chefs warehouse beau constantia
Beau is that restaurant we dream of.
Food that takes you in multiple directions with flavours that surprise, visuals that delight, and concepts so playful they can even make you laugh. A natural yet contemporary glass-encased location on the literal crown of the green Constantia Valley, with jaw-dropping views of terraced vineyards and the DNA of wine culture. Smart service that is attentive yet feels warm and informal.
From the moment Liam Tomlin and Chef/Partner Ivor Jones first saw the restaurant at Beau Constantia, they knew this was going to be a place where magic happens. And it does, daily.
Ivor’s exciting take on the classic Chefs Warehouse set menu offering is unique; it’s personality as much as seasonally driven. In a set menu composed of four courses, each with multiple elements, he celebrates bold global flavours, inspired by travel and nostalgia. Like his signature Jonesy chocolate bar, an elegant but equally crazy mash-up of childhood favourites that is typical of his approach.
On what other menu in town can you find Balinese mint sambal matah, smoked snoek and churros and a dish called We Eat With Our Hands? Dishes change regularly with the season, but are always deep dives into exciting flavour profiles as well as artfully plated. To match is a well-curated wine list featuring wines from the farm, the region and South African winelands at large.
Attention to detail is everywhere you look along with real commitment to local suppliers and craftspeople, from nearby ceramicists who produce the exquisite crockery that becomes one with each dish, to producers and farmers who are partners in bringing the menu to life.
Modern and open plan, the dining room has relaxed style and multiple dimensions, with a team of white-jacketed chefs busy cooking on one side, and birds-eye views of the Constantia Valley on the other three. There’s a natural flow onto a chic wooden-decked outdoor terrace for big vistas and the ultimate in al fresco dining.
Beau food served in a pod? Yes, it’s true. Floating above the terrace (and separate from the main restaurant) is the new Protea Pod private dining space, which accommodates eight to ten guests. It’s the place for privacy, good times and a memorable Winelands eating experience with family, friends or colleagues.
Beau means beautiful and beauty we have in abundance. Just 20 minutes from Cape Town, this is an exceptional place to share gorgeous and adventurous food, wine and conversation.
SEATING AREAS
INSIDE - Dine in our main restaurant area for up to 6 guests.
KITCHEN TABLES - Are situated next to the open kitchen with a limited view of the Constantia Valley. These tables are more culinary-focused as they offer guests a front-row seat to the on-goings of the brigade at work.
OUTSIDE - At 10:00 a.m. each day, management decides whether to open the outside terrace for lunch bookings, depending on the weather. This space is then filled on a first come first serve basis via calls on the day.
PROTEA POD – Is our brand-new private dining space for between 8 - 12 guests, situated separately from the main restaurant. This space offers groups privacy as well as stunning views of the valley. (has stairs & is not wheelchair accessible)
Should you wish to enquire about larger group bookings (for between 8 to 12 guests) please contact us directly and we will try and assist with your request.
OPENING HOURS
LUNCH
Monday - Sunday | 12 PM - 2 PM (last orders 2.30 PM)
DINNER
Monday - Saturday | 6.30 PM - 8 PM (last orders 8.30 PM) *restaurant closes at 11 pm
Closed for Sunday Dinners
Reservations are advised
A discretionary service charge will be added to all bills.
Regrettably, we do not allow children under the age of 10 in the restaurant and do not have a children's menu to offer.
Ivor Jones
“I think Beau’s food is creative but grounded – you could call it serious fun. A good time without being frivolous. The location and the service are laid back. Fundamentally, this place is all about hospitality. I want people to come in and feel like they are really looked after.”
Chefs Warehouse Beau Constantia may be lauded as one of the country’s best restaurants with an enviably deep pocket of awards, but more than anything, chef/patron Ivor Jones wants it to be perceived as approachable. Hospitality rather than service, with the care that makes guests feel relaxed and looked after. The fact that he’s a genius chef of course makes it that much more of a draw.
This sense of hospitality is as deeply engrained in Ivor’s personality as is his creative streak and sense of adventure. When it comes to culinary work experience, Ivor’s is top-drawer. Coming from simple origins – his idea of a fancy restaurant as a child was a night out at The Spur – his culinary path took him first to La Colombe, where he worked for four years with chef Luke Dale Roberts. When Luke left to open The Test Kitchen, Ivor followed.
After nine extraordinary years of life-changing learning with Luke and a whirlwind of other talented chefs in his brigade, Ivor was approached by Liam. Looking to take over the restaurant at Beau Constantia, Liam needed a strong working partner. It was exactly the challenge and ownership Ivor was looking for, along with the opportunity to create his own culinary style and footprint.
Since 2016, Ivor has pulled from a cache of memories, taste and travel experiences as well as mad scientist-type food experiments to create the cuisine that is uniquely Beau but also integrates within the Chefs Warehouse brand. Always looking for the flavour, for a new riff on an old classic, for something to make an ordinary ingredient pop or put a spotlight on the unusual.
Asian flavours and ingredients figure large in his food, although he’s open to any combination of ingredient and technique that zings the senses. His consideration of all factors above and beyond how a dish tastes – how it looks, how it’s served, what crockery and cutlery best accompanies it – make the dining experience at Beau rich and memorable. Whatever he sets his mind to, he’s always looking in his backyard: from the local grower with the best microgreens to the nearby ceramicist who can custom make just the right plates for a particular dish. To Ivor, people matter as much as the food, and this is how he runs his business.
In addition to overseeing Beau, Ivor regularly collaborates with Liam on new projects, working with younger chefs to refine the Chefs Warehouse vision. He and Liam created the Mark Mbotya Internship Program in honour of a talented young chef who was a valuable team member at Beau before his tragic death. The program provides full culinary education and apprenticeship within the Chefs Warehouse group to a carefully selected group of previously disadvantaged youth, who have the motivation to become professional chefs.
In 2021, Ivor, Liam and David Schneider started CW Essentials, a separate collaborative business which supplies a curated collection of high-quality mini-bar packaged snacks to boutique hotels and guesthouses.
Chad Graham
Head Chef Chad has been an integral part of the culinary journey alongside Chef Ivor Jones for several years, beginning his career with Ivor at the world-renowned Test Kitchen. When Chef Ivor launched Beau Constantia, Chad followed as Sous Chef, continuing to grow within the team and deepening his understanding of modern dining.
Chad’s rise through the ranks has been a natural and well-earned progression—shaped by dedication, consistency, and a strong sense of integrity.
Under Chad’s leadership, the kitchen thrives as a space where passion and professionalism go hand in hand, and where every plate is a reflection of care, craft, and collaboration.
His leadership is grounded not only in skill but in character. He is hardworking, and reliable, bringing humour and cheer to this role.
Imke Botha
Imke Botha is the new General Manager with a deep love for the industry and its focus on people.
She is dedicated to fostering an environment where both guests and team members thrive. Understanding that a great team is the foundation of success, Imke works to build a culture of collaboration, respect, and mutual support, ensuring that every aspect of the restaurant runs smoothly.
Every touchpoint, whether it's a warm welcome at the door or a quiet moment of support, contributes to the larger story of what makes a dining experience memorable.
Driven by the belief that the people make the experience, she is committed to creating a welcoming and dynamic atmosphere for all and to ensure that every interaction, whether behind the scenes or at the table, is rooted in genuine care, respect and passion.
Emma Pepler
Emma, our Head of Operations, began her journey on the front lines in reservations, moving on to Administrative Manager, and now taking the reins as the driving force behind our operations. Her progression through these roles reflects not just dedication, but a deep understanding of the inner workings of hospitality at every level.
With a hands-on approach, her role is a blend of strategist, problem-solver, and team champion. She’s responsible for the complex behind-the-scenes mechanics that keep the restaurant running smoothly—coordinating service flow, refining systems for efficiency, and ensuring every team member has the tools and support they need to thrive.
She believes that an exceptional guest experience begins with a well-supported, empowered team. Under her guidance, operations aren’t just efficient—they’re thoughtful, dynamic, and always evolving. Emma keeps everything in harmony, allowing our team to deliver an exceptional dining experience every day.
Terri-Leigh Moolman
Terri-Leigh has been working in the hospitality industry for over 10 years, going straight from high school. While studying hospitality management, her part-time student job quickly evolved into a passion, and today Terri-Leigh is the Head Reservationist.
With a focus on ensuring every guest's experience is tailored and seamless, Terri handles every reservation with care and dedication. From managing special requests to fine-tuning the small points, Terri is dedicated to ensuring the experience is outstanding from the very first step.
Client satisfaction is her focus, and she strives to infuse a touch of warmth and efficiency into every reservation.
