Beyond Restaurant

Hand cut beef tartare, truffled egg white, horseradish remoulade, egg yolk, leek chilli crisp, capers and red onion, toasted baguette.

4 West Coast oysters, lacto chilli essence, lemon.

Marinated Swartland artichokes, smoked olive & pinenut emulsion, chardonnay tomato gastrique.

Rustic style ciabatta, olive oil cracker with biltong dust & 6 month gruberg, baba ganoush labneh, house cultured butter

A chef's surprise course, and a starter and a main OR a main and a dessert, plus petit fours. -------------------------------------------- STARTERS Smoked gamefish crudo, kelp aioli, daikon & cucumber pickle, fermented chilli, wild seaweed OR Belnori goats' cheese tart, fermented pear & fennel, honey water kefir, bee pollen & citrus OR Charred ostrich, spiced courgette and spekboom salad, caramelised plantain, fermented coconut & atchar OR Malt porter glazed pork belly, madumbe with coriander, pickled chilli & radish salad -------------------------------------------- MAINS Pan-seared Cape fish, toasted congee & lime laksa, green curry risotto, garden succulents with garlic buchu OR Sorghum crusted springbok, African grains, coastal mint, fire-roasted beets, fynbos pickled onions OR Wood-fired cauliflower cannelloni, forest mushrooms & Jerusalem artichokes, tulbaghia with kale, smoked Stanford cheese OR Grilled Kalahari beef fillet, brisket & vegetable ragout, carrot gnocchi, cabbage-kapokbos purée, bone marrow jus Elevate your beef main course with Ken Forrester’s free range & all natural wagyu beef cuts at an additional cost -------------------------------------------- DESSERTS Buttermilk tart, cinnamon infused apples, hazelnuts and brown butter ice-cream OR Guava and macadamia frangipane, evaporated milk custard, guava sherbet rose pelargonium, Buiten 1769 jelly OR Cheesecake mousse, pumpkin and ginger sponge, Cape May, pecan and orange ice-cream -------------------------------------------- 4 COURSE OPTION | A chef's surprise course, starter, main and dessert, plus petit fours. | R850 6 COURSE OPTION | The Beyond Gastronomic Experience, taken by the entire table only. | R1435

Chef’s weekly Winter warm-up Smoked raw gamefish, horseradish mousse, black daikon & cucumber pickle, fermented chilli-yuzu gel, Scarborough seaweed Slow cooked beef brisket with vegetable ragout, carrot gnocchi, cabbage-kapokbos pureè, bone marrow jus OR Pan roasted Cape fish, pearl barley caponata, green olives, smoked red pepper oil, bagna cauda sauce Cheesecake mousse, pumpkin & ginger cake, Cape May, pecan and orange ice-cream Petit Fours