A NEW ERA OF DINNER DINING AT CHEFS WAREHOUSE BEAU CONSTANTIA

South Africa, Cape Town, 25 August 2025; Chefs Warehouse Beau Constantia, co-owned by restaurateur Liam Tomlin and chef-patron Ivor Jones, has launched a new five-course set dinner menu, reaffirming its place as one of Cape Town’s most acclaimed evening dining destinations.

The Five-Course Dinner Tasting Menu

Consistently regarded by industry peers as a favourite food destination, Chefs Warehouse Beau Constantia has steadily built a reputation for innovation and excellence. Its awards speak for themselves: 3 Plates from the JHP Gourmet Guide 2025, 3 Stars at the Eat Out Restaurant Awards 2023, 3 Luxe Stars at the 2025 Luxe Restaurant Awards – the platform’s highest level of achievement, signifying a once-in-a-lifetime dining experience – and La Liste’s Hidden Gem Award 2024. The new dinner tasting menu builds on this momentum, marking a shift that deepens the restaurant’s offering without losing the spirit of playfulness that defines Jones’s food.

“The evenings at Beau have always carried a certain magic,” says Jones. “This menu gives us the chance to harness that atmosphere and take our guests on a more immersive journey. It’s about building rhythm and flow across the night, but also leaving space for choice and surprise, which I think keeps the dining experience alive.”

The menu changes frequently, guided by the seasons and supplied by small producers across the Western Cape. Guests can expect bold layers of flavour and texture, with dishes spanning seafood, game, poultry, meat, vegetables, fruits, artisanal cheeses, and cultured butter. Importantly, the dinner format offers diners a choice between courses, with a few unexpected additions woven into the experience to keep things playful. While designed as an evening experience, the set menu is also available for Sunday lunch, allowing guests to enjoy Beau’s signature style in a daytime setting.

A wine pairing is offered alongside, designed to echo the progression of the menu and showcase both the wines of Beau Constantia’s own vineyards and select producers from across the Cape.

A Fresh Take on Wine Service

Chefs Warehouse Beau Constantia is part of a growing shift away from the traditional, old-school sommelier model. Instead of relying on a single authority, every member of the service team is trained in wine knowledge, creating a more inclusive and engaging way of guiding guests through the list. “We wanted to move away from the idea that one person holds the key to the wine list,” explains Jones. “Instead, the whole team is empowered to share their insights and recommend wines they love alongside the menu. It makes the conversation around wine more open, natural, and enjoyable for our guests.” For serious wine enthusiasts, Beau’s senior managers bring extensive expertise to the table, ensuring that the experience satisfies both casual drinkers and seasoned connoisseurs.

From Left to Right: Head Chef Chad Graham, Floor Manager Imke Botha and Pastry Chef Caitlin Drake

The Team Behind Beau

Cape Town-born Ivor Jones, is known for his adventurous, original approach to food. His creative process draws heavily from nostalgia and seasonality, along with inspiration from Southeast Asia, where he has travelled extensively. “With each trip I take, I look for flavours and textures that can spark something new. Often, I’ll see a technique or an ingredient and ask myself, ‘what if we did this differently, with our local produce, or over fire rather than poached?’ That’s where the ideas start.”

Joining Jones is head pastry chef Caitlin Drake, who has quickly distinguished herself as one of South Africa’s most exciting young culinary talents. Since stepping into the role in late 2024, she has brought technical skill, creativity, and instinctive flair to Beau’s dessert offering, making the final course of the meal a highlight in its own right.

Together, Tomlin, Jones, Graham and Drake are guiding Beau Constantia into a new chapter, staying true to the restaurant’s heart of adventurous food and warm, genuine hospitality.