark sandwiches which were crunchy and tasty. The breads were fresh and tasty and a glass of humus and a green and black olive accompanied the breads - it was a nice touch.

    I was looking forward to the Wild Arniston Oyster which was the start of the marathon tasting - but was politely informed that this was not available and that we could choose from the other menu either the frozen foie gras or a tomato splendour. We chose one of each. The tomato splendour was an artistic display of modern art twiggy-styling. I could have lived without it!

    The next dish redeemed the former disappointment and was delicious and delightful - it was the Game Fish Sashimi, which consisted of prawn & sticky rice salad, pickled ginger, tobiko, white soy & grape gazpacho. Here the Chef really showed his talent and this dish was served in an oblong deep white dish. The green grape gazpacho was poured in after the dish arrived by another waiter and this was as dramatic (the dish suddenly came alive with a blaze of green coloured soup as it was being poured) it was spectacular to see and then to taste. It definitely was the show stopper.

    Then came the Hibiscus Glazed Pork Belly which consisted of poached plums, young coconut jellies, tender stem broccoli & toasted sesame seeds. The dish was alright, but again it didn't beat the previous show-stopper, I think.

    I then chose the Oven Roasted Imapala Loin & Foie Gras, which was accompanied by cepe mushroom ragout, celeriac mash & port poached figs. The dish was served in a wooden bowl with cut out edges - a nice African Bush touch. The Impala Loin was rare, great tasting tender and succulent. The mushroom ragout was a great accompaniment to this dish and I licked the wooden bowl clean - (could have eaten more - like Oliver "please Sir, I want some more) - but I succumbed to the temptation to ask for another helping and waited for the next nibbling tasting. I ordered a single glass of Eagle's Nest (Little Eagle) red wine blend of Sauvignon Cabernet & Merlot - It was a very good choice with this dish which I sipped away at peacefully.

    The Crispy Fried Dusky Kob was a poor choice - I tasted it and it was ok, but dry - looked better than it tasted - I preferred my Impala Loin.

    Next came and went in quick succession - the Gin & Tonic apple, cucumber, lime sorbet. It was a nice cool interlude - very thoughtful of the Chef, who seemed to be playing a game with his diners and challenging them to an eating marathon of tastes.

    Finally, came the Baobab, Beetroot, Dark Chocolate & Hazelnut - panna cotta, cremeaux, ice-cream, espuma & jelly. This was served in a long glass dish and tasted as good as it looked. The Dark Chocolate was the dab on the plate which had to be scraped off - it tasted good and was a pity to disturb the artist's palette, but it was to be eaten and eaten it was.

    Then came little cakes and jellies with the black decaffeinated coffee and Earle Grey tea, which was neatly supplied on a self-contained tray with the cup cover which doubled up as a saucer. The tea was also a surprise as it came in a triangular shaped bag which was unique.

    The bill came to R1585,00 including gratuities which I thought was a tad expensive, but this is a 5 star Hotel – and hopefully they’ll take my feedback into consideration and improve the furniture and attend to making the ambiance better and more comfortable for diners with better ventilation.
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  • The whole estate is so well kept and up-market, it was a pleasure to be there. Parking in the grounds was good and we were led to the table in the Conservatory, all glass surrounded by lush plants outside and a huge old tree between the two parts of the restaurant - the restaurant is split in two so as to preserve the tall old tree which has the glassed in restaurant around it. Crisp snow white tablecloths and napkins with easy spacious grass chairs surrounding it greeted us. Someone at the table next to us ordered a cushion and we followed - it made the dining even more pleasurable.

    The drinks waiter came swiftly to our table to take the order. The assortment home-made breads that was brought to the table was delicious with a small dish of artichoke and goat's cheese sprinkled with a twist of spring onion.

    Starter "Cellars Herb Garden Salad" was divine, consisting of garden herbs, baby leaves, artichokes, sweet tiny baby tomatoes, avocado, in a subtle herb vinaigrette.
    Starter "Beetroot & Smoked Chevre" starter, consisting of Peartizer jelly, pecan Waldorf salad, in a grain mustard dressing was ok.

    Main course "Roast Rack of Karoo Lamb" with Pommes ecrase, red pepper & tomatoe, saffron aioli and lamb jus. The Lamb chops came beautifully prepared - medium rare as I had asked. It was both succulent and tasty. The saving grace of the dish was the lamb jus which I lapped up with a small crust of the fresh bread and my fingers. There was no salt or pepper on the table (don't know if this was an oversight or done on purpose) but the dishes didn't need any extra flavouring and this would have been an insult to the Chef.
    Main course "Corn Fed Baby Chicken Chasseur" - it sounded better than it tasted with its fancy name - It came with potato puree, pearl onions, pork chipolata & mushrooms ragout. The chicken which was so-so - nothing special or out of the ordinary. Also the pork chipolata could have been left out - I think it was just some way to dress up an ordinary plate of chicken to be something else. The Chef should have stuck to the basics in this dish.

    The coffee & teas were served with a plate of homemade sweets which were good, especially to my taste was the bitter dark chocolate.

    All-in-all it was a pleasant night out. The cellars Hohenoort is always a gracious & fine dining experience.
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  • My partner and I celebrated my birthday there last month. I hope this will be perceived as positive feedback.
    The common thread of my review is about attentiveness to guests.
    The day we arrived was a typical winter's day in Cape Town, wet and cold. We expected a warm welcome at the reception of this regal venue, but it turned out to be a very reserved hostess ushering us to the very quiet and empty bar area to have pre dinner drink - I can't remember if there was any light background music in this area but all I recall at this moment is quietness. This would have been an opportune moment for the hostess to offer us a "welcome port or a sherry" and to inquire if we had been there before or to explain the course of events or to welcome us back. After what felt like 20 minutes or so in the bar area, I decided to claim the hostess's attention (who was in the reception hall) by walking about the bar. We were then ushered into the dining area.
    Your waitrons need to be more attentive to the patrons. We had to wave down or catch the eye of the waiter every time we were done with our various courses. It also irritates patrons when they are served after other patrons who arrived later than them.
    The key is to treat all your patrons like royalty and when the one course is done, collect plates and bring next course immediately. This timing needs to be noted by the waitron, who in turn needs to inform the kitchen. Considering it's a tasting menu, the kitchen should be aware of what needs to be made well in advance so I didn't understand the delay.
    The food was not of a standard I expected from a Top 10 South African restaurant. The difference between the Tasting Room and this establishment are miles apart. Even my experience at the underrated La Mouette in Sea Point, was truly a better experience, food, service and value.
    All in all, an experience I won't repeat any time soon.

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  • I cannot understand why The Greenhouse does not win every award. Sublime food, exquisitely presented. This restaurant is up there with the best in the world.

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  • A sensory explosion. What creativity, that has motivated me to try some of the dishes that were presented. I loved the garden patch dish served at the beginning of the meal consisting of avocado mousse, a layer of edible sand and baby vegetables. Pure artistry! The only let down was the wine pairing and lack of attendence to guests.

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  • Dinner on the 15th June.
    We had both the tasting menus. (Fish and Meat) New menus from a month ago....once again amazing. The wine pairing very good. Loved the bread as always - the best in any restaurant. Congratulations to Peter Tempelhoff and his team.

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  • My wife and I started our culinary weekend in Cape Town at this exquisite restaurant. And what a start...perfect setting and ambience, extremely creative food (chef's brilliant tasting menu) and very interesting wine pairing! Difficult to single out a dish, but the tomato and the and duck dishes were both particularly memorable. The personal and friendly, though professional service from Elton Damon took top honours!

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  • An amazing experience! Consistently (I've been 3 times) great service, superb food and wine!

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  • This is comparable to any Michelin restaurant we have had dinner at in Europe. Food is superb, well thought out and excellently plated.

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  • What an amazing experience. From Natasha taking our booking to the culinary experience - it was utterly professional and exciting. Service is fantastic, venue is very very special and compliments to the chef/s for a wonderful journey. Thanks for a special anniversary memory.

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  • Five of us ate at The Greenhouse last night. All agreed that it was one of, if not the the finest culinary experiences ever.

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  • Most amazing food ever. We had the chef's tasting menu and the fish tasting menu. Cannot wait to fly to Cape Town so I can return to the so well deserved "Eat Out" number 1 in South Africa! Well done and thank you.

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  • We had dinner at the Greenhouse on Friday 4th May. The food was very impressive but, compared to other restaurants in the top 10, the overall experience was underwhelming. My wife chose the chef's tasting menu and I went for the fish tasting menu. The restaurant had run out of the salmon trout so we both ended up with the same prawn roulade for a second course. The service was very attentive but the wine arrived late for one of the courses and when our bill arrived, we had been overcharged for two rather than the one wine pairing option. The chef visited numerous tables but not ours. Compared to exceptional dining experiences at the Tasting Room, Test Kitchen, Terroir and the Roundhouse, the Greenhouse was actually quite disappointing.

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  • Had the most amazing meal at Greenhouse on Friday evening - everything was excellent from the reservations people who helped me out up to the end where Chef Peter personally came and thanked each guest. I am very impressed and have definitely added The Greenhouse as a "must do"!

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  • I ate at this restaurant recently and came away remembering that one should be wary of being caught up in the hype surrounding some of the restaurants we are so lucky to have here in the Cape. I am in the fortunate position to have eaten at 3 of the top tasing menus in the past 3 weeks (Test Kitchen, Tasting Room and Greenhouse). Whilst I e-mailed the Greenhouse weeks ahead of my food prefences, and they assured me this was no problem, I arrived with my 3 dining companions to be given the standard menu to choose from, and only after much searching through the menu, realised I should request a vegetarian menu (I do eat fish as well). At the Tasting Room (in Franschoek), they knew immediately who our party was on arrival, and they had prepared for us. Just to be double sure I asked our waiter to confirm that "poisson" was fish, he insisted it was chicken. I was confused, asked him to check, but he insisted it was chicken. I have obviously since checked with a French speaking friend, and realise I dipped out on half my dish. The service really wasn't great on our visit, with only the first of 4 courses being explained, as the waiters steadily got busier during the course of the evening. . To my fellow foodies, or anyone who would like to spoil a loved-one with a tasting menu, there really is only one place to go, and that's the Tasting Room. In terms of the total package i.e lighting (so that you can actually see the food), waitering etc., you will get will get bang for your buck.

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  • The Greenhouse at Cellars-Hohenhort Hotel, Constantia
    We had a wonderful evening with our neighbours at The Greenhouse a fortnight ago. It was sublime! Expensive yes, but worth every penny. Beautiful decor at the Conservatory, great ambience. It was a long drive to Constantia but we were all looking forward to a superb dinner. I would like to think that the evening's meal was overseen by the Executive Chef, Peter Tempelhoff. Whether he was there or not, his team did a splendid job. The appointed waiter and the sommerlier knew their job inside out. Their recommendation was perfect. Exquisite! The boys had so much fun, so much so, that their Pinot Noir was all over the table cloth and my husband's shirt (our guests were drunk, I might add). Will definitely go again if they will allow us in.

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  • Brilliant. Absolutely deserving of its nunber 1 status, The Greenhouse served up a spectacular Chef's Tasting Menu of 7 courses with wine pairing that is faultless. Although pricey, the quality of dishes are of such a high standard that the indulgence is worthwhile. Lovely setting and ambience to boot.

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  • Absolutely incredible- Peter Tempelhoff is an absolute genius, the food is incredible. No one should miss out on an opportunity to eat at the Greenhouse.

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  • My girlfriend and I went here last year and we were so over joyed when we heard that it is the restaurant of the year. We make it a priority when we can to eat at the top restaurants when we can and whilst last year, the Greenhouse was merely considered instead of being in the top 10, we decided to try it anyway. We are so glad we did. We did the tasting menu and it was a delightfull dinner of intricate dishes, taste explosions and mind-numbingly beautifully presented food and odd concoctions formed from the mind of a genius. The sommelier was great and we absolutely loved the wine so much, we drove all the way to the farm to buy cases of it a few weeks later. It is a little pricey, but for a special occasion, it's well worth it and I am desperately looking forward to the next special occasion to go back. Definitely Number 1 in our books!

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  • Beautiful setting, faultless food and outstanding service.

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  • I agree with Gill Carter - The Greenhouse should be in the top 10 selection of restaurants and I would go as far as saying it should be in the top listing for Africa and the Middle-East. I rate you same as and above The Tasting Room in Franschhoek. Well done with food and divine flavours.

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  • What could top celebrating our 16th anniversary and having James Martin, Heston and crew dine with us. Of course my dear husband says he planned it all. Well, he has to go very to top this evening. James is delicious but the chef wins hands down. My palate was in food heaven. Once again thank you for an evening we will never forget. See you soon.
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  • My husband and I ate dinner last night at the Greenhouse restaurant (the Cellars-Hohenhort, Constantia). This was a dining experience of the first order - absolutely flawless cooking. This was our second visit and we were not disappointed. We shared the 7 course ‘Imagine’ Menu Gourmand and the 4 course tasting menu (which allows a choice of 3 options per course), in order to taste as many dishes as possible (we are those irritating and socially inappropriate people who believe that sharing food is the way to go). Each course surpassed the last. Having eaten at most of Eat outs top 10 restaurants’ in Cape Town and surrounds, this is undoubtedly the best tasting menu around and a treat for all the senses. I am very surprised that the Greenhouse did not make the 2010 ‘top 10’ list. Highlights included the duck and foie gras ballonttine, seared tuna with wasabi bavarois (with mind blowing ‘powdered dressing’) and the ‘shellfish on the beach’ seafood medley, served with the most sublime seafood bisque. The camembert cheesecake was a thing of beauty, created to resemble a half round of the cheese (so perfectly that I was adamant it was camembert until I tasted it). The kingklip and venison courses were faultless; while the ‘lime bubble’ served with a green tea and lime inverted brûlée was simply inspired. My only criticism is that when in the presence of culinary genius it is nice to put a face to the artist - the chefs should be more visible. The restaurant was not full (I counted 4 empty tables) which is surprising as there should be a waiting list of at least 3 months to eat food of this calibre. The hotel really needs to do some aggressive marketing to ensure that the public is aware of this gem, which surpasses many Michelin starred establishments abroad. I woke up this morning feeling that I will not be hungry again for at least a week, but just wishing I could start at the beginning all over again.
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  • What a memorable experience. The 7 course tasting menu entitled Imagine does not merely offer a fine dining experience, in what I am sure must be one of the top restaurants in the country. Each course is thematically designed to sweep you away to all manner of exotic locations by conjuring up sights and smells of, for instance, a forest (with edible clumps of soil and fresh micro herbs growing in it) and tasty, sandy beaches (with langoustines and scallops served on a shore of edible sand and marine foam). The menu is extremely original, imaginative and well rounded, with each course exhibiting unparalleled attention to detail. The filled cherry tomatoes may very well have been garnished with tweezers. Our waiter, Llwazi, was very knowledgeable about the food and his service was impeccable. The Greenhouses resident sommilier, a capable wine expert named Simone, personally paired each of the seven courses with an exquisite, complimentary wine. She was on hand to share her substantial knowledge and passion for the wine and it added a richness to the fine dining experience. The manager, Eugene, is a friendly and capable host. This young man seems to have as much a passion for good order and prompt service as he has for excellent food and drink. The restaurant was filled to the brim that night and yet everything ran perfectly smoothly, with the staff as coordinated as a well-oiled machine.
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  • Recently had the tasting menu paired with wine - each were excellent themselves and the combination sublime. The staff were knowledgeable, attentive and engaging. I would certainly recommend The Greenhouse if you are looking for an extraordinary night out.
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  • My husband and I had the pleasure of going to The Greenhouse for dinner earlier in the week. We decided to go with the 7 course tasing menu, with the wine pairing, which was an absolute degustational delight! The presentation of each dish was an artistic creation - my personal favourite being the Shellfish on the Beach with edible sea sand! It all looked almost too good to eat. Each course was an explosion of different tastes in our mouths and was just enough to leave us looking forward to the next course. The accompanying wines were clearly well thought out and enhanced the flavours of each course even further. The ambience is upmarket, without being pretentious, and is relaxed. The service is absolutely faultless. At no stage of the evening were we left either unattended, nor did we ever feel rushed. We will definitely be returning to The Greenhouse, as it is an experience that just has to be repeated!
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  • Sublime modern and inovative food, polished service and an exquisite dining room all make this a world class place. Why it is not in SAs recent top 10 is a mystery - it is in my world top 10 and I have eaten out all over. It is on par with many 2 or 3 Michelin Star places Ive been to. Go and see for yourself, is all I can say!
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  • Recently had the tasting menu. Incredibly innovative. Could not get enough.
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  • Recently had the tasting menu. Incredibly innovative. Could not get enough!
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  • Last night we ate at the Greenhouse, after a long period of procrastination for no particular reason. I have to say up front that it was one of the finest dining experiences we have had. I really did not know what to expect, but was delighted from the start. The bread basket was impressive, but the blow-away moment was the accompanying ‘edible pot plant’, served in true Heston Blumenthal style. The ‘soil’ was a nut, chocolate and Nasturtium leaf mousse, with baby radish plants ‘growing’ in the pot. Spectacular..
    We had the 4-course tasting menu and for the first time (ever), I reveled in every item of each course. I had the Blackened Tuna Loin With Abalone, Pickled Mushrooms, Cucumber Sorbet, Crispy Seaweed, Wasabi bavarois and Powdered Dressing. Every flavour was distinct, but complementary to everything else on the plate. Not a huge fan of abalone, I was pleasantly surprised at the subtlety of the flavour, which was perfectly complemented by the wasabi bavarois and the crispy seaweed. Definitely a winner! Hubbie had the Mosaic Of Chicken, Sweetbreads And Foie Gras with Spiced Pear Chutney, Vin De Constance Jelly, Foie Gras Mousse, Cepe Brioche. Not a fan of sweetbreads and foie gras, I didn’t insist on a taste, but the sounds and slurps from the other side of the table suggested it was a good choice for him.

    Second course of the Crispy Slow Roast Pork Belly Paw-Paw& Lime Salad, Sweet Miso Paste and Crackling, was an outside bet for me. But it was a clincher. Not a trace of the huge layer of fat that often accompanies pork belly, every piece of meat was guilt-free delicious and the paw-paw and lime combination of sweet and sour perfectly completed the flavour. Second winner. Hubbie’s shellfish bisque was actually my first choice, but although bursting with flavour, came second to the pork belly.

    Third course, I had the kingklip in nasturtium leaves. The fish was a little dry, and it didn’t quite match the first two courses, but there’s very little else I could fault. Hubbie had the duck breast – a huge fan of duck, it was a no-brainer for him. The duck was tender and juicy and perhaps topped the kingklip.

    Between the third and fourth courses, we were served a, comprising a green tea and lime foam with an inverted brulée and a lime bubble with a shochu margarita. A delightful combination of flavours and textures, but possibly enough for a fourth course. Certainly by the time dessert arrived, I was close to feeling uncomfortably full.

    Nonetheless, I still stuffed ALL of the ‘Camembert’ Cheese Cake with Roast Pineapple Ice Cream, Pineapple Compote and Pine-nut Biscotti Wafer into my mouth with absolute relish and finished off with an espresso and petit fours. Hubbie enjoyed the Madagascan Chocolate square with orange mousse and Liz McGrath rose parfait – it’s no wonder the owner added her name to the parfait. It had me fighting hubbie across the table for a taste.

    We shared the meal with a 2005 Rijk’s Chardonnay which I thought was close to its drink-by date. The service was efficient, attentive and the waiters combined competence with humour. Sadly, there were only 9 covers for the evening -- perhaps because it was Tuesday or perhaps because people who appreciate good food are all in the city or the winelands. Either way, we certainly benefited from the quiet evening. As a tour guide, it has become one of the first restaurants I’ll recommend to my travellers.
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  • I have read complimentary magazine articles about the Greenhouse restaurant, unfortunately, at the beginning of the year we had an awful meal and bad service. We contacted the restaurant and were informed that there was a staff shortage and that the main chef was not present that evening. The meal was very expensive and of low quality. It was discovered that there were many complaints that evening. I am still unhappy with how the problem was handled by the restaurant manager and for that reason would not risk spoiling an evening out at The Greenhouse restaurant.
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  • We had one of our finest ever meals at the Greenhouse Saturday night.



    Everything was quite superb - from the gourmet bread (stunning – particularly the cheese) & home-made butter to the cru de Terre served in a small clay garden pot (nice humorous touch) through each of the courses,



    Blackened tuna loin with pickled mushroom & an oyster sorbet (really delicious).



    Seared scallop & endive salad with pancetta bacon , mandarin foam & crispy capers (quite exquisite – capers were particularly interesting) .



    For Mains, we plumbed for the slow cooked pork belly , langoustine tortellini & quail with 3 different variations of onions – the onion rings in particular were a delicate treat - shitake sherry sauce & immaculate crackling. The pork belly was done to Swingler perfection & all of the courses were absolutely beautifully presented.



    For dessert - Fire & Ice - Grand Marnier Soufflé, Flamed and Frozen – theatrically ignited at the table.



    With coffee we had delightful homemade chocs artistically presented on a metal spray.



    The service was impeccable. The new venue in the Manor House is charming. Attention to detail was evident. My only gripe - the wines were pricey.



    All in all, a really special experience.



    Give it a try.

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  • I was at the Greenhouse two nights ago, we were two of us and had the tasting menu. I would like to say that it was the most original and tasty menu Ive had in a while. The service was friendly and faultless. The new Greenhouse is definitely better than the old one in terms of food, atmosphere and service. Looking forward to going back.
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  • I had a very nice dinner there with my wife. The food presentation was beautiful. I must mention Eugene who gave us very nice service and made sure we enjoyed our dinner. Over all it was very good and we will be back next time we are in South Africa.
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  • Some fab meals, others too clever and did not work.The floor service was shocking, and the wine service was of poor.Not in my top 10.
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  • Wow, I totally agree with the guy who said, look out La Colombe. My meal last night was truly inspired from start to finish. The attention to detail is first class. I would recommend this restaurant to anyone who loves good food.
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  • Smashing dinner, the best I have eaten in years; and I have done the lot. Well done to The Greenhouse ,truly inspiring food and service. Michelin star for sure. Highly recommended.
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  • I have eaten in 6 of the current top 10 restaurants in the country and all I can say is, La Colombe watch out! We had an incredible experience at The Greenhouse, the service was impeccable and the food is better than Ive had in any other restaurant. We had to try three times to get a dinner reservation because theyre always full and I can certainly see why.
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  • Friends of mine went for dinner at the Green House and they found a piece of plastic in their quail. The chef only gave them two free desserts but they still had to pay the bill afterthey couldve been killed. What crappy service. I woulndt recommend this to anybody.
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  • I was invited by a close friend to enjoy dinner at The Greenhouse (Cellars Hotel) last night and it was amazing! From beginning to end the whole evening was very special. The food was out of this world and the maitre d, Eugene, is an exceptional host. I reccommend this restaurant to all!
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  • Wonderful meal and evening for our 44th wedding anniversary. They went the extra mile. Bijou was exceptionally pleasant and helpful. Will definitely be going again.
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  • Six of us decided to do the Tasting menu as a special treat and my word was it special. Even my old man who is arguably the fussiest eater on this planet enjoyed it. Not only was every mouthful of the 7 courses absolutely out of this world, the presentation of every plate was like a piece of art and the service from the wine stewardess to the waiters was excellent. I would highly recommend anybody treating themselves to the Tasting menu as you get to experience the best of all worlds.
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  • Yes, its great if there are no more than 4 tables, any more and the place falls apart as I expereinced over the holiday period. Service was poor from start to finish.
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  • Yes, its great if there are no more than 4 tables, any more and the place falls apart as I expereinced over the holiday period. Service was poor from start to finish.
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  • Absolutely sublime! I have eaten at a few of the Top 10 restaurants recently, and I must say that The Greenhouse ranks up there with the best! Upon recommendation from a few friends we decided on the tasting menu (not only is it apparently the best around, but it surely has to be the kindest on your wallet). From the first course, I knew we were on to something special, and not a single course let us down. It was fantastic! Such clever flavours and textures, and the wine pairing did not disappoint either. My highlight of the tasting menu was the Carpaccio and the cheese course, while my partner favoured the terrine and parfait. I would definitely recommend this place to everybody... We will be back!
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  • I joined friends for dinner at this restaurant over the weekend and had a very special night. Although the service was a little wanting, the waiters were warm and personable. I have eaten in many Michelin Star restaurants in London and France and the food here is on a par level with most of them. I would highly recommend this place to anyone looking for a classy restaurant to spend a special occasion.
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  • 6th January 2010. We visited this restaurant, for a special birthday meal, based on it being voted in the Top 10. Unfortunately the main meals being the chicken dish, was tasteless, and the lamb not much better. The service was lacking and I had to call a waiter, after 20 minutes of being seated, to order wine. It does not compare with other similarly rated restaurants and does not deserve its current status. We will not be returning to this restaurant and certainly would not recommend it to any of our friends. All in all a very disappointing experience.
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  • We went to this restaurant last night after reading that it had come in the Top 10. Having dined at many of the other Top 10 restaurants I cannot understand how it qualified to be in the Top 10. Eat Out judges/reviewers need to revisit the restaurant and revise the assessment of the service.The front of house was the worse I have experienced in South Africa from all restaurants let alone a Top 10. It was like it was out of a Monty Python show. The waitress that presented the canapés could not pronounce the dishes and was inaudible. We had a 20h30 booking but were made to wait for 30 minutes before we were asked by Lwasi to place our order in the waiting area. We asked him questions about the menu and he couldn’t answer. The assistant manager then tried to explain the dishes but she is Afrikaans and called the broth served with the langoustine dishes a brioche. I overheard another diner tell her how to pronounce Foie. She is sweet but horribly out of her depth. It was later apparent that non of the staff knew anything about the menu. Damian started explaining the amuse bouche but couldn’t finish and the Marie Louise had to intervene.All of this was happening while waiters were colliding into each other and breaking glasses. The food was of a high standard but sadly let down by the woeful front of house service.
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  • I am not sure if these 2 people were at the same Greenhouse as I was at a week ago. My meal was faultless, the service polished and the ambience was terrific. I am definitely going back for the tasting menu next time, Ive heard it is sensational.
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  • A more disastrous meal one couldnt experience. I gave up after the 1st course and cancelled my main course. From the moment that we arrived, a party of 6, including an overseas guest, it was a disaster. Despite the booking being confirmed on the previous day, there was no table reserved for us. There didnt appear to be anyone in a management position - confirmed by a caretaker Marie Louise who informed us that she was only an assistant manager and finally admitting that the sous chef was running the kitchen. Our booking was for 8.15pm, we were served our 1st course at 10pm, the mozzarella panacotta was a watery mess, tasteless and had to be sent back, chicken main course which was served at the same time as the starter was inedible and to end it all there was no attempt by the staff to apologise for the disaster. I dont believe this restaurant should be in the top 1001, let alone the top 10. The Constantia Valley has many eateries that are better than this.
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Specials

Weekend Lunches & Winter Specials at Greenhouse

Starting in June, dinner won't be the only option available to guests at the award-winning Greenhouse restaurant, run by chefs Peter Tempelhoff and Ashley Moss.

The restaurant is proudly announcing the launch of Friday & Saturday Lunches, in response to popular demand, as well as two not-to-be-missed Winter Specials.

According to the Eat Out Mercedes-Benz Restaurant Awards, Greenhouse ranks as one of the Top 10 Restaurants in the country for the last 8 years, claiming the number one spot in 2010; assuring that dinner or lunch there will be a memorable experience.

Those who've had the fortune of dining at Greenhouse will be familiar with the restaurant's gastronomic style and highly personalised service; here, local ingredients, cultural favorites and African fables ensure guests embark on a unique culinary journey around the region.

Lunch Times: Fridays and Saturdays 12noon to 2pm from 2 June
Winter Lunch Special: 4 courses at an unbeatable R395 per person (Fridays and Saturdays 12noon to 2pm)
Winter Dinner Special: 7 courses at R750 per person (Tuesday to Thursday 6pm to 7.30pm)

Both special menus will run alongside the current African inspired tasting menus.

Winter specials are valid from 1 June to 31 August 2017.

Greenhouse is the flagship restaurant of The Collection by Liz McGrath, situated at the majestic Cellars-Hohenort Hotel in the lush Constantia valley. Its charming setting is matched only by the fine quality of its cuisine.

Bookings: 0217956226 or greenhouserestaurant.co.za

Facilities

  • Accepts credit cards
  • Accommodation
  • Booking required
  • Cocktails
  • Dress code
  • Functions
  • Halaal friendly
  • Licensed
  • Parking
  • Wheelchair
  • WiFi

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