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

ARTISAN BREADS FOR TWO

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

R60 for 2

CHEF’S APPETISER

SPRING MENU

3 Courses – R 650

Chef’s appetizer, bread, choice of starter, main & dessert
add wine pairing R 495

6 Courses – R 895

beyond  Tasting Experience
add wine pairing R 725

STARTERS

Spiced pumpkin mousse, sultana chutney, curried pecans,    karoo truffle

or

Venison carpaccio over coals, roast onion ponzu,                          miso mayonnaise, shiitake

or

Confit duck & smoked chicken ballotine, liver parfait, sour fig, hazelnuts

or

King trout, golden beets, remoulade, orange,      fennel vinaigrette

MAINS

Ancient grain risotto, smoked turnip, salt baked celeriac,            wild mushroom purée

or

Roast Cape fish, tomato risotto, smoked bouillabaisse,            saffron mussels

or

Free range slow cooked pork, spiced prawn, Cape Malay bisque, coriander pesto

or

Wild rosemary crusted springbok, celeriac pap, shiitake,    sultanas & cocoa jus

or

Kalahari beef fillet, roast onion, brandy & peppercorn cream, wild radish flowers, fermented rustic chips, dill hollandaise

 

Supplement your beef main course with Ken Forrester’s free range & all natural wagyu beef, exclusively to beyond & FYN Restaurants

Flank Steak | Denver Steak | ‘Nebraska’ Short Rib | Rib Eye on the Bone

DESSERTS

Flavours of matcha, lime, pistachio

or

Madagascan chocolate & hazelnut gateaux, caffé latte ice cream

or

Roquefort & white chocolate choux bun, roast pear,                    burnt honey ice cream

A discretionary 12,5% gratuity will be added to all the tables. 
This menu is subject to change.