The Restaurant @ The Nek: Locally Inspired Fine-Dining in Constantia

The Restaurant @ The Nek: Locally Inspired Fine-Dining in Constantia Laura McCullagh

Spellbinding views and exquisite plates.

Housed in a beautifully restored century-old building, The Restaurant @ The Nek is the newest addition to the Constantia Valley. Taking pride of place next to its sister-restaurant La Parada on Constantia Nek (in the space formerly occupied by Harbour House), the exciting eatery is the first fine-dining restaurant in the group, with Michelin-trained Dylan Laity at the helm.

Flavours first

Constantia Nek Restaurant
Andrea van der Spuy

Former head chef of The Roundhouse in Camps Bay, Dylan is known for his unpretentious approach to cooking where the flavours do the talking. “We’ll be serving modern South African cuisine with definite influences from my travels abroad,” he explains. “My cooking style is very natural, seasonal and ingredient-driven. I like to use modern techniques and plating styles but never let that be the focus of the dish, it’s all about the flavour and product quality.”

Raising the steaks

Constantia Restaurants
Laura McCullagh

Constantia Nek Restaurant Menu
Laura McCullagh

The simple, stylish interiors, dressed in moody hues with touches of wood and natural stone, allow for the spellbinding valley views and exquisite plates to take centre stage.

Although the menu has yet to be finalised, some of the signatures hungry visitors can expect include Mozambique Langoustines with amasi, kimchi and smoked trout roe and Rare Karan Beef Sirloin seasoned with Rooikrans Coal Oil and fermented chillies.

Says Dylan: “There will be a good mix of seafood, vegetarian, vegan and meat courses, and I’m determined to use only the best and most seasonal produce I can source.”

We’ll raise our forks to that!

Disclaimer:

The Inside Guide has made every effort to ensure that the information in this post was correct at the time of publication. However, we do not assume any liability caused by errors, such as price, cost, time, and location.

Time of publication: 16 October 2018