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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

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.