Visit Chefs Warehouse Beau Constantia
Chef patron Ivor Jones is a classic and experimental creative. As the season changes and inspirations just as much, Ivor can flow through ideas and ingredients and adjust, adapt and improve on classics while fusing flavours, techniques and ferments.
Always looking to highlight the best of what is local and fresh, Ivor sparks a lust for experimentation in food and his team, and it shows in his beautiful plates.
Tuesday – Sunday
12 PM – 2:00 PM (last orders 2:30 PM)
Tuesday – Saturday
6 PM – 8 PM (last orders 8:30 PM)
*The restaurant closes at 11 pm
Reservations are advised.
Winter Trading hours: Closed on Mondays
KITCHEN TABLE: These tables are more culinary-focused and are situated along the open kitchen, offering guests a front-row seat to the on-goings of the brigade at work.
OUTSIDE AREA: We decide at 10 am on the day of, if the weather allows us to open our terrace area for reservations, which is filled on a first come first serve basis.
PROTEA POD: Dine in our brand new private dining space situated separately from the main restaurant. This space is sadly not wheelchair accessible. The private dining room offers groups between 8 to 10 guests privacy as well as stunning views of the Constantia Valley.
For larger tables between 10 and 12 guests, please contact the restaurant directly.
Chefs Warehouse Gallery
Chefs Warehouse Team
Chef Patron Ivor Jones is an experimental creative, adept at adjusting and adapting classic dishes while fusing flavours, techniques and ferments. He continuously looks to highlight the best of what is available locally and he sparks a lust for experimentation in his team that is evident in his beautiful plates.
Head Chef Chad has worked with Chef Ivor Jones for a few years, first at the acclaimed Test Kitchen, then joined him at Beau Constantia as Sous chef. Chad worked his way up in the team as a natural progression. He is hardworking and reliable and brings humour and cheer to this leadership role.
Jacqui joined the Beau Constantia family as our General Manager, after she started as a chef working under Neil Jewell at Bread & Wine. She began her management front of house journey at Chefs Warehouse Maison before migrating over to Beau Constantia. Jacqui brings a welcoming smile and high energy to our services as well as her expertise in wine culture and passion for food from her cheffing days.
Tyrone starts his journey with the team after gaining multiple years of experience both locally from Tryn and abroad from Bulgari Hotel in Dubai. Through his hands-on approach, he has spearheaded initiatives that have elevated the standards of service and implemented procedures. Tyrone understands the importance of a personalized experience and carries this through to his meticulous attention to detail energy, during service.
Emma is our head of operations. She started here in 2018 and has fast-tracked her way up the ladder to Administrative Manager and is now, the newly appointed Operations Manager. She adds a bright and can-do presence to the restaurant and team. Her keen sense of skills and finesse for perfection ensures that every cog is oiled perfectly behind the scenes.