MENU
Unpretentious, uncomplicated, elegant. The food at beyond is designed to celebrate the beauty of the ingredients without unnecessary embellishment.
BEFORE YOUR MEAL
R 220 – Seared wagyu carpaccio, burnt aubergine & horseradish, celeriac remoulade, anchovy chimmichurri
R 150 – Marinated Boland artichokes with herb aioli
R 160 – 4 Saldanha Bay oysters, fermented lemon tabasco, mignonette
R 220 – Seared wagyu carpaccio, burnt aubergine & horseradish, celeriac remoulade, anchovy chimmichurri
R 150 – Marinated Boland artichokes with herb aioli
R 160 – 4 Saldanha Bay oysters, fermented lemon tabasco, mignonette
ARTISAN BREADS FOR TWO
R 80 – Rustic style ciabatta, parmesan grissini, roasted sweet potato hummus with dukkah, mountain sage butter
SUMMER 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
6 Courses – R 1350
beyond Tasting Experience
(for the entire table only)
Add wine pairing R 975
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
STARTERS
Gamefish tataki, steamed Japanese rice, fresh seaweed, chirizu sauce, Cape rough lemon aioli, sunrose
or
Tea smoked duck breast, pickled beetroot & nectarines, chicken liver parfait, candied walnuts
or
Fior di latte espuma, red pepper romesco, green olive & zucchini salad, tomato gel, basil vinaigrette
MAINS
Smoked sweetcorn & broad bean risotto, grilled fennel, spring pea & mint gremolata, shaved fennel salad
or
Seared sustainable fish, linguine noodles, organic squash with mussels, capers & pinenuts, saffron velouté
or
Slow cooked free-range pork, ginger-sweet potato fondant, wilted mustard leaf, turnip & pear, star anise jus
or
CAPE WAGYU
Grilled Karoo beef, charred baby gem salad, cremezola, smoked onion & mushroom marmalade, Lyonnaise potatoes
Elevate your beef main course with Ken Forrester’s free range & all natural wagyu beef at an additional cost
DESSERTS
Dark chocolate & almond éclair, malted popcorn ice cream, chocolate buchu bavarois, almond praline
or
Salted caramel brûleé, winter blood oranges, oat cookie crumb, banana foam
or
Fennel mousse, pecan nut namalaka, Madagascan vanilla bean ice-cream, caramelised apple compote
A discretionary 13% gratuity will be added to all the tables. This menu is subject to change.
Last orders for the Tasting Menu are 13.30 for lunch and 20.00 for dinner.
Youth Menu is available for diners below the age of 12 years old.