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FYN Restaurant
Attributes
- Romantic
- Great Views
- Gourmet Guide Plated
- Reviewers' Choice 2022 - Top 100
- Reviewers' Choice 2023 - Top 50
- Reviewers' Choice 2024 - Top 50
Discoveries are made when boundaries are crossed. At FYN, South Africa's 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.
FYN's 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 27 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.
Solo diners are required to contact us via email or telephonically to reserve a table.
Tables bigger than 6 should please contact FYN.
We welcome children from age 13 at lunch and dinner. Should a child under 13 join, despite being aware of FYN's T's&C's, we will enforce our Rights Admission Policy, cancelling the reservation and the deposit will be forfeited.
We do not offer corkage.
Reservations line Monday to Friday 9:30am to 17:30 pm:
021 2862733
General enquiries: 021 286 2736
Email: info@fynrestaurant.com
WhatsApp -+27715590304
Instagram - https://www.instagram.com/fynrestaurantcpt/
Gourmet Guide Description
Five floors up in Speakers Corner, Cape Town, evocative dining awaits. Iconic FYN, in a class of its own, has received acclaim for perfecting the union of Japanese and South African flavours and ingredients. It’s an intimate, immersive experience. Chefs Peter Tempelhoff, Ashley Moss, and Bea Malherbe construct innovative dishes that appear simple, with their subtle intricacy appreciated by discerning diners who fly in from all corners of the globe.
The neoteric nigiri with aged shoyu, alongside a Namibian crab tart topped with land caviar made from cypress seed, nylon shrimp temaki and kaeshi, and lastly Rooibos tamagoyaki, trout and ikura, is your first presentation. It’s a clean and nuanced array that instantly showcases the dedication to sourcing and crafting.
For your main course, you might opt for the Karoo lamb with a sweet, sticky glaze forged with honey, sake, and mirin, served with coal-roasted artichoke from Stellenbosch. Smoked walnut shavings and a gremolata of parsley, sorrel, and wild garlic balance the rich lamb. Or, try the local Wagyu; either way, you’ll choose your own knife to slice through the tender meat. The allure lies in complexity and restraint. It’s a sensory journey, perfection on a plate.
Reviews (6858)
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