The restaurant
The Greenhouse Restaurant is the jewel in Cellars-Hohenort’s crown. This stylish restaurant is situated adjacent to the historic cellar, and carefully built around a giant 300-year-old oak.
The chef
The contemporary, yet eclectic cuisine of executive sous chef, Lionel Labat, is strongly influenced by his extensive experience in top restaurants throughout Europe.
Lionel uses local organic produce for his superb cuisine wherever possible. The only imports on the menu are some of the cheeses and the truffles. He talks with passion about his love of food and South Africa. Lionel is attentive and unassuming, and is involved in development programmes for the youth of Khayelitsha. They grow the vegetables used in his kitchen.
What’s hot in his kitchen
Duck – this succulent bird seems to still hold a place of honour on most top chefs’ menus.
The wine
What dining experience would be complete without the perfectly selected wine? This honourable task falls under the guidance of the Cellars’ well-versed sommelier, Miguel Chan. The Cellars’ award-winning wine list is a talking point, and arguably one of the largest in South Africa.