Situated on the Constantia wine estate Buitenverwachting, Beyond is headed up by the trio behind the international-award-winning FYN restaurant: chefs Peter Tempelhoff and Ashley Moss, and service and beverage director Jennifer Hugé. The focus is on contemporary country fare characterised by great technique; fresh, seasonal elements; and interesting indigenous ingredients. The menu is clear with considered, balanced options, offering diners the choice of two, three or six courses. Particularly exciting is the Before the Meal section of the menu, which includes a showstopping tempura lobster tail with warm ginger tentsuyu and Maldon, and a skewer of BBQ Wagyu brisket with dill-pickled cucumbers and charred mushroom aioli. For mains, the seared gamefish with a coconut herb salad, nam prik pao and pomelo with a prawn, Thai lime and chilli dressing is a beautiful hero dish, with seductive Asian flavours playing with the freshest of Cape produce. Similarly, the vegetarian main of organic brassica, roasted polenta, toasted almonds, herb oil, vegetable demi-glace and Buiten grappa sauce is a celebration of all its components: smoky roasted baby cabbage, steamed cauliflower and grilled broccoli, served with a crisp-on-the-outside, creamy-on-the-inside polenta, and the most flavoursome vegetable demi-glace. It feels like a warm Sunday-lunch hug. To end, the chocolate brownie with creamy coconut mousse is possibly one of the best vegan desserts in the country. Fresh berries cut through the rich mousse and a sharp acidic passion-fruit sorbet pulls all the flavours together. Beyond meets the expectations of a fine-dining restaurant in its food and wine offering, presentation, décor, and the sophistication of its service. It offers an incredible dining experience that is memorable, unique and exceptional, and great value for money, to boot.
Catering to a wide variety of tastes and budgets, the wine list is well curated, offering many local and international options as well as the interesting Beyond Library collection of unique varietals.
The service is attentive without being overbearing. Servers present the menu in an exceptional and well-timed way, going the extra mile in describing the dishes to entice the diner. There’s a smooth, seamless movement of food, wine, cutlery, glasses and napkins. The team works like a well-oiled machine and is a joy to experience.
Floor-to-ceiling glazing allows diners to be enveloped by Buitenverwachting’s spectacular setting of sprawling vineyards and the Constantiaberg mountain beyond. The interior is classic contemporary at its best, with wood, steel and leather finishes creating a stylish, understated backdrop against which to enjoy an unforgettable meal.