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Chefs Warehouse at Beau Constantia
Attributes
- Romantic
- Outdoor Seating
- Great Views
- Sunsets
- Fireplace
- Gourmet Guide Plated
- Reviewers' Choice 2023 - Top 100
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.
[Regrettably, we do not allow children under the age of 10 in the restaurant and do not have a children's menu to offer.]
Gourmet Guide Description
Panoramic vineyard views stretching to False Bay and the bustling open kitchen do nothing to detract from the exploratory and constantly evolving cuisine. The Beau Constantia wine estate, home to chef Ivor Jones, is where Liam Tomlin’s concept has become destination dining worthy of a flight. During the day there’s the vista; at night candles flicker in harmony with the hum of happy diners.
Order four waves of two dishes to share or indulge in all eight little plates. There’s bread and oysters to start, and if space permits, enjoy the heavenly desserts. The wine list features local options, including selections from the estate itself, or you may opt for the wine pairing. The menu evolves continually, driven by Ivor’s insatiable curiosity and love for experimentation. There’s always a Chefs Warehouse risotto to keep regulars placated—it might be with BBQ corn purée, black garlic, and brown butter with thyme.
All dishes impress, but the Siqokelele ‘mille-feuille’ is a triumph. The Xhosa word translates to ‘we gather’, and the layers indeed gather: king oyster mushrooms, pecan nut relish (the nuts sourced from the Northern Cape), and the star of the show—duck liver parfait, with the duck cooked over burning bay leaves in a wood-fired oven. The garnishing includes translucent orange flowers made from cured egg yolk, preserved lemon rind, bramble caviar, and clove-poached pears resting on porcini mushrooms from Newlands Forest.
Reviews (479)
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Markus C. Dined: 5 days ago
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Hans-Werner M. Dined: 1 week ago
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Philip R. Dined: 2 weeks ago
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Miriam U. Dined: 2 weeks ago
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Jonathan B. Dined: 3 weeks ago
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Diego C. Dined: 3 weeks ago
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Petra D. Dined: 3 weeks ago
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Christine M. Dined: 3 weeks ago
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Nikhil B. Dined: 1 month ago
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Anthony T. Dined: 1 month ago
