chefs warehouse beau constantia
A modern dining space with a sleek open-plan kitchen overlooking the Constantia wine valleys, Beau Constantia offers a casual fine-dining experience. Chef Ivor Jones offers up his unique perspective on the classic Chefs Warehouse tapas-style dining, which is a mix between a traditional tasting menu and a small sharing plates experience of contemporary tapas.
Our produce is local, partly grown on the farm, and is always seasonally-driven. We work in collaboration with ethical producers like Soil for Life, Meuse farm and Abalobi to get the best ingredients and to discover and cook with lesser-known ingredients in new ways.
Our menus change regularly and you can expect fusion flavours from South Africa with Thai and Vietnamese, attentive service and a selection of wine from the farms’ collection.
TUESDAY - SUNDAY LUNCH
12 PM - 2:30 PM
TUESDAY TO SATURDAY DINNER
5:30 PM - 8:30 PM
Reservations are advised.
Book here: http://www.beauconstantia.com/eat/
Chef Patron Ivor Jones
Ivor Jones is a classic experimental creative. As the season changes and inspirations just as much, Ivor can flow through ideas and ingredients and adjust, adapt and improve on classics while fusing flavours, techniques and ferments. Always looking to highlight the best of what is local and fresh, Ivor sparks a lust for experimentation in food in his team, and it shows in his beautiful plates.
Jami de Witt
Jami is our general manager, eagle eye and curator of the service culture at Chefs Warehouse Beau Constantia. Jami is 'restaurant service obsessed.' Everything he does orientates around perfecting the customers' experience in the dining room. Having spent years working in various fine-dining environments, Jami understands the perfect balance between swift service and the unobtrusive lingering dining experience.
Senior Sous Braam Beyers
Braam started with us as a junior chef in 2017. Braam has worked in every area in our kitchen, eventually running all sections and now managing the kitchen in Ivor's absence. Braam has been eating his way around New York for the last month, cooking in two of the city's best restaurants and preparing himself to take on his new role here at Beau.