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The gourmet Winter destination that is beyond.

Pared back comfort classics, contemporary elegance and the heat of a crackling fire

await at beyond at the close of winter

Founded by award-winning chef Peter Tempelhoff of FYN (and Greenhouse) fame, beyond pays homage to provenance and tradition while reducing food to its purest, simplest form. Together, Tempelhoff and head chef Julia du Toit’s team allow unadulterated flavours to speak for themselves and create their dishes with a sense of innovation and curiosity.

Boldly advancing the culinary scene is a talent that Tempelhoff and his team have mastered, from their base on one of the oldest wine estates in the Cape. Buitenverwachting, on the east-facing slopes of the Constantiaberg, is a breathtaking setting for a memorable meal. Tempelhoff is joined in this endeavour by core members of his stellar team of longstanding partners - Jennifer Hugé and Ashley Moss.

A table at beyond at the close of winter means enjoying the best of Buitenverwachting’s quiet period, when the trees are laid bare, the farm’s lawns are closed to foot traffic and its wildlife emerges. This is a time of year when the tempo slows and unctuous meals await. It’s the season in which beyond’s spectacular natural context comes into sharp focus.

As the days grow shorter and colder, the fireplace roars day-long indoors. In tune with this shift, you can expect seasonally inspired dishes with ingredients sourced from on and around the farm, served with a view over the vineyards, now sculptural in their dormancy and often seen cloaked in a veil of fine mist.


Simple and seasonal has always been beyond’s ethos and their Winter Menu follows suit with a focus on celebrating the freshest local and sustainable ingredients available at this time of year. Some of those include chestnuts, pumpkin, parsnips, citrus, papaya, guava and wild mushrooms – the latter foraged from the restaurant’s own backyard. You’re also likely to see uniquely South African ingredients being honoured and elevated, expressed as Madumbe Crisps and Sorghum Popcorn.

The Winter Menu aims to comfort with hearty home-cooked meals that are big on flavour but also dazzle thanks to their elegance and lightness of touch. Dishes like the 24-hour Braised Wagyu Brisket with Ricotta Gnudi part with tradition, where the deeply marbled wagyu is slow-cooked, smoked and then glazed, elevating this favourite to fine dining standards. Likewise, with their Stilton Cremeux and White Chocolate Bavarois Filled Choux Bun, which brings a moussey-lightness and bold flavour profile to the much-loved pastry.


Offered as a four-course lunch or dinner culinary experience, beyond’s Winter Special Menu is where Tempelhoff and Head Chef Julia du Toit flex their conceptual muscles in the kitchen. Taking conventional winter menu favourites like lamb shank, risotto, battered hake and onion tarte-tatin, the kitchen has boldly reinvented them.

If you thought you knew lamb shank, the Outeniqua Springbok Shank is sure to delight with a butternut fondant and seasonal wild mushroom ragu, deglazed in Buitenverwachting red wine. Similarly, the humble apple crumble has been given seasonal relevance, manifesting as a Roasted Guava Crumble with Hot Oat Milk Anglaise, Hibiscus Sponge and Toasted Oat Ice Cream. These dishes serve to bring seasonal relevance and a 21st century twist to the unsung heroes of the food world.

Bringing new expression to farm fresh, sustainable produce, beyond puts forth an unforgettable culinary experience with food that comforts and excites. Sample these and more of their elevated winter dishes fireside, coupled with a glass of Buitenverwachting’s best this season.


021 794 0306



Lunch 12:00 to 14:30 Thursday to Sunday (Until October 1st, 2022)

Dinner 17:30 to 20:00 Wednesday and Thursday

Dinner 18:00 to 20:00 Friday and Saturday


Buitenverwachting Wine Farm, 37 Klein Constantia Road, Constantia, Cape Town, 7806


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