FYN Restaurant
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MENU
Last verified or updated by the venue on 3rd Dec 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.
SET MENUS
LUNCH MENU EXPERIENCE
First Course:
- Neoteric nigiri, aged shoyu
- Mozambican sustainable blue crab & seaweed salad, chives
- Lambert’s Bay farmed abalone, kaeshi
Second Course:
- Burnt mushroom custard, Hokkaido milk bun
Third Course:
- Onion & wild Namibian nylon shrimp kakiage, tentsuyu, ginger
- Sustainable Cape Town octopus rice, wild garlic & ink aioli, nori
Fourth Course:
- Free-range Kalahari beef fillet, wild mushroom ragout, garlic, spinach
Fifth Course:
- Fried chocolate, pear & sakura
- Matcha ice-cream, lime
- Jasmine tea ‘boeber’
- Neoteric nigiri, aged shoyu
- Mozambican sustainable blue crab & seaweed salad, chives
- Lambert’s Bay farmed abalone, kaeshi
Second Course:
- Burnt mushroom custard, Hokkaido milk bun
Third Course:
- Onion & wild Namibian nylon shrimp kakiage, tentsuyu, ginger
- Sustainable Cape Town octopus rice, wild garlic & ink aioli, nori
Fourth Course:
- Free-range Kalahari beef fillet, wild mushroom ragout, garlic, spinach
Fifth Course:
- Fried chocolate, pear & sakura
- Matcha ice-cream, lime
- Jasmine tea ‘boeber’
From R 1,250.00
PESCATARIAN LUNCH MENU
First Course:
- Neoteric nigiri, aged shoyu
- Mozambican sustainable blue crab & seaweed salad, chives
- Lambert’s Bay farmed abalone, kaeshi
Second Course:
- Burnt mushroom custard, Hokkaido milk bun
Third Course:
- Onion & wild Namibian nylon shrimp kakiage, tentsuyu, ginger
- Sustainable Cape Town octopus rice, wild garlic & ink aioli, nori
Fourth Course:
- Roast Augulhas Ridge line caught kingklip, new potato, chokka, dill
Fifth Course:
- Fried chocolate, pear & sakura
- Matcha ice-cream, lime
- Jasmine tea ‘boeber’
- Neoteric nigiri, aged shoyu
- Mozambican sustainable blue crab & seaweed salad, chives
- Lambert’s Bay farmed abalone, kaeshi
Second Course:
- Burnt mushroom custard, Hokkaido milk bun
Third Course:
- Onion & wild Namibian nylon shrimp kakiage, tentsuyu, ginger
- Sustainable Cape Town octopus rice, wild garlic & ink aioli, nori
Fourth Course:
- Roast Augulhas Ridge line caught kingklip, new potato, chokka, dill
Fifth Course:
- Fried chocolate, pear & sakura
- Matcha ice-cream, lime
- Jasmine tea ‘boeber’
From R 1,250.00
PLANT-BASED LUNCH MENU
First Course:
- Tamagoyaki nigiri, aged shoyu
- Edamame, seaweed salad, chives
- Madumbi, kaeshi
Second Course:
- Burnt mushroom custard, Hokkaido milk bun
Third Course:
- Onion kakiage, tentsuyu, ginger
- Edamame rice, wild garlic aioli, nori
Fourth Course:
- Globe artichoke, pearl couscous, broad beans, vegetable jibuni sauce
Fifth Course:
- Fried chocolate, pear & sakura
- Matcha ice-cream, lime
- Jasmine tea ‘boeber’
- Tamagoyaki nigiri, aged shoyu
- Edamame, seaweed salad, chives
- Madumbi, kaeshi
Second Course:
- Burnt mushroom custard, Hokkaido milk bun
Third Course:
- Onion kakiage, tentsuyu, ginger
- Edamame rice, wild garlic aioli, nori
Fourth Course:
- Globe artichoke, pearl couscous, broad beans, vegetable jibuni sauce
Fifth Course:
- Fried chocolate, pear & sakura
- Matcha ice-cream, lime
- Jasmine tea ‘boeber’
From R 1,250.00
DINNER MENU EXPERIENCE
First Course:
- Neoteric nigiri, aged shoyu
- Mozambican sustainable blue crab & seaweed salad, chives
- Lambert’s Bay farmed abalone, kaeshi
- Sweet tamagoyaki, Kasnodar caviar
Second Course:
- Burnt mushroom custard, Hokkaido milkbun
Third Course:
- Binchotan seared gamefish, tempura dune spinach, ruby grapefruit chirizu
Fourth Course:
- Free-range all natural Cape wagyu loin, shiso, namasu, fried koji rice
Fifth Course:
- Poached Augulhas Ridge line caught kingklip, Cape shellfish espuma, local kelp dashi
Sixth Course:
- Globe artichoke, pearl couscous, broad beans, vegetable jibuni sauce
Seventh Course:
- Hazelnut-crusted Outeniqua springbok, celeriac, Elgin apples, Cape mountain sage
Eighth Course:
- Fried chocolate, pear & sakura
- Matcha ice-cream, lime
- Jasmine tea ‘boeber’
- Neoteric nigiri, aged shoyu
- Mozambican sustainable blue crab & seaweed salad, chives
- Lambert’s Bay farmed abalone, kaeshi
- Sweet tamagoyaki, Kasnodar caviar
Second Course:
- Burnt mushroom custard, Hokkaido milkbun
Third Course:
- Binchotan seared gamefish, tempura dune spinach, ruby grapefruit chirizu
Fourth Course:
- Free-range all natural Cape wagyu loin, shiso, namasu, fried koji rice
Fifth Course:
- Poached Augulhas Ridge line caught kingklip, Cape shellfish espuma, local kelp dashi
Sixth Course:
- Globe artichoke, pearl couscous, broad beans, vegetable jibuni sauce
Seventh Course:
- Hazelnut-crusted Outeniqua springbok, celeriac, Elgin apples, Cape mountain sage
Eighth Course:
- Fried chocolate, pear & sakura
- Matcha ice-cream, lime
- Jasmine tea ‘boeber’
From R 1,700.00
Order Details
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