FYN Restaurant

30/05/2026

Designed as the opening chapter to the FYN experience, a trio of cocktails is served, guiding the palate through a gradual progression of flavour.

Beginning with bright floral notes, moving through freshness and herbaceous complexity, and finishing with deep savoury umami, each cocktail is built around indigenous South African ingredients.

Flower is delicate and fruit-forward, built with African prickly pear, while Leaf introduces a green botanical character through Cape May. Ocean finishes with salinity, fermentation and layered depth, using lacto-fermented tomato, num num berry and Cape kelp in koji.

An opening expression of the experience ahead.

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21/05/2026

At FYN, every detail is considered.

Beautifully designed and carefully selected, each element becomes part of the dining experience. Our chopsticks are locally made and thoughtfully crafted, to not only complement the precision and beauty of the meal but also our commitment to celebrating local artistry and craftsmanship.

A small detail, but one that speaks to the intention woven through every part of the experience.

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08/05/2026

The iconic Bar One, made in-house each morning by .k.elliott.1 and her team.

Homemade nougat and mebos caramel enrobed in dark Madagascan chocolate.

A nostalgic treat from every South African childhood, served at the end of a FYN dining experience.

07/05/2026

The Sake Cart

A tableside sake service featuring a curated selection of exceptional Japanese rice spirits.

Presented from a one-of-a-kind sake cart, each bottle is introduced by our sommeliers with considered tasting notes to guide selection.

Guests are invited to choose their preferred sake cup, further shaping the experience through form, texture, ritual, and personal taste.

29/04/2026

There’s something special about watching the FYN kitchen in action - the precision, the quiet intensity, and the way each dish is built.

Every seat in the restaurant has its own point of view. The kitchen counter lets you watch the story come to life, up close.

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25/04/2026

The signature ceiling installation - iconic and untouched - while beneath it, deep olive, rich chestnut and brass weave through every deliberate detail. Opulent leather. Golden pendant light. Dark wooden floors that anchor it all.

Warm where it needs to be.
Striking where it counts.

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24/04/2026

One moment you’re in the middle of the city, the next, the elevator opens and everything shifts.

FYN sits above Cape Town, removed from the pace below. For the next few hours, the city falls away.

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23/04/2026

Precision is a thread that runs throughout the menu.

Behind every dish at FYN is a team relentless in their pursuit of perfection.

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07/04/2026

Join us for a winter lunch at FYN.

Introducing our 5-course tasting menu for R1275.

Available starting 14/04.

Make your booking via the link in our bio.

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26/03/2026

Our Mixologist of the Year, mother of service, queen of cocktails and the heart of our team.

Jennifer Hugé is a rare force: curious, generous and endlessly dedicated to her craft. Every drink she develops further pushes the boundaries of South African mixology and her approach to service gives guests yet another reason to rave.

This award from the is a reflection of her passion, precision, and the magic she and her team bring to FYN and Beyond every single day. A special shout out to her beverage maestro , who helps bring her maddest creation to life.

We couldn’t be prouder to celebrate you and your work.

24/03/2026

Being named Woolworths Restaurant of the Year 2026 reminds us why we ask ourselves, ‘how can we push FYN one step further?’ every day.

What can we do to strengthen the experience for guests? What can we do to elevate our beverage program? How can we develop a compelling narrative about South African ingredients?

Every day at FYN is about trying to answer those questions: with a vision shaped by , with beverages and service led by the inimitable with a menu developed by our remarkable , , .ceasar.56 and the kitchen teams that support them...and with countless little details that strengthen our story.

If we listed every name, you’d be scrolling for a while, so please trust us that the credits are exhaustive and the relationships that make FYN possible mean everything to us.

To our suppliers, to our guests, to the South African culinary community, to and most of all, to our amazing team: thank you.

15/03/2026

Behind every dish at FYN lie hours of dedication, passion, and curiosity.

Our chefs continuously craft a menu that is unique, ever evolving, and grounded in a deep respect for exceptional ingredients and the rich diversity of South Africa’s biomes that inspire us every day.

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13/03/2026

The detail in every plate is only the beginning.

At FYN, the attention to detail extends to everything around you.

Look a little closer. You’ll see that everything was designed to be part of the experience.

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07/03/2026

Chirizu in the making.

Fresh spring onion, chives, and finely-chopped daikon are added to our spicy citrus soy dipping sauce to add a touch of brightness to our fresh sashimi.

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05/03/2026

We are surrounded by kelp forests: in Cape Town, on our walls and across our menu.

The two paintings by that line our dining room are an ode to the rich kelp that populate our oceans.

On our menu, dried kombu deepends dashi-based sauces, kelp brings a clean salinity to our octopus salad and hand-harvested sea vegetables become a natural display for our caviar service.

From art to plate, the ocean connects what we do.

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26/02/2026

FYN | Where architecture and atmosphere meet

The space balances raw texture with refinement: warm leather, layered textiles, and an openness that invites both energy and intimacy. Above, the sculptural ceiling installation - inspired by the Japanese abacus and traditional African beadwork - anchors the room. Designed by it is both symbolic and structural, reflecting the heart of FYN’s identity.

See more at fynrestaurant.com

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23/02/2026

Sweet Finale | Amarula • Pistachio • Pineapple

A delicate choux bun filled with mebos gel and Amarula diplomat cream, where tart apricot depth meets smooth, velvety richness. Alongside it, a dark chocolate bon bon reveals a pistachio and kataifi centre: nutty, crisp and warmly aromatic beneath a bittersweet shell. Finished by pineapple taffy withDurban chilli and lime spice to bring brightness, gentle heat and a lingering citrus lift.

Texture. Memory. Balance. See more at fynrestaurant.com

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18/02/2026

To stand among more than 60 of the world’s leading restaurants at Convergence at Alchemist is an extraordinary moment - not just for FYN, but for South Africa.

The scale of this gathering is unprecedented: a global collective of chefs exchanging ideas, cultures, and perspectives under one roof in Copenhagen. It is collaboration at its most ambitious.

As Chef Ashley Moss reflects, “It’s an inspiring opportunity to celebrate diversity and connect through creativity - to share where we come from, while learning from the world around us.”

We are proud to contribute to this global conversation and to represent the Cape on such a significant stage.

16/02/2026

"The projects bring together world-renowned chefs and UNESCO-designated sites and conventions, including Biosphere Reserves, World Heritage Sites, Global Geoparks and Intangible Cultural Heritage. Each of the four Relais & Châteaux properties (FYN Restaurant, Maison Pic, Eleven Madison Park and L’Effervescence) work to deepen their engagement in biodiversity and climate action, supporting local communities and mobilising broad audiences to adopt sustainable practices and behaviors, in line with the 12 commitments of Relais & Châteaux and UNESCO’s mandate."

READ MORE:

Chef News is sponsored by the the Kitchen Porters Club In line with its commitment to sustainability, Relais & Châteaux is pleased to announce four joint initiatives with UNESCO, spanning multiple continents and promoting sustainable hospitality and culinary practices in harmony with all life on ea...

11/02/2026

“Sustainability is central to how we think, cook, and lead,” says Chef-Founder Peter Tempelhoff. “Working alongside UNESCO allows us to share our landscape’s ancient food stories with care and intention.”

We’re proud to contribute to the Relais & Châteaux x UNESCO global sustainability pilot, joining a collective of chefs around the world working within their own designated biospheres.

FYN’s focus is rooted in the Kogelberg Biosphere and Cape Floral Region - exploring indigenous ingredients, cultivating endangered plants, and honouring the deep food heritage of this landscape through refined, contemporary techniques.

While fellow chefs champion their own regions and ecosystems, this is our contribution: telling the Cape’s story responsibly, regeneratively, and on a global stage.

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03/02/2026

We’re proud to share that FYN has been selected as one of just four Relais & Châteaux restaurants worldwide to partner with UNESCO on a groundbreaking sustainability pilot.

Rooted in the Kogelberg Biosphere Reserve and the Cape Floral Region, our contribution explores biodiversity, cultural heritage, and regeneration - from cultivating endangered indigenous plants and moving away from wild harvesting, to expressing ancient South African ingredients through refined, technique-led cooking. Guided by paleontologist Dr Jan de Vynck, this work connects deep history with contemporary craft.

Led by Chefs Peter Tempelhoff and Ashley Moss, FYN joins this global cohort alongside Anne-Sophie Pic, Daniel Humm, and Shinobu Namae, under the leadership of Chef Mauro Colagreco.

It’s an honour to represent the Cape on this international stage - sharing its landscapes, stories, and responsibility with the world.

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26/01/2026

Quiet precision, thoughtful gestures, and a shared commitment to making every moment feel effortless.

Newsletter sign-up available on our website.

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21/01/2026

Convergence | 60 Restaurants • 26 • Countries • 6 Continents

From 29 January to 2 February 2026, more than 60 of the world’s leading restaurants will come together at Alchemist to share ideas, flavours, and perspectives on the future of dining. On 1 February Culinary Director Chef Ashley Moss will represent FYN, presenting an African Game course that speaks to place and South Africa’s rich biodiversity.

An honour to be included in this momentous collaboration 🥂

19/01/2026

Sea Plants | Kelp & Abalone • Sea Lettuce & Octopus • Hijiki

Seaweeds are paired with a variety of intertidal flavours. Jacobsbaai abalone is framed by braised kelp and fresh tomato, while nori and hijiki elevate a delicate white mussel egg custard. Steamed Cape octopus rests on vibrant sea lettuce and wakame bed, creating a course that balances brine, umami, and freshness.

An expression of the tides | fynrestaurant.com

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07/01/2026

A place where elements meet: fire and restraint, land and ocean, discipline and instinct. In 2026, the dining room becomes a stage for new expressions of FYN.

Sign up to our newsletter for early access to events and experiences: fynrestaurant.com

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