FYN Restaurant is an exceptional dining experience located in the beautiful city of Cape Town, SA. This restaurant has been voted the best in South Africa and certainly lives up to its reputation. FYN’s design challenges the kitchen and dining room separation, so each becomes part of the other.
They believe in comfort over formality and collaboration over individual feats, and its depth, complexity, and deliciousness lead the way. The waiting staff was attentive and informative, and they explained the dishes and the wine pairings. Reservations are strongly advised because the setting is ideal for both romantic dates and large group get-togethers.
The menu is a one-of-a-kind fusion of Japanese and South African cuisine, and each dish is a work of art in terms of presentation, flavor, and texture. The sommelier will bring the bottle to the table and provide further details about the wine pairings, which are excellent. The restaurant wows patrons with its mouthwatering fare and attentive service.
The chefs employ regional ingredients and cook them using traditional Japanese methods. Additionally, there are interactive features like a sushi-making station. The milk bun with mushroom custard is one of the most delicious and distinctive sweets. The restaurant can accommodate customers with particular dietary demands. Any cuisine enthusiast should visit FYN for a unique eating experience.
Dinner Menu
R1975 for Menu
R1450 for Wine Pairing
A discretionary service charge of 12.5% will be added to each bill.
| Item |
|---|
| Neoteric nigiri, aged shoyu – Mozambican sustainable blue crab & seaweed salad, chives – Lambert’s Bay farmed abalone, Kashi – Sweet tamagoyaki, Kasnodar caviar |
| Burnt mushroom custard, Hokkaido milk bun |
| Binchotan seared gamefish, tempura dune spinach, ruby grapefruit chorizo |
| Free range all-natural Cape wagyu loin, shiso, namasu, fried koji rice |
| Poached Agulhas Ridge line caught kingklip, Cape shellfish espuma, and local kelp dashi. |
| Globe artichoke, buckwheat, broad beans, vegetable jibuni sauce |
| Hazelnut-crusted Outeniqua springbok, celeriac, Elgin apples, Cape mountain sage. |
| Neoteric nigiri, aged shoyu – Mozambican sustainable blue crab & seaweed salad, chives – Lambert’s Bay farmed abalone, Kashi – Sweet tamagoyaki, Kasnodar caviar |
Lunch Menu
R1375 for Menu
R1050 for Wine pairing
* A discretionary service charge of 12.5% will be added to all tables.
| Item |
|---|
| Neoteric nigiri, aged shoyu – Mozambican sustainable blue crab & seaweed salad, chives |
| Burnt mushroom custard, Hokkaido milk bun – Sweet tamagoyaki, Kasnodar caviar |
| Burnt mushroom custard, Hokkaido milk bun |
| Onion & wild Namibian nylon shrimp kakiage, tentsuyu, ginger – Sustainable Cape Town octopus rice, wild garlic & ink aioli, nori |
| Binchotan seared gamefish, tempura dune spinach, ruby grapefruit chorizo |
| Free-range Kalahari beef fillet, wild mushroom ragout, garlic, spinach |
| Fried chocolate, pear & sakura – Matcha ice cream, lime – Jasmine tea ‘boeber’ – Mochi Mochi Bon-Bon |
Pescatarian Lunch Menu
R1375 for Menu
R1050 for Wine Pairing
* A discretionary service charge of 12.5% will be added to the bill.
| Item |
|---|
| Neoteric nigiri, aged shoyu – Mozambican sustainable blue crab & seaweed salad, chives – Lambert’s Bay farmed abalone, Kashi – Sweet tamagoyaki, Kasnodar caviar |
| Burnt mushroom custard, Hokkaido milk bun – Onion & wild Namibian nylon shrimp kakiage, tentsuyu, ginger – Sustainable Cape Town octopus rice, wild garlic & ink aioli, nori |
| Binchotan seared gamefish, tempura dune spinach, ruby grapefruit chorizo – Roast Agulhas Ridge line caught kingklip, limpet tare, onion & white miso, Hakurei turnips, wild garlic |
| Neoteric nigiri, aged shoyu – Mozambican sustainable blue crab & seaweed salad, chives – Lambert’s Bay farmed abalone, Kashi – Sweet tamagoyaki, Kasnodar caviar |
Plant-Based Lunch Menu
R1075 for Menu
R1050 for Wine Pairing
*A discretionary service charge of 12.5% Will be added to your bill.
| Item |
|---|
| Tamagoyaki nigiri, aged shoyu – Edamame, seaweed salad, chives – Madumbi, Kashi – Sweet tamagoyaki |
| Burnt mushroom custard, Hokkaido milk bun – Onion kakiage, tentsuyu, ginger – Edamame rice, wild garlic aioli, nori |
| Sweet potato tataki, tempura dune spinach, ruby grapefruit chorizo – Globe artichoke, buckwheat, sprouting broccoli, vegetable jibuni sauce |
| Fried chocolate, pear & sakura – Matcha ice cream, lime – Jasmine tea ‘boeber’ – Mochi Mochi Bon-Bon |