Combining innovation without losing classical cooking fundamentals is our goal at Greenhouse. Greenhouse stretches the boundaries of traditional South African cuisine, bringing conceptual creations from the garden, veld and sea to the plate as well as sharing local stories and culinary insights through the dining experience. Expect the unexpected.
Menus 1100-1600 ZAR s.n.i.
terminology: t. = tax, s.n.i. = service not included, s.i. = service included
Highlighting the wealth of local products in a cuisine with South African flavors
Farrel Hirsch, the chef at Greenhouse restaurant, delicately uses the wealth of unique plants from the Cape Town region in his recipes. His dishes enable diners to discover little-known ingredients, such as buchu, an herb similar to eucalyptus and mint, and waterblommetjie, a water lily flower found in Cape Town's ponds. Guests are provided a glossary of South African ingredients, which includes the chef's favorite product: the "big num num" or Natal Plum, a red berry with a delicate flavor. The menu attests to the cultural wealth of the country, and subtly references traditional African fables.