Our next contender for the 2016 Boschendal Style Award is the reigning champ, Greenhouse at The Cellars-Hohenort in Constantia. Here’s why it deserves its nomination as the most stylish restaurant in SA.

Design details

The look: Sophisticated and modern
The location: At the Cellars-Hohenort hotel in Constantia Valley
The creatives: Design by HotCocoa Interiors, and artwork and photographic pieces by Marc Stanes, Judy Bumstead and Basil Friedlander

Charcoal walls and furniture in neutral tones create a stylish backdrop for the exceptional food. Photo supplied.

The style

Located in the lush Constantia Valley, this chic Top 10 restaurant received a refreshing refurbishment in 2015. The majestic old Hohenort building boasts a fresh, modern interior with plush artistic touches. The design team of HotCocoa Interiors & Design, which was involved in the original design, worked together with chef Peter Tempelhoff to create the new space.

Dark, naked tables, chairs in wood and leather, moody crockery and eclectic art pieces give the space a polished, subdued feel – a refined backdrop for the stellar food.

The front section of the restaurant looks out to the Hohenort’s beautiful gardens. Photo supplied.

HotCocoa co-owner Dawn Dickerson explains: “We have created a clean, sophisticated and modern interior. The simple palette of charcoal and warm honey tones is offset with a selection of contemporary art drawn from plants, fruit and nature.”

Impressive contemporary photographic pieces by Marc Stanes hang on the walls along with botanical canvasses in rich burnt orange tones by Judy Bumstead. A classic oil still life of figs in a bowl by Basil Friedlander completes the picture.

The fern bar makes a lovely spot for a pre-or-post-dinner drink. Photo supplied.

The Fern Bar in the Hohenort building has also received a stylish overhaul. Plush sofas and banquettes dot the room, providing an inviting space for pre-dinner drinks or a nightcap.

The cuisine

The tuna and sea plant dish with konbu, shiso and perlemoen salsa, tempura sea spaghetti. Photo supplied.

Chef Peter Tempelhoff’s food is fun and edgy, yet familiar. “Combining innovation with classical cooking fundamentals and combinations is our goal.” Diners can expect a journey through African food fables in flavours that celebrate South African cuisine. Dishes include delicate and beautiful plates like the signature tuna and sea plants dish with kombu, perlemoen salsa and tempura sea spaghetti.

Does Greenhouse have what it takes to win the 2016 Boschendal Style Award? Find out at the Eat Out Mercedes-Benz Restaurant Awards on 20 November 2016. Buy tickets now.