What are the opening hours?

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

FYN Restaurant

Name: FYN Restaurant
Address: 37 Parliament Street, Unit 501, Speakers Corner, Cape Town, 8001, ZA
Telephone: +27 21 286 2733
Price range: £££
Rating: 4.9

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FYN Restaurant

A restaurant on the edge; driven by passion, tempered by precision.
(545)

28/07/2026

The soundtrack of the kitchen.

The simmer of broth, the sizzle of fish meeting pan, and the crackling of an open flame.

Each sound marks a stage in the kitchen’s rhythm, offering a closer look at the methods that shape the FYN dining experience.

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26/07/2026

Kombu (dried kelp) is a cornerstone of the umami flavours found throughout our menu.

Carefully simmered to extract its depth and complexity, kombu forms the base of our dashi - the broth that underpins many of our dishes.

Once its flavour has been drawn out, the kelp continues its journey in our kitchen, transformed into tsukudani, a traditional preparation in which it is slowly braised until rich, savoury and intensely flavourful.

A reflection of the FYN principle of respect for ingredients, ensuring every element is used thoughtfully and with purpose.

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22/07/2026

Petits fours inspired by traditional South African sweets.

From the nostalgic notes of a Bar One, to the effervescent character of a Fizzer, and the fruit-forward sweetness of a Wine Gum - transformed into delicate, composed bites that speak to memory as much as technique.

A playful and thoughtful final chapter to the FYN experience.

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19/07/2026

Precision in preparation allows exceptional ingredients to shine.

In the Sea Plants course, octopus is prepared with care before being presented alongside native kelp, sea lettuce, hijiki and abalone.

Together, these ingredients create a layered expression of the ocean - balancing texture, depth and salinity while celebrating the abundance of South Africa’s marine landscape.

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14/07/2026

The Cape, reimagined in our Fynbos cocktail.

Caperitif, shiso-infused sake, tequila and a delicate homemade elderflower espuma, finished with aromatic fig leaf oil. The result is a bright, layered and unmistakably Fynbos-forward serve.

Capturing the complexity of the famed biome in every sip.

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12/07/2026

Tentsuyu is the traditional accompaniment to tempura - a delicate balance of savoury, sweet and umami flavours crafted from soy, dashi and mirin.

At FYN, we serve our tentsuyu with shiso, red onion and freshly grated daikon. Presented tableside, the daikon is scooped directly from the vegetable before being stirred into the dipping sauce, adding freshness, gentle sweetness and a subtle peppery note.

A small ritual that honours the simplicity and precision, elevating the tempura with layers of flavour and texture.

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08/07/2026

Part of our Land Plants course, ‘Autumn Greens’ celebrates the abundance of the season through a composition of spinach and leafy greens.

The dish is brought together with a sauce made from Tulbaghia, an indigenous Southern African plant celebrated for its subtle garlic notes and delicate floral character. Its gentle intensity brings balance and depth, allowing the freshness of the greens to shine.

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05/07/2026

A playful conclusion to the FYN experience.

A yoghurt and honey parfait is set on a lollipop stick before being enrobed in caramelised white chocolate, adding notes of butterscotch. Finished with a vibrant mebos purée and crisp honeycomb, the final bite balances sweetness with gentle acidity and the distinctive fruitiness of preserved apricot.

A memorable gesture to bring the menu to a close.

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03/07/2026

Our indigenous Karoo lamb is selected for its provenance and distinctive flavour - a reflection of the unique landscapes from which it originates.

Each cut is carefully braaied over an open flame, allowing the natural character of the meat to develop m. The fire introduces a gentle smokiness and caramelisation, enhancing the integrity of the cut.

A simple, elemental approach where flame becomes both technique and seasoning.

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30/06/2026

Behind the scenes of Coastal Winds, one of the sweet courses, on our Experience Menu.

A Mostert Mill grain beer chocolate sponge is paired with textures of dark chocolate, lemon buchu, local honey and Cape citrus.

Thoughtful, precise, and decadent layers of flavour and texture.

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Address

37 Parliament Street, Unit 501, Speakers Corner
Cape Town
8001

Opening Hours

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

Telephone

+27 21 286 2733

Website

http://www.fynrestaurant.com/

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