Perched high above the Constantia Valley with sweeping vineyard views, Chefs Warehouse Beau Constantia has long been a jewel in Cape Town’s fine dining crown. Now, co-owners restaurateur Liam Tomlin and chef-patron Ivor Jones are ushering in a new chapter with the launch of a five-course set dinner menu – a move that reaffirms Beau’s place as one of the city’s most exciting evening dining destinations.
A Five-Course Celebration
Renowned for its inventive approach to flavour and technique, Beau Constantia continues to collect accolades – from the JHP Gourmet Guide and Eat Out Restaurant Awards to international recognition on La Liste. The new dinner tasting menu builds on this legacy while embracing a deeper, more immersive rhythm for the evening table.
“The evenings at Beau have always carried a certain magic,” says Jones. “This menu lets us lean into that atmosphere and create a dining journey full of rhythm, choice, and a touch of surprise.”
Inspired by the seasons and sourced from small-scale Cape producers, the menu features a playful yet refined progression of seafood, game, poultry, meat, vegetables, fruits, artisanal cheeses, and house-cultured butter. Diners can also enjoy the experience at Sunday lunch, where the daytime light floods the glass-walled space in golden hues.
Wine, Reimagined
Wine service at Beau takes a refreshing turn. Rather than relying on a single sommelier, the entire team is trained to share their knowledge, creating conversations around wine that feel natural and engaging. From Beau Constantia’s own vineyards to special Cape selections, the pairing is designed to mirror the flow of the menu while satisfying both casual drinkers and serious collectors.
The Team & Spirit
At the heart of Beau’s evolution is chef Ivor Jones, whose playful style and Southeast Asian influences meet South African seasonality and nostalgia. Head pastry chef Caitlin Drake brings a distinctive flair to the final course, making dessert a highlight in its own right. Together with Tomlin and the team, they’re shaping a dining experience that’s bold, generous, and full of heart.
The Setting
With its striking glass-encased dining room, open kitchen, and intimate private spaces such as the Protea Pod, Beau Constantia offers a modern yet welcoming stage for Jones’s adventurous cooking. By day or night, it remains a space where food, wine, and atmosphere come together seamlessly.
The five-course dinner menu is available Monday to Saturday evenings and Sunday lunch, with pescatarian and vegetarian variations offered. For daytime dining during the week, Beau’s beloved four-course lunch menu continues.
Reservations: www.chefswarehouse.co.za/beau-constantia
Photos: Claire Gunn