Imagine powdered dressings that go up in a puff up of smoke, a winter foraging plate (no cutlery allowed), topsy-turvy desserts and silver trees bearing tiny gold-crusted salted olives and honeycomb truffles.

Executive chef Peter Tempelhoff had dreamt up an enchanted tasting menu called Imagine at The Greenhouse restaurant at The Cellars-Hohenort Hotel in Constantia.

The restaurant has moved away from the hotel and has undergone a revamp, complete with a fab glass ceiling – it’s really magical!

The pre-dessert of green tea and lime really epitomises an element of surprise. It’s a little glass tumbler filled with a green-tea flavoured granita and spuma, and when you turn it over you find a perfect spoonful of lime crème brûlée nestling in the bottom. So clever!

I also loved the little terracotta pots filled with nasturtium mousse, with baby radishes popping out of an edible soil! And the ‘shellfish on the beach’ was a delicately poached crayfish and langoustine in an intense swirl of bisque surrounded by the ‘beach’ – edible sea sand made of toasted breadcrumbs.

Talking of seafood, it’s time to start the next round of voting, this time for our best of seafood digimag. Where is the best restaurant that serves up pans of plump prawns sizzling in garlic butter, or the best meltingly tender calamari? Let us know!

Happy fishing!
Abigail