Beyond Restaurant
Select from the menu.
AUTUMN MENU
Last verified or updated by the venue on 6th May 2025.
BEFORE YOUR MEAL
R210 Gordal olives stuffed with almond & ricotta, confit aubergines,
pickled peppers and marinated white anchovies
R285 Braaied wagyu brisket, broccoli purée, charred florets, pickled onion & mushrooms, sancho pepper
R160 4 Saldanha Bay oysters, fermented lemon tabasco, mignonette
ARTISAN BREAD / TWO R80
Rustic style ciabatta, parmesan grissini,
roasted sweet potato hummus with dukkah, mountain sage butter,
AUTUMN MENU
2 Courses R675 | Chef’s course and a choice of starter & main or main & dessert plus petit fours
3 Courses R795 | Chef’s course and a choice of starter, main & dessert plus petit fours
6 Courses R1350 | beyond tasting experience (for entire table only) Wine Pairing R975
STARTERS
Cape Malay gamefish tartar, hake brandade, dhania-ginger chutney,
African mint, fennel, pineapple & carrot atchar dressing
Fire roasted baby corn, smoked garlic gruberg polenta, fermented habanero, yellow pepper & cherry tomatoes, almond milk emulsion
Coal seared ostrich carpaccio, cara cara sweet potato kosho, daikon snow pea salad, horseradish, miso & shiitake-seaweed dressing
MAINS
Pan seared Cape fish, chokka sofrito & mussels, squid ink gnudi, saffron rouille, bouillabaisse sauce
Braaied lamb rump, kapokbos rub, waterblommetjie bean fricasse,
wood-fired young cabbage & kabocha squash, sour fig with roasted lamb juices
Cauliflower, truffle & pinenut tortellini, mushroom & garlic buchu sauce,
smoked celeriac, prenia leaf, goats’ pecorino
Grilled Karoo beef fillet, poached celery heart, samp & potato espuma,
confit onion, tulbaghia gremolata, roasted bone marrow jus
CAPE WAGYU Elevate your beef main course with Ken Forrester’s free range & all natural wagyu beef cuts at an additional cost
DESSERTS
Fennel mousse, pecan nuts, Madagascan vanilla ice-cream, caramelised apple
Chocolate brandy pudding, spiced pumpkin ice-cream, candied pumpkin, chocolate anglaise
Konacha tea swiss roll, strawberry sorbet, kalamansi meringues
WINTER SPECIAL
Last verified or updated by the venue on 5th May 2025.
4-Course Winter Special | R645
Starter
Cape Malay gamefish tartar, hake brandade, dhania-ginger chutney,
African mint, fennel, pineapple & carrot atchar dressing
Cheese Course
Klein river gruberg & Buiten grappa fondue, wood fired brassicas, sourdough toast, cornichons & pickled onions
Main Course
Dry aged Brangus rump, pomme puree, celery heart and smoked carrot, tulbaghia gremolata, bone marrow jus
Dessert
Warm brandy pudding, spiced pumpkin ice-cream, candied pumpkin, chocolate anglaise
A discretionary 13% gratuity will be added to all the tables. This menu is subject to change.
Beyond Restaurant
Last verified or updated by the venue on 8th May 2025.
Autumn Lunch Menu
BEFORE YOUR MEAL
Braaied wagyu brisket, broccoli purée, charred florets, pickled onion & mushrooms, sancho pepper
From R 210.00
BEFORE YOUR MEAL
Braaied wagyu brisket, broccoli purée, charred florets, pickled onion & mushrooms, sancho pepper
R 285.00
BEFORE YOUR MEAL
4 Saldanha Bay oysters, fermented lemon tabasco, mignonette
R 160.00
ARTISAN BREAD / TWO
Rustic style ciabatta, parmesan grissini, roasted sweet potato hummus with dukkah, mountain sage butter,
R 80.00
AUTUMN MENU
MENU
STARTERS
Cape Malay gamefish tartar, hake brandade, dhania-ginger chutney, African mint, fennel, pineapple & carrot atchar dressing
Fire roasted baby corn, smoked garlic gruberg polenta, fermented habanero, yellow pepper & cherry tomatoes, almond milk emulsion
Coal seared ostrich carpaccio, cara cara sweet potato kosho, daikon snow pea salad, horseradish, miso & shiitake-seaweed dressing
MAINS
Pan seared Cape fish, chokka sofrito & mussels, squid ink gnudi, saffron rouille, bouillabaisse sauce
Braaied lamb rump, kapokbos rub, waterblommetjie bean fricasse, wood-fired young cabbage & kabocha squash, sour fig with roasted lamb juices
Cauliflower, truffle & pinenut tortellini, mushroom & garlic buchu sauce, smoked celeriac, prenia leaf, goats’ pecorino
CAPE WAGYU
Grilled Karoo beef fillet, poached celery heart, samp & potato espuma, confit onion, tulbaghia gremolata, roasted bone marrow jus
Elevate your beef main course with Ken Forrester’s free range & all natural wagyu beef cuts at an additional cost
DESSERTS
Fennel mousse, pecan nuts, Madagascan vanilla ice-cream, caramelised apple
Chocolate brandy pudding, spiced pumpkin ice-cream, candied pumpkin, chocolate anglaise
Konacha tea swiss roll, strawberry sorbet, kalamansi meringues
Cape Malay gamefish tartar, hake brandade, dhania-ginger chutney, African mint, fennel, pineapple & carrot atchar dressing
Fire roasted baby corn, smoked garlic gruberg polenta, fermented habanero, yellow pepper & cherry tomatoes, almond milk emulsion
Coal seared ostrich carpaccio, cara cara sweet potato kosho, daikon snow pea salad, horseradish, miso & shiitake-seaweed dressing
MAINS
Pan seared Cape fish, chokka sofrito & mussels, squid ink gnudi, saffron rouille, bouillabaisse sauce
Braaied lamb rump, kapokbos rub, waterblommetjie bean fricasse, wood-fired young cabbage & kabocha squash, sour fig with roasted lamb juices
Cauliflower, truffle & pinenut tortellini, mushroom & garlic buchu sauce, smoked celeriac, prenia leaf, goats’ pecorino
CAPE WAGYU
Grilled Karoo beef fillet, poached celery heart, samp & potato espuma, confit onion, tulbaghia gremolata, roasted bone marrow jus
Elevate your beef main course with Ken Forrester’s free range & all natural wagyu beef cuts at an additional cost
DESSERTS
Fennel mousse, pecan nuts, Madagascan vanilla ice-cream, caramelised apple
Chocolate brandy pudding, spiced pumpkin ice-cream, candied pumpkin, chocolate anglaise
Konacha tea swiss roll, strawberry sorbet, kalamansi meringues
From R 675.00
5-Course Winter Special
Available from 9th of May 2025 for lunch and dinner, Tuesday – Saturday.
Platter
Chef’s Appetizer
Weekly chef's surprise course
Starter
Cape Malay gamefish tartar, hake brandade, dhania-ginger chutney, African mint, fennel, pineapple & carrot atchar dressing
Cheese Course
Klein river gruberg & Buiten grappa fondue, wood fired brassicas, sourdough toast & pickles
Main Course
Dry aged Brangus rump, pomme puree, celery heart and smoked carrot, tulbaghia gremolata, bone marrow jus
Dessert
Warm brandy pudding, spiced pumpkin ice-cream, candied pumpkin, chocolate anglaise
Weekly chef's surprise course
Starter
Cape Malay gamefish tartar, hake brandade, dhania-ginger chutney, African mint, fennel, pineapple & carrot atchar dressing
Cheese Course
Klein river gruberg & Buiten grappa fondue, wood fired brassicas, sourdough toast & pickles
Main Course
Dry aged Brangus rump, pomme puree, celery heart and smoked carrot, tulbaghia gremolata, bone marrow jus
Dessert
Warm brandy pudding, spiced pumpkin ice-cream, candied pumpkin, chocolate anglaise
R 645.00
MENU
Last verified or updated by the venue on 5th May 2025.
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.
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