Recent social media posts
01/06/2026
ABOUT WINE PAIRING | There’s so much more to it than white with fish, red with meat. Whenever a new dish comes on the menu, Ivor and Imke sit down together and taste their way through it. Bite by bite, paired with a half dozen or more wines, if necessary. Taking their time until they find the right one. A lot of thought goes into the wine pairing option that complements our set menus. It’s really the best possible food and wine experience we can build.
28/05/2026
HELLO OYSTERS | Our West Coast Saldanha Bay oysters are a big wake-up to your palate; light and bright with verdant nam jim seafood dressing, smoky chilli oil, refreshing apple, basil and coriander jellies and a zesting of Thai lime.
25/05/2026
PINEAPPLE AND CITRUS | Spiced poached pineapple – with flavours of vanilla, cassia and green cardamon -- with a citrus and white chocolate parfait, lemon and olive oil sponge, vanilla and pineapple anglaise, a sprinkle of crystallised lemon verbena and a sunflower tuile.
21/05/2026
WASTE NOT WANT NOT | Using pears two ways on our chargrilled venison loin dish makes the most out of an autumn favourite. Adding to a twist on the traditional pear and chestnut combo are these sweet little maple caramelised pears, and the remaining offcuts become a smooth pear purée.
20/05/2026
From 1 June to 15 June, Chefs Warehouse Beau Constantia will be taking a short seasonal pause for a few thoughtful retouches, a little maintenance, and some well deserved rest for the team.
We’ll reopen on Tuesday, 16 June, before returning to our usual schedule with Tuesdays closed thereafter.
We look forward to welcoming you back for another season of long lunches, shared plates and spectacular views.
18/05/2026
TORCHED SASHIMI | We love sashimi here; it’s a clean and buttery canvas for all kinds of bold and interesting flavours. Our latest is dressed in a turmeric and coconut sambal, and apple vinaigrette, topped with herbs from Meuse Farm, drizzled with garlic-infused coconut oil, and torched at the table. It’s smoky, aromatic and delicious.
15/05/2026
APPLE AND CALVADOS BUTTER | The star of our lunch bread and butter course is a ribbon of butter, mesmerizingly piped by our pastry chefs. That’s homemade salted butter with a roasted apple and Calvados puree folded in. Dusted with curry leaf powder and Maldon salt, and topped with white grape vinegar jellies and a fried curry leaf. With it is our bruléed smoked Stanford Catalan, confit garlic, garlic oil and fresh thyme.
All for spreading over our warm coal-fired corn and polenta bread with popcorn dust.
12/05/2026
10 YEARS OF FIRE | This year Beau turns 10! That’s 10 years of firing up a charcoal oven that creates and melds and smokes in ways we never imagined when we started this journey.
From our coal-fired bread to charred virtually everything, to a technique for smoking vinaigrettes and sauces Ivor discovered quite by accident, not to mention the indispensable blow torch, which adds its own controlled burn to the toolkit….all of these add complexity, intensity and just general moreishness to the Beau dining experience.
04/05/2026
Winter dining, reimagined.
The new winter set menu at Chefs Warehouse Beau Constantia is all about storytelling through flavour - a curated journey of bold, seasonal dishes inspired by local producers and global influences.
Expect beautifully layered plates like torched linefish sashimi with spiced coconut sambal, coal-seared beef saam with Naam Tok flavours, and braaied linefish with champagne cream. Mains are balanced with comforting options like Thai roast chicken and refined vegetarian dishes, all leading into standout desserts like cherry & rose geranium mousse or citrus parfait.
Available for lunch Monday to Friday.
- Optional wine pairing available
- R895 per person | R700 with wine pairing
- Oysters available as a supplement
04/05/2026
JALAPEÑO PALOMA | A refreshing riff (which packs a little heat) on the classic Paloma, made with mezcal and reposado tequila, our super delicious house-made jalapeño syrup and grapefruit juice.
30/04/2026
10 YEARS OF RISOTTO | This year Beau turns 10! That’s 10 years of not only cooking beautiful creamy risottos but challenging ourselves to push the envelope on flavour and ingredients. From carrot with goats cheese mousse, orange zest and pine nuts, to roasted corn risotto with fermented black garlic and popped sorghum, to pistachio with Granny Smith apple and whipped lemon mousse to parsley with spiced salted lemon, brown butter and cream….these are a few of our favourites from over the years.
27/04/2026
IT STARTS HERE | Our brambleberry jellies begin with a slow and carefully watched over reduction of stock, berries, garlic and bay leaves.
You’ll find them in their final jiggly state with our Parmesan Beignets and BBQ Chicken Liver Parfait dish.
24/04/2026
KIMCHI | Homemade kimchi…it’s been a while. Happy to have you back on the menu, with your fermented goodness, blast of colour and slow burn.
21/04/2026
CAULIFLOWER TRUFFLE RISOTTO | Cauliflower risotto becomes something larger, louder and moreish when it's finished with a blast of truffle hollandaise, a sweet and tangy sultana and tarragon beurre noisette and a grating of fresh Kalahari truffle.
17/04/2026
DISH DEBUT | It’s the first day of a dish. It’s been through many iterations, workshopped over days, even weeks. And still it’s not quite there until the last possible minute.
“Can I try it one more way before we shoot it?”
It’s those final moments when it’s plated on the first day of service that it comes together. The little tweaks at the finish line – radishes on top or underneath a fried spiral tuile, a few leaves scattered across the top where there were none before – that’s when an idea fully becomes a dish.
14/04/2026
NEW SEASON VENISON | The autumn flavours are crackling. Chargrilled venison with chestnut sambal matcha, maple caramelised pears, two gels - pear, and garlic parmesan - steamed red cabbage and a wisp of smoked rice wafer straw. The richness of smoked bone marrow butter and a drippy jus blowtorched tableside over the top complete the dish.
11/04/2026
CHARGRILLED TUNA | Flavours of Southeast Asia meet locally caught fresh yellowfin. The tuna is topped with our classic BBQ Southeast Asian pickle along with grape vinegar and coconut broken glass jelly, Thai basil and mango. Underneath is a pool of coconut naam pla, and the icy crunch on top…frozen coconut.
09/04/2026
COCKTAILS ON A WINE FARM? | Absolutely. We may be surrounded by vineyards but that doesn’t mean we don’t have ultimate respect for an aperitif. Start things off right with a beautifully crafted cocktail.
06/04/2026
FOCUS | Meticulous attention to detail in the cooking process is a type of full-on sensory awareness and observation we aim to foster at Beau. Every little change in scent, colour and viscosity matters to the final product and this is what separates the good from the great. Steadily doing this in a noisy, busy, crowded kitchen is the stuff of kitchen superheroes.
02/04/2026
10 YEARS OF MENTORING | This year Beau turns 10! That’s 10 years of teaching and passing on skills and knowledge. But it’s much more than that. The power of mentoring cannot really be quantified like a knife skill or a sauce technique.
Mentoring shapes chefs for life…it helps them figure out what is the best way to think about cooking and ultimately, how they will best explore their own creative practice in their own unique way. So here’s to sharing with the next generation, and watching them grow into their own identities.
30/03/2026
ICE CREAM | Diving into the infinite number of possibilities for homemade sweet, fruity, citrusy, nutty, chocolatey, creamy, frozen goodness.
26/03/2026
YOU GOTTA HAVE FUN | Hitting the mark at Beau day in and day out requires a serious attitude and unrelenting attention to detail, but the high standards just wouldn’t be met without the smiles, the laughs, the fun, the jokes and all the good bits in between.
24/03/2026
Sending heartfelt congratulations to our leader, Chef Ivor, and the entire Chefs Warehouse Beau Constantia team on being awarded two stars at the 2026 Eat Out Woolworths Restaurant Awards.
A space defined by bold, ever-evolving tapas, seasonality, and an uncompromising dedication to flavour, this recognition is a true reflection of the passion and precision that goes into every service.
Here’s to continuing the journey, pushing boundaries, and celebrating the magic that happens in the kitchen and beyond.
23/03/2026
KABAMBI LEADS THE WAY | Our head barman Kabambi setting the pace and exacting the high standards. While the kitchen tends to get most of the kudos, Beau’s bar works just as hard at creating and consistently executing a smashing drinks offering, from aperitifs to espressos. They truly are a pillar of our front-of-house team, making sure that the drinks service is always excellent.
20/03/2026
From 27 March to 3 May, join us at Chefs Warehouse Beau Constantia for a sensational 4-Course Chef’s Selection Lunch, a vibrant showcase of bold, exciting flavours.
✨ R795 pp
✨ Optional oyster course available (R200 supplement)
Available from 27 March - 3 May and tables fill up fast – don’t wait too long. Book now and treat yourself to an unforgettable afternoon of flavour and creativity.
Coal-Fired Bread
West Coast Saldanha Bay Oysters
Nam Jim seafood dressing
(R200 supplement)
Linefish Sashimi
Roast chilli & tamarind dressing • green papaya • crispy wafer paper
OR
Coal-Seared Beef Tataki “Naam Tok”
Herbs & aromatics
OR
New Season Grilled Peppers (V)
Tempura eggplant • green beans • cashew nut ajo blanco • sunflower dukkah • toasted garlic & sumac
Steamed Linefish
Prawn agnolotti • Thai bisque
OR
Thai Roast Chicken
Pandan sticky rice • coconut naam pla • chilli dipping sauce
OR
Salt-Baked Celeriac (V)
Cashew nut & nutritional yeast cream • pine nut & raisin salsa macha
Wild Honey & Lavender Crème
Honeycomb • smoked cassia bark ice cream
OR
Spiced Poached Pineapple Citrus Parfait
Lemon sponge • vanilla anglaise • lemon verbena frozen yoghurt
OR
Cheese of Origin
Belnori Junior goat’s cheese • Langbaken Williston • preserves & accompaniments
(R180 supplement)
Bookings via the Restaurant Week link in bio.
Address
1043 Constantia Main Road
Cape Town
7806
Directions to Constantia Main Road in Cape Town:
Public Transport:
- Take a MyCiTi bus to the nearest stop on Constantia Main Road.
- From there, walk towards your destination.
Driving/Parking:
- Head towards Constantia Main Road in Cape Town.
- Look for parking along the road or in nearby parking lots.
Opening Hours
| Monday |
12:00 - 14:00 |
|
18:00 - 20:00 |
| Tuesday |
12:00 - 14:00 |
|
18:00 - 20:00 |
| Wednesday |
12:00 - 14:00 |
|
18:00 - 20:00 |
| Thursday |
12:00 - 14:00 |
|
18:00 - 20:00 |
| Friday |
12:00 - 14:00 |
|
18:00 - 20:00 |
| Saturday |
12:00 - 14:00 |
|
18:00 - 20:00 |
| Sunday |
12:00 - 14:30 |
Alerts
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What people say
Nestled atop the picturesque Beau Constantia wine estate, Chef's Warehouse Beau Constantia offers a dining experience like no other. With stunning views of the Cape vines and valley, this modern dining space exudes elegance and charm.
Chef Ivor Jones brings his unique perspective to the table with a blend of traditional tasting menu and contemporary tapas-style dining. The menu is a delightful fusion of South African flavors with hints of Thai and Vietnamese influences, creating an exciting culinary journey for your taste buds.
What sets Chef's Warehouse Beau Constantia apart is their commitment to using locally sourced produce, some of which are grown right on the farm. Collaborating with ethical producers like Soil for Life, Meuse farm, and Abalobi ensures that only the finest ingredients make it to your plate.
The attentive service adds to the overall dining experience, making you feel welcomed and well taken care of. And let's not forget about the impressive selection of wines from the estate's collection, perfectly complementing each dish on offer.
Whether you're looking for a casual fine-dining experience or a special occasion celebration, Chef's Warehouse Beau Constantia ticks all the boxes. So sit back, relax, and indulge in a culinary adventure that will leave you craving for more.
