Chef's Warehouse Beau Constantia

Chef's Warehouse Beau Constantia Founded by chefs Liam Tomlin and Ivor Jones. We are situated at Beau Constantia Wine Estate with vistas of vertiginous Cape vines and the Constantia Valley.
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Open: Lunch: Mon-Sunday | Dinner: Mon-Saturday
*closed on Sunday evenings

SERVICE | Everything goes into that final moment when a dish leaves the kitchen, outbound for the guest. A thousand ways...
17/07/2026

SERVICE | Everything goes into that final moment when a dish leaves the kitchen, outbound for the guest. A thousand ways to make it perfect. Seconds to pause before it gets the chef’s nod.

EVOLUTION | At Beau, a dish can have many iterations, in fact it’s rare that it stays the same. We’re always tweaking, c...
13/07/2026

EVOLUTION | At Beau, a dish can have many iterations, in fact it’s rare that it stays the same. We’re always tweaking, changing, adding, subtracting, moving the parts around… all to get it to be the best it can be. Like this charred tuna dish. It’s had several different looks but its flavours have remained the same – sharp, sweet and pungent. We like it this way best.

G*I YANG CHICKEN | Simple, straightforward, comforting, flavourful and everything Ivor loves distilled in one dish. Thai...
09/07/2026

G*I YANG CHICKEN | Simple, straightforward, comforting, flavourful and everything Ivor loves distilled in one dish. Thai barbequed chicken thigh with a basket of green Pandan sticky rice to soak up all the juices. Diners, you are encouraged to eat it with your hands.

We're hiring a Chef de Partie and Demi Chef de Partie to join our team at Chefs Warehouse Beau Constantia.If you have fi...
07/07/2026

We're hiring a Chef de Partie and Demi Chef de Partie to join our team at Chefs Warehouse Beau Constantia.

If you have fine dining experience, a passion for great food, and are a South African citizen, we'd love to hear from you.

Please send your CV and covering letter to [email protected].

HOLLANDAISE | The stuff of stressful culinary school practicals, hollandaise is both a kitchen basic and a challenge to ...
06/07/2026

HOLLANDAISE | The stuff of stressful culinary school practicals, hollandaise is both a kitchen basic and a challenge to perfect. Here at Beau we give it the respect it deserves, and have even been known to amp it up with fresh truffle.

We're excited to announce that we've moved to a new booking platform With Novel.From now on, all reservations can be mad...
03/07/2026

We're excited to announce that we've moved to a new booking platform With Novel.

From now on, all reservations can be made through our new booking system via the link in our bio or on our website.

We can't wait to welcome you to Chef's Warehouse Beau Constantia for an unforgettable dining experience. 🍷🍽️

Reserve your table today and we'll see you soon.

SEAFOOD UNHINGED | A high energy citrusy plate of pan-fried linefish, mussels gently cooked in kombu butter with scallop...
02/07/2026

SEAFOOD UNHINGED | A high energy citrusy plate of pan-fried linefish, mussels gently cooked in kombu butter with scallop, squid ink, prawn tortellini, celeriac cream and foam.

10 YEARS OF DESSERTS | This year Beau turns 10! That’s 10 years of desserts that end the meal with smiles all round. Pul...
29/06/2026

10 YEARS OF DESSERTS | This year Beau turns 10! That’s 10 years of desserts that end the meal with smiles all round. Pulling from a paintbox of everything remotely dessert-like (and some ingredients that aren’t). From tuiles to cremeux to ice cream to frozen mousse to cake; every conceivable fruit that grows on a tree, bush or vine; caramel, and of course CHOCOLATE. Ivor, Caitlin and the pastry team aim not to just please, but to amaze: stretching the envelope of what a dessert can be.

DARK CHOCOLATE CREMEUX: 1 ELEMENT OF 1 DESSERT | Desserts should be interesting, not just delicious, and this means mult...
25/06/2026

DARK CHOCOLATE CREMEUX: 1 ELEMENT OF 1 DESSERT | Desserts should be interesting, not just delicious, and this means multiple components, each thoughtfully conceived and executed.

Here’s an example from Beau's pastry chef Caitlin Drake. Our steamed honey cake dessert rests alongside a base of dark chocolate cremeux, made from fruit-forward Callebaut 67% chocolate which originates from Madagascar. The light, sweet and swirly layer gets a salty sprinkle of malty crunchy popped brown and white rice, sorghum and buckwheat.

BALANCE | The endgame is balance: softness v crunch, subtlety v heat, smokiness v aromatic.Berbere – a fragrant spice bl...
22/06/2026

BALANCE | The endgame is balance: softness v crunch, subtlety v heat, smokiness v aromatic.
Berbere – a fragrant spice blend that Ivor has long wanted to explore -- sets the tone for our new beef tartare. We sear the meat over the fire, chop it by hand and season it with Berbere emulsion. Topped with a coriander cashew pesto and fresh avocado, and accented with smoked tomato dashi jellies, it’s ready to scoop up with steamed honey butter-basted buns, topped with crunchy bits of popcorn and puffed rice.

ALT SWEETBREADS | Wanting to do something different is usually where a dish begins. Veal sweetbread crumbed and fried in...
18/06/2026

ALT SWEETBREADS | Wanting to do something different is usually where a dish begins. Veal sweetbread crumbed and fried in shallots, barbequed savoury meringue, roasted grapes, vadouvan spice oil, liquorice sauce and a creamy bbq potato foam.

We are open again!Chefs Warehouse Beau Constantia reopens from 16 June 2026 and we look forward to welcoming guests back...
15/06/2026

We are open again!

Chefs Warehouse Beau Constantia reopens from 16 June 2026 and we look forward to welcoming guests back to the mountain.

Join us for our winter menu, available for lunch from Monday to Friday, at R895 per person for four courses. An optional wine pairing is available at R700 per person, with oysters offered as a supplement.

Expect sweeping views over the Constantia Valley, a beautiful winter setting and the generous, thoughtful cooking that defines Chefs Warehouse Beau Constantia.

Please note that Tuesdays will remain closed as part of our regular operating schedule from 23 June.

SIU MAI | Handmade prawn and scallop siu mai – influenced by the steamed open dumplings of Hong Kong’s dim sum tradition...
04/06/2026

SIU MAI | Handmade prawn and scallop siu mai – influenced by the steamed open dumplings of Hong Kong’s dim sum tradition. Served with our braaied linefish, alongside a confit leek and mussel salad, with champagne cream.

ABOUT WINE PAIRING | There’s so much more to it than white with fish, red with meat. Whenever a new dish comes on the me...
01/06/2026

ABOUT WINE PAIRING | There’s so much more to it than white with fish, red with meat. Whenever a new dish comes on the menu, Ivor and Imke sit down together and taste their way through it. Bite by bite, paired with a half dozen or more wines, if necessary. Taking their time until they find the right one. A lot of thought goes into the wine pairing option that complements our set menus. It’s really the best possible food and wine experience we can build.

Address

1043 Constantia Main Road
Cape Town
7806

Opening Hours

Monday 12:00 - 14:00
18:00 - 20:00
Tuesday 12:00 - 14:00
18:00 - 20:00
Wednesday 12:00 - 14:00
18:00 - 20:00
Thursday 12:00 - 14:00
18:00 - 20:00
Friday 12:00 - 14:00
18:00 - 20:00
Saturday 12:00 - 14:00
18:00 - 20:00
Sunday 12:00 - 14:30

Telephone

+27217948632

Website

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