In Germany we like to do coffee and cake in the afternoons and in South Africa it’s common practice to join a traditional high tea. I can definitely get used to that cultural activity in my ‘new’ home country and love the fact that more and more hotels and cafés in Cape Town offer a vegan high tea. A few years back I thought I’d have to travel all the way to London to enjoy a vegan afternoon tea and these days I have various options to choose from in the Mother City.
I was recently invited to join a media group for a high tea at Cellars-Hohenort, a world-class hotel in the beautiful Constantia Valley of Cape Town and would like to tell you a little bit more about this amazing experience.
This luxurious setting is the perfect place for a high tea and the cosy lounge creates a warm atmosphere, especially in winter, when the fireplace is on. The High Tea at Cellars Hohenort is served daily in the Sun Lounge, on the Conservatory Terrace or in the Palm Arch. This experience is perfect for a wide range of special occasions, from birthdays, hen parties, baby showers and ‘Sip & See’ meet-the-new-baby afternoons, to corporate events.
On arrival we were greeted by the friendly and excellent staff and kicked-off the afternoon with a glass of bubbly. The ‘tea menu’ offers a fine selection of aromatic teas and quality coffees.
The general manager Dominic Prendergast personally welcomed us to the high tea, explaining that they can cater for the following dietary requests: vegan, vegetarian, celiac disease (gluten free), lactose intolerant and diabetic. I notified the team ahead about my vegan requirement and was even handed a dedicated vegan high-tea menu. Let’s have a look at the mouth-watering menu:
The classic high tea is well-priced at R245 pp and a *R50 additional surcharge will be added to prepare the above-mentioned dietary requests. I think R295 for a fully vegan high tea including tea or coffee is very reasonable. Since you don’t get to spend an afternoon at a luxury hotel every day, I recommend to add a celebratory glass of bubbly.
THE VEGAN HIGH TEA
The high tea was beautifully presented and included a fine selection of the following:
• Tempura Vegetables
• Vegetable Skewers
• Vegetarian Sushi Rolls
• Hummus & Lavash
• Coconut & Black Cherry Truffle
• Chickpea Fudge
• Passionfruit & Coconut Pot
• Grilled Pear
• Pecan Nut Carrot Cake
• Classic Madagascan Chocolate Cake
• Coconut Panna Cotta
(Rice & potato bread)
Cucumber & Tomato Fondue
To be honest, I didn’t expect too much from the high tea as I haven’t really heard of the plant-based version at Cellars-Hohenort before but got pleasantly surprised. I indulged into all those amazing savoury and sweet treats, loving every bite as I went along. The quality of the food was outstanding and I appreciate the bite-sized portions that we got served. Compliments to the chefs at Cellars-Hohenort, as they got really creative here by creating this wonderful menu. The extensive selection served for the high tea, definitely satisfies your taste-buds and will let you come back for more. I cannot even tell you my favourite as everything was just delicious.
High Tea cravings? Take that drive to Cape Town’s historical Constantia Valley, on the breath-taking slopes of Table Mountain. The Cellars-Hohenort Hotel boast panoramic views of the impressive mountain and the beautiful grounds. Set in 9.5 acres of gardens, this historic and beautiful country escape is only a 15-minute drive from the centre of Cape Town.
Special dietary requirements are catered for but need to be booked 24 hours in advance.
Cellars-Hohenort for High Tea
Daily from 15h00 to17h00
Price: R245.00 per person (R50 additional surcharge will be added for special dietary requirements including vegan)
Includes: Tea or coffee
Stands – Less than 12 guests
Buffet – 12 and more guests
Bookings are essential!
For more information or bookings, contact:
email@example.com | +27(0)21 794 2137 93 Brommersvlei Road
Constantia Heights | Cape Town
*Disclaimer: I was hosted for the vegan high tea in form of a media event. All opinions in this article are my own. Images received by PR company and some are my own.