beyond Restaurant
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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
Beyond Restaurant
Last verified or updated by the venue on 31st Oct 2025.
Before Your Meal
Gordal Olives Stuffed with Almond and Ricotta
Confit aubergines, pickled peppers and marinated white anchovies
R 210.00
Braaied Wagyu Brisket
Served with smoked sweetcorn and fermented habanero crème fraiche, grilled tomatillo slaw
R 285.00
4 Saldanha Bay Oysters
With fermented lemon tabasco, mignonette
R 160.00
Artisan Breads for Two
Rustic style ciabatta, parmesan grissini, roasted sweet potato hummus with dukkah, mountain sage butter
R 80.00
MENU
MENU
STARTERS
Braaied snoek paté, tempura mussels, tamarillo and apple salad, cucumber-mint buttermilk dressing
OR
Ash goats’ cheese buche, carrots & asparagus, fermented pumpkin seed oil, onion marmalade with smoked pecans, fynbos honey vinaigrette
OR
Cured and smoked duck breast, hibiscus poached beetroot, honeydew melon, lemon verbena, duck liver parfait
MAINS
Pan- roasted Cape fish, crispy gnocchi, zucchini blossom with green olive romesco, chokka and smoked tomato velouté
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, butter lettuce with kale pesto and celeriac remoulade, tallow fried smoked potatoes, peppercorn cream & beef 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
OR
Citrus cheesecake, roasted pineapple ice-cream, hanepoot raisin jelly, pineapple water kefir reduction, pine nut biscotti
OR
Baked chocolate ganache, rose pelargonium milk ice-cream, strawberry mousse, cocoa nib tuille
Braaied snoek paté, tempura mussels, tamarillo and apple salad, cucumber-mint buttermilk dressing
OR
Ash goats’ cheese buche, carrots & asparagus, fermented pumpkin seed oil, onion marmalade with smoked pecans, fynbos honey vinaigrette
OR
Cured and smoked duck breast, hibiscus poached beetroot, honeydew melon, lemon verbena, duck liver parfait
MAINS
Pan- roasted Cape fish, crispy gnocchi, zucchini blossom with green olive romesco, chokka and smoked tomato velouté
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, butter lettuce with kale pesto and celeriac remoulade, tallow fried smoked potatoes, peppercorn cream & beef 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
OR
Citrus cheesecake, roasted pineapple ice-cream, hanepoot raisin jelly, pineapple water kefir reduction, pine nut biscotti
OR
Baked chocolate ganache, rose pelargonium milk ice-cream, strawberry mousse, cocoa nib tuille
From 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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