Embark on a gastronomic journey with beyond’s limited-edition Origins of Flavour dining experiences this summer. These exclusive events, inspired by the work of collaborator and paleo-ecologist Dr. Jan de Vynck, offer a unique chance to delve into the Western Cape’s rich indigenous heritage, centuries-old ingredients, and inventive tastes.
Dr. de Vynck’s research indicates that the Western Cape might be the cradle of culture, as the area’s plentiful ingredients played a role in early human cognitive development. As a result, the Origins of Flavour menus are crafted to highlight the native ingredients foraged from the rugged Cape coastline, and the seasonal produce obtained from local small-scale farmers. Esteemed chefs Peter Tempelhoff and Sebastian Stehr will personally gather many of these ingredients.
Following ancient practices, Tempelhoff and Stehr will forage at low tide and during the full moon to harvest the mussels, limpets, ocean snails, seaweed, and samphire found in the region’s tidal pools. Stehr observes, “It’s the ideal time to gather the wealth of mussels, limpets, and ocean snails present in the region’s tidal pools, as well as seaweed and samphire.”
Defying conventional ideas of sustainability and edibility, the pair will also venture into the fynbos-covered dunes and veld to collect produce like wild African sage, spekboom, and dune parsley. Tempelhoff encapsulates the experience: “An ordinary forage involves a chef rolling up their sleeves (and pant legs), equipped with a knife to collect what we’re permitted to take.” Stehr adds, “I adore the outdoor experience, connecting with nature, and experiencing the thrill of venturing into the tides. We’re physically risking our well-being to collect these ingredients!”
Diners can anticipate a range of distinctive dishes with subtle flavors, such as limpet brandade, beer-steamed sea snails, and tataki-style line-caught local game fish or kelp-steamed fish. Furthermore, delectable meat dishes featuring springbok, Nguni, and kudu will grace the menu. Guests will learn about the origins of the foraged ingredients directly from the chefs and through specially designed show-and-tell boxes displayed at the table. Tempelhoff comments, “We are honoring the past by working with ingredients foraged some 150,000 years ago along the Western Cape coastline and in the fynbos. We’re also looking forward to preserving our heritage and natural environment for future generations.”
To elevate the dining experience, Service and Beverage Director Jennifer Hugé has masterfully selected superb wine pairings for each course. Guests can reserve their seats for dinner on Friday, November 24th, lunch on Saturday, November 25th, or dinner on Friday, December 8th.
Located in the picturesque Buitenverwachting Estate, beyond offers a serene vineyard atmosphere, contrasting with the lively ambiance of Chef Peter Tempelhoff and his team’s FYN Restaurant in downtown Cape Town. Under Head Chef Sebastian Stehr’s direction, beyond has earned recognition for its emphasis on sustainable local ingredients, bold flavors, and modern presentation, all enhanced by exceptional wines and unparalleled service.
Don’t miss this exceptional culinary adventure that delves into the Western Cape’s indigenous heritage and ancient ingredients. With limited seating available, booking is crucial. To reserve your spot, WhatsApp 072 103 3343, or email [email protected]. The experience is priced at R1650 per person for the 10-course menu, with an additional R1200 per person for the wine pairing.
Location: Buitenverwachting, 37 Klein Constantia Road, Constantia, Cape Town
Social Media: Instagram @restaurantbeyond; Facebook @beyondcapetown
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