TEN Years. TEN Dishes. Greenhouse

01 December 2017

— by Malu Lambert —

Group Chef Peter Tempelhoff, celebrating 10 years of inimitable culinary creativity at Greenhouse.

TEN Years. TEN Dishes.

We’re celebrating a decade of Chef Peter Tempelhoff at the helm of Greenhouse Restaurant. 10 years of modern, South African dining: a tenure that’s garnered numerous accolades and acolytes.

To commemorate this milestone at Greenhouse Restaurant, at The Cellars-Hohenort hotel, Chefs Peter Tempelhoff and Ashley Moss have designed a phenomenal anniversary menu for the festive season, aptly called TEN.

“I have seen many amazing dishes and concepts leave the Greenhouse kitchen over the past decade, revisiting & reincarnating the 10 best is an exciting prospect for my team and me.” says Tempelhoff. “Also having the opportunity to reacquaint our guests, both old & new, with these prodigal gems is especially rewarding. This exciting menu represents the best of my ten years behind the pass; I am very proud of it and am confident
that guests will love these ‘2.0 versions’ as much -or more- than the originals.”

Valid to: 31 January 2018, for dinner only
Price: R 1 350 TEN Courses, R 650 Wine pairing

To book call Greenhouse reservations at +27 (0) 21 795 6226 or email


Course ONE – Circa 2014

crustacean custard

Course TWO – Circa 2017

butcher bird’s pantry
Dainty Bess Pinot Noir MCC, Western Cape

Course THREE – Circa 2016

“release the kraken!”
Cape Rock ‘Asylum’, Western Cape

Course FOUR – Circa 2008

terrine of chicken, mushroom & sweetbreads
chantilly green beans, 5-spiced pear chutney, onion brioche
Buitenverwachting Chardonnay, Constantia

Course FIVE – Circa 2010

saldanha sea trout ‘cuit sous vide’
smoked potatoes, champagne velouté, coconut, dill, prawn
Thorne & Daughters ‘Rocking Horse’, Western Cape

Course SIX – Circa 2015

torched wagyu beef
braised kelp, green romesco, beef tendon, sesame
Vriesenhof Grenache, Piekenierskloof

Course SEVEN – Circa 2013

braai bokkie
mielie pap, carrots, hibiscus jel, eryingii mushroom
High Constantia Cabernet Franc, Constantia

Course EIGHT – Circa 2012

cherries & champagne jelly
chamomile yoghurt sherbet, lemon clotted cream

Course NINE – Circa 2011

‘camembert’ cheese cake
roast pineapple ice cream, pine nut biscotti
Paul Cluver Riesling NLH, Elgin

Course TEN – Circa 2009

tree of delights

Valid to: 31 January 2018, for dinner only
Price: R 1 350 TEN Courses, R 650 Wine pairing

To book call Greenhouse reservations at +27 (0) 21 795 6226 or email

A decade of accolades

Relais & Châteaux Grand Chef’ and ‘Relais & Châteaux Future Leader in the field of cuisine’ in 2011.

With Peter at its helm, Greenhouse has consistently since 2009 been nominated for ‘Eat Out Mercedes-Benz Restaurant Awards’ and have been ranked as one of the Top 10 Restaurants in the country 7 times, in 2017 awarded #5 Restaurant in South Africa.

Greenhouse is currently ranked No 1 out of 36 restaurants in Constantia by TripAdvisor

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