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. 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.
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. 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 to accompany your meal or choose from the carefully curated wine list to enhance your palette.