Beyond Restaurant

31/05/2026

Each week, our chefs create something new to begin the experience, shaped by the season and the ingredients arriving at their peak.

This week, forest mushroom tortellini is served in a wild garlic and gruyère velouté. Comforting, seasonal and designed to welcome you in from the cold.

30/05/2026

Buttermilk tart complemented by cinnamon-infused apples, roasted hazelnuts and brown butter ice cream.

A dessert suited to the season, with warm, comforting and nostalgic flavours.

25/05/2026

Two oyster preparations hidden within a single shell.

Chilled West Coast oysters with peri-peri and fresh lemon zest rest above a second course of warm oysters finished with seaweed velouté.

Served on a ceramic vessel shaped in the form of an oyster shell, the dish plays with temperature, texture and perception.

23/05/2026

Take a walk through our indigenous garden with

Tucked between the vineyards and original heritage buildings of Buitenverwachting lies the indigenous garden where we harvest ingredients that shape our proudly South African menu.

This season, ingredients such as Spekboom, Prenia, Cape May and Kapokbos make their way from the garden into our dishes and cocktails - celebrating the unique flavours of the Cape landscape that surrounds us.

21/05/2026

Ostrich braaied over an open flame, paired with a spekboom chutney made from leaves picked from our indigenous garden, and layered with plantain, fermented coconut and atchar.

A proudly local dish shaped by fire, fermentation and the landscape around us.

09/05/2026

Yellowfin tuna, caught off the Cape coast and broken down in the kitchen the morning of service.

Ingredients of this quality set the standard for the kitchen. Our role at Beyond is to handle them with care and let these ingredients speak for themselves in our dishes.

03/05/2026

Flavouring the fire.

Fresh herbs are placed directly onto hot coals, releasing essential oils into the heat. Smoke carries their character into the food, subtly shaping flavour through the flame.

01/05/2026

Sunday Mother’s Day lunch, done properly.

This Mother’s Day, 10 May, Beyond is hosting a five-course set menu with bubbles for R850 per person.

Seats are limited. Book an unforgettable Mother’s Day meal via the link in our bio.

28/04/2026

Krummelpap with amazi labneh and kumquat atchar, alongside abalone and foraged periwinkles, finished with African mint.

Ingredients that have existed on this coastline, in this soil, and in the food memories of South Africans for generations - brought together in a single dish.

24/04/2026

Foraged by hand along the South African coast at low tide, our sea lettuce moves from rock to braai - touched by open flame, then slowly simmered until tender.

Blended into a seaweed broth, it captures the wild, coastal character of where it was found.

A reminder that some of the most extraordinary ingredients in South African cooking have been growing here all along.

22/04/2026

Cape Malay-style mussels.

Fresh mussels brought to life with warm, aromatic spices, balanced by subtle sweetness and acidity. The result is layered and fragrant rather than fiery, with a depth shaped by slow cooking and uniquely South African flavours.

22/04/2026

Our 4-course winter special is now available at lunch and dinner for R690.

The menu highlights our indigenous ingredients and local produce, ensuring the colder months still have moments of warmth and flavour.

Available every Tuesday to Saturday.

Make your booking via the link in our bio.

Our ingredients have a story to tell. Make a Booking FOCUSED ON THE INGREDIENTS FOCUSED ON THE INGREDIENTS 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, speci...

14/04/2026

At Beyond, we cook with the ancient flavours of the Cape coastline.

Our indigenous garden is more than a source of ingredients - it’s where coastal botanicals are grown, connecting us to the origins of flavour and the landscape they come from.

13/04/2026

Every detail is intentional.

From the first cut to the final plating, precision isn’t a finishing touch, it’s the foundation.

10/04/2026

Some things deserve a closer look.

Tuna loin with hanging wrack seaweed, sunrose, and dune spinach foraged from our coast, paired with seasoned rice, ginger mayo, and a citrus dressing.

Crafted to the last detail.

05/04/2026

At Beyond, the indigenous garden underpins the menu, while the harvest from the rolling vineyards shapes the wine list - a restaurant grounded in time and place.

03/04/2026

From South Africa’s wild coast to the plate.

Pan-fried Kingklip rests atop kelp noodles, finished with a sea parsley & sea lettuce sauce.

Local and indigenous Cape ingredients at the heart of every dish at beyond.

27/03/2026

Every view is shaped by the farm that surrounds us.

As you make your way to the restaurant, you’re immersed in a world of nature and stillness – the perfect start to an experience you won’t forget.

Book your table via the link in our bio.

25/03/2026

What an incredible honour it is to retain our Two Stars at the awards last night.

It is a unique privilege to be surrounded by such remarkably talented individuals - at our home in Constantia and in the broader South African food scene.

This award is a testament to our leaders and .neethling and to our story: providing a stage for indigenous ingredients to shine in an à la carte format alongside world class wines and award-winning cocktails!

We cannot wait to host you all in the year to come.

⭐️⭐️

21/03/2026

From pan-roasted linefish, and braaied snoek to grilled free-range beef fillet.

Each plate is shaped by precision, respect for ingredients, and a deep sense of place.

20/03/2026

The shared vision of and .neethling is rooted in an ongoing curiosity and deep respect for the land and all it offers.

Working closely in the kitchen, their approach celebrates local ingredients, an array of plants from our indigenous garden, and the Cape’s rich biodiversity, shaping dishes that push the boundaries of contemporary South African cooking.

15/03/2026

This is our cured and smoked duck, and the process behind it is worth exploring.

Coconut milk kefir is presented on the plate as small spheres.

We start by fermenting whole milk with live kefir grains for 24 hours. The grains consume the lactose, releasing probiotics and transforming the milk into kefir - making it a beautiful lactose free option.

To this, we add coconut milk and coconut cream to create the final combination.

Alongside the duck and our kefir: hibiscus-poached beetroot, honeydew melon, lemon verbena, and duck liver parfait.

13/03/2026

Beneath our restaurant lies our wine cellar.

Curated by Beverage Director , the list is built around a simple belief: wine should speak of place.

Our home in the Constantia Valley makes that easy, as we are surrounded by some of the most expressive vineyards in the Cape.

Whether you opt for a wine pairing or choose your own, the wines here are chosen to reflect where you are and what’s on the plate.

04/03/2026

The smallest details on our plate carry the most meaning 🌱

The indigenous prenia we use in many of our dishes has a story that goes well beyond the table:
Up and down the Western Cape, these plants have been used by farmers and foragers for generations.

Prenia has, in some way or another, been on the menu since humans first relied on local fauna for energy.

The origins of flavour at beyond bring a historical element to our culinary tale.