The whole estate is so well kept and up-market, it was a pleasure to be there. Parking in the grounds was good and we were led to the table in the Conservatory, all glass surrounded by lush plants outside and a huge old tree between the two parts of the restaurant - the restaurant is split in two so as to preserve the tall old tree which has the glassed in restaurant around it. Crisp snow white tablecloths and napkins with easy spacious grass chairs surrounding it greeted us. Someone at the table next to us ordered a cushion and we followed - it made the dining even more pleasurable.

The drinks waiter came swiftly to our table to take the order. The assortment home-made breads that was brought to the table was delicious with a small dish of artichoke and goat's cheese sprinkled with a twist of spring onion.

Starter "Cellars Herb Garden Salad" was divine, consisting of garden herbs, baby leaves, artichokes, sweet tiny baby tomatoes, avocado, in a subtle herb vinaigrette.
Starter "Beetroot & Smoked Chevre" starter, consisting of Peartizer jelly, pecan Waldorf salad, in a grain mustard dressing was ok.

Main course "Roast Rack of Karoo Lamb" with Pommes ecrase, red pepper & tomatoe, saffron aioli and lamb jus. The Lamb chops came beautifully prepared - medium rare as I had asked. It was both succulent and tasty. The saving grace of the dish was the lamb jus which I lapped up with a small crust of the fresh bread and my fingers. There was no salt or pepper on the table (don't know if this was an oversight or done on purpose) but the dishes didn't need any extra flavouring and this would have been an insult to the Chef.
Main course "Corn Fed Baby Chicken Chasseur" - it sounded better than it tasted with its fancy name - It came with potato puree, pearl onions, pork chipolata & mushrooms ragout. The chicken which was so-so - nothing special or out of the ordinary. Also the pork chipolata could have been left out - I think it was just some way to dress up an ordinary plate of chicken to be something else. The Chef should have stuck to the basics in this dish.

The coffee & teas were served with a plate of homemade sweets which were good, especially to my taste was the bitter dark chocolate.

All-in-all it was a pleasant night out. The cellars Hohenoort is always a gracious & fine dining