We, at Chefs Warehouse at Beau Constantia, like to keep things fresh and fun for both our patrons as well as our chefs with a seasonal and produce-driven menu that changes regularly, with our signature set menu experience.
Situated at the top of the Constantia Valley, we trust that you will join us and enjoy one of the best views in Cape Town.
Please note that our kitchen takes its last food orders for lunch at 14:30 and for dinner at 20:30.
There’s no more appetising place to witness the changing seasons,
seen in the colours of the Constantia Valley, and fresh ingredients
that chef Ivor Jones conjures into rambunctious yet refined dishes.
His talent, technical ability and a constant pushing of the boundaries
results in bites that are voluptuous in flavour and pleasurable to eat.
Expect savoury nougat crafted with burnt honey instead of sugar,
finished with goat’s cheese instead of nuts and butter. Fired with a blow
torch, it becomes savoury – add fresh thyme and salt to tone down
that sweetness, and the result is pure perfection. The coal-roasted
black fig with truffle is another triumph that shows how this chef adds
elements of flavours by adding yet another layer of preparation, proof
that he likes to fire on all cylinders.
Mr Jones is constantly ringing the changes. The popular ‘tapas for two’
is no longer the only option, there’s a fine-dining menu too. Ivor may
have started his career with classic French service, but then worked
with daring, edgy chefs. It was at The Test Kitchen with Luke Dale
Roberts that he found his flavour genius.
“Our food is for sharing, and I want people to eat with their hands.
I wanted to do a pop up one day where people only eat with their
hands, and they don’t get knives and forks. It’s a bit of fun,” claims
Ivor. Here five-star fine dining crafted from sustainable, seasonal
produce has been transformed into a relaxed experience. It’s got
tactile components – you’ll be invited to pick up your food and swipe
it through a sauce, to enter in with gay abandon. At the end you will
be served a ‘Jonesy Bar’, reminiscent of Ivor’s childhood, when the tastes of speculaas, passionfruit, muscovado sugar and popcorn take
you back a year or two. Service from the eye-catching open kitchen
is slick and the pace constant. Aperitifs are enticing. You may wish to
choose a Beau Constantia wine, or another, or be guided by the wine