Beyond Restaurant
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MENU
Last verified or updated by the venue on 11th Sep 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
SPRING MENU
STARTERS:
- Butternut & goats’ cheese mille-feuille, celeriac-onion chutney, sweet wine pickled raisins, kapokbos vinaigrette
- Cured ostrich tartar, mushroom & Jerusalem artichoke salad, toasted brioche with pecorino, smoked tomato ketchup
- Gamefish tataki, deep south foraged seaweed, fish bone dashi, lemon pelargonium, coastal plant tempura
- Thai chicken dumplings, nam prik pao, makrut lime oil, pan-seared prawn, snow pea & charred baby corn salad, coconut-lemongrass broth
MAINS:
- Miso roasted kuri pumpkin, kale and fermented pumpkin seed risotto, black garlic, pan-fried mushrooms, grappa & gruberg espuma, porcini jus
- Pan-roasted Cape fish, aromatic dhal, saffron-coconut labneh, sultana & turmeric gel, mussel bhaji, fenugreek and coriander velouté
- Slow cooked free-range pork, aerated pap with parsley root, wilted mustard leaf, turnip & horseradish, roasted pear jus
- Karoo beef fillet, crispy gnocchi, grilled cabbage, carrot fondant, celery & tulbaghia gremolata, tongue jus
Elevate your beef main course with Ken Forrester’s free range & all natural wagyu beef at an additional cost
DESSERTS:
- Chocolate & hazelnut ‘Tiramisu’
- Salted caramel brûleé, winter blood oranges, oat cookie crumb, banana foam
- Burnt honey mousse, cardamom & walnut sponge, grapefruit sherbet, wild Fynbos honeycomb, buttermilk & white chocolate sauce
A discretionary 12,5% gratuity will be added to all the tables. This menu is subject to change.
- Butternut & goats’ cheese mille-feuille, celeriac-onion chutney, sweet wine pickled raisins, kapokbos vinaigrette
- Cured ostrich tartar, mushroom & Jerusalem artichoke salad, toasted brioche with pecorino, smoked tomato ketchup
- Gamefish tataki, deep south foraged seaweed, fish bone dashi, lemon pelargonium, coastal plant tempura
- Thai chicken dumplings, nam prik pao, makrut lime oil, pan-seared prawn, snow pea & charred baby corn salad, coconut-lemongrass broth
MAINS:
- Miso roasted kuri pumpkin, kale and fermented pumpkin seed risotto, black garlic, pan-fried mushrooms, grappa & gruberg espuma, porcini jus
- Pan-roasted Cape fish, aromatic dhal, saffron-coconut labneh, sultana & turmeric gel, mussel bhaji, fenugreek and coriander velouté
- Slow cooked free-range pork, aerated pap with parsley root, wilted mustard leaf, turnip & horseradish, roasted pear jus
- Karoo beef fillet, crispy gnocchi, grilled cabbage, carrot fondant, celery & tulbaghia gremolata, tongue jus
Elevate your beef main course with Ken Forrester’s free range & all natural wagyu beef at an additional cost
DESSERTS:
- Chocolate & hazelnut ‘Tiramisu’
- Salted caramel brûleé, winter blood oranges, oat cookie crumb, banana foam
- Burnt honey mousse, cardamom & walnut sponge, grapefruit sherbet, wild Fynbos honeycomb, buttermilk & white chocolate sauce
A discretionary 12,5% gratuity will be added to all the tables. This menu is subject to change.
From R 650.00
Order Details
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