Beyond Restaurant

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Beyond Restaurant Exceptional food, w**e & service🍷With breathtaking views 🍇 Going
Lunch: Tu-Su 12:00- 14:30 | Dinner: Tu-Sat 18:00 - 20:30

Long lunches, generous conversation and a table filled with good company. Our main dining table at Beyond is made for ga...
17/10/2026

Long lunches, generous conversation and a table filled with good company. Our main dining table at Beyond is made for gathering, with space for larger groups to settle in and make an occasion of it.

A special weekend in KwaZulu-Natal with The LivingRoom at Summerhill Guest Estate Sebastian Sehr, Zante Neethling and Je...
14/10/2026

A special weekend in KwaZulu-Natal with The LivingRoom at Summerhill Guest Estate

Sebastian Sehr, Zante Neethling and Jennifer Hugé joined Johannes Richter and Johanna Richter at The LivingRoom to create a six-course dinning experience celebrating the incredible ingredients and flavours found across South Africa.

Plants from our indigenous garden at Beyond travelled with the team and found their way into dishes throughout the evening, bringing a little piece of our garden and our dedication to sustainable cooking to the table.

Thank you to Johannes, Johanna and the team at The LivingRoom for this culinary collaboration, and to everyone who shared in such a special weekend.

The coastline surrounding us provides another connection to place. Smoked gamefish crudo is served with kelp aioli, daik...
07/10/2026

The coastline surrounding us provides another connection to place. Smoked gamefish crudo is served with kelp aioli, daikon and cucumber pickle, fermented chilli and wild seaweed foraged nearby.

The seaweed brings a distinct sense of the ocean to the dish, while reflecting an approach to cooking that looks first to what is available close to home.

Prenia - an indigenous South African succulent - finds its place in our green curry risotto, joined by our garden garlic...
04/10/2026

Prenia - an indigenous South African succulent - finds its place in our green curry risotto, joined by our garden garlic buchu. Soft, bright and quietly complex, it brings a true sense of place to both the risotto and the Cape fish it accompanies.

Our Chef’s Surprise course changes with the season and the ingredients available to the kitchen.Forest mushroom tortelli...
28/09/2026

Our Chef’s Surprise course changes with the season and the ingredients available to the kitchen.

Forest mushroom tortellini served with a wild garlic and Gruyère velouté - earthy mushrooms balanced by the freshness of wild garlic and the richness of the sauce.

The dish will change again as the season does, allowing the ingredients to continue guiding the menu.

21/09/2026

Step into our indigenous garden.

Chef Sebastian Stehr spends time in our indigenous garden, tending and foraging among the plants that grow naturally on the estate, bringing what’s at its best straight into the kitchen.

A celebration of the season, the garden, and the land around us.

Our Spring Special comes to an end on 24 September 2026. Join us and experience a taste of what the garden has to offer.

Restaurant Week at Beyond.From 25 September to 1 November 2026, join us for a six-course menu celebrating the ingredient...
18/09/2026

Restaurant Week at Beyond.

From 25 September to 1 November 2026, join us for a six-course menu celebrating the ingredients, landscape and the season.

Six courses for R850.

Available Tuesday to Saturday for lunch and dinner, and only lunch on Sunday.

Bookings are exclusively through Dinestar and Restaurant Week. Book via the link in our bio.

Please note: a deposit for bookings will be required.

As with all our dishes, inspiration for dessert begins with the seasons and what is available around us.Cheesecake mouss...
13/09/2026

As with all our dishes, inspiration for dessert begins with the seasons and what is available around us.

Cheesecake mousse is paired with pumpkin and ginger sponge, and a Cape may, pecan and orange ice cream, bringing together earthy warmth, gentle spice and the brightness of seasonal fruit.

A last taste of the Cape’s cooler months as we head into spring.

A good piece of kabeljou requires very little.Pan-seared and served with toasted congee and a fragrant makrut lime laksa...
06/09/2026

A good piece of kabeljou requires very little.

Pan-seared and served with toasted congee and a fragrant makrut lime laksa, the fish remains at the centre of the dish. The congee adds warmth and texture, while the laksa brings brightness and depth.

Simple ingredients, beautifully prepared.

The walk to beyond begins beneath the old trees of the Buitenverwachting estate.Tucked within the historic estate, beyon...
03/09/2026

The walk to beyond begins beneath the old trees of the Buitenverwachting estate.

Tucked within the historic estate, beyond is a space shaped by its surroundings - from the gardens and indigenous plants to the produce and ingredients that influence our cooking.

The experience begins before you reach the table, with the landscape setting the tone for what follows.

Smoked game fish meets horseradish mousse, black daikon, cucumber pickle, fermented chilli yuzu gel, and foraged Scarbor...
30/08/2026

Smoked game fish meets horseradish mousse, black daikon, cucumber pickle, fermented chilli yuzu gel, and foraged Scarborough seaweed. It’s paired with a remarkably aged Klein Constantia Riesling 2005 for a match that’s vibrant and unforgettable.

Available as part of our winter menu until 24 September.

Freshly picked. Thoughtfully served.Among the indigenous plants growing at Beyond, baby sunrose is carefully harvested b...
23/08/2026

Freshly picked. Thoughtfully served.

Among the indigenous plants growing at Beyond, baby sunrose is carefully harvested by our chefs to feature throughout our menu. Delicately crisp with a subtle coastal salinity, it’s an ingredient that speaks to both place and season.

Address

Buitenverwachting W**e Farm, 37 Klein Constantia Road, Constantia
Cape Town
7806

Opening Hours

Wednesday 12:00 - 14:30
Thursday 00:00 - 14:30
17:30 - 21:00
Friday 12:00 - 14:30
17:30 - 21:00
Saturday 12:00 - 14:30
17:30 - 21:00
Sunday 12:00 - 14:30

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