A collection of restaurant related news from all over South Africa
'African Modern' Fine Dining at Greenhouse this Autumn & Restaurant Week Offer
31 March 2021
Autumn is celebrated at Greenhouse with a new, boundary-breaking African Modern dinner menu where Head Chef Farrel Hirsch invites patrons on a 9-course fine dining journey to explore the mysticism of the southern African culture.
Launching on 1 April 2021, the Greenhouse’s promotional Restaurant Week dinner Tasting Menu will also follow the African Modern theme, providing an unforgettable, value for money dining experience of seven courses, that will run throughout the month of April, until 2 May 2021.
Ancient stories are retold as modern-day food fables at Greenhouse, the flagship restaurant of The Liz McGrath Collection at The Cellars-Hohenort (Cape Town). Farrel Hirsch’s visual story telling is a thrum of the southern African culture, which takes on a rhythm through the courses, starting with freshly baked ‘Veldt brood’ and virgin butter. The opening act leads to menu highlights that include ‘The Beet’ presented as beetroot three-way, with baba ganoush, in-house labneh, carrot & harissa emulsion, black sesame, pistachio dukka, quick-pickled Israeli cous-cous and braaied aubergine, perfectly paired with Jordan Real McCoy Riesling 2018. ‘The Game’ introduces Namibian oodhingu (dried meat), chicken parfait, lacto-plum, and tendon crackling in biltong dust, enjoyed with Fram Cinsault 2017.
‘Die Vis’, line-fish is served with a coconut, lemon thyme bulgar wheat emulsion, and preserved lemon, chilli oil, cauliflower fondant, fennel, pass-pickled courgette flowers and saffron velouté, complemented by Rijks Touch of Oak Chenin Blanc 2018. Between courses a ‘Suigstokkie’ grandadilla lolli-pop plays on memory as much as the senses, preparing the palate for the show-stopping ‘Chesa Nyama’ course, to channel the sizzle of Soweto. Grass fed picanha beef with white onion and roast garlic puree is served with crispy sweetbreads, tomato & cashew XO, creamy pap, coriander oil, bone-marrow & peppercorn dashi broth, pap crisp and semi-hydrated baby tomatoes alongside Joostenberg’s sensational Philip Albert cabernet Sauvignon 2017.
The Restaurant Week menu ends on a sweet note with a ‘Sundae’ - a South African favourite of roasted banana ice cream, semolina cake, lime & cream cheese and macadamia crumble and a glass of Lomond’s Noble Late Harvest 2019, rounded off by a beautifully presented ‘African Espresso’.
Hirsch says about the new menu: ‘As a food storyteller, I like to focus on preserving local culture and history through an affinity for sustainably foraged ingredients. We favour a distinctly African take on the fine dining experience, and we look forward to taking local diners on this adventure with us.’
Dinner is served at the Greenhouse from Tuesdays to Saturdays between 18:00 and 20:30 at R750 per person (nine course fine dining menu, including bread, canapés, and petit fours), with a wine pairing option of R450 per person.
Restaurant Week fine dining dinner menu (1 April to 2 May 2021): R550 for seven courses, including bread, amuse bouche and petit fours. Wine pairing option R390 per person.
Reservations: Tel +27 21 795 6226; email email@example.com; or online www.greenhouserestaurant.co.za/reservations
For more about Greenhouse and links to Social Media click HERE
Issued by FIVESTAR PR on behalf of GREENHOUSE
Constantia, Western Cape African, Contemporary, Fine Dining, South African
We live in a complex, joyful, and beautiful country; a country where your ideas and preconceptions change the longer you look at them. Head Chef Farrel Hirsch and his team look long and hard at wha...