Another nominee for the 2015 Boschendal Style Award is Greenhouse at The Cellars-Hohenort. An exploration of local ingredients and flavours is what diners can expect at this serene yet stylish fine-dining establishment. Here’s why Greenhouse deserves the nomination.

The space 

Situated in the verdant Constantia Valley, this beautiful restaurant has recently undergone a major refurbishment. What started out as a need for some new furniture ended in a complete facelift. The majestic old Hohenort building now boasts a fresh, modern interior. The design team of HotCocoa Interiors & Design, who were involved in the original design, have again joined forces with Peter Tempelhoff and team to create this renewed and exciting space.

The table settings at Greenhouse. Photo courtesy of the restaurant.

The finer details

Dark, naked tables, leather and wooden chairs, and eclectic art pieces give the space a sleek feel so that the vibrant food can be the star of the show. Tables are accessorised with moody crockery, and vivid pops of purple flowers add romance to the dramatic and modern elements of the space.

HotCocoa co-owner Dawn Dickerson describes the new look: “We have created a clean, sophisticated and modern interior. This simple palette of charcoal and warm honey tones is offset with a selection of contemporary art drawn from plants, fruit and nature.”

The decor at Greenhouse. Photo courtesy of the restaurant.

Stunning contemporary photographic pieces by Marc Stanes hang on the walls, adding a soft yet modern element to the decor. Canvasses of plants in rich burnt orange tones by Judy Bumstead counter the edgy charcoal hues, and a breath-taking classic oil still life of figs in a bowl by Basil Friedlander completes the picture.

The Fern Bar in the Hohenort building has also been given a brand-new look. Plush sofas and banquettes dot the room, providing the perfect social space to have pre-dinner drinks or a nightcap.

The Fern Bar in the Hohenort building. Photo courtesy of the restaurant.

The cuisine

Chef Peter Tempelhoff’s food is fun and edgy, yet familiar. Explains Peter, “Combining innovation without losing classical cooking fundamentals and combinations is our goal – as always.” Diners can expect a journey through African food fables with the use of local flavours that celebrate South African cuisine. Dishes include the Four Degrees of Cheese, a contrast of South Africa’s indigenous nutty yet mild cheese The Huguenot from Dalewood. This dish takes its diverse flavour profile to new heights through a range of temperatures and textures. From frozen and hard to warm and runny, it creates a delicious experience for the senses and is any cheese lover’s dream.

Does Greenhouse have what it takes to win the 2015 Boschendal Style Award? We’ll find out at the Eat Out Mercedes-Benz Restaurant Awards in November. Stay tuned to meet our other nominees.

The Four Degrees of Cheese dish at Greenhouse. Photo courtesy of the restaurant.