Our ingredients
have a story to tell.

FOCUSED ON THE INGREDIENTS

Peter Tempelhoff’s enduring food philosophy is one that centres on provenance – a philosophy than ensures that the concept never eclipses the importance of the ingredients. At beyond, special attention has been paid to sourcing a diverse range of special raw produce. From rare-breed meats, and seasonal heirloom vegetables to artisanally crafted cheeses, this diversity serves to showcase and celebrate the ‘weird and wonderful’ and the beauty of unique strains and flavours beyond mass production. Also a core consideration – central to this process – is that by sourcing locally, the restaurant underscores its commitment to supporting smaller growers, farmers and producers who form part of a sustainable supplier ecosystem.

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AMONG THE VINEYARDS

A venue steeped in history, and loved and supported by the local community, Buitenverwachting is an iconic destination that has heritage and family at its heart. Tempelhoff was drawn in particular to the authenticity of the property – the feel of a working farm. The charm and hospitality of this family-run estate has inspired the approach at beyond – informing an elegant but unpretentious experience where comfort and enjoyment are the primary objectives. The space itself pays homage to the location by inviting the scenery into the restaurant and via sophisticated but restrained interiors that subtly reference the estate’s history, as well as offer a nod to the understated nature of the food.

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AMONG THE VINEYARDS

THE TEAM

The concept of family runs through all aspects of beyond. With a team made up of long-standing partners and associates of Tempelhoff’s, including Service & Beverage Director Jennifer Hugé and Executive Chef Sebastian Stehr as well as some new faces, it’s a diverse and forward-thinking group of passionate people. A real reflection of the business’ culture, the group that makes up beyond’s front of house and kitchen staff is multicultural and proactive, committed to growth, excellence and raising the bar on à la carte dining in Cape Town.