Experience a gastronomical adventure like no other with Beyond, a new restaurant in South Africa that focuses on utilizing indigenous and often ignored ingredients in their menu. Chefs Peter Tempelhoff and Sebastian Stehr collaborate with Dr. Jan De Vynck to shed light on the origins, procurement, and environmental footprints of these ingredients, resulting in a unique and sustainable dining experience. Beyond’s pantry is a vibrant celebration of variety, with locally sourced ingredients forming the core of their offerings, and the upcoming Christmas and New Year’s menus offer a nine-course dinner on Boxing Day and New Year’s Eve, coupled with a seven-course lunch on Christmas and New Year’s Eve.
Venture into South Africa’s untapped gastronomic treasures with Beyond, the latest endeavour by esteemed chef Peter Tempelhoff and lead chef Sebastian Stehr. Their menu focuses on flavour origins, utilizing indigenous and often ignored ingredients. With the help of Dr. Jan De Vynck, a key figure at Nelson Mandela University, they shed light on the procurement and environmental footprints of these ingredients. Book your immersive dining experience through Beyond’s official website.
Tucked amidst the lush vineyards of Buitenverwachting Wine Estate, a gastronomical voyage is taking shape, pushing the limits of conventional food exploration. Beyond, the most recent endeavour of esteemed chef Peter Tempelhoff and lead chef Sebastian Stehr, is putting a spotlight on the exploration of flavour origins, utilising South Africa’s indigenous and often ignored ingredients.
The journey into the depths of gastronomic delight is far from a one-man endeavour. Tempelhoff and Stehr have strategically teamed up with Dr. Jan De Vynck, a key figure at the African Centre for Coastal Paleoscience at Nelson Mandela University. This unique partnership aims to shed light on the origins, procurement and environmental footprints of these indigenous ingredients, thereby significantly enhancing the chefs’ menu and expanding their culinary wisdom.
Tempelhoff, who proudly embraces environmental conservation, has previously been applauded for his dedication to sustainability. His eminent FYN Restaurant was honoured with the prestigious World’s 50 Best Flor de Caña Sustainability Award in 2023. He continues to uphold this high regard for sustainability at Beyond.
Lead chef Stehr’s recent in-depth exploration of the flora and fauna of Stilbaai, under the meticulous mentorship of De Vynck, has expanded his understanding of these ingredients’ historical importance and ecological relevance. “The profound knowledge I gained about the origins of the Cape Coastline ingredients, their usage patterns by our early Homo sapiens ancestors and the rejuvenating properties of these plants for our oceans was truly enlightening,” shares Stehr.
This acquired wisdom was brought to life at the ‘Origins of Flavour’ dinner series hosted at Beyond. Patrons were treated to an extensive multi-course feast, brimming with locally foraged plants, seaweed, and seafood; ingredients like pigroot, samphire, and sea preen fig were the culinary heroes of the evening. Looking ahead, these coastal inspirations will continue to permeate Beyond’s menu, melding effortlessly with its exclusive selection of rare-breed meats, sea greens, heirloom vegetables and artisan cheeses.
Beyond’s pantry is a vibrant celebration of variety, with locally sourced ingredients forming the core of their offerings. The upcoming Christmas and New Year’s menus are set to offer a gastronomic spectacle. A nine-course dinner on Boxing Day and New Year’s Eve, coupled with a seven-course lunch on Christmas and New Year’s Eve, will feature gourmet delights such as Wagyu beef canapés, sustainably farmed trout, roasted lamb rack, and a festive pavlova.
To enhance the flavour journey of each dish, beverage director Jennifer Hugé will be curating outstanding wine pairings. With its meticulously crafted menu and immersive dining experience, Beyond is all set to offer an unparalleled culinary expedition.
For those intrigued to embark on this exceptionally exciting culinary adventure, reservations can be made through Beyond’s official website. Based at 37 Klein Constantia Road, Nova Constantia, Cape Town, Beyond welcomes guests for lunch from Wednesday to Sunday, between 12pm and 2:30pm, and dinner from Wednesday to Saturday, from 6pm to 8:30pm. As such, Beyond promises to provide a gastronomical experience that is both enriching and highly unique.
Beyond is a new restaurant in South Africa that focuses on utilizing indigenous and often ignored ingredients in their menu. It features a unique and sustainable dining experience. Chefs Peter Tempelhoff and Sebastian Stehr collaborate with Dr. Jan De Vynck to shed light on the origins, procurement, and environmental footprints of these ingredients.
Beyond is an endeavour by esteemed chef Peter Tempelhoff and lead chef Sebastian Stehr. They have teamed up with Dr. Jan De Vynck, a key figure at the African Centre for Coastal Paleoscience at Nelson Mandela University to enhance the chefs’ menu and expand their culinary wisdom.
Beyond’s menu focuses on flavour origins, utilizing South Africa’s indigenous and often ignored ingredients. Lead chef Stehr’s recent in-depth exploration of the flora and fauna of Stilbaai, under the meticulous mentorship of De Vynck, has expanded his understanding of these ingredients’ historical importance and ecological relevance.
Beyond’s pantry is a vibrant celebration of variety, with locally sourced ingredients forming the core of their offerings. The menu melds effortlessly with its exclusive selection of rare-breed meats, sea greens, heirloom vegetables, and artisan cheeses.
Beyond’s upcoming Christmas and New Year’s menus are set to offer a gastronomic spectacle. A nine-course dinner on Boxing Day and New Year’s Eve, coupled with a seven-course lunch on Christmas and New Year’s Eve, will feature gourmet delights such as Wagyu beef canapés, sustainably farmed trout, roasted lamb rack, and a festive pavlova.
Reservations at Beyond can be made through their official website. The restaurant is located at 37 Klein Constantia Road, Nova Constantia, Cape Town, and welcomes guests for lunch from Wednesday to Sunday, between 12pm and 2:30pm, and dinner from Wednesday to Saturday, from 6pm to 8:30pm.
In Kraaifontein, a lively part of Cape Town, the community faces a tough battle against…
The Good Hope Centre in Cape Town is getting a fresh start! Plans are underway…
The My Cape Town Market is a lively summer event in the beautiful Company's Garden,…
Boatica Cape Town is Africa's biggest boating show, taking place from October 2527, 2024, at…
The South African Police Service (SAPS) is taking strong steps to fight crime and keep…
Alexkor SOC Ltd is a stateowned company in South Africa that started in 1992, focusing…