MENU
Unpretentious, uncomplicated, elegant. The food at beyond is designed to celebrate the beauty of the ingredients without unnecessary embellishment.
BEFORE YOUR MEAL
R 210 – Gordal olives stuffed with almond & ricotta, confit aubergines, pickled peppers and marinated white anchovies
R 285 – Braaied wagyu brisket, smoked sweet corn & fermented habanero crème fraiche, grilled tomatillo slaw
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
Sheeps’ milk & goats cheese risotto, roasted & raw figs, smoked aubergine, fig leaf gremolata, truffle toasted seeds
or
Pan Seared Cape fish, sofrito with chokka & mussels, squid ink gnudi, saffron rouille, bouillabaisse sauce
or
Slow cooked pork belly seared over coals, barley & sorghum tabouleh, prenia leaf, kuri squash from Tulbagh, roasted apricot & ginger jus
or
CAPE WAGYU
Grilled Karoo beef, charred baby gem salad, cremezola & celeriac puree, smoked onion & mushroom marmalade, crispy 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
Summer strawberries, konacha tea & kalamansi
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.