Paul Nash, Executive Chef at the award-winning The Conservatory restaurant, has created a seasonal summer menu. Offering three-courses, the new fine dining fare promises something for everyone – including vegetarians.
Here’s a sneak peek of some of what you can expect…
Starters: West Coast Oyster; Crispy Calamari or Yellowfin Tuna Shashimi; Moroccan Quinoa & Roast Butternut Salad; Sun-Dried Tomato Gazpacho.
Mains: Grass-Fed Beef Fillet; Free-Range Half Baby Chicken; Traditional Cape Malay Bobotie (Karoo lamb or mushroom and lentil version); Aged Boland Cheese Soufflé and Fynbos Herb-Crusted Springbok Loin; Slow-Cooked Lamb Shoulder served with green pea and mint purée, dehydrated tomato, pinenut polenta and roasted lamb jus; Tagliatelle Primavera Pasta served with summer vegetables, exotic mushrooms and a creamy cheese sauce; Rare Grilled Indian Ocean Tuna with a sweet and juicy char siu glaze, served with bok choy, mange tout and sticky ginger rice.
Desserts: Liz McGrath’s Chocolate Plate, which consists of white chocolate ice cream, dark chocolate fondant and passion fruit; Madagascan Vanilla Crème Brûlée, enhanced with lemon verbena, seasonal fruit and vanilla crumble; local cheeses such as Dalewood Brie Superlatif, produced in the classic French style, and homemade preserves.
All of this can be enjoyed in the picturesque setting of The Cellars-Hohenort in the historical Constantia Valley.
The Conservatory is open for lunch and dinner every day of the week. To make a booking, please call 021 794 2137 or email restaurantres@cellars-hohenort.co.za.
