Chef’s Warehouse at Beau Constantia sits amidst lovingly nurtured vineyards on the wide-open slopes of Constantia Nek, with panoramic views of the Helderberg Mountains and False Bay coastline. Experience Chef Ivor Jones and team’s seasonal and produce-driven Tapas for 2 menu exquisite in flavours and execution.

Pair the Beau Constantia wine or MCC of your choice with the Tapas for 2 menu. Ensure you start with the oysters and leave space for dessert. Images by Samantha Linsell.

Opening it’s doors December 2016, the home of Chef’s Warehouse at Beau Constantia is a contemporary, elegant structure that finds a pleasurable balance between being strikingly impressive whilst also being very welcoming in ambience and surrounds. Headed up by Ivor Jones, the impeccable open-plan kitchen overlooks the intimate dining area, generating an electric buzz in the air as the dishes are meticulously crafted, and allows diners the pleasure of watching a seamless service. That is, when one is not enjoying the expansive vineyard vistas from the elevated contemporary glass structure.

The Beau Constantia wine farm was taken over by the Du Preez family in 2002 after wild fires naturally cleared the area of fynbos and pine forests, making it opportune timing to establish the vineyards. Working closely with farm manager Japie Bronn the pain-staking development of the vineyards has blossomed into over 11 hectares of cultivated varieties including Viognier, Sauvignon Blanc, Semillon, Cabernet Franc, Merlot, Cabernet Sauvignon, Malbec, Shiraz and Petit Verdot.

The Home Smoked Trout with burrata, beetroot dressing, saffron and garlic emulsion; The Pas de Nom range; Toasted polenta croquettes with goats cheese and pickled garden salad; the expansive views over the vineyards at Beau Constantia

The menu is structured as 8 tapas dishes for 2 as a set menu paired with the Beau Constantia label of your choice, and dietary requirements are taken into account for each diner. The menu we had the delight of experiencing on the day was :

The starter of Oysters (incomparable) and the Pas de Nom MCC. With farm manager Japie declining to have his name on any of the wines, the Du Preez family chose to create this ‘No Name’ range in tribute to Japie (the charming branding alluding to Japie’s large bushy moustache and beard). The oysters were an outstanding blend of flavours including crispy saffron and microherbs from the farm garden, and paired with the Pas de Nom MCC was enough to call that a complete dining experience all in itself. But there was the full Tapas for 2 to follow:

Home Smoked Trout, Burrata, Beetroot Dressing, Saffron and Garlic Emulsion
Tuna and Autumn Citrus, Ginger and Citrus Dressing, Lime Cured Cream Cheese

Beef Tataki, Jerusalem Artichoke and Black Garlic Vinaigrette and Homemade Ricotta

Carrot Risotto, Beurre Noisette and Horseradish Cream
Toasted Polenta Croquettes, Goats Cheese Catalan and a Pickled Garden Salad

Pan Fried Hake, Black Bean Sambal, Coconut Dressing and Kale Salad Roast Pork Belly, Lime Pickle, Queso Fresco, Toasted Rice and Coconut Crumb
Persian Spiced Lamb Rump, Lamb Fat Pomme Anna, Mint Salsa Verde and Lamb Jus

If you still have the space after that, there is a few special desserts or cheeses to finish up with. The Home Smoked Trout and Carrot Risotto were superb highlights of the Tapas for 2, as was the genuine passion for his craft Chef Ivor Jones radiates both in the kitchen and on the floor when chatting to excitable diners about the dishes.

Carrot risotto, beurre noisette and horseradish cream; the contemporary structure allows for maximum enjoyment of the scenic surrounds; the team headed up by Ivor Jones. Images by Samantha Linsell.

Chilled by the oceanic winds, the range of wines produced at Beau Constantia have been aptly described as having ‘A sense of place’ . And by extension Chef’s Warehouse at Beau Constantia leaves very much the same impression with visitors. Be sure to experience it for yourself by booking a Tapas for 2 (yes you read right this Chef’s Warehouse location takes bookings of up to 8 people!)


Open for Lunch Tuesday to Sunday from 12h00 – 14h30 (Kitchen Closes)  |  Open for Dinner Tuesday to Saturday from 17h00 to 20h00 (Kitchen Closes)  |  Closed on Sunday Evenings, Mondays, Christmas Eve & Day, Boxing day, New Years Day and Good Friday  |  Maximum of 8 guests for Restaurant Reservations, no more than that will be accepted

Chef’s Warehouse Reservations: +27 21 794 8632  ext.1