A triumphant display of great quality produce unified on a plate to signify the best of comfort food.
The Conservatory at The Cellars Hohenort can be found in the leafy and picturesque suburb of Constantia. This restaurant was on my to-do-list for some time, so I was ecstatic when the opportunity finally arrived.
The venue is beautiful and the mountainous backdrop of Table Mountain adds to the laidback setting. We were there for the Restaurant Week Spring Edition dinner so we couldn’t capitalise on the beautiful terrace unfortunately. The menu consisted of two options for the starter, main course and desserts courses to choose from.
3-Course Surprise Dinner Menu
This restaurant will surprise you with a Restaurant
Week 5 YEAR Anniversary Special, using only
seasonal fresh ingredients to give you a real taste of
Price: R 300
Sun dried Tomato Gazpacho
Goat’s cheese tortellini and pancetta herb grissini
Oak Valley Beef Carpaccio
Rocket and nasturtium pesto, Boland mature cheddar, olives, white balsamic baby tomato and shaved horseradish root.
Pan fried cape Line fish
Cardinal, braised fennel risotto, orange chicory and sauce beurre blanc.
Maltose glazed Overberg Pork Belly,
Asian sweet potato, spring opinion, sesame seeds and wild radish.
Layers of strawberry and white chocolate, hazelnut crunch and berry swirl ice cream.
Tropical panna cotta with coconut, rum, pineapple and mango
Sun dried tomato gazpacho with goat’s cheese tortellini and pancetta herb grissini, which was beautifully, presented, not my personal favourite, but then I have an aversion for cold soups.
Then there was the Oak Valley beef carpaccio with rocket and nasturtium pesto, Boland mature cheddar, olives, white balsamic baby tomato and shaved horseradish root. This course was divine and so fresh. I love cured meats so this course was always going to enjoy my favour.
This course consisted of Pan fried cape line fish, braised fennel risotto, orange chicory and sauce buerre blanc. The fish of the day was Cardinal, a fish I have tried to find out more about but to no avail. It’s light fleshy and brilliant white, and as a capetownian I took exception to the fact that I had never heard of this fish. The risotto was creamy and prepared to perfection.
Then there was the slow cooked Maltose glazed Overberg pork belly, with Asian sweet potato, spring opinion, sesame seeds and wild radish. My wife loved this dish, but then again pork belly is her absolute favourite dish.
The first dessert consisted of layers of strawberry and white chocolate, hazelnut crunch and berry swirl ice cream.
The show stopper for me was the Tropical panna cotta with coconut, rum, pineapple and mango gel all of my favourite things in the world. It was amazing.
Quality ingredients, beautifully prepared and very hard to fault. I’m glad I got to tick this one off my bucket list but I will be back for sure.
For the full album click HERE
The Cellars-Hohenort Hotel,
93 Brommersvlei Road,
Written for JAR PHOTOGRAPHY by Mario Arendse