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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

R 135

Handmade burrata, hot tomato passata,            smokey aubergine

R 145

Wagyu sirloin bites, coriander romesco and chilli

R 375

ARTISAN BREADS FOR TWO

Roasted sweet potato épi with rosemary                          Cultured butter with rosemary infused oil

R60 for 2

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.