Two foodie finds at Cellars-Hohenort near Cape Town
By Elena del Valle
Photos by Gary Cox
Champagne and Lavender Jelly at The Greenhouse
Grain Fed Beef Filet
Our favorite dish: Malay Spiced Prawns and Pork Belly
Carpaccio of Scallops, Tuna and Abalone
When we confirmed our stay at Madiba Villa at the Cellars-Hohenort Hotel in Constantia we were pleased. In part because we were looking forward to staying in the two-bedroom villa on the outskirts of Cape Town; and in part because we were looking forward to revisiting The Greenhouse, one of our favorite restaurants in that South Africa city.
Although we missed Chef Rume Booyens’ touch (she had been the chef when we first visited the restaurant) our Tasting Menu dinner at The Greenhouse was a treat. We are confident the restaurant will remain outstanding since the restaurants at the Relais & Chateaux hotel and its two sister properties remain under the watchful eye of Peter Tempelhoff, executive chef for The Collection by Liz McGrath.
Sweets at The Cape Malay Restaurant
The staff surprised us with a Happy Birthday petit four plate at The Cape Malay
The eastern decor at The Cape Malay
Dessert at The Cape Malay
At The Cape Malay Restaurant, Cynthia was our server and Jasmin cooked
Mains at The Cape Malay
At The Greenhouse we had the Tasting Menu: Carpaccio of Scallops, Tuna and Abalone with a 2005 Klein Constatia Estate Brut MCC; Game Terrine with a 2000 Nederburg Auction Reserve Special Late Harvest; Malay Spiced Praw and Pork Belly (a favorite) with 2005 Klein Constatia Riesling; Grain Fed Beef Filet with 2007 Herald Pinor Noir; Champagne and Lavender Jelly; and Vanilla and Poached Pear with 2006 Vin de Hohenort.
We took advantage of our stay at the Cellars-Hohenort Hotel (93 Brommerslvlei, Constantia 7800, www.cellars-hohenort.com,+27 21 794 2137) to sample The Cape Malay Restaurant and were rewarded with an excellent spicy meal. While the style of cuisine and decor were totally different from The Greenhouse, the staff were warm and welcoming the night we dined there.