There’s an immense sense of calm that permeates most spaces at The Cellars-Hohenort Hotel & Spa in Constantia, Cape Town. While extensive manicured gardens showcase nine-acres of award-winning flora, the estate’s indoor areas also delight with natural hues enhanced by abundant greenery that places guests in something of a nurturing, earthy biosphere. JANE MAYNE finds out more.
The Conservatory restaurant and terrace epitomise the radiance of the stately surrounds – the feel is luxurious, without the pretention common to many high-brow establishments. This premier dining destination once again features seasonal menus which celebrate contemporary South African cuisine. Head Chef Daniel Blignaut brings decade-long expertise gained at the likes of the Saxon Hotel to the curation of new winter, lunch and dinner menus guided by Tronette Dippenaar, Group Executive Chef of The Liz McGrath Collection.
Dinner – Seasonal, locally sourced
Dinner offerings begin with a melt-in-your-mouth South Atlantic Tuna Ceviche served with avocado salsa for creaminess, wasabi, pickled ginger, passionfruit, tiger’s milk and mixed with a hint of sesame. Diners can also enjoy a Gordons Bay Smoked Snoek Croquette starter with apple ribbons, cranberry, herb salad and yoghurt dressing; a slow-braised Beef Tortellini with black winter truffle, pearl onion, and corn velouté; or winning Grilled Prawns with ricotta gnocchi, basil and tomato fondue.
Another longstanding staple is the iconic Twice-baked Cheese Soufflé, a signature dish introduced by the late Mrs Liz McGrath. Vegetarians can opt for Roasted Squash & Burrata with pumpkin, butternut, sage and seed crumble.
Chef Blignaut shares that for this recently launched winter menu, they’re “keeping it more substantial throughout the season with nice hearty food that’s well-presented and executed. We’re using a lot of local produce from ‘the mushroom man’ – a guy that forages our local mushrooms from our mountain areas.” Tender fungi in a divine miso-marinated Chicken Supreme main dish bears this out – the added colour being potato fondant (crispy outside and soft inside!) with the mushroom textures complemented by thyme jus.
He reinforces that, “everything is very much locally sourced, and we implement the nicest, freshest winter warmer flavours into our menus. Many herbs and vegetables are harvested directly from the hotel’s gardens.”
Other dinner main course options include Klein Karoo Rack of Lamb accompanied by garlic pommes purée, carrot, garden pea and jus; a flavourful vegetarian Mushroom Korma with yoghurt, cashews and chickpeas, served alongside jasmine rice and sambals; and Roasted Pork Belly with Hasselback potatoes, candied carrot, caramelised apple purée .
Dessert is never a course to be missed and highlights here include what Chef Blignaut refers to as “a hazelnut bomb” – A Hazelnut & Banana creation with a hint of caramel, vanilla bean mousse, chocolate ganache and banana frozen yoghurt. Other all-time delights include a White Chocolate Choux with a matcha mousse, blueberry, compote, vanilla sable and sherbert; a Honey & Rosemary Baked Pear with Cremonzola, phyllo pastry and candied walnuts; and a Yuzu & Granadilla Bavarois paired with Baumkuchen, citrus, caramelised white chocolate and miso ice cream.
See the full Winter Dinner Menu.
Lunch – Ingredient-led cuisine
Lunchtime guests can enjoy lighter fare, with the option of a few dinner overlaps. There’s the Hohenort’s signature Free-range Beef Burger housing exotic mushroom, onion marmalade, matured cheddar, tomato relish, triple-cooked chips and umami ketchup.
A Traditional Cape Malay Bobotie is served with steamed rice, curried potato samosa, roti and sambals, or its vegetarian mushroom and lentil alternative. Lighter options include Roasted Squash & 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.
See the full Winter Lunch Menu.
The Conservatory offers breakfast, lunch and dinner daily, as well as a dedicated Terrace Menu served between 15h00 and 17h00. The restaurant is open to both hotel guests and non-resident visitors by prior reservation.
For reservations, contact 021 794 2137 or email .
Heads-up: The Cellars-Hohenort Hotel & Spa Recently was awarded a MICHELIN Key in the prestigious The MICHELIN Guide 2025, recognising the property as one of the most exceptional places to stay globally.
View The Conservatory Light Lunch Menu.
View The Conservatory Vegan Menu.
In a nutshell
Conservatory restaurant Cellars-Hohenort Hotel & Spa Winter Menus
At 93 Brommersvlei Road, Constantia, Cape Town, Western Cape
The Conservatory restaurant reservations: 021 794 2137,
Cellars-Hohenort Hotel tel: +27 21 794 2137
The Liz McGrath Collection
