Beyond Restaurant
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MENU
Last verified or updated by the venue on 12th Feb 2024.
This menu is a sample menu designed to showcase what the restaurant offers & it may differ from the exact menu available. Kindly contact the restaurant if you have any questions.
WINTER MENU
WINTER MENU
STARTERS:
- Handcrafted local Burrata, variations of pumpkin, seed cracker, pecan nuts, Fynbos honey & truffle vinaigrette, or
- Coal-seared ostrich, sesame roasted aubergine, coriander pesto, mint-cucumber, Cape Malay amasi dressing, or
- West Coast mussel chowder, potato-thyme espuma, young leeks, crispy bacon & sourdough crum, or
- Seared gamefish sashimi, coconut herb salad, nam prik pao, pomelo with prawn, Thai lime & chilli dressing
MAINS:
- Organic brassicas, roasted polenta, white bean puree, herb oil, parmesan-Buiten grappa sauce, vegetable demi-glace, or
- Pan-seared Cape fish, tomato risotto, chokka & artichoke piri-piri, aubergine puree, squid ink sauce, or
- Roasted chicken & duck ballotine, butternut fondant, celeriac, pickled celery & mushrooms, ricotta gnudi, chicken veloute, or
- Kalahari beef fillet, smoked grilled carrot, Stanford cheese pomme puree, glazed onion, furikake, bone marrow jus
Supplement your beef main course with Ken Forrester’s free range & all natural wagyu beef, exclusively to beyond & FYN Restaurants: Hanger | Denver | Rib Eye on the Bone | Flat Iron | Rump
DESSERTS:
- Dark chocolate cheesecake mousse, chocolate & almond financier, baobab-ginger gel, cocoa nib & sorghum ice-cream, or
- Mandarin panna cotta, curd mousse, poppyseed sponge cake, sweet basil ice-cream, or
- Vintage Gruberg cheese cremeux & white chocolate choux bun, roast pear, burnt honey ice-cream
- Handcrafted local Burrata, variations of pumpkin, seed cracker, pecan nuts, Fynbos honey & truffle vinaigrette, or
- Coal-seared ostrich, sesame roasted aubergine, coriander pesto, mint-cucumber, Cape Malay amasi dressing, or
- West Coast mussel chowder, potato-thyme espuma, young leeks, crispy bacon & sourdough crum, or
- Seared gamefish sashimi, coconut herb salad, nam prik pao, pomelo with prawn, Thai lime & chilli dressing
MAINS:
- Organic brassicas, roasted polenta, white bean puree, herb oil, parmesan-Buiten grappa sauce, vegetable demi-glace, or
- Pan-seared Cape fish, tomato risotto, chokka & artichoke piri-piri, aubergine puree, squid ink sauce, or
- Roasted chicken & duck ballotine, butternut fondant, celeriac, pickled celery & mushrooms, ricotta gnudi, chicken veloute, or
- Kalahari beef fillet, smoked grilled carrot, Stanford cheese pomme puree, glazed onion, furikake, bone marrow jus
Supplement your beef main course with Ken Forrester’s free range & all natural wagyu beef, exclusively to beyond & FYN Restaurants: Hanger | Denver | Rib Eye on the Bone | Flat Iron | Rump
DESSERTS:
- Dark chocolate cheesecake mousse, chocolate & almond financier, baobab-ginger gel, cocoa nib & sorghum ice-cream, or
- Mandarin panna cotta, curd mousse, poppyseed sponge cake, sweet basil ice-cream, or
- Vintage Gruberg cheese cremeux & white chocolate choux bun, roast pear, burnt honey ice-cream
From R 495.00
Order Details
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