‘I want to keep stretching the boundaries’ – Peter Tempelhoff

At the heart of our Executive Chef Peter Tempelhoff’s food philosophy lies the continuous exploration and re-imagination of South African food. He wants to lend distinctive, memorable personalities to each of The Collection’s restaurants, without overcomplicating matters in the process – if an ingredient is not fresh, local and seasonal, you won’t find it on the menu.

Each of our restaurants is unique as the food is influenced by the individual Head Chefs, with Peter taking their personal vision into account before creating the menu in a joint collaboration. As a result, our guests are able to enjoy exceptional culinary experiences wherever they are dining, be it at Greenhouse and The Conservatory at The Cellars-Hohenort, Origins at The Marine, or SeaFood at The Plettenberg.

Our award-winning flagship restaurant, Greenhouse, is renowned as one of South Africa’s Top 50 Restaurants. Focusing on unique flavours, plating precision and world-class service in a brilliantly designed space, the restaurant’s 11-course ‘African Hunter’ and ‘African Gatherer’ menus, created by Peter and Head chef Ashley Moss, epitomise the concept of ‘dinner theatre’. At The Conservatory meanwhile guests may expect an eclectic, light and abundant menu courtesy of Head Chef Paul Nash, featuring uncomplicated yet perfectly executed food served in the most idyllic garden setting.

Origins at The Marine is a vibrant restaurant with dishes that are fun, energetic and unpretentious. The soulful menu highlights ‘everyday’ favourites, prepared with an Asian twist by Head Chef Tronette Dippenaar and his team. The focus is always on local flavours and fresh ingredients.

Seafood at The Plettenberg has mesmerising views of the ocean. The kitchen team, headed up by Rich Riroch, prepares the most delicious seafood dishes, together with an array of meats and vegetables. Drawing inspiration from local suppliers, ingredients are always kept at a superb level of quality.

Peter continues to explore and re-imagine what South African food can and should be. Together with his Head Chefs he aims to ‘keep innovating, keep coming up with new things, new dishes, new flavours – and always keep stretching the boundaries’.

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