The winelands branch
For anyone who loves eating out, Cape Town’s natural beauty is a double-edged sword. An impressive view is often a warning light for average food, and it’s rare for sweeping vistas and stellar food to meet. This positions Chefs Warehouse at Beau Constantia as summer’s most desirable real estate. The setting is knockout and there’s serious talent involved. ‘I always said I’d do more restaurants once I have the proper people to put in place,’ says Liam. He’s found his man
‘This is a place where you sit down, look at the view, appreciate the food in front of you... Just good, down-toearth food with my twist’
in Ivor Jones, previously of The Test Kitchen, now chef-owner at Beau Constantia. ‘It’s his baby,’ adds Liam, who is playing more of a godfather role as advisor and investor. Coming from the gritty urban surrounds of The Old Biscuit Mill, which is the sole reason some people venture to Woodstock at all, Ivor and his guests now look out over the lush Constantia saddle. ‘What a catch!’ he exclaims. With an elevated vineyard block cleared for his vegetable garden, and bay leaf, wild rosemary and lavender flourishing on the property, farm-to-table is the guiding philosophy. Already inspired months before opening, Ivor developed lavender honeycomb for a baked custard dessert with smoked cassia bark ice-cream. The Chefs Warehouse oysters Vietnamese, lemon posset and risotto of the day ensure the two restaurants hang together, leaving Ivor to grow and develop his menu around those three constants. ‘I just want it to be yummy,’ he says. ‘This is a place where you sit down, look at the view, appreciate the food that’s in front of you... Just good, downto-earth food with my twist.’ Open for lunch and dinner Tuesday to Saturday, and Sunday lunch. No phone at time of going to print, but call the estate on 021-794-8632, beauconstantia.com
ABOVE Chef-owner Ivor Jones and the view at Beau Constantia. OPPOSITE The artwork in Mad Giant Brewery is by Nomad; (inset) Urbanologi’s nasudengaku – marinated aubergine with smoked bone marrow.