I’ve avoided Chef’s Warehouse Beau Constantia over the years because I’ve been afraid for it to become my new, favourite restaurant. I haven’t been ready to let go from Chef’s Warehouse Tintswalo, but times are moving on in 2026 and I had to face my fears.
Chef’s Warehouse or Beau Constantia (I forget) published their Restaurant Week special on Instagram and I knew it was time to visit. Booking for one, I was shortly notified that the special was only available for two. So who did I ring? My Mom. The only spontaneous Capetonian in the Mother City…probably because she’s from Bulawayo (originally).
Winding our way up Rhodes Drive, we immediately made the security guard laugh when my Mom tried to take his licence scanning machine like a Yoco. The country bumpkins have arrived! Finding a narrow parking, we walked towards the restaurant like we’d had a bottle of wine each; thanks to the sloping hills and lack of hand rails. I’m sure the premises have seen a few unforgettable CCTV moments, unreleased to the public thanks to the POPIA act.
Once Seated
Absorbing the vibrant, green vineyard grids before stepping into the restaurant, we were welcomed and directed to our seat. Service was immediate, but attention does not equal attentive. The server responded like a well oiled machine – slick but unheeding. Speed may impress internationals guests, but as locals; personal connection will always be a priority.
After being slightly confused by the vegetarian menu in my hands, the world made more sense once my eyes laid on the Restaurant Week special menu, available for lunch only until the 3rd of May 2026. The vegetarian menu is, however, available should you like to switch out a course or two for the veggie option. The menu read as follows:
- COAL-FIRED BREAD
- WEST COAST SALDANHA BAY OYSTERS (Nam Jim seafood dressing – R200 supplement)
- STARTERS choice of:
- TORCHED LINEFISH SASHIMI (Turmeric sambal | Apple & coconut dressing)
- COAL-SEARED BEEF TATAKI “NAAM TOK” (Herbs & aromatics)
- NEW SEASON GRILLED PEPPERS (V) (Tempura eggplant | Cashew nut ajo blanco | Sunflower duka | Toasted garlic & sumac drag plate)
- MAIN COURSE choice of:
- BRAAIED LINEFISH (Confit leek & mussel salad | Prawn & scallop sui mai | Champagne cream)
- THAI ROAST CHICKEN (Pandan sticky rice | Coconut naam pla)
- CELERIAC “SOSATIE” (V) (Salsa macha | Miso & tofu emulsion)
- DESSERT choice of:
- WILD HONEY & LAVENDER CRÈME (Honeycomb | Smoked cassia bark ice cream)
- SPICED POACHED PINEAPPLE CITRUS PARFAIT (Spiced pineapple | Lemon sponge | Vanilla anglaise | Lemon verbena frozen yoghurt)
- CHEESE OF ORIGIN (Belnori Junior goat’s cheese | Langbaken Williston cheese | Preserves & accompaniments – R150 supplement).
I don’t enjoy seafood so my menu for the day was as follows: bread, beef tataki, thai roast chicken, wild honey and lavender creme. Here’s what I thought:
Starters
The bread, G*d damm*t. Potentially the best I’d ever had. A BIG statement considering the challa style bread at Tintswalo and the honey brioche at Steenberg 1682. Dusted with a popcorn crumb – it’s all the roasty, toasty and salty flavour of popcorn without the irritating corn cornels stuck in your gums.
Fresh corn used on the inside, as someone who is gluten intolerant, I’d do it all again. Served with a herb dusted butter with jelly cubes, confit garlic and a bruleé cheese (I apologise, I didn’t write this down as I was taking pictures). Point is – it was absolutely sublime. That with a bit of Milestone, I reckon that could be a meal on its own.
My first “official” course was the Coal-Seared Beef Tataki “Naam Tok”, which I Googled and found it to mean, “Coal-Seared Beef Tataki “Naam Tok” is a fusion dish combining the Japanese technique of tataki (lightly searing and slicing meat) with the bold, spicy flavors of the Northeastern Thai/Lao dish Nam Tok (waterfall beef salad).” That’s exactly what I got!
The crispiness of the salad leaves made me think of soaking lettuce leaves with my granny as a little girl. I loved the sphere cucumbers, which I believe are cucamelons, and creating my own leaf like taco’s. Of course I would have my first self assembled gourmet course on the day I wore all white. Miraculously, not a spill, smudge or drip. Quite the feat! It was fresh, crunchy and acid levels controlled by the amount of sauce one used.
Main Course
My main was a Thai Roasted chicken with sticky rice and coconut naam pla (a blend of savoury fish sauce with coconut milk), which was delicious thanks to the balance being on point; serving salty, smooth and sweet opposed to “fishy”. It was subtle and rehydrated the sticky rice, which may have been sitting a while. It soaked up all the coconut sauce to ensure no drops were left. The braai’d skin on the chicken was crispy and smoky, while the chicken was tender and juicy, even in such a small serving.
I had also ordered the caramel espresso martini to accompany my meal – my favourite Starbucks order. (I’ve heard Starbucks coffee isn’t very good, but I’m there for the cheese presentation on slushy texture. Other suggestions welcome!)
Desserts
We ordered both just to check that restaurant knew what they were doing 😉 I started with the Lemon sponge accompanied by spiced pineapple and lemon verbena frozen yoghurt – which, had this been an office in the 90’s this dessert would have been called “what’s his name” ONLY in comparison to the sensational Honey & Lavender Crème, which has wiped out my entire memory of all other desserts on the planet.
To me, this was a Panna Cotta – my favourite dessert. In this instant – so soft, so firm, but not too firm (so many restaurants use too much gelatine, muting the core flavours). The most delicate melt once the cool texture meets the warmth of your tongue.
Honeycomb – a household favourite. It may have been in slightly smaller shards as I did need to pick it up with my fingers at one point to bite into it due to my spoon not being able to split it without potentially drawing the attention of the restaurant. I think my Mom regretting giving it to me and I regret sharing it at all. Can we put this on Uber Eats? (I’ll hide while the brigade throws something at me.)
Final Thoughts
Chef’s Warehouse at Beau Constantia is the girl she thinks she is. Or should I say boy? Considering it’s Chef Ivor’s kingdom. Usually I may be displeased with a smaller menu (gluttony is definitely my primary deadly sin), but I found it to be appropriate for a lunch and actually preferred the shorter experience.
Of course, the setting is spectacular, but anyone who’s tucked into a bottle of Pas De Nom on an bright afternoon would know that. A very special restaurant and one that I truly look forward to returning to, possibly in the evening so I can see the lights over the city sparkling in my glass of bubbly.
RESTAURANT WEEK SPECIAL
Snoop your bucket list restaurants from the Restaurant Week Website and book at Chef’s Warehouse at Beau Constantia while you still have time.
- T’s & C’s: R500pp deposit, available for lunch only, minimum of 2 people, no children.
