We had such a great night at the Conservatory - it is the first time we have been there, and I would love to go back for lunch to be able to enjoy the beautiful setting before it gets dark.
The service we received was really exceptional. Everybody was so friendly and warm, and made us feel so welcome. The food was delicious, and I would go back for their cheese soufflé alone! The restaurant itself lacks atmosphere. You really do feel as though you are in a hotel's restaurant and need to whisper to the people at your table. I think this could be rectified easily by just playing the music a bit louder though. Overall, definitely recommended.

The Cellars - Hohenort Hotel is part of the Collection by Liz Mc Garth. The Conservatory is one of the two award winning restaurants on this picturesque property.

Head Chef Delia Harbottle, reinvents traditional classics by adding her unique touch to produce the most amazing dishes.

The Conservatory is built around a 200-year-old oak tree, its enormous girth displayed in an elegant glass frame, and its proud branches stretching out above the diners.
The restaurant is elevated and when you sitting at your table you almost feel as though you can reach out and touch the top of the luscious trees.

Their Restaurant Week Offering was:

Menu

Lunch: ★R145 for 2 courses
(Starter & Main or Main & Dessert)

Starter

Double baked Underberg cheese soufflé
Our signature soufflé served with a kirsch cheese sauce & fresh shaved Parmesan.

Or

The Conservatory Caesar salad
Gem lettuce, Parmesan, white anchovies, crispy bacon, twice cooked hen’s egg

Main

Fish & chips
Local hake in beer batter triple cooked chips, tartar sauce, and side garden salad.

Or

Oven roasted springbok rump
Sweet potato fondant, slow braised red cabbage, parsnip purée, and thyme jus.

Dessert

Home churned ice cream or sorbet of the day

Or

Vanilla crème Brulée
With chocolate chip Biscotti

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Dinner: ★R225 for 3 courses
(Starter, Main & Dessert)

Starter

Double baked Underberg cheese soufflé
Our signature soufflé served with a kirsch cheese sauce & fresh shaved Parmesan.

Or

The Conservatory Caesar Salad
Gem lettuce, Parmesan, white anchovies, crispy bacon, twice cooked hen’s egg

Main

Fish & chips
Local hake in beer batter triple cooked chips, tartar sauce, and side garden salad.

Or

Oven roasted springbok rump
Sweet potato fondant, slow braised red cabbage, parsnip purée, and thyme jus.

Dessert

Home churned ice cream or sorbet of the day

Or

Vanilla crème Brulée
With chocolate chip Biscotti

We went for dinner and absolutely everything was scrumptious.

A LA CARTE MENU - Starter-Rooibos cured Salmon, golden Beets, Goat’s Cheese mousse, Apple Walnut salsa, refreshing dish, and the subtle Rooibos smokiness adds an interesting dimension to the dish. Very good indeed.

RESTAURANT WEEK MENU – Starter-Double baked Underberg Cheese soufflé, their signature soufflé served with a Kirsch Cheese sauce & fresh shaved Parmesan. Incredibly light, fluffy, like clouds of Cheese melting in your mouth. One of the best soufflé’s I have ever tasted.

RESTAURANT WEEK MENU – Starter - The Conservatory Caesar salad, Gem lettuce, Parmesan, White Anchovies, crispy Bacon, twice cooked Hen’s egg. The little added extras just elevate this dish to new heights. Would love to know their secret on how they keep the yolk perfectly runny even though it’s twice baked.

A LA CARTE MENU - Mains-pan fried Duck breast & confit leg, Truffled Parmesan Potato, Savoy Cabbage, Mushroom Fricassee, baby Leeks, Orange jus. Love how they render the fat and are able to keep the skin crispy. All the accompaniments work perfectly.

RESTAURANT WEEK MENU – Main-Oven roasted Springbok rump, Sweet potato Fondant, slow braised Red Cabbage, Parsnip purée, and Thyme jus. Cooked Medium-Rare, this dish was so good; we could very happily have seconds ;)

RESTAURANT WEEK MENU – Main-Fish & Chips, local Hake in beer batter, triple cooked Chips, Tartar sauce, and side garden Salad. Good size fish fillets, love the batter, crispy outside, succulent fish fillets inside.

A LA CARTE MENU - Dessert - “LIZ McGRATH” Dark & White Chocolate plate. Two words… “Chocolate Heaven.”

RESTAURANT WEEK MENU – Dessert - Home churned Ice Cream or Sorbet of the day.

RESTAURANT WEEK MENU - Dessert - Vanilla crème Brulée. Decadently smooth, light and yummy.

They offer their very special Vin De Hohenort Dessert Wine – Natural Sweet Wine (Private Reserve). The grapes are grown on the grounds of the Cellars-Hohenort hotel and Klein Constantia Farm harvest their grapes and turns it into the wonderful wine .The wine is not for sale and we just serve it at the Hotel. Just another added extra which makes this restaurant so special.

Then to end the evening we had coffee and Petit Fours.

Being our first visit to The Conservatory, it certainly will not be our last. From the Maître D, to the Wait staff, to the Barman even Chef Delia Harbottle, each and every one is there to make your visit that much more special.