MENU
Unpretentious, uncomplicated, elegant. The food at beyond is designed to celebrate the beauty of the ingredients without unnecessary embellishment.
Available for lunch Tuesday–Sunday only.
4-COURSE WINTER SPECIAL | R690
BEFORE YOUR MEAL
R195 – Hand cut beef tartare, shiitake chilli crisp, mushroom garum,
egg yolk, toasted sourdough
R185 – 4 Hot and cold West Coast oysters, chilled peri-peri and warm seaweed velouté
ARTISAN BREADS FOR TWO
R 90 – Rustic style ciabatta, olive oil cracker with biltong dust & 6 month gruberg,
baba ganoush labneh, house cultured butter
AUTUMN MENU
2 Courses – R675
Chef’s course and a choice of starter & main or main & dessert plus petit fours
3 Courses – R 795
Chef’s course and a choice of starter, main & dessert plus petit fours
2 Courses – R675
Chef’s course and a choice of starter & main or main & dessert plus petit fours
3 Courses – R 795
Chef’s course and a choice of starter, main & dessert plus petit fours
6 Courses – R 1350
beyond Tasting Experience
(for dinner & the entire table only)
Add wine pairing R975
6 Courses – R 1350
beyond Tasting Experience
(for the entire table only)
Add wine pairing R 975
Available for lunch and dinner from Tuesday to Saturday and only lunch on Sunday. (excluding special days and public holidays)
WINTER SPECIAL MENU | R690
Chef’s Weekly Winter Warm-Up
Smoked raw gamefish, kelp aioli, black daikon & cucumber pickle, fermented chilli-yuzu gel, Scarborough seaweed
Sorghum crusted Karoo lamb neck, ancient grain porridge, fire-roasted beetroot, verjuice gel, baby beets, buchu pickled onions, sorghum jus
or
Pan-seared Cape fish, toasted congee & makrut lime laksa, green curry risotto, garden succulents with garlic buchu
Cheesecake mousse, pumpkin & ginger cake, Cape May, pecan and orange ice cream
Petit Fours
The Winter Special will be available until 24 September.
A discretionary 13% gratuity will be added to your final bill.
We are a cashless restaurant, we accept credit or debit cards only.
This menu is subject to change.