MENU
Unpretentious, uncomplicated, elegant. The food at beyond is designed to celebrate the beauty of the ingredients without unnecessary embellishment.
BEFORE YOUR MEAL
R 195 – Hand cut beef tartare, truffled egg white, horseradish remoulade, egg yolk, leek chilli crisp, capers and red onion, toasted baguette
R195 – Malt porter glazed pork belly, pickled chilli & pistachio, madumbi potato with coriander
R160 – 4 West Coast oysters, lacto chilli essence, lemon
R 185 – 4 Hot and cold West Coast oysters, chilled peri-peri and warm seaweed velouté
R 125 – Wood fired Swartland artichokes, saffron aioli, chimichurri, toasted pinenuts
R 190 – Hand cut beef tartare, shiitake chilli crisp, mushroom garum, egg yolk, toasted sourdough
R 160 – 4 Saldanha Bay oysters, fermented jalapeno, mignonette
ARTISAN BREADS FOR TWO
R 90 – Rustic style ciabatta, olive oil cracker with biltong dust & 6 month gruberg, baba ganoush labneh, house cultured butter
AUTUMN MENU
2 Courses – R 720
Chef’s course and a choice of starter & main or main & dessert plus petit fours
3 Courses – R 850
Chef’s course and a choice of starter, main & dessert plus petit fours
6 Courses – R 1435
Beyond Tasting Experience
(for the entire table only)
Add wine pairing R 1225
2 Courses – R720
Chef’s course and a choice of starter & main or main & dessert plus petit fours
3 Courses – R 850
Chef’s course and a choice of starter, main & dessert plus petit fours
6 Courses – R 1435
beyond Tasting Experience
(for dinner & the entire table only)
Add wine pairing R1225
STARTERS
Smoked raw gamefish, kelp aioli, daikon & cucumber pickle, fermented chilli-yuzu gel, Scarborough seaweed
or
Belnori goats cheese tart, fermented pear & fennel, honey water kefir, bee pollen & citrus
or
Braaied ostrich, spiced bhaji with spekboom chutney, plantain with fermented coconut & atchar
MAINS
Pan-seared Cape fish, toasted congee & makrut lime laksa, green curry risotto, garden succulents with garlic buchu
or
Sorghum crusted springbok, braised shin in radicchio, fire-roasted beetroot, verjuice gel, baby beets, buchu pickled onions, sorghum jus
or
Wood-fired cauliflower cannelloni, forest mushrooms & Jerusalem artichokes, tulbaghia with kale, smoked stanford cheeese
or
Grilled Kalahari beef fillet, brisket & vegetable ragout, carrot gnocchi, cabbage-kapokbos puree, bone marrow jus
CAPE WAGYU
Elevate your beef main course with Ken Forrester’s free range & all natural wagyu beef cuts at an additional cost
DESSERTS
Buttermilk tart, cinnamon infused apples, hazelnuts and brown butter ice-cream
or
Guava and macadamia frangipane, ideal milk custard, guava sherbet, rose pelargonium, Buiten 1769 jelly
or
Cheesecake mousse, pumpkin and ginger cake, Cape May, pecan and orange ice cream
A discretionary 13% gratuity will be added to all 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 13 years old.
We can accommodate most dietary needs or allergies, with prior notice. We cannot accommodate severe or fatal allergies, including those to allium and garlic. For questions, please contact reservations.
We are a cashless restaurant, we accept credit or debit cards only.