The Greenhouse

The Greenhouse Review

Aptly named, this conservatory-like dining room built around a 350-year-old oak overlooks the beautiful gardens of the Cellars-Hohenort Hotel. A bistro menu with owner Liz McGrath's own Steak and Kidney Pie and crispy fish-and-chips recipe is competitively priced for lunch. The dinner menu offers more elegant options such as truffled celery root soup with a shallot tarte tatin and celery root rémoulade or tian of soft-shell crab with aubergine and avocado as starters. Panfried sole served with scallop paupiettes, steamed potatoes, tomato fondue, baby fennel, and ginger velouté is a great entrée option. Roasted quail and veal sweatbreads are joined by mushroom mille-feuille, ham and leeks, pumpkin, and a sherry quail jus. Mrs M's Dark and White Chocolate Plate is taken from the owner's published cookbook, The Collection Cookbook (2003). Ask for beverage manager Miguel Chan's assistance with ordering the wine, as he has succeeded in securing every vintage of nearby Klein Constantia's famous Vin de Constance.