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Discoveries are made when boundaries are crossed. At Fyn, south africas wild freedom is tempered by the rigours of contemporary cuisine to create a restaurant at the edge. Check your assumptions with your coats and join us on a journey of flavour discovery.
Fyns design challenges the separation of kitchen and dining room, so each become part of the other. We believe in comfort over formality, collaboration over individual feats, and its depth, complexity and deliciousness lead the way.
Peter Tempelhoff, Ashley Moss and Jennifer Hugé are Fyn's lead explorers. Peter is the visionary, turning this dream into reality with 22 years of experience; Ash brings tattoos and grunt; and Jennifer marshals the troops to deliver service the way the French intended. Fearless, inquisitive and demanding, they promise to take you somewhere new.
Single diners are required to contact us via email or telephonically to reserve a table.
We welcome children from age 12 at lunch and dinner.
We do not offer corkage.
Reservation line Monday to Friday 9 am to 5pm:
021 2862733
Restaurant general enquiries: 021 286 2736
Gourmet Guide Description
Dining at FYN on the fifth floor of Speaker’s Corner in Cape Town is
worthy of a flight, from anywhere, even Japan. Five-star Japaneseinfluenced, Cape-celebrated fine dining elevates the diner into a new
world of sophistication, authenticity and sublime flavours.
The instinct that chefs Peter Tempelhoff and Ashley Moss have for
translating the ethos and ingredients of Japanese cuisine with local
ingredients so successfully, is enviable. Every nuance of the dining
experience is innovatively crafted and watching the chefs at work in
the open kitchen is like poetry in motion. Despite the hustle and bustle,
they work in sync and serenity to provide an eye-catching culinary
show. It’s ingenius.
After a delicate amuse bouche, the Experience Menu begins. Expect
ingredients that range from guinea fowl to Iberico pork, Saldanha Bay
oysters to responsibly-sourced abalone. Simplicity is key – when a
Hokkaido milk bun is presented on a ceramic dish, you’ll be invited to
invert it to reveal a burnt mushroom custard. The gamefish sashimi with
blue prawn, kosho, daikon, ikura and chirizu is yours for wrapping into
a roll. The kaiseki tray is sure to delight. You are encouraged to pick
up the dishes and feel the food in a show of true sensory appreciation.
The hours of research, innovation and implementation behind every
dish are evident, and most importantly, each is dictated to by pure
flavour. There’s immense consideration of every aspect of the smooth
culinary cruise, from crockery, placement of dishes on the table and
ingredients, to how each dish should be enjoyed. Memorable taste,
varying temperatures, interesting textures and enjoyable mouthfeel
are unified in an unforgettable whole, creating a new type of umami.
You may even be introduced to an alternative source of protein –
crispy crickets anyone?
FYN led the way in taking the plant-based diner seriously when they
opened, and continue to lead the way. Vegetarians and vegans are
catered for with authenticity, and order envy for the carnivores may
set in. Under the leadership of Jennifer Hugé the wine selection is
diverse and stimulating, the service world-class.
The world has taken notice, and awards are coming fit and fast. It’s
no surprise that the Japanese Embassy has twice acknowledged
FYN’s contribution to showcasing Japanese cuisine at the tip of Africa.
Peter has been appointed as the first ‘Japanese Cuisine Goodwill
Ambassador’ – his second award bestowed by the Ambassador of
Japan.
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