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As with all Liam Tomlin restaurants, Beau Constantia serves an inspired tapas-style menu, but the dishes have head chef Ivor Jones’ unmistakable signature on them.
Besides the fixed eight-course tapas menu served in three iterations, guests are urged to try the bread board, fresh oysters and the desserts – all worth the additional charge. From the onset, chef Ivor launches with a punch. Dishes like the chargrilled tuna with smoked corn, brown butter dressing, queso fresco, a sweetcorn tuile and a touch of miso finished off with popcorn dust will explain why the couple sitting next to you at lunch have opted to each do the Tapas-For-Two for one.
You’d be forgiven for thinking the dishes have peaked too soon, but then more glory continues to come. Next up is a skillet of Swiss chard risotto with an unctuous curry leaf beurre noisette and salty chunks of ash-rolled goat’s cheese. I’d be remiss not to mention the roasted pork belly with prawn shumai – a type of traditional Cantonese dumpling – BBQ cashew nut purée and Chinese master stock dressing. It’s surf and turf like you’ve never seen it before.
Don’t leave without ordering the wild lavender creme dessert served with crunchy honeycomb and cassia bark ice cream. It’s a glorious way to end a sensational meal.
The wine list is well-considered, but if you haven’t done a Beau Constantia wine tasting, you may as well ask your waiter to pair each iteration of dishes with a complementing wine.
Efficient and professional service delivered with a laidback sense of ease. It’s refreshing in a world where waiters can seem too frightened or stiff.
Impressive, both in summer when patrons can enjoy the outdoor terrace seating area and also in winter, when you can cosy up near the crackling fire because one as you look out at the staggeringly beautiful view of the Constantia Valley below.
Convivial group gatherings.
Eat Out critics dine unannounced and pay for their meals in full. Read our full editorial policy here.