THE Conservatory Restaurant at The Cellars-Hohenort Hotel & Spa in Constantia has unveiled a new seasonal dining experience, introducing lunch and dinner menus that showcase the best of locally sourced, seasonal ingredients. We had a selection from both those menus last week.
Four starters were offered, and it was six for six for the South Atlantic tuna ceviche, and no one was disappointed. Spoons were requested to get every last drop of sauce. The fish is complemented by avocado salsa, wasabi, pickled ginger, tiger’s milk and passion fruit in delicate proportions where nothing overpowered. The dish arrived at the table under a net of tuille for extra prettiness.
Other starters no one had were smoked snoek croquettes with apple ribbons, cranberry and herb salad, with yoghurt dressing. Okay slight untruth: one of our party did have this as her second course instead of a main; it looked lovely and generous. Slow braised beef tortellini with black truffle, pearl onions and corn velouté; and roasted pumpkin and butternut with burrata, sage and seed crumble didn’t make it to the table but were no less tempting for that.
Hard choices had to be made with mains as well. We could choose from the catch of the day with crushed new potatoes, seasonal greens and curried coconut velouté; and seared springbok loin with sweet potato dauphine, carrots, dukkah, marmalade and jus. Between us, however, we had the marinated chicken supreme with potato fondant, mushrooms and thyme jus; and rack of Karoo lamb with garlic pomme purée, carrots, smashed peas, and jus. That’s what I had, and wow. That lamb was pink and tender and could not have been improved upon. Nice thick chops too, with just the right amount of fat left on. Honestly, if I’d time and capacity, I would have happily had every dish but we all have our limits. There’s always next time, and I hear they do a jolly nice Sunday lunch too, so that’s going on the ever-growing To Eat list.
Desserts were more of a mix at our table, evenly spread between the citrus brûlée with light and airy biscotti, easy to bite, unlike those you get sometimes that will take a tooth; a hazelnut and banana confection with vanilla bean mousse, chocolate ganache, and frozen banana yoghurt; and white chocolate choux buns filled with pale green matcha mousse, and blueberry compote, vanilla sablé and sherbet.
The meal was bracketed by a bread course, and macarons of the loveliest hue of green. It’s appropriate in this setting which is not only filled with lush greenery everywhere you look inside, but with views of the magnificent gardens outside. If you find yourself with a few hours (or a day) on your hands, it’s a wonderful place to meander (I’m told it’s impossible to get lost but I see that as a challenge) followed by tea and scones when you make it back.
Over to the press release.
In the heart of Constantia, The Conservatory has long been recognised as one of Cape Town’s premier dining destinations. Inspired by the surrounding winelands landscape and the hotel’s rich culinary heritage, the restaurant continues to celebrate thoughtful, ingredient-led cuisine in an elegant yet relaxed setting.
At the core of the new offering is a commitment to fresh, locally sourced produce and contemporary cooking techniques that highlight natural flavours. The menus embrace simplicity, balance and seasonality, with many herbs and vegetables harvested directly from the hotel’s gardens.
Leading the kitchen is head chef Daniel Blignaut (above), whose creativity is underpinned by strong technical expertise and a deep appreciation for South African ingredients. Guided by Tronette Dippenaar, Group Executive Chef of The Liz McGrath Collection, Blignaut has crafted menus that strike a balance between innovation and familiarity, delivering dishes that are both refined and approachable.
Dinner begins with a selection of elegant starters, with choices including South Atlantic tuna ceviche with avocado salsa, wasabi, pickled ginger, passion fruit and tiger’s milk; slow-braised beef tortellini with black winter truffle, pearl onion, and corn velouté; or smoked snoek croquette with apple ribbons, cranberry, herb salad and yoghurt dressing.
Among the standout mains are miso-marinated chicken supreme served with potato fondant, mushroom textures and thyme jus; Klein Karoo rack of lamb accompanied by garlic pommes purée, carrot, garden pea and jus; and a flavourful vegetarian mushroom korma with yoghurt, cashews and chickpeas, served alongside jasmine rice and sambals.
Long-standing favourites remain firmly on the menu, including the iconic twice-baked cheese soufflé, a signature dish introduced by the late Mrs Liz McGrath and still enjoyed by diners decades later.
Desserts continue the celebration of seasonal flavours, with highlights such as honey & rosemary baked pear with Cremonzola, phyllo pastry and candied walnuts; hazelnut & banana with vanilla bean mousse, chocolate ganache and banana frozen yoghurt; and yuzu & granadilla bavarois paired with baumkuchen, citrus, caramelised white chocolate and miso ice cream.
A dedicated lunch menu offers lighter fare and a more relaxed selection of favourites. Guests may choose the signature free-range beef burger; or traditional Cape Malay bobotie served with steamed rice, curried potato samosa, roti and sambals, or its vegetarian mushroom and lentil alternative. Lighter options include roasted squash and burrata with sage and seed crumble; salmon teriyaki with marinated cucumber, tomato, pickled onion, artichoke and micro-salad; and a poke bowl featuring a choice of chicken, beef or prawns, served with egg-fried rice, pickled vegetables, kimchi, sprout salad and sesame dressing.
The culinary experience is enhanced by The Conservatory’s distinctive setting. Designed to reflect the natural abundance that inspires the menu, the restaurant’s forest garden-inspired interiors create a serene backdrop, while the glass atrium fills the space with natural light. Floor-to-ceiling windows frame views of the surrounding gardens, strengthening the connection between the food, the landscape and the seasons. Guests can dine indoors or on the terrace under the curved pergola, where sweeping garden views and a backdrop of Table Mountain provide a memorable setting for any occasion.
Today, The Conservatory stands as a confident expression of modern South African dining – seasonal, ingredient-driven and thoughtfully executed, complemented by the warm hospitality that has long defined The Cellars-Hohenort experience.
