Chef’s Warehouse at Beau Constantia is another brilliant offering from chef Liam Tomlin (Thali and Chef’s Warehouse & Canteen) which boasts an eight dish menu, served over three courses. It’s no secret that I’m a huge fan of tasting menus, tapas or small plates and I find any other style of dining cruel and unfair.
Course One
It all starts with Line fish Tandoori, Thai sour curry of fermented lime, basil, ginger and paratha. The fish is cooked to perfection, the paratha heavenly and all the spices perfectly balanced!
Next up is Coal Seared Tuna, toasted rice and tofu dressing, smoked tomato and walnut confit, grilled fine beans. I didn’t think that anything could top the first dish but then this comes along.
The third and final dish of this first course is Seared Venison Tartare, goat’s milk and curry leaf dressing with malted potato bread. This is accompanied by deep fried cauliflower leaves which is certainly probably one of the most interesting and delicious things I’ve ever eaten! I mean, who even eats the cauliflower leaves?
Line Fish Tandoori
Coal Seared Tuna
Venison Tartare
Course Two
Before I can even decide which of the three dishes is my favourite, the first dish of the second course arrives… Mushroom Risotto, Coal fired oyster mushrooms and thyme milk. Gulp. I’m not actually sure what’s just happened! Two things I love in this world are mushrooms and risotto and when there is a mushroom risotto on a menu I will usually order it. This is like nothing I’ve ever tasted and there a few words I can use to describe just how good it is so let’s just move on, shall we? The second dish is BBQ Cauliflower Gyoza, Chinese style cashew nuts, fresh turmeric dressing. The dumplings are like little pockets of flavoured air. Its a textural dream and it’s incredible!
Mushroom Risotto
BBQ Cauliflower Gyoza
Course Three
The third and final course begins with Pan Fried Line fish, coal roasted carrot purée, caraway and burnt butter dressing. We’ve reached the main course section of the meal and this is the perfect way to kick off.
Next up is Korean Chili Chicken with corn masa flat bread. No need for cutlery here, just pick up, wrap and eat! A mouth-watering, perfectly spiced bite!
Finally, Smoked Lamb Rib, puffed pie crust and Gruyère cream. The lamb rib is perfectly portioned so that this last dish doesn’t completely finish you off, the puffed pie crust is light and crispy but the winner here is the Gruyère cream which let’s be honest, could be consumed by the bucket load. On the couch, as a snack perhaps.
Pan Fried Line Fish
Smoked Lamb Rib
Dessert
While both desserts are delicious, I would have to choose the Wild Honey and Lavender Crème. It came highly recommended and rightly so. An absolute show-stopper!
Here are my reasons why you simply MUST visit Chef’s Warehouse at Beau Constantia as soon as you possibly can:
The Food
A set menu for two; eight dishes, designed to be shared. No decision making and no dreaded order envy. Tick!
The Service
Friendly, warm and efficient! Our waitress was particularly bubbly which I enjoyed.
The Setting
Light wood and glass interiors give this restaurant a cosy yet modern feel. With the floor-to-ceiling windows you can admire the spectacular views while you dine.
The Wine
The wine list is small but has some great options from either Beau Constantia or some of the neighbouring farms.
*Bonus – It’s number four on the Eatout Top 10 list.
*Tip – Though the menu has eight dishes, order the Oysters to start!
To book your table:
Chef’s Warehouse Reservations: +27 21 794 8632 ext.1
Chef’s Warehouse Email: cw@beauconstantia.com
Read my review of Thali restaurant here.
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