Taste the season with the Conservatory’s Summer Menu at the Cellars-Hohenort Hotel!
The Conservatory at the Cellars Hohenort Hotel presents a revitalised summer menu courtesy of executive chef Paul Nash. The beautifully green garden setting of the restaurant perfectly complements this three course seasonal menu that also hosts some vegetarian options.
Chef Paul has incorporated the freshest produce for items like aged Boland cheese soufflé and fynbos herb-crusted springbok loin. There are some new dishes too, such as slow cooked lamb shoulder with green pea and mint purée, dehydrated tomato, pinenut polenta and roasted lamb jus.
On the seafood spectrum, expect West Coast oysters, calamari and yellow fish tuna shashimi. Vegetarian options include Moroccan quinoa and roasted butternut salad, sundried tomato gazpacho or delicious tagliatelle primavera pasta with vegetables and cheese sauce.
Dessert is always a must with the Liz McGrath chocolate plate with white chocolate ice cream, dark chocolate fondant and passion fruit. For a crème brûlée with a difference, try the Madagascan vanilla crème brûlée, enhanced with lemon verbena, seasonal fruit and vanilla crumble. If you like something a little less sweet, local cheeses and preserves are also on offer to have with your favourite coffee.
To book for lunch or dinner at The Conservatory, contact:
restaurantres@cellars-hohenort.co.za
Directions to Cellars-Hohenort Hotel
93 Brommersvlei road
Constantia
021 795 6226
