Chef's Warehouse Beau Constantia

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Chef's Warehouse Beau Constantia Founded by chefs Liam Tomlin and Ivor Jones. We are situated at Beau Constantia W**e Estate with vistas of vertiginous Cape vines and the Constantia Valley.
(729)

Open: Lunch: Mon-Sunday | Dinner: Mon-Saturday
*closed on Sunday evenings

15/10/2026

BEEF TARTARE | A personal favourite of Ivor’s, it’s been on the menu since the first days of Chefs Warehouse Beau Constantia 10 years ago. Over time, the dish has evolved but it’s always constructed around eating with your hands. Whether you’re scooping it up with a lettuce cup, a bit of brioche or a garlic butter bun, tartare is about digging in.

LIMESTONE WATER | A new discovery of a centuries-old technique.Limestone water or limewater – the scientific term is cal...
12/10/2026

LIMESTONE WATER | A new discovery of a centuries-old technique.

Limestone water or limewater – the scientific term is calcium hydroxide solution -- is made from roasted clam shells that are pounded in a mortar and pestle, then soaked in water for 24 hours. Why clam shells? Because they are chemically identical to limestone. In the culinary world, limestone water firms fruits and vegetables, and also adds extra crunch to deep-fried foods.

09/10/2026

A LITTLE BIT OF ME AND YOU | That’s the name of this Jerusalem Artichoke Tart created by our pastry chef Caitlin. It’s a dessert that incorporates elements and flavours loved by Caitlin and her dad: dark chocolate, a pecan pie-like crust, Irish coffee, hazelnut praline and malt.

10 YEARS OF TUNA | This year Chefs Warehouse Beau Constantia turns 10! Tuna has been an ingredient we've gravitated towa...
08/10/2026

10 YEARS OF TUNA | This year Chefs Warehouse Beau Constantia turns 10! Tuna has been an ingredient we've gravitated towards since the beginning. It's 1) amazing, 2) a blank slate for flavour and technique: from Southeast Asian ingredients to the light char of the grill; and 3) its softness is the perfect match for crunch. The possibilities are endless.

IT TAKES AN ARMY | Our dishes are multi-layered and complex with many moving parts. Some of their components are pickle...
05/10/2026

IT TAKES AN ARMY | Our dishes are multi-layered and complex with many moving parts. Some of their components are pickled, fermented or preserved, processes which can take weeks and even months. So much goes into creating a dining experience that is enjoyable and meaningful. Every single member of our kitchen team contributes in multiple ways to making this happen.

December & January bookings are now open!The festive season is just around the corner, and tables are now available to b...
02/10/2026

December & January bookings are now open!

The festive season is just around the corner, and tables are now available to book online for both December and January.

Please note that we’ll be closed on 25 and 26 December, as well as 1 January. We’ll also be closed for a private function for the full day on 2 January.

Planning a summer lunch or dinner at Beau Constantia? We recommend booking ahead, as this is always a busy time of year.

Click the link in our bio to reserve your table.

LINEFISH AND PRAWN SALAD | Inspired by the flavours he was immersed in on a recent trip to Thailand, Ivor created this b...
01/10/2026

LINEFISH AND PRAWN SALAD | Inspired by the flavours he was immersed in on a recent trip to Thailand, Ivor created this bright, citrusy and umami-rich linefish and prawn salad. The star is a chilli jam dressing with bergamot, orange and lime, fish sauce, coconut cream and palm sugar. The dish is topped with layers of fresh and toasted coconut and freshly grated orange, lemon and lime peel,and served with fine fried rice and shrimp noodles. The background is Ivor’s own charcoal artwork.

SOUTH COAST CRAB WAFFLE | An exciting collab and mash-up of flavours and memories, this dish is inspired by both a mind-...
28/09/2026

SOUTH COAST CRAB WAFFLE | An exciting collab and mash-up of flavours and memories, this dish is inspired by both a mind-blowing crab curry that Rowon’s mom made for Ivor, and the legendary Waffle House in Margate, a personal favourite of Ivor’s, where anything and everything is served on a waffle.

Malt waffle, topped with melted garlic parsley butter, macerated raw tamarind pods, Kashimiri tamarind smoked Namibian crab curry, picked lemon, smoked dried fig and curry leaves, lime juice and zest, and wild pea shoots.

24/09/2026

ONE INFORMS THE OTHER | For Ivor, art and food are linked, but this is the first time they’ve merged on camera.

QUIET AND STILLNESS | Every morning we meet for coffee and a run-down of the day and evening to come. It is not a time f...
21/09/2026

QUIET AND STILLNESS | Every morning we meet for coffee and a run-down of the day and evening to come. It is not a time for multi-tasking or banter; it’s a time for stillness and listening. Whether Ivor’s talking mise en place, dietaries or some new dish the team is working on, you can hear a pin drop in this room that is usually full-on with action.

STEAMED HONEY CAKE | A new rendition of what’s destined to become a Caitlin classic. A beautiful little steamed honey ca...
17/09/2026

STEAMED HONEY CAKE | A new rendition of what’s destined to become a Caitlin classic. A beautiful little steamed honey cake, with an intense smoked banana ferment caramel, caramelised banana slices, and a nutty toasted brown rice ice cream, topped with what we call ‘crunchy milk’, which is frothed dehydrated milk, frozen with liquid nitrogen.

The banana caramel sauce is a project in itself. We smoke about 10kg of whole bananas at a time in our wood-fired oven, concentrating the smoke onto the skins of the bananas. This gets mixed with water and brown sugar, and ferments for 4 days before its strained liquid is ready to use as a flavour base for the caramel. The result is a deeply flavourful sauce that is banana-intensive with the depth of a ferment.

Address

1043 Constantia Main Road
Cape Town
7806

Opening Hours

Monday 12:00 - 14:00
18:00 - 20:00
Tuesday 12:00 - 14:00
18:00 - 20:00
Wednesday 12:00 - 14:00
18:00 - 20:00
Thursday 12:00 - 14:00
18:00 - 20:00
Friday 12:00 - 14:00
18:00 - 20:00
Saturday 12:00 - 14:00
18:00 - 20:00
Sunday 12:00 - 14:30

Telephone

+27217948632

Website

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