The Conservatory at The Cellars Hohenort Hotel has a plentiful, varied summer menu which has something for everyone…

The Conservatory Restaurant at The Cellars Hohenort

The Conservatory restaurant is proud to present its revitalised summer menu, executed in style by Executive Chef Paul Nash. Fine dining in this gracious garden setting is a relaxed, laid-back affair and the comprehensive three-course menu has something to delight everyone, including vegetarians. The Conservatory offers lunch and dinner every day of the week.

The Cellars Hohenort Hotel in its Sylvan setting

The seasonal menu, which uses the freshest produce possible, offers a combination of some popular but spruced-up favourites, like the Aged Boland Cheese Soufflé and Fynbos Herb-Crusted Springbok Loin, and some exciting new dishes, such as Slow-Cooked Lamb Shoulder served with green pea and mint purée, dehydrated tomato, pinenut polenta and roasted lamb jus.

Choose from a wide variety of starters – seafood lovers will enjoy the West Coast Oysters, Crispy Calamari or Yellowfin Tuna Shashimi, while vegetarians will revel in the Moroccan Quinoa & Roast Butternut Salad or the Sun-Dried Tomato Gazpacho. The mains have something that will excite all palates, with an emphasis on carnivore delights: Grass-Fed Beef Fillet, Free-Range Half Baby Chicken or Traditional Cape Malay Bobotie (Karoo lamb or mushroom and lentil version).

Vegetarians will love the Tagliatelle Primavera Pasta served with summer vegetables, exotic mushrooms and a creamy cheese sauce. For those who enjoy an Asian twist, try the Rare Grilled Indian Ocean Tuna with a sweet and juicy char siu glaze, served with bok choy, mange tout and sticky ginger rice.

Head Chef Paul Nash

The Conservatory’s sweet treats are legendary, particularly Liz McGrath’s Chocolate Plate, which consists of dreamy white chocolate ice cream, dark chocolate fondant and passion fruit. For a crème brûlée with a difference, sample the heavenly Madagascan Vanilla Crème Brûlée, enhanced with lemon verbena, seasonal fruit and vanilla crumble. Round off the scrumptious meal with some piquant local cheeses (like the to-die for Dalewood Brie Superlatif, produced in the classic French style) and homemade preserves – then relax in the peaceful, nature-saturated setting as you sip your postprandial coffee.

To book for lunch or dinner at The Conservatory, call 021 794 2137 or email

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