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Beyond Restaurant

9,2 (8 reviews)
100%

What 8 people say about Beyond Restaurant

9.2
(8 reviews)
Food
9.1
Service
9.6
Atmosphere
9.0
100%
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10.0 Cuisine 10 | Service 10 | Atmosphere 10

Excellent service, great food and ambience. We will be back

Kim Rassou at 10 April 2021
Verified

"Beyond Excellent"
10.0 Cuisine 10 | Service 10 | Atmosphere 10

Amazing food and service

Elyse Myers at 10 April 2021
Verified

"DEFINATELY worth the visit. "
9.3 Cuisine 9 | Service 10 | Atmosphere 9

Portions size is good. Beef tartare was very good - nearly as delicious as the Burrata which is a lighter option. Risotto was full of taste and unusual because it was not just a plate of risotto rice. Monk Fish was cooked very well. Recommend having the portion of veg with the fish because otherwise there’s just fish on your plate. Desserts were delish.

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Louise Haller at 09 April 2021
Verified

9.3 Cuisine 10 | Service 10 | Atmosphere 8

As great fans of Peter Tempelhof’s food over the years, it was great to go to Beyond, where the cuisine is more as it was at Greenhouse than, as it’s become at Fyn. The dining room has a great aspect of Constantiaberg, the furniture is innovative but, comfortable. The menu for Restaurant Week is very generous and gr...

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As great fans of Peter Tempelhof’s food over the years, it was great to go to Beyond, where the cuisine is more as it was at Greenhouse than, as it’s become at Fyn. The dining room has a great aspect of Constantiaberg, the furniture is innovative but, comfortable. The menu for Restaurant Week is very generous and great to have a traditional three course meal instead to multi-dish tasting menus and tapas plating so popular in CPT. My wife’s veggie options were good however I think, for once, as the meat eater I won out overall! Special mention needs to go to a very sophisticated trifle as dessert, a very innovative dish. This was our second of six bookings for Restaurant Week, what a boon! Happy days, yummy food!

Tim Parsons at 08 April 2021
Verified

"Absolutely delightful"
10.0 Cuisine 10 | Service 10 | Atmosphere 10

My daughter and I thoroughly enjoyed the food, service and ambience of Beyond. A gem in the Constantia Valley. My daughter being vegetarian had the wild porcini risotto and I loved the Monk fish with fig and squid. The chef's vegetable selection was enough for two of us to share and was an absolute treat. The you...

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My daughter and I thoroughly enjoyed the food, service and ambience of Beyond. A gem in the Constantia Valley. My daughter being vegetarian had the wild porcini risotto and I loved the Monk fish with fig and squid. The chef's vegetable selection was enough for two of us to share and was an absolute treat. The young cabbage and ponzu was sensational. I enjoyed the truffle filled burrata cheese with peach dressing on every bite and my daughter raved about the madagascan chocolate cremeux. We have come to learn that some restaurants have pretty food but those that stand out have food that dances across your tongue and has a party. Beyond definitely stands out. The amuse bouche was a Malayan experience in a mouthful and even the bread course with roasted red pepper and smoked paprika dip was an experience in itself. I am making another booking. The restaurant week special is very good value for money. Enjoyed a Buitenverwachting G limited vintage.

Diane McCann at 08 April 2021
Verified

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37 Klein Constantia Rd 7806 Cape Town

About Beyond Restaurant

Beyond Restaurant

Peter Tempelhoff’s enduring food philosophy is one that centres on provenance – a philosophy than ensures that the concept never eclipses the importance of the ingredients. At beyond, special attention has been paid to sourcing a diverse range of special raw produce.

From rare-breed meats, and seasonal heirloom vegetables to artisanally crafted cheeses, this diversity serves to showcase and celebrate the ‘weird and wonderful’ and the beauty of unique strains and flavours beyond mass production.

Also a core consideration – central to this process – is that by sourcing locally, the restaurant underscores its commitment to supporting smaller growers, farmers and producers who form part of a sustainable supplier ecosystem.

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