beyond Restaurant
Select from the menu.
WINTER MENU
Last verified or updated by the venue on 21st Aug 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
beyond can accommodate most dietary needs or allergies, with prior notice. We cannot accommodate severe or fatal allergies or allium and garlic allergies
WINTER SPECIAL
Last verified or updated by the venue on 23rd Apr 2026.
4-Course Winter Special | R690
Chef’s weekly Winter warm-up
Braaied snoek & hake galantine, tempura mussels, cucumber with dill & curry leaf oil, nectarine atchar, minted buttermilk dressing
Slow cooked beef brisket with vegetable ragout, glazed carrots, cabbage-kapokbos pureè, bone marrow jus
OR
Pan roasted Cape fish, pearl barley caponata, green olives, smoked red pepper oil, bagna cauda sauce
Cheesecake mousse, pumpkin & ginger cake, Cape May, pecan and orange ice-cream
Petit Fours
beyond can accommodate most dietary needs or allergies, with prior notice. We cannot accommodate severe or fatal allergies or allium and garlic allergies
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 15th May 2026.
Before Your Meal
Hand cut beef tartare
Hand cut beef tartare, shiitake chilli crisp, mushroom garum,
egg yolk, toasted sourdough
egg yolk, toasted sourdough
R 195.00
Hot and cold West Coast oysters
4 Hot and cold West Coast oysters, chilled peri-peri and warm seaweed velouté
R 185.00
Artisan Breads for Two
Rustic style ciabatta, olive oil cracker with biltong dust & 6 month gruberg, baba ganoush labneh, house cultured butter
R 90.00
MENU
MENU
STARTERS
Smoked raw gamefish, horseradish mousse, black daikon & cucumber pickle, fermented chilli-yuzu gel, Scarborough seaweed
OR
Forest phantom goats’ cheese, lacquered carrot, fermented pumpkin seed oil, onion marmalade with smoked pecans, fynbos honey vinaigrette
OR
Braaied ostrich, spiced bhaji with spekboom chutney, plantain with fermented coconut & atchar
MAINS
Pan-roasted Cape fish, pearl barley & saffron caponata, green olives, smoked red pepper oil, bagna cauda sauce
OR
Braised Karoo lamb neck, umqombothi pickled cauliflower, sweet potato chutney, prenia leaf dressing, roasted pan juices with garlic buchu
OR
Tulbaghia pappardelle, wood-fired globe artichoke, broad bean & leek gremolata, truffle caviar, aged gruberg velouté
OR
Grilled free range beef fillet, brisket & vegetable ragout, carrot gnocchi, cabbage-kapokbos purée, bone marrow jus
Elevate your beef main course with Ken Forrester’s free range & all natural wagyu beef cuts at an additional cost
DESSERTS
Buttermilk tart, cinnamon infused apples, hazelnuts and brown butter ice-cream
OR
Cheesecake mousse, pumpkin and ginger cake, Cape May, pecan and orange ice-cream
OR
Baked chocolate ganache, rose pelargonium milk ice-cream, strawberry mousse, cocoa nib tuille
Smoked raw gamefish, horseradish mousse, black daikon & cucumber pickle, fermented chilli-yuzu gel, Scarborough seaweed
OR
Forest phantom goats’ cheese, lacquered carrot, fermented pumpkin seed oil, onion marmalade with smoked pecans, fynbos honey vinaigrette
OR
Braaied ostrich, spiced bhaji with spekboom chutney, plantain with fermented coconut & atchar
MAINS
Pan-roasted Cape fish, pearl barley & saffron caponata, green olives, smoked red pepper oil, bagna cauda sauce
OR
Braised Karoo lamb neck, umqombothi pickled cauliflower, sweet potato chutney, prenia leaf dressing, roasted pan juices with garlic buchu
OR
Tulbaghia pappardelle, wood-fired globe artichoke, broad bean & leek gremolata, truffle caviar, aged gruberg velouté
OR
Grilled free range beef fillet, brisket & vegetable ragout, carrot gnocchi, cabbage-kapokbos purée, bone marrow jus
Elevate your beef main course with Ken Forrester’s free range & all natural wagyu beef cuts at an additional cost
DESSERTS
Buttermilk tart, cinnamon infused apples, hazelnuts and brown butter ice-cream
OR
Cheesecake mousse, pumpkin and ginger cake, Cape May, pecan and orange ice-cream
OR
Baked chocolate ganache, rose pelargonium milk ice-cream, strawberry mousse, cocoa nib tuille
From R 720.00
Winter Special
Available until the 24th of September 2026 for lunch and dinner, Tuesday – Saturday.
4 Course Winter Special
Chef’s weekly Winter warm-up
Smoked raw gamefish, horseradish mousse, black daikon & cucumber pickle, fermented chilli-yuzu gel, Scarborough seaweed
Slow cooked beef brisket with vegetable ragout, carrot gnocchi, cabbage-kapokbos pureè, bone marrow jus
OR
Pan roasted Cape fish, pearl barley caponata, green olives, smoked red pepper oil, bagna cauda sauce
Cheesecake mousse, pumpkin & ginger cake, Cape May, pecan and orange ice-cream
Petit Fours
Smoked raw gamefish, horseradish mousse, black daikon & cucumber pickle, fermented chilli-yuzu gel, Scarborough seaweed
Slow cooked beef brisket with vegetable ragout, carrot gnocchi, cabbage-kapokbos pureè, bone marrow jus
OR
Pan roasted Cape fish, pearl barley caponata, green olives, smoked red pepper oil, bagna cauda sauce
Cheesecake mousse, pumpkin & ginger cake, Cape May, pecan and orange ice-cream
Petit Fours
R 690.00
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.
Order Details
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