The Greenhouse Restaurant at The Cellars-Hohenort in Constantia has just unveiled the details of their Spring Provenance menu.
Where else would you want to sample a spring menu other than a place aptly named Greenhouse that is also nestled in the fertile Constantia Valley? This season’s menu draws inspiration and ingredients directly foraged from the sea, garden fields and orchards as Chef Peter Tempelhoff explains:
“Our menus are narrated as a holistic epicurean experience. We have two dedicated foraging specialists searching for spring mushrooms and our chefs go on two outings a day to source wild, local ingredients.”
It is this dedication to local and seasonal ingredients infused with the site’s unique produce that has seen the Greenhouse Restaurant named one of the top restaurants in the country.
The menu which follows the seven taster course menu format comprises of canapes, three starters, a main dish and finally cheese and dessert courses, each expertly paired with South African wines. To tantalise you this season, mains include a lacquered duck breast with endive and a nasturtium & hazelnut crumble and dairy cow with wild grass & milk skin.
The spring dining experience is amplified by the restaurant’s understated interiors and conservatory windows which give the lush, blooming garden the limelight.
And as a special treat, here is a recipe for one of Chef Peter Tempelhoff’s childhood favourites, that you can enjoy at home:
Chef Peter Tempelhoff’s Baked Cheesecake
900 g Philadelphia Cream Cheese (warmed)
330 g sugar
60 g corn flour
170 g double cream
250 g digestive biscuits
60 g butter (melted)
60 g chocolate (melted)
- Combine the biscuits, butter and chocolate and press the mixture evenly into a lined springform tin.
- Add the warm cream cheese to a mixer followed by the dry ingredients. Mix well for 3 minutes and then add the eggs.Once the mixture is smooth, stop the machine and fold in the cream.
- Pour the mixture onto the crust and bake in a water bath for 70 minutes at 170° C, or until just set and golden on top.
1 cake = 12 portions
45 g water
150 g sugar
90 g cherry puree
3 gelatin leaves (bloomed)
600 g cherries
- Cut the cherries in half and place them in a hot oven (180° C) for 4 minutes. Remove from the oven and hold.
- Meanwhile, boil the sugar and water to 125° Cand add to the puree. Mix well, allowing the mixture to cool slightly before adding the gelatin leaves. Mix well.
- Fold the mixture through the cherries and chill until needed.
The Greenhouse Restaurant at The Cellars-Hohenort kitchen is for dinner between 18h00 and 21h00, Tuesday-Saturday, and for lunch from 12h00-14h00 on Friday and Saturday.