The Cellars-Hohenort Hotel & Spa in the lush Constantia Valley in Cape Town has re-launched The Conservatory restaurant with brand-new design and interiors; a contemporary summer menu; and a talented young head chef heading up the kitchen brigade.
“We’re re-launching The Conservatory Restaurant, inviting diners to immerse themselves in the history of Constantia and the spectacular gardens surrounding us,” says Tanya Johnson, the general manager of The Cellars-Hohenort Hotel & Spa.
The iconic Constantia restaurant boasts a fresh new forest garden theme, courtesy of HotCocoa Interiors & Design, who created a richly layered, and refreshingly whimsical new look that pays homage to the heritage of the hotel and restaurant.
Designed to live up to its name, The Conservatory Restaurant is set around a glass atrium as its focal point. The dining space has been transformed into a relaxed, indoor oasis with floor-to-ceiling views linking tranquil dining areas with nature; bringing the outside indoors. The restaurant leads to the dining terrace with a curved pergola that is framed by the lush gardens and views of Table Mountain in the distance.
The new summer menu features a style of lighter cuisine, using local fresh seasonal produce, and includes many of the iconic dishes that The Cellars-Hohenort is known for. Many of the fresh fruits, vegetables and herbs incorporated in dishes are often harvested from the garden, says Head Chef Blignaut.
Armed with solid experience and youthful passion, Chef Daniel is supported at The Cellars-Hohenort Hotel & Spa by Group Executive Chef of The Liz McGrath Collection, Tronette Dippenaar, to offer a contemporary, world-class culinary experience presented with warm South African hospitality and service.
Items that can be expected on the new summer menu include starters such as ‘Five Spice Soft-Shell Crab’ (pictured above) with marinated mushroom, roasted apple, candied walnut and strawberry vinaigrette, and ‘Crispy Fried Salmon Fish Cake’ with sauce gribiche, soft poached egg yolk, asparagus, with lemon kombucha vinaigrette.
Journeying onto the main course, guests are presented with dishes that are a feast for the senses. “Presentation is really something that we strive towards [perfecting], because you eat with your eyes first,” says Chef Daniel. Beautiful, fresh dishes that doesn’t compromise on flavours and textures such as ‘Grilled Line Fish’ (Seabass) with roasted artichoke, charred citrus, garden pea purée, and a boutique herb salad; ‘Prawn Arrabbiata’ with parpardelle, tomato, chili, garlic, olives, and parmesan shavings; and ‘Dry Aged Beef Sirloin’ with braised tomato chutney, white truffle oil, asparagus, and onion tarte tatin; and more can be expected on this summer’s menu.
To top it all off, desserts include a contemporary take on a ‘Snickers’ bar (pictured above), a ‘Hazelnut Panna Cotta’ and a ‘Whiskey and Coffee’ with chocolate anglaise, caramel, streussel, coffee foam, and whiskey ice cream.
The Conservatory offers different menus for breakfast, lunch and dinner, as well as a Terrace menu in the afternoon between 15:00 and 17:00. It’s open to hotel guests, as well as non-resident guests by prior reservation.
Tel 021 794 2137 or email [email protected]
About The Cellars-Hohenort Hotel & Spa
Part of the The Liz McGrath Collection, the 5-star Cellars-Hohenort Hotel & Spa is situated in an area known as ‘Cape Town’s Vineyard’ – the historical Constantia Valley, a short 15-minute drive from Cape Town’s city centre. The Small Luxury Hotels of the World member features 51 elegant guest rooms and suites, and The Conservatory restaurant, which is known for taking diners on an unforgettable culinary journey. The Cellars-Hohenort is popular for celebrating weddings and special occasions, and for serving delicious picnics, as well as decadent Classic High Teas. Accommodation options include a two-bedroom Villa and the exclusive, 3-bedroom Madiba Villa. All rooms boast breathtaking views of South Africa’s iconic Table Mountain range and the hotel’s extraordinary gardens.
Images: Supplied/Five Star PR
