MENU
Unpretentious, uncomplicated, elegant. The food at beyond is designed to celebrate the beauty of the ingredients without unnecessary embellishment.
3 COURSES R595
CHEF SUPRISE COURSE
STARTERS
Red cabbage cured trout, avocado cream, apple dill blini, parsley & chive buttermilk
or
Fior di latte espuma, red pepper romesco, green olive & zucchini salad, tomato gel, basil vinaigrette
MAINS
Pan-roasted Cape fish, linguine noodles with confit leek & lemon, mussel farci, poached cucumber, champagne velouté
or
Slow cooked free-range pork, ginger-sweet potato fondant, wilted mustard leaf, star anise jus
or
Smoked sweetcorn & broad bean risotto, grilled fennel, spring pea & mint gremolata, shaved fennel salad
DESSERT
Dark chocolate & almond éclair, malted popcorn ice cream, chocolate buchu bavarois, almond praline
or
Fennel mousse, pecan nut namalaka, Madagascan vanilla bean ice-cream, caramelised apple compote
PETIT FOUR
A discretionary 12,5% gratuity will be added to all the tables. This menu is subject to change.
Youth Menu is available for diners below the age of 13 years old.