Skip to content

MENU

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

BEFORE YOUR MEAL

R 205 – BBQ Wagyu brisket, dill pickled cucumbers, charred mushroom aioli
R 160 – 4 Saldanha Bay oysters, fermented lemon tabasco, mignonette

ARTISAN BREADS FOR TWO

R 80 – Rustic style ciabatta, Lowerland dill cracker, roasted beetroot hummus with aged balsamic, cultured butter, spring onion & chive oil

AUTUMN MENU

2 Courses – R650

Chef’s course and a choice of starter & main or main & dessert plus petit fours

3 Courses – R 775

Chef’s course and a choice of starter, main & dessert plus petit fours

 

6 Courses – R 1250

beyond Tasting Experience                                

(for dinner & the entire table only)

Add wine pairing R850

STARTERS

Handcrafted local Burrata, grilled organic zucchini,
smoked heirloom tomatoes,
roasted garlic & green olive tapenade, sweet pepper basil essence

or

Coal seared ostrich, sesame roasted aubergine, coriander pesto, mint-cucumber, Cape Malay amasi dressing 

or

Gamefish tataki, deep south foraged seaweed, fish bone dashi,
lemon pelargonium 

or

‘Seafood salad’ of rare prawns,
smoked mussel & abalone with fennel, apple & tarragon oil

MAINS

Smoked miso roasted kuri pumpkin, kale & celeriac risotto,
black garlic, pan-fried mushrooms, grappa & gruberg espuma, porcini jus

or

Pan seared Cape fish, bagna cauda ravioli,
leek & chokka caponata, parsley veloute

or

Slow cooked free-range pork, pap with parsley root,
wilted mustard leaf, kohlrabi & horseradish, roasted pear jus

or

Pasture raised aged beef, wagyu tallow ‘chips’ & umami ketchup,
grilled baby gem & blue cheese with bacon bits and mushroom jus

Supplement your beef main course with Ken Forrester’s free range & all natural wagyu beef

Hanger | Denver | Rib Eye on the Bone | Flat Iron | Rump | Skirt

DESSERTS

Chocolate & hazelnut “Tiramisu”

or

Kalamansi brulee, coconut foam, mango granita,
oat & coconut crunchie

or

Burnt honey mousse, cardamom & walnut sponge, plum sorbet, wild Fynbos honeycomb

 

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