Beyond Restaurant Buitenverwachting: it’s beyond magnificent

Wineland lunches are one of my favourite ways to spend an afternoon. And in Cape Town you’re never very far from a Wineland restaurant. So that’s all very good news. Even better when a new restaurant has opened since your last visit, which is where we’re heading today. To Beyond at Buitenverwachting in the beautiful Constantia Valley.

There’s been a restaurant here for as long as I can remember, but it’s recently been taken over by renowned South African chef Peter Tempelhoff and his team. One of my last exceptional fine dining experiences was at another of his stable, the incredible Fyn which you can read about here.

Buitenverwachting (which our man on google maps simply could not pronounce) is down a road that winds through the vines and takes you deep into the heart of the Constantia Valley. It’s one of Cape Town’s iconic family-run vineyards that’s a proper working farm and has produced excellent wine for a very long time since the 90,000 vines were planted in 1825. That’s quite some wine history!

The building has been updated a little since my last visit a few years ago. It’s designed with walls of floor-to-ceiling glass making the most of the absolutely stunning views across the vineyards and mountains. We were meeting friends who lived locally who told me to specify that I wanted a table by the big window. What views! And then there’s the food…are you ready to be tempted?

What’s on the menu

Beyond prides itself on focusing on the importance of the ingredients they use in creating their dishes. The menu offers a choice of four starters and four mains and they are all delectably described. It’s delivered in an envelope which makes it feel like you’re opening a present…well you are really, there are some serious treats ahead!

Before we get on to that gift of a menu we were treated to the Chef’s Appetiser. This tastiest of fish ceviches with its zesty citrussy dressing was served with the daintiest and most delicate of salads and topped with an avocado puree. I was instantly in food heaven – some of my favourite things all on one plate.

I’d done my usual scan of the menu online – well it can’t hurt to be prepared can it!? And one of the starters immediately caught my eye because it included horseradish panacotta! I mean how can you not order something that includes that? So here’s my beautiful starter plate – miso cured beef tataki, horseradish pannacotta, candy beets, grilled leeks and mustard dressing. What can I say? Heaven on a plate…

Then there’s this masterpiece. The gamefish carpaccio (yellowtail today) was served on red quinoa salad with dashi braised daikon, goma (sesame) aioli and a spicy umami dressing. Love a bit of at-table pouring which perfectly completes a plate of beauty that’s packed with flavour.

Now if you’re looking to treat yourself just come to Beyond and order this…such an indulgence. Vine smoked, thinly sliced duck is served with duck liver parfait, solera wine pickled mushrooms, seared cherries and truffle vinaigrette. And it’s served with a mini white miso brioche (which I neglectfully didn’t get a picture of in all the excitement). It was very cute though! When I come back (which I certainly plan to) I’ll be ordering this – even taking the horseradish panacotta into consideration.

Okay so that was an incredible start. And my mouth is actually watering as I write – I expect yours is too!

On to the Main Courses

Some serious menu indecision had set in when it came to choosing my main. I love a pork belly so that was the obvious choice but I decided to move away from the obvious for a change! Having said that I was very happy when two of our party did order this magnificent pork dish. 12-hour free-range pork belly with buchu peaches, seared turnips, bok choi and crispy garlic.

So this is what I went for. The local line-caught Cape fish (Kingklip – my fave) was served on a beautifully creamy mussel risotto with lightly poached Meuse Farm vegetables and soft herbs. A delightful plate of food with delicate flavours that danced on my tongue. Fish and seafood in the Cape is in a league of its own and this, combined with the expert cooking, made for one stunning dish.

I have to admit that the next dish was also on my shortlist. Not bad to have three of the four dishes available as part of your Wishlist! The Outeniqua springbok loin was served with shiitake mushrooms, onion jam, truffle jus and smoked potato. How’s that for an irresistible collection of deliciousness?

The original plan. had been to do two courses. But once you’re seated in Beyond looking out across those views of emerald vines and azure skies you just don’t want to leave. So to stay we decided we had to order dessert. Great decision. This is the lemon brulee with brown butter sponge and cafe latte ice cream. Delightful.

And how about the Madagascan chocolate and hazel nut gateau with roasted banana ice cream? As you’d expect the puds are just as spectacular as the savoury menu selections.

We had a lot of catching up to do with our friends (Covid has obviously prevented more lunchtime get togethers) so there was an abundance of chatter, yet the service was still efficient and considerate. All our dishes were expertly described and served by our charming waiter Brian with help from various quarters. Five-star service without any stuffiness – we felt so at home.

And here’s the view. Seriously it’s somewhat miraculous that we aren’t still there…would you want to tear yourself away from somewhere so glorious? When there’s the promise of glorious food in the offing? Beyond expectation.