Chefs Warehouse Beau Constantia

6 Reviews
Asian, Contemporary fare, International, Japanese, Modern, Vegan food, Vegetarian
Phone Number 0217948632 Opening Hours Lunch Dinner

Lunch: Monday to Sunday 12pm to 2.30pm

Dinner: Monday to Saturday 6pm to 8.30pm


Menu - R900 per person for the Main course Set Menu (starter, dessert and beverages not included) Menu prices and availability are subject to change


Asian, Contemporary fare, International, Japanese, Modern, Vegan food, Vegetarian
R100 per bottle (1 bottle per 4 guests joining)
Groups, Special occasions, Views
Mastercard, Visa
Accepts credit cards, Booking required, Dinner, Licensed, Lunch, Parking, Reservations recommended, Serves food, Vegetarian, WiFi

Critic's review

Under chef and co-owner Ivor Jones’s leadership, there’s a gravitas and confidence to the food on offer here. The through line is bold, often Asian-influenced flavours, innovative ideas, exceptional technique and faultless execution. Each plate shows careful thought and planning, with immaculate presentation. The four-course set menu is neat and succinct, with a considered selection of dishes that showcases variety but doesn’t overwhelm the diner. It bears noting that this tasting menu is the perfect size: it leaves the diner satisfied without being uncomfortable or reeling from flavour confusion. The signature oysters Beau Constantia appetiser still hits all the right notes, offering a marvellous interplay of textures and flavours: tart, crunchy apple, crispy onion, smoked paprika and a tiny pearl of cucumber, beautifully complementing the delicate briny taste of the oyster without overpowering it. Another dish of transcendent beauty is the linefish sashimi starter, where each element on the plate plays a crucial role. Coconut creme forms the base for rolled black-bream sashimi – the fish irresistibly fresh and sexily succulent – flavoured with lime, lemongrass and ginger, enlivened with a BBQ south-Asian dressing and garnished with toasted curry leaf and lime zest. As far as meatier fare is concerned, the main course – “We eat with our hands” – is so much more than the sum of its perfectly executed parts. A shiitake-mushroom emulsion dusted with dried kale forms the base for the gentlest of chicken-liver parfaits, which rests beneath a surprisingly light skirt steak beef tartare that’s nestled between hibiscus petals and lemon parsley jellies popping on the tongue. To end, “Flavours of chef Ivor’s childhood” is a medley of the most perfect creme caramel; lemon meringue pie with burnt meringue and a soft, tart lemon centre; and orange and lime sorbets with elderflower jellies. The rich, sweet and refreshing elements come seamlessly together. On balance, the quality, complexity and beautiful presentation of the dishes makes the bill at the end seem like great value.

The wine list offers a good selection of wines and bubbles that match the style of food, and at very reasonable prices. Servers are knowledgeable and can confidently recommend varietals that are fine-tuned to the menu’s abundance of full-throttled spicy, creamy, umami flavours. And if you want to kick off or clinch your meal with something stronger, the whisky sour is spot on.

Servers are professional but warm, knowledgeable without feeling the need to talk your ear off, and attentive without being imposing. They’re great at answering questions, talking diners through aspects of the menu and making suggestions, should they require some guidance.

The restaurant is darkly dramatic and minimalist, with a tactile feel thanks to elements such as the wooden kitchen hatch and stone walls. The real hero, though, is the view of the estate, which diners can appreciate through floor-to-ceiling glazing. For those who like to be close to the action, there are a few tables situated next to the open-plan kitchen, offering diners a front-row seat to the brigade doing its thing. Depending on the weather, the terrace seating is first prize for lunch on a clear day.

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User reviews

6 Reviews
    One of the few upsides to the COVID pandemic in SA is at home fine dining. Chefs Warehouse has a reasonably priced 5 course meal, that is stylised to their normal menu. You have to collect, this gives the team the chance to introduce their dish, what goes with what and heighten the excitement. Coloured dots helps match things up as they come out of the box, at home. The food is delicious, presentation excellent and a wonderful experience while we wait for lockdown to allow us the full experience sometime in the future. Great stuff!
    Love this restaurant and everything run by the Chef Warehouse group. View is stunning. Food superb. Staff excellent.
    Being a constant customer at Chefswarehouse beau Constantia... other than many competitors the team does not only constantly improves performance and innovation... it firstly sets clients and customers first and does not celebrate itself like all Luke Dale Roberts people... this is real commitment and high caliber performance that goes far beyond the selfish egomaniacal attitude of many others .... in Europe and in case that would mean anything this team would achieve 3 Michelin stars straight away
    It was our third visit in about 18 months. I want to start by asking a serious question: who in SA makes better food than this establishment? No, really. Please tell me. As someone who's first impressions of a place lingers long after the moment has passed, all I can say is that the security guards at the gate of this establishment seem to be unaware of people coming for dinner. We stood outside the gate for quite some time before the guard mosied out of his post to come open the boom. Our booking was for 7:30pm, so I find it strange that they were so reluctant to open the gate. Also, the same happened on our way out. The security wouldnt let the Uber in to fetch us, and we had to walk down the cobble road (in my nice heels, nogal) to the gate. Other than this, the experience was flawless. From arrival at the restaurant until we left. Service was friendly, efficient and food came out at a steady pace and was explained to the table properly. The food was, once again, exceptional. Flavours were balanced and complex and every mouthful was a taste sensation. Only the pork dumpling with confit egg yolk seemed a bit out of place in the third course. That said, it was an incredible dish. As per our tradition, we had the lavender creme brulee with smoked cassia ice cream, which is categorically the best dessert I've ever had. The ambiance was festive and bubbly. The evening was chilly but inside it was cosy. We had a large booking at a table by the side of the venue, so we not only had a little privacy, we also had breath taking views. This venue will keep getting my vote for the best SA has to offer. There is no dramatic fanfare, just incredibly delicious food and superior service. 10/10 again.
    100% worth it. Stand out experience. I am still dreaming about the amazing delicious food.

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