Beyond Restaurant

Beyond Restaurant Exceptional food, wine & service🍷With breathtaking views 🍇 Going
Lunch: Tu-Su 12:00- 14:30 | Dinner: Tu-Su 18:00 - 20:30

The bread course is one of the first tastes of what lies ahead.At beyond it takes the shape of a rustic-style ciabatta, ...
26/06/2026

The bread course is one of the first tastes of what lies ahead.

At beyond it takes the shape of a rustic-style ciabatta, served alongside an olive oil cracker dusted with biltong and aged 6-month Gruberg. Accompanying it are baba ganoush labneh and our house-cultured butter, each bringing its own depth, richness, and character to the table.

Simple local ingredients, thoughtfully prepared.

A space designed for winter.A crackling fire, a glass of wine in hand, and good conversation shared around the table. Be...
25/06/2026

A space designed for winter.

A crackling fire, a glass of wine in hand, and good conversation shared around the table. Beyond was designed to be a place to slow down, settle in, and savour the moment.

Settle in and stay awhile.

A bite to begin your experience. Hand-cut beef tartare layered with shiitake chilli crisp, mushroom garum, egg yolk, and...
23/06/2026

A bite to begin your experience.

Hand-cut beef tartare layered with shiitake chilli crisp, mushroom garum, egg yolk, and toasted sourdough - a balance of depth, spice, and umami in every bite.

Available from our “Before Your Meal” menu.

A closer look at one of our favourite flavour pairings.Green curry risotto topped with indigenous garden succulents and ...
22/06/2026

A closer look at one of our favourite flavour pairings.

Green curry risotto topped with indigenous garden succulents and garlic buchu, served alongside pan-seared Cape fish - bringing together delicate spice, freshness, and the flavours of our landscape.

Spot someone familiar on MasterChef South Africa?Beyond Head Chef Sebastian Stehr recently featured on the series, bring...
21/06/2026

Spot someone familiar on MasterChef South Africa?

Beyond Head Chef Sebastian Stehr recently featured on the series, bringing his signature style, technical precision, and love for local, ingredient-driven cooking to screens across the country.

We’re incredibly proud to see his him share his knowledge with the contestants.

Smoked raw game fish with horseradish mousse, black daikon and cucumber pickle, fermented chilli yuzu gel and locally fo...
14/06/2026

Smoked raw game fish with horseradish mousse, black daikon and cucumber pickle, fermented chilli yuzu gel and locally foraged Scarborough seaweed.

Fresh ingredients, clean flavours and layered textures.

Among the many indigenous plants growing in our garden is Mint Pelargonium, a fragrant species with a bright, minty arom...
12/06/2026

Among the many indigenous plants growing in our garden is Mint Pelargonium, a fragrant species with a bright, minty aroma, and versatility in the kitchen.

Its leaves are carefully harvested and used throughout our menu, lending their distinctive character to infused vinegars, teas, and desserts.

07/06/2026

As the days grow colder, our kitchen leans into warm, winter flavours.

Our 4-course Winter Special is created using indigenous ingredients and local produce, carefully crafted to showcase the season at its best.

Available for lunch and dinner, Tuesday to Saturday, and lunch on Sundays.

R690 per person, excl. wine pairing.
Valid until 24 September 2026.

Our grilled free-range Cape beef fillet is paired with Middelvlei 1984 Cabernet Sauvignon - a wine selected to complemen...
04/06/2026

Our grilled free-range Cape beef fillet is paired with Middelvlei 1984 Cabernet Sauvignon - a wine selected to complement the richness of the dish with balance and structure.

Its depth and layered fruit profile create harmony with the savoury character of the dish, allowing both elements to reveal greater complexity together.
Book our wine pairing via the link in our bio.

Each week, our chefs create something new to begin the experience, shaped by the season and the ingredients arriving at ...
31/05/2026

Each week, our chefs create something new to begin the experience, shaped by the season and the ingredients arriving at their peak.

This week, forest mushroom tortellini is served in a wild garlic and gruyère velouté. Comforting, seasonal and designed to welcome you in from the cold.

Buttermilk tart complemented by cinnamon-infused apples, roasted hazelnuts and brown butter ice cream.A dessert suited t...
30/05/2026

Buttermilk tart complemented by cinnamon-infused apples, roasted hazelnuts and brown butter ice cream.

A dessert suited to the season, with warm, comforting and nostalgic flavours.

Address

37 Klein Constantia, Constantia Buitenverwachting Wine Farm
Cape Town
7806

Opening Hours

Wednesday 12:00 - 14:30
Thursday 00:00 - 14:30
17:30 - 21:00
Friday 12:00 - 14:30
17:30 - 21:00
Saturday 12:00 - 14:30
17:30 - 21:00
Sunday 12:00 - 14:30

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