MENU
Unpretentious, uncomplicated, elegant. The food at beyond is designed to celebrate the beauty of the ingredients without unnecessary embellishment.

BEFORE YOUR MEAL
4 Cold current oysters with mignonette sauce
Handmade burrata, hot tomato passata, smokey aubergine |
Wagyu sirloin bites, coriander romesco and chilli
ARTISAN BREADS FOR TWO
Roasted sweet potato épi with rosemary Cultured butter with rosemary infused oil |
CHEF’S APPETISER
AUTUMN MENU
3 Courses – R 650
Chef’s appetizer, bread, choice of starter, main & dessert
add wine pairing R 425
6 Courses – R 895
beyond Tasting Experience
add wine pairing R 650
STARTERS
Roast baby pumpkin, Belnori goat’s cheese mousse, adam’s figs, burnt butter sage vinaigrette and cocoa nib crumble |
or
Outeniqua kudu tartare, avocado, salsa verde, madumbe crisps,roast yellow pepper and sweet corn dressing
or
12-hour free range pork, Jasmine glazed plums, onion, bok choy and black bean
or
Gamefish carpaccio, mixed quinoa salad, dashi braised daikon, aioli mayo and spicy umami dressing
MAINS
Brown lentil dahl, lime & coconut lassi, coriander oil, cashew nut and tandoori style cauliflower steak
or
Sourdough crusted Cape fish, celeriac sofrito, keta and fennel velouté
or
Pine smoked Boland rabbit, sautéed spinach, mushroom cappelletti, chestnut purée with herb gremolata |
or
Pan seared duck breast, confit leg bitterballen, Chinese cabbage, roast baby carrots, saffron romesco with pineapple and tarragon jus
DESSERTS
Flavours of matcha, lime and pistachio
or
Madagascan chocolate & hazelnut gateaux with caffé latte ice cream
or
Stilton cremeux & white chocolate bavarois filled choux bun, roast pear, local honeycomb and burnt honey ice cream
A discretionary 12,5% gratuity will be added to all the tables.
This menu is subject to change.