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

24/09/2026

ONE INFORMS THE OTHER | For Ivor, art and food are linked, but this is the first time they’ve merged on camera.

QUIET AND STILLNESS | Every morning we meet for coffee and a run-down of the day and evening to come. It is not a time f...
21/09/2026

QUIET AND STILLNESS | Every morning we meet for coffee and a run-down of the day and evening to come. It is not a time for multi-tasking or banter; it’s a time for stillness and listening. Whether Ivor’s talking mise en place, dietaries or some new dish the team is working on, you can hear a pin drop in this room that is usually full-on with action.

STEAMED HONEY CAKE | A new rendition of what’s destined to become a Caitlin classic. A beautiful little steamed honey ca...
17/09/2026

STEAMED HONEY CAKE | A new rendition of what’s destined to become a Caitlin classic. A beautiful little steamed honey cake, with an intense smoked banana ferment caramel, caramelised banana slices, and a nutty toasted brown rice ice cream, topped with what we call ‘crunchy milk’, which is frothed dehydrated milk, frozen with liquid nitrogen.

The banana caramel sauce is a project in itself. We smoke about 10kg of whole bananas at a time in our wood-fired oven, concentrating the smoke onto the skins of the bananas. This gets mixed with water and brown sugar, and ferments for 4 days before its strained liquid is ready to use as a flavour base for the caramel. The result is a deeply flavourful sauce that is banana-intensive with the depth of a ferment.

ROWON | Beau’s new sous chef Rowon Pillay may have originally wanted to be a footballer but we’re really glad he decided...
14/09/2026

ROWON | Beau’s new sous chef Rowon Pillay may have originally wanted to be a footballer but we’re really glad he decided rather to become a chef. Rowan is not at all new to the restaurant – since he joined our team in 2022, he’s grown in skill and leadership. Growing up in Durban, Rowan comes from an extended family that cooked and ate together every Sunday, and early on he saw how food unites and creates solid traditions.

His favourite way to cook: on an open fire. “You have to really know what you’re doing to braai a whole lot of different proteins and vegetables; knowing how long each must cook and how hot the fire must be.”

His favourite thing to cook: a whole fish on the braai. “There’s just something about that crispy skin and the flavour the fire imparts.”

WE’RE HIRING | Chefs Warehouse Beau Constantia is looking for passionate, hardworking individuals to join our team.We’re...
11/09/2026

WE’RE HIRING | Chefs Warehouse Beau Constantia is looking for passionate, hardworking individuals to join our team.

We’re currently recruiting for:
• Junior Pastry Chef
• Kitchen Scullery Team

Fine dining experience is preferred for our kitchen positions, along with a strong work ethic, attention to detail and a genuine passion for hospitality.

Applicants must hold a valid South African passport or have the correct documentation and permits to work legally in South Africa.

To apply, please send your CV and covering letter to [email protected].

10 YEARS OF SASHIMI | This year Chefs Warehouse Beau Constantia turns 10! That’s 10 years of at least a hundred iteratio...
10/09/2026

10 YEARS OF SASHIMI | This year Chefs Warehouse Beau Constantia turns 10! That’s 10 years of at least a hundred iterations of sashimi. You'll always find it on our menu because the phenomenal fresh fish we get here in the Western Cape is a blank canvas for experimentation. From Waterfall Sashimi -- a punchy dish fragrant with Thai aromatics; to BBQ Southeast Asian pickle, yuzu and aromatic herbs; to crushed frozen pomelo, southern Thai dressing and smoked coconut crumb, the common thread is delicate local fish and the flavours of Southeast Asia.

PASTRY CORNER | Magic happens in this little corner of the kitchen suspended over the vineyards. Home to bread, chocolat...
07/09/2026

PASTRY CORNER | Magic happens in this little corner of the kitchen suspended over the vineyards. Home to bread, chocolate, ice cream, fruit - in season and preserved - cake, cookies and all the good stuff in between.

THE PAPPA JONES BAR | Ivor loves a good choc bar, and over the years he’s collaborated with Short & Sweet chocolatiers t...
03/09/2026

THE PAPPA JONES BAR | Ivor loves a good choc bar, and over the years he’s collaborated with Short & Sweet chocolatiers to create confections with mad flavour and out-of-the-box looks. Inspired by Terry's chocolate orange -- his dad's favourite chocolate -- the Pappa Jones bar is Beau's wildest, prettiest sweet package in shiny foil yet. It’s made with milk chocolate filled with 65% Single Origin Madagascan Manjari ganache and orange preserve, and it’s got your name on it.

FAMILY WINES | Beau Constantia, which was established in 2002 by Pierre and Cecily du Preez, has a wonderful tradition o...
31/08/2026

FAMILY WINES | Beau Constantia, which was established in 2002 by Pierre and Cecily du Preez, has a wonderful tradition of naming its wines after family members, including children, parents and grandparents. With a nod to each personality, the Family Range has so far included Pierre (Sauvignon Blanc/Semillon), Cecily (Viognier), Lucca (Merlot/Cabernet Franc), Aidan (Syrah/ Malbec/Petit Verdot/Cabernet Sauvignon/Merlot), Stella (Syrah/Viognier) and Karin (Cabernet Franc rosé).

BRONN’S BOX IS SET | Did you know that Beau has a quieter, more intimate space where larger groups can gather for dinner...
27/08/2026

BRONN’S BOX IS SET | Did you know that Beau has a quieter, more intimate space where larger groups can gather for dinner?

Nestled into woodlands above the restaurant (and high above the Constantia Valley), Bronn’s Box is a completely private free-standing room that seats 8 to 12 guests. Same Beau food and wine experience; but with only you and your guests. It just might be where you’d like to have your next evening celebration or get-together with friends. Get in touch with us for more info.

SAY CHEESE | We start with local seasonal cheeses of origin, sourcing beautiful artisan-made cheeses we enjoy at differe...
24/08/2026

SAY CHEESE | We start with local seasonal cheeses of origin, sourcing beautiful artisan-made cheeses we enjoy at different times of the year, with accompaniments that are always changing.

WHEN WE MEET | As chefs, we talk about food, service, wine in the space that our guests normally inhabit. It’s not just ...
20/08/2026

WHEN WE MEET | As chefs, we talk about food, service, wine in the space that our guests normally inhabit. It’s not just for convenience; it’s a deliberate choice. It reminds us of what it’s all about for the guest: the experience of dining inside and outside, how it feels to be at Beau.

In many restaurants there’s an impermeable line drawn between the kitchen and the front of house, which does nothing for teamwork. Here, there’s no line, and we believe the guest gets the ultimate benefit of a one restaurant/one team approach.

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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