Yesterday we lunched at the brand new Chefs Warehouse at Beau Constantia Wine Estate and it was every bit as exceptional as I had imagined. Falling under the Liam Tomlin Chefs Warehouse stable of restaurants, the Beau Constantia kitchen is run by Ivor Jones (ex Test Kitchen), and we were all blown away by our meal. Ivor and his team of chefs work in an open plan kitchen that faces directly onto the restaurant floor, and service was seamless and a delight to watch. The menu runs along the same format as The Chefs Warehouse & Canteen where 8 tapas dishes for 2 are served as a set menu. You can add a bread service or oysters to start, and a few incredible desserts, cheese or chocolates to finish. Whilst you don’t get to pick and choose what you will eat, they will take into consideration any dietary requirements.
They are also the only restaurant in the group that take reservations, which I’m pleased about, and think essential given the location. I love how this space has been opened up and expanded with elegant, contemporary and comfortable seating both inside and out. Slowly as they build to capacity all areas will be full. At the moment they are focusing on serving inside the restaurant, which is like a glass box with the most beautiful panoramic views of the Constantia Valley.
The menu will evolve slightly with some dishes being updated but you can always expect 8 plates of utter deliciousness.
Our Menu yesterday was:
Yellowtail Escabeche, pickles and lime labne
Tuna sashimi, black bean salsa, coconut and apple dressing
Coal seared beef tataki, aubergine and Parmesan puree with a cashew nut dukkah
Parsley risotto, red wine reduction, pickled porcini and crème fraiche
Cauliflower and onion soubise, capers and raisins
Pork fillet, roasted apple and crispy copa
Coal seared Blesbok, spicy shitaki mushroom broth and soba noodles
Morrocan lamb rib, homemade ricotta with Hawaji spice
It’s very hard to try to pick a favourite dish as they were all different and delicious, but I loved the tuna with black beans that were like umamai bombs of flavour. The cauliflower was the most loved by everyone at our table. Inspired and layered with texture and complexity.
For dessert I managed to resist my best-ever lemon posset and opted instead for one of Ivors signature desserts – the wild honey and lavender crème with honeycomb and cassia bark ice cream. It was sublime and probably the nicest dessert I can remember eating in a long while. I hope this never goes off the menu.
My friends ate the bon bons (hand-made with various fillings) and delicious cheese board – with cheeses from Culture Club Cheese, mix seed crackers, bread and BBQ pear with verjuice syrup. I mean!
Our relaxed and celebratory lunch finished off with a stroll through the herb garden and more gaping at the beautiful views as the restaurant team celebrated their first full week of service.
This is a must visit restaurant for every body living or visiting the city.
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