Mention the word “heritage” in South Africa and the image most likely conjured will be one of cooking over a fire. Rallying us together as a nation and also as a species, it’s the heady scent of prime meat searing on a grid and that distinctive sizzle on the coals that we as South Africans cannot resist. It’s the very reason that we claim Heritage Day as our annual National Braai Day.
If you’re no Ultimate Braai Master, then be sure to reserve a spot at beyond restaurant on Buitenverwachting wine estate for their Wagyu Experience. Launching on Heritage Day, the Wagyu Experience brings together premium meat – treated with the utmost respect – and honest, seasonal produce against a backdrop of one of the country’s most historic estates.
Honoured to partner with SA winemaker Ken Forrester on his Cape Wagyu initiative, beyond is sourcing exceptional, SA reared wagyu cattle for this chapter of their menu, the quality of which chef Tempelhoff hasn’t seen in the country. If Wagyu is the gold standard of beef, then Cape Wagyu is a cut above. Their ardent sustainable farming ethos results in a highly marbled, intensely flavoured, leaner cut and speaks to beyond’s own food philosophy.
The Wagyu Experience begins with a butcher’s tray that’s brought to your table for the ultimate in personal selection. The rockstar cuts here include Nebraska Short Rib grilled medium-rare and Rib Eye on the Bone, among others. This will be grilled to perfection over Binchotan charcoal (the King of charcoals, no less) which produces a high-heat and slow burn that amplifies the inherent flavours in the beef.
Add to that beyond’s irresistible triple-cooked, fermented chips with a side of dill hollandaise, braised onion filled with green peppercorn sauce, a mushroom gratin and wild radish tops – in season and harvested on the farm – which are sauteed with garlic. Paired with a glass of Buitenverwachting’s finest red – the likes of Christine – the experience will be one to remember.
The beyond Wagyu Experience runs from 24 September for lunch and dinner from Tuesdays to Sundays and costs are dependent on your selection.