Today I’m taking you to lunch at the best restaurant in Cape Town. Okay, I admit that I haven’t tried them all (I mean, how could you), but I’ve done my fair share of sampling and Chefs Warehouse Beau Constantia is quite simply breathtaking. The vineyard and mountain views make for a superb setting however it’s the food that really takes your breath away. So I’m voting it Number One.
It’s part of the Chefs Warehouse stable which includes another favourite, Thali. Their concept is to offer Tapas for 2 for a set price. This gives me so much joy…I get to try everything the chefs are creating in all their genius. You can see the tiny open kitchen from your table, full of chefs working frantically but calmly at the same time…the excitement starts to build.
What’s on the menu
So the principle is that there are eight dishes which are served in pairs as four courses. But then there are also oysters. And oysters are always hard to resist…especially these which were so beautifully described my mouth instantly began to water. And when they arrived they looked so absolutely stunning as you can see. My husband is not a fan of oysters but these ones sounded so delicious he couldn’t resist trying one. And would you believe he had a second! Order the oysters…your life will be instantly better.
Fabulous Fish Dishes
The official first-course selection consisted of two fish dishes. Linefish sashimi served with raw coconut, nam prik, and a southern Thai coconut dressing. Beautifully fresh fish with crunchy bits of coconut and a creamy, chilli dressing. We wanted to lick our bowls.
And then the tuna – here’s a close up of it. Char-grilled tuna served on top of a Japanese egg salad with a tuna collar dressing and potato crisp furikake. Beautifully tender tuna on the most delicate of egg salads you will ever encounter. And that crisp! I’d never heard of or tasted furikake before – how I love being introduced to new flavours. It’s a Japanese seasoning that is typically made with toasted sesame seeds, nori, salt and sugar. And it’s delicious.
Figs and Rabbit Terrines
On to the next pairing. Coal-roasted black fig served with burnt goats cheese, honey nougat dressing and pecan nut and topped with shaved truffles. Never has a fig tasted so good – such a fabulous combination of flavours and textures.
The next dish got voted dish of the day by Harry our expert rabbit terrine eater. One of his favourite dishes, he is proud to have sampled many a rabbit terrine and this one was up there as one of his top ones. Have to admit I’m also now sold on rabbit terrine – though I’m not sure if I’ll ever find one quite as delectable. If you look carefully you can see the rump of the rabbit kept whole in the middle of the terrine. It was served with elderberry dressing and dashi. And doesn’t it look beautiful too?
Parsley Risotto and Perilla Leaves
Next up a bit of ceremony. I’ve done similar things with betel leaves in the past where you spoon in all your ingredients, and wrap them up in the little leaf. Today’s version – a perilla leaf (more ingredient googling required) which we filled with a mix of aubergine saam, black sesame shortbread, baba ganoush and doenjang-tahini cream. A delightful parcel to snack on. Perilla is from the mint family and is native to South East Asia and the Indian Highlands. And I guess it grows well in SA, too. Exotic!
Chefs Warehouse always serves a risotto somewhere in their Tapas for 2. And it’s always a risotto to look forward to. Today’s – a vibrant green parsley risotto with lemon ricotta and Moroccan brown butter. Creamy and comforting with the parsley flavours shining through.
A Celebration of Trout and Pork Belly
At this stage I was almost starting to feel sad, knowing that our feast was drawing to its conclusion. Until our next pair of masterpieces arrived – that cheered me up. Starting with what was my dish of the day. Elgin trout cooked over coals and served with citrus, apple, almond brioche and huacatay. So this exquisite piece of trout came sitting in a citrussy broth sprinkled with the huacatay (which is a kind of herby dust). On the side was the toasted almond brioche (almond brioche – what can I say?) with a sour cream topped with fish roe to spread it with. Then top the toast with your trout, a bit of sauce and a little cube of compressed apple with the most intense of flavours. All adding up to the most incredible party in your mouth. Wow!
The other dish in the duo is the Balinese pork belly served with coal-fired Indo rice, sambal matah and cashew satay. And topped with the thinnest sliver of crackling. Melt-in-the-mouth pork, an incredible rich and creamy satay sauce and a beautifully constructed little ball of spicy rice. More wow!
Here’s a close-up of the trout. I want more!
And up close to the pork too with its beautiful sauce being poured over.
A Pudding Assortment
What a meal that was. But we weren’t finished yet. I’m not a pudding person but some members of our party needed some sweetness to finish off their banquet. And who I am to argue? Honestly I didn’t want to leave the haven that is Beau Constantia anyway. So here’s the CW dessert offering to complete the day – it’s described as the chef’s assortment on the menu.
It’s been a couple of years since I’ve visited Chefs Warehouse Beau Constantia (covid and all that). My memories of it are of great food but I’ve got to say this lunch beat any meal I’ve had for a long time by a long way. And I’ve had plenty of exceptional meals. The attention to detail, flavour combinations and pure wow factor is admirable – every plate elicits gasps of pleasure as it arrives at the table. And that is not easy to sustain. So well done Chefs Warehouse Beau Constantia – you are the best in town.
Today’s price point
So Tapas for 2 is R600 per person. That’s around £30 at today’s exchange rate. Nothing short of stupendous value for a fabulous dining experience in one of the world’s most beautiful settings.
This is a wine estate after all – and in one of Cape Town’s premium wine regions – the Constantia Valley. So there’s a lot of wine choices.
The winery’s Pas de Nom range was created as homage to Oom Japie Bronn, the first farm manager at Beau Constantia. Whites from this range start from R315 and reds from R395.
The Beau Constantia range is priced from R425 for whites and R645 for reds.
There’s also a comprehensive choice of wines from all around South Africa with price points upwards of R250 a bottle.
Chefs Warehouse, Beau Constantia is at 1043 Constantia Main Road, Constantia Neck, Cape Town.
