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FYN

6 Reviews
Fine-dining food
Phone Number 0212862733 Opening Hours Lunch Dinner

Lunch: Sunday closed; Monday to Saturday 12noon to 2pm

Dinner: Monday to Saturday 6pm to 8.30pm

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Menu

Menu - Updated menus available on the website.

Details

Cost
Dinner (R1975 per person); Reduced dinner (R1375 per person); Lunch (R1175 per person); Pescatarian lunch (R1175 per person); Plant-based lunch (R825 per person)
Food
Fine-dining food
Corkage
R150 (one bottle per table)
Cost
Dinner (R1975 per person); Reduced dinner (R1375 per person); Lunch (R1175 per person); Pescatarian lunch (R1175 per person); Plant-based lunch (R825 per person)
Ambience
Groups, Special occasions
Payment
Diners Club, Mastercard, Visa
Facilities
Accepts credit cards, Dinner, Lunch

Critic's review

Food
Chefs Peter Tempelhoff and Ashley Moss, and service and beverage director Jennifer Hugé, are consummate professionals and give diners a truly world-class dining experience. The Japanese-South African fare at the heart of the restaurant is characterised by precision, but is never over-presented or over-garnished, letting the inherent flavours of the ingredients do the heavy lifting. With no fewer than nine courses, the Experience menu is an odyssey. A first course comprised of tempura dune spinach, tuna belly with rice and truffle, and Mozambican crab with rice and seaweed salad sets the tone for the meal to follow with three beautifully calibrated bites – the tempura batter is light and crisp, not overshadowing the dune spinach’s innate saltiness in the slightest; the tuna melts on the tongue and sits atop perfectly cooked rice, with a fine shaving of Drakensberg truffle bringing it all into focus; and the soft, delicate crab filling is offset against the brittle texture of a paper-thin roll of brick pastry. The bread course – dombolo with Karoo bredie – is refreshing in its innovation. The steamed dumpling is served with a side dish of set lamb stock with morsels of lamb suspended within, placed over a copper burner, so that the lamb jelly melts into an unctuous puddle, rich in classic bredie flavours and waiting to be mopped up by the fluffy dombolo. The seafood course of Cape fish temaki involves the diner, who is presented with a selection of local tuna, sea bream and yellowtail sashimi laid on top of sushi rice, toasted nori sheets, a bowl of double-fermented soy sauce and a cup of sake – the idea being to let diners roll their own sushi with sips of sake between bites. It's a showcase of clean flavours, choosing to highlight the complex flavours inherent to the fish themselves. A wild-mushroom chawanmushi offsets layered umami mushroom flavours with the clean taste and creamy texture of the steamed egg custard – the temperature of which is just warm enough to melt on the tongue. Mains wise, a robata grilled springbok leg with Peppadew, monkeygland sauce and bubu arare (crispy rice pops) illustrates the deftness with which the chefs blend South African and Japanese ingredients. Springbok from the bushveld is cooked to textbook medium rare and topped with the crunchy textures of bubu arare from Tokyo, crispy fried sage and paper-thin garlic crisps, while the monkeygland sauce is a refinement of the cloying original, with hints of smoky flavour and soft spice notes. At the end of the flavour journey, diners are in for a final treat – a sweet kaiseki tray with three small plates: the first, a deep-fried wonton with a chocolate fondant-like filling, topped with a pumpkin seed brittle; the second, burnt persimmon, with a pop of acid from yuzu, and soft warmth from the shichimi spice, bringing the humble fruit into balance; and the third, a smooth, flavourful Gohan rice ice cream counterbalanced by the intensity of a dark shoyu. A meal at Fyn is not an everyday-eating experience, but is worth every single cent, as you leave feeling like you have experienced art in its purest form.

Drinks
Compiled by Jennifer, the wine list reads like a love letter to South African wine and offers customers enough choices and price points. There is also a Fyn white and red library that contains a special selection of old- and new-world wines. Also crafted by Jennifer is the cocktail menu, which is filled with beautiful Japanese-inspired cocktails such as the umeboshi martini – a sipping sensation of salty, sweet and sour flavours. Being a Japanese-inspired establishment, there is also a selection of Japanese beers, whiskies and sakes on offer.

Service
Arriving at Fyn feels like stepping into a magical world. After the quick elevator ride, you are greeted by the front of house. You feel welcome from the get-go, never intimidated. Once seated, a warm lemongrass-scented towel cleans your hands, and the scent establishes that you’re in for a meal where fragrance will play an integral role. Under the sure-footed leadership of service and beverage director Jennifer Hugé, the service team is informed, highly polished, precise and neat – in other words, world class.

Ambience
Stepping out of a retro 1960s lift and into Fyn is an experience itself. The thousands of disc-shaped wooden beads dangling from the ceiling of the double-volume industrial space is by now iconic, thanks to social media, but seeing the scale in person is truly breath-taking. The slick and sexy open-plan kitchen stations right among the dining tables never gets old, and neither does the view of the city and Table Mountain looming majestically in the background.

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User reviews

6 Reviews
    It was an outstanding experience. I enjoyed every moment of it.
    FYN is a fantastic restaurant, with world-class food, service, setting and ambience. The pairing of Japanese techniques with local produce combines for a spectacular Tasting menu experience and although the experience is not cheap for the full tasting menu experience, it is well worth it, and when compared to European and US counterparts, is very good value for money for the quality of the cooking and service. If FYN was in Europe or the US, there would certainly be some Michelin stars proudly adorned on its sleeve. Although all the dishes on the Experience Dinner menu were outstanding, highlights included: Obsiblue prawn hand roll Hokkaido milk bun, burnt mushroom custard Ostrich egg chawanmushi KZN langoustine, globe artichokes, yuzu Chokka, truffle, ink mayonnaise Sashimi, sancho, kosho aioli Tsukemono Abalone braaied in kelp, kingklip, tomato, sea plants Outeniqua springbok, kabocha squash, Hokkaido pumpkin, caramelised onion jus In short, FYN is a true destination restaurant, and with dinner spanning over 3 hours, serving elegant, beautifully presented and simply delicious courses with restrained, thoughtful and unrushed service (Special mention to our main servers Troy and Samantha, who were outstanding), FYN deserves its success and accolades and is highly recommended.
    We feel robbed. R520 for 4 glasses of pink bubbly that we sent back as it was the worst drink we ever tasted. R300 extra because they offered my friend Wagyu beef instead of the springbok. She couldn’t eat it as it was tasteless. Most of the courses were underwhelming and some were even not edible. Feels like they are trying too hard to make unusual food combinations - many just don’t work. Service disappointing with our waiter had an attitude from the minute we sat until we left making us feel so uncomfortable. A waste of money. They will never see us again!!!
    Fyn's glorious location in one of Cape Town's nicest precincts makes it a special restaurant. Being a top-tier fine-dining restaurant, one expects something great, and this is what we got the first 3 times we dined there. However, our last experience was somewhat underwhelming and quite a disappointment for what one would expect. We were three guests, all had a different menu and, the buckwheat risotto excluded, none of the dishes were outstanding. In particular, the watermelon sashimi, the springbok, and the kingklip were not worth making any fuss about. What was particularly disappointing was the substandard service including the fact that the first wine we ordered was not available, which is a cardinal sin in any restaurant, especially a top-tier establishment such as Fyn.
    The anxiety levels in this restaurant makes it extremely unpleasant- everyone is stressed to a level one feels it while eating. Passive aggressive ladies working there with an ice cold matrodee. This restaurant needs some humility some kindness warmth and some friendly faces. Asked who the main chef was to thank him and the lady working there dissed us. They have a well oiled machine serving military style food at the exact right time - with no soul no heart and no connection to the clients. Walked out of tonight’s dinner with an ulcer. Nobody seems happy working there. We told them its our 23rd wedding anniversary and nobody even bothered saying congratulations- they want you to sit - eat and leave! Will Never go back again

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