A state of the art dining room and cutting-edge kitchen sets the scene at Greenhouse, where produce of the Constantia Valley and the region are presented as culinary creations in an intimate taste space. Here guests are invited on a multi-sensory journey of distinctly South African flavours, as they savour and indulge in the delectable creations of Peter Tempelhoff and his team. Greenhouse stretches the boundaries of traditional South African cuisine, brings conceptual creations from the garden, veld and sea to the plate and shares local stories and culinary insights through the dining experience. Expect the unexpected... Greenhouse is where meals translate to memories.
Release the Kraken
Legend tells the tale of fierce and terrible sea monsters that once ruled the depths of the Cape of Storms.
This epic dish is an ode to the greatest sea monster of all time, the Kraken.
Four Degrees of Cheese
The Huguenot from Dalewood Fromage is more than just a massive head of cheese.
From frozen and hard to warm and runny, this delectable dish explores the country's most versatile cheese in four flavoursome states.Download our African Origin Menu
A bite of Karoo lamb served with only the freshest of spring ingredients.
The lamb from Laingsburg has a particularly distinctive flavour. Since this region of the Klein Karoo enjoys both summer and winter rainfall, the herd grazes on wild herbs and fynbos throughout the year, giving the meat a truly unrivaled Karoo flavour.
Break bread with us...
We prove bread at the table to allow the guest to be part of the ancient custom of leavening bread.
Sharing this moment with guests invites them into the kitchen and helps forge a relationship between the food we eat and those who prepare it.
The Virtues of Dom Pérignon
Under the guidance of Peter Tempelhoff, Greenhouse presents a seven-course tasting menu that explores the virtues of Dom Pérignon.
From complex and vibrant to rhythmic and sensual, each course is immaculately presented and explores combinations of flavours, textures, scents and temperatures.
Kitchen Maestro and Head Honcho, Peter Tempelhoff is the taste architect and ingredient innovator behind each delectable creation served at Greenhouse.
A culinary conductor of taste and smell, this gastronomical adventurer is constantly on the lookout for new ways to wow. His mantra?
“Don't stuff it up... make it nice or make it twice!”@PeterTempelhoff
"Ash" as he is affectionately known is a creative spark, a wistful genius and Greenhouse Head Chef on a mission.
Ash's tattooed exterior masks a gentle and kind soul who just wants to make awesome food from awesome ingredients for awesome people.@ashleybmoss
Conrad van den Heever
Ash's right hand man, and Pete's left hand man, 'Blikkies' is the Sous Chef in Greenhouse's kitchen.
He's the friendly but serious sauce assassin who adores what he does and can slice 'n dice with the best of 'em.@GreenhouseCT
From crunchy to chewy, whether it's a crust or a croissant, Amy is the lady who makes sure that all pastry is precisely perfect.
The resident head of the Pastry Department, Amy's role is maintaining a correct consistency in all things butter and flour.@GreenhouseCT
Dustin Hoffman's long lost brother from another mother, Dustin is Greenhouse's Front of House Manager.
Always quick with a smile and a bit of wit, this friendly-faced individual's main mission in life is to make customers happy.@GreenhouseCT
"Life is too short to drink bad wine," says Michelle, Greenhouse Somm.
This lady takes wine seriously, and loves sharing pairing information and tips and tricks with guests.
Want to know what sip goes best with what? Ask Michelle.@GreenhouseCT
Cecele van Rooyen
Reservations Manager, Orders & Deliveries, Emergency Assistance and All Star Personal Assistant to the stars, Cecele is the lady who brings it all together.
What advice does she have for first-time guests to Greenhouse?
"Prepare yourself for an adventure... This is an experience that you won't find anywhere else! Exciting biting!"@GreenhouseCT
We are continually on the look-out for committed and passionate who share our dedication and passion for service excellence to join our dynamic team.
Having the right experience is very important but not essential to us, as we value the right attitude and enthusiasm equally. We believe in investing in people who continually strive for success.
Uniforms and meals whilst on duty
Discounted Room Nights at all Collection Hotels
Discount in F&B Outlets
Discount in the Spa at The Cellars-Hohenort Hotel
Company Pension Scheme
21 Consecutive Leave Days
Colleague Recognition and Reward Programs
Exciting range of Learning and Development Programs
Opportunities for Promotion and Transfer within all Collection Restaurants