The Constantia Winelands has become a hotbed of culinary creativity, and the launch of a brand-new menu experience at beyond, on Buitenverwachting wine estate, will offer a delicious deep dive into the indigenous flavours, ingredients and ancient cooking methods of the Cape.
beyond is helmed by chef Peter Tempelhoff, also behind Ramenhead and Sushiya at Time Out Market Cape Town, in tandem with Executive Chef at beyond, Sebastian Stehr.
Their new Origins of Flavour menu launches on November 21, and will available every Thursday evening. The nine-course menu offers guests a unique tasting experience created using indigenous – and often-forgotten – ingredients found in and around the Cape Peninsula, including fynbos, sea greens and tidal-zone shellfish.
The Origins of Flavour concept builds on a series of events hosted during the winter and in 2023, and is the brainchild of Tempelhoff and paleoecologist Doctor Jan de Vynck, whose research delves into the diet of early Homo sapiens at the Cape and their development into thinking of food in terms of flavour as well as fuel. Together they took a much-needed exploration into endemic edible ingredients and ancient cooking processes of the Western Cape and the greater Cape Floristic Region.
Wondering what that looks like on the plate?
While the menu is inherently seasonal, diners can look forward to hyper-local plates with a distinct sense of place.
That could mean starting with seascape-foraged snacks –think periwinkle samp and beans, or sea lettuce and nori soup – before a plate of dry-aged katonkel – a member of the mackerel family, also known as Atlantic Bonito – plated with a gel of wild ginger. Perhaps followed by roasted ostrich fillet with pigroot and prenia. Each dish pays homage to the vast and plentiful natural pantry of the Cape’s coastal region.
‘It really has been incredible going on this voyage of discovery with Dr de Vynck,’ says Tempelhoff. ‘We’ve all learnt so much about the wealth of edible natural produce we have on our shores, what we’re able to cook with them, and how we can share these truly South African ingredients with our guests.’
beyond’s Origins of Flavour menu is offered every Thursday evening. Bookings are essential and seats are limited. The set-menu costs R1400 per person, with an optional wine pairing available at an additional R1100.
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