A treat is in store for patrons at the award-winning Greenhouse restaurant – head chef Farrel Hirsch has created a shortened à la carte lunch menu. This variation on the regular menu will be available from Tuesdays to Saturdays for the rest of the year.
Since taking up the reins at the flagship restaurant of The Liz McGrath Collection almost a year ago, Hirsch has done nothing but impress – he has just been honoured with three plates at the much-vaunted JHP Gourmet Guide™ Awards and an American Express® Platinum Fine Dining Restaurant Award (the highest accolade). He also won the third annual Clash of the Chefs cook-off.
The new spring menu at the Greenhouse offers an African-inspired fusion feast which will delight regulars and newcomers alike.
The three-course menu introduces many of Hirsch’s unique flavour combinations. First up are bite-sized False Bay canapés. Guests will have a choice of starters, namely eryngi mushroom served with ponzu, root vegetables, coriander, dashi; sashimi served with seaweed, avocado, rice, cucumber and sesame; or springbok tataki complemented by foie ‘rocher’, glüwein, parsley and chilli.
The choice of mains includes three-rice risotto, ‘Die Vis’ dish, or delectable tshisanyama. For dessert, the options are a spring citrus treat served with Caperitif, hibiscus, ginger and spekboom, or the unique concoction ‘The Beet’.
The three-course à la carte menu is R550 per person with a wine-pairing option available for an additional R350 per person.
Bookings are essential at this most popular Cape Town restaurant, which scooped the Best Restaurant of Cape Town award at Restaurant Week in September. Greenhouse was featured in Top 30 nominee of the Eat Out Mercedes-Benz Restaurant Awards 2019. Get in touch today!