Restaurant Week
Delicious 3-course lunch menu
R675
Would you like to enjoy a culinary and unforgettable lunch during the Restaurant Week?
Beyond Restaurant serves a delicious 3-course lunch menu during Restaurant Week.
Don't miss this chance to discover Beyond Restaurant and try their delicious lunch menu for only R675.
Please note: Seats are limited. Only online bookings will be accepted.
Are there any dietary requirements? Please mention this on the reservation form so the restaurant can take this into account.
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Restaurant Week 3-Course Lunch Menu
Subject to change
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Chef’s course and a choice of starter, main & dessert plus petit fours
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BEFORE YOUR MEAL
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R160 4 Saldanha Bay oysters, fermented lemon tabasco, mignonette
R205 BBQ Wagyu brisket, dill pickled cucumbers, charred mushroom aioli
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ARTISAN BREAD FOR TWO - R80
Rustic style ciabatta, Lowerland dill cracker, roasted beetroot hummus with aged balsamic, cultured butter, spring onion & chive oil
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STARTERS
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Handcrafted Local Burrata
Grilled organic zucchini, smoked heirloom tomatoes, roasted garlic & green olive tapenade, sweet pepper basil essence
Or
Coal Seared Ostrich
Sesame roasted aubergine, coriander pesto, mint-cucumber, Cape Malay amasi dressing
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MAINS
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Pan Seared Cape Fish
Bagna cauda ravioli, leek & chokka caponata, parsley velouté
Or
Pasture Raised Aged Beef
Wagyu tallow ‘chips’ & umami ketchup, grilled baby gem & blue cheese with bacon bits and mushroom jus
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DESSERTS
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Chocolate & Hazelnut “Tiramisu”
Or
Burnt Honey Mousse
Cardamom & walnut sponge, plum sorbet, wild Fynbos honeycomb
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PETIT FOURS
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Delicious 3-course lunch menu - R675 (Chef’s course and a choice of starter, main & dessert plus petit fours)
Please note that a discretionary 12.5% gratuity will be added to all the tables
Restaurant Week
Wonderful 6-course Beyond tasting experience
R1,050
Would you like to enjoy a culinary and unforgettable lunch during the Restaurant Week?
Beyond Restaurant serves a wonderful 6-course Beyond tasting experience during Restaurant Week.
Don't miss this chance to discover Beyond Restaurant and try their delicious dinner menu for only R1050.
Please note: Seats are limited. Only online bookings will be accepted.
Are there any dietary requirements? Please mention this on the reservation form so the restaurant can take this into account.
_____
Wonderful 6-course Beyond tasting experience
Subject to change
_____
Rustic Style Ciabatta
Lowerland dill cracker, roasted beetroot hummus with aged balsamic, cultured butter, spring onion & chive oil
_____
Handcrafted Local Burrata
Grilled organic zucchini, smoked heirloom tomatoes, roasted garlic & green olive tapenade, sweet pepper basil essence
_____
Coal Seared Ostrich
Sesame roasted aubergine, coriander pesto, mint-cucumber, Cape Malay amasi dressing
_____
Pan Seared Cape Fish
Bagna cauda ravioli, leek & chokka caponata, parsley velouté
_____
Pasture Raised Aged Beef
Wagyu tallow ‘chips’ & umami ketchup, grilled baby gem & blue cheese with bacon bits and mushroom jus
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Kalamansi Brûleé
Coconut foam, mango granita, oat & coconut crunchie
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Petit Fours
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Wonderful 6-course Beyond tasting experience - R1050
Please note that a discretionary 12.5% gratuity will be added to all the tables
Please note that this menu is subject to change
What 70 people say about Beyond Restaurant
Food | |
Service | |
Atmosphere |
As great fans of Peter Tempelhof’s food over the years, it was great to go to Beyond, where the cuisine is more as it was at Greenhouse than, as it’s become at Fyn. The dining room has a great aspect of Constantiaberg, the furniture is innovative but, comfortable. The menu for Restaurant Week is very generous and gr...
Read full reviewAs great fans of Peter Tempelhof’s food over the years, it was great to go to Beyond, where the cuisine is more as it was at Greenhouse than, as it’s become at Fyn. The dining room has a great aspect of Constantiaberg, the furniture is innovative but, comfortable. The menu for Restaurant Week is very generous and great to have a traditional three course meal instead to multi-dish tasting menus and tapas plating so popular in CPT. My wife’s veggie options were good however I think, for once, as the meat eater I won out overall! Special mention needs to go to a very sophisticated trifle as dessert, a very innovative dish. This was our second of six bookings for Restaurant Week, what a boon! Happy days, yummy food!
My daughter and I thoroughly enjoyed the food, service and ambience of Beyond. A gem in the Constantia Valley. My daughter being vegetarian had the wild porcini risotto and I loved the Monk fish with fig and squid. The chef's vegetable selection was enough for two of us to share and was an absolute treat. The you...
Read full reviewMy daughter and I thoroughly enjoyed the food, service and ambience of Beyond. A gem in the Constantia Valley. My daughter being vegetarian had the wild porcini risotto and I loved the Monk fish with fig and squid. The chef's vegetable selection was enough for two of us to share and was an absolute treat. The young cabbage and ponzu was sensational. I enjoyed the truffle filled burrata cheese with peach dressing on every bite and my daughter raved about the madagascan chocolate cremeux. We have come to learn that some restaurants have pretty food but those that stand out have food that dances across your tongue and has a party. Beyond definitely stands out. The amuse bouche was a Malayan experience in a mouthful and even the bread course with roasted red pepper and smoked paprika dip was an experience in itself. I am making another booking. The restaurant week special is very good value for money. Enjoyed a Buitenverwachting G limited vintage.
Food exceeded expectation and the little extra touches made it special. The kingklip was outstanding and portions good for a 'special' menu. Now that I have discovered Beyond through RW, will definitely be returning.
Another brilliant restaurant from Peter Tempelhoff. The highlight of the meal is definitely the linefish with the squid ink pesto. Highly recommended to order the side vegetables, the cauliflower bittenballen and the cabbage slaw were my faves. Ending with the popcorn icecream, such a novel dessert to try.
The place is beautiful and it was nice and busy last Friday afternoon. The food looked amazing but it felt like it was made earlier and just put on a plate. I didn't feel the love. The pickled tuna was really nice. The bread was ok (lacked salt) The cheese with truffle was watery. The springbok was really nice again...
Read full reviewThe place is beautiful and it was nice and busy last Friday afternoon. The food looked amazing but it felt like it was made earlier and just put on a plate. I didn't feel the love. The pickled tuna was really nice. The bread was ok (lacked salt) The cheese with truffle was watery. The springbok was really nice again. The dessert tasted good but was way to cold. The mouse was rock solid. So room to improve. But I am sure they will get there because Tempelhof always delivers!
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About Beyond Restaurant
Cuisine: Fine Dining, International
Beyond Restaurant
Peter Tempelhoff’s enduring food philosophy is one that centres on provenance – a philosophy than ensures that the concept never eclipses the importance of the ingredients. At beyond, special attention has been paid to sourcing a diverse range of special raw produce.
From rare-breed meats, and seasonal heirloom vegetables to artisanally crafted cheeses, this diversity serves to showcase and celebrate the ‘weird and wonderful’ and the beauty of unique strains and flavours beyond mass production.
Also a core consideration – central to this process – is that by sourcing locally, the restaurant underscores its commitment to supporting smaller growers, farmers and producers who form part of a sustainable supplier ecosystem.