Review of The Cellars-Hohenort Hotel, by Rosanne Turner

The secret to running a successful accommodation establishment is to exceed your guests' expectations. The Cellars-Hohenort Hotel met my expectations with regards to décor; tastefully furnished as with most five-star venues. However, my expectations were far surpassed when it came to the food, service and the impeccable gardens.

We arrived at the hotel early afternoon, in the sweltering heat, to be greeted at reception with refreshing home made iced tea. After scouting out our luxuriously-furnished room, we took a stroll around the hotel's famous gardens, all nine acres of them. In my opinion, the gardens are far superior to those of the Kirstenbosch Botanical Gardens, which are adjacent to the Cellars-Hohenort. A light salad lunch was ideal on a blistering day, and was enjoyed on the patio of the Greenhouse Bistro, overlooking the gardens. We managed to sample the chef's home grown herbs and leaves in the "Cellars Herb Garden Salad', bursting with perfectly ripened avo, and sweet cherry tomatoes. The 'Belgian Endive Salad' was a tasty combination of young endive leaves, caramelized pecan nuts, Gorgonzola dressing and fresh pears. A selection of home made breads and butter accompanied the salads.

The Martini Bar is the perfect place to while away the time and sample wines or cocktails from their extensive list. The bar was abuzz with guests, many trying the hotel's high tea menu. We decided to save ourselves for dinner.

Dinner was not merely a meal, but a gastronomic adventure! It is easy to see why The Greenhouse restaurant under the creative flair of chef Peter Tempelhoff, was awarded top 10 status for 2009, in the Prudential Eat Out Restaurant Awards. From the complimentary appetisers including a white tomato soup, right through to dessert, each part of the meal was memorable for its creativity, taste and presentation. My 'Wild Mushroom Risotto' was flavourful and creamy, without being heavy, and the 'Catch of the Bay' was perfectly cooked with tender sautéed scallops, shallots and green olives, in an Orange-Pernod Buerre Blanc.

Dessert looked more like it should be on display in an art gallery, than something that should be eaten. Yet eaten it was! Every chocolatey, delicious mouthful. We sampled two desserts - The dark and white chocolate plate, and the 'Peanut butter with Chocolate Cherries'. Both were a sugary, sensual overload.

Five star hotels can often appear stiff and pretentious. Not so with the Cellars-Hohenort. The staff were attentive and friendly, creating a relaxed atmosphere. From the reception staff, to those in the restaurant, each was bubbly and vibrant, yet totally professional. All in all, my experience of the Cellars-Hohenort was thoroughly enjoyable. A combination of outstanding service, a delectable dining adventure, and comfortable rooms all amounted to a most enjoyable stay.