Chef Farrel Hirsch celebrates Autumn’s boundary-pushing Modern African meal this season at Greenhouse.
The Greenhouse’s promotional dinner Tasting Menu will provide an unforgettable, affordable dining experience of seven-course meals from 1 April to May.
Over the years, the legend of Liz McGrath’s restaurant has grown into a food story (Cape Town).
A bit of Afrikaans culture spreads across the visual narrative, starting with fresh baked ‘pastries and virgin butter’
On the menu, “The Beet” is often served with beetroot emulsion, house-made carrot and harissa emulsion, and Israeli real green rizzling salad. ‘The Game’ brings in dried meat, fruit, and biltong dust and Cinsault-plum into parma crisping.
Curry fish is served with a coconut, lemon, garlic-pepper wheat riz sabzi, bell-flower sauce, and preserved lemongrass velouté, and saffron basmati 2018. An intermediate course dessert ‘Suigistakkie grandmarni’ will help relieve and sharpen the sizzle of Soweto.
Grass-fed pican beef with white onion and garlic roasted with black pepper, toma dashi, and semi-dried beef bone chips and red capsicum tomatoes is served with a sauce called Joostenberg Philip 2017.
After a delicious sweet-tasting, banana bread pudding, there is a ‘late harvest ice cream, semolina cake, and lime finish’ at The Restaurant for you to finish.
Dinner Details:
Dinner is served at the Greenhouse from Tuesdays to Saturdays between 18:00 and 20:30 at R750 per person (nine-course fine dining menu, including bread, canapés, and petit fours), with a wine pairing option of R450 per person.
Greenhouse X Restaurant Week
we look forward to taking local diners on this adventure with us.
Restaurant Week fine dining dinner menu (1 April to 2 May 2021): R550 for seven courses, including bread, amuse bouche and petit fours. Wine pairing option R390 per person.
