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.
LUNCH MENU EXPERIENCE
Lunch Menu – From R 1,295.00
| Course | Ingredients |
|---|---|
| Cape Game Fish | Tuna, Yellowtail |
| Land Plants | Artichoke, Tulbaghia, Prenia, Hakurei Turnip |
| Deep Ocean | Squid, Ink, Kingklip |
| Fynbos Fire | Kapokbos, Mushroom, Kalahari Beef, Binchotan |
| Mountain | Burnt Honey, Nutmeg Pelargonium, Apple, Sour Fig |
| Fruit -n- Nut | Pistachio, Pineapple, Amarula |
PESCATARIAN LUNCH MENU
Pescatarian Lunch Menu – From R 1,295.00
| Course | Ingredients |
|---|---|
| Cape Game Fish | Tuna, Yellowtail |
| Land Plants | Artichoke, Tulbaghia, Prenia, Hakurei Turnip |
| Deep Ocean | Squid, Ink, Kingklip |
| Rock to Reef | Mussels, Hottentot |
| Mountain | Burnt Honey, Nutmeg Pelargonium, Apple, Sour Fig |
| Fruit -n- Nut | Pistachio, Pineapple, Amarula |
PLANT-BASED LUNCH MENU
Plant-Based Lunch Menu – From R 1,295.00
| Course | Ingredients |
|---|---|
| Vegetables in the Raw | Courgette, Avocado, Cauliflower |
| Land Plants | Artichoke, Tulbaghia, Prenia, Hakurei Turnip |
| Roast Bulb | Fennel, Sprouts, Umeboshi |
| Fynbos Fire | Kapokbos, Mushroom, Aubergine, Binchotan |
| Mountain | Burnt Honey, Nutmeg Pelargonium, Apple, Sour Fig |
| Fruit -n- Nut | Pistachio, Pineapple, Amarula |
DINNER MENU EXPERIENCE
Experience Menu – From R 1,795.00
| Course | Ingredients |
|---|---|
| Cape Game Fish | Tuna, Yellowtail |
| Sea Plants | Kelp, Sea Lettuce, Wakame, Nori |
| Deep Ocean | Squid, Ink, Kingklip |
| Land Plants | Truffle, Madumbi, Dune Spinach |
| African Game | Springbok, Ostrich |
| Fynbos Fire | Kapokbos, Rooibos, Wagyu, Binchotan |
| Rice & Citrus | Koshihikari, Finger Lime, Orange, Yuzu |
| Fruit -n- Nut | Pistachio, Sour Fig, Pineapple |
PESCATARIAN DINNER MENU
| Course | Ingredients |
|---|---|
| Cape Game Fish | Tuna, Yellowtail |
| Sea Plants | Kelp, Sea Lettuce, Wakame, Nori |
| Deep Ocean | Squid, Ink, Kingklip |
| Land Plants | Truffle, Madumbi, Dune Spinach |
| ‘Vis-en-Tjips’ | Abalone, Snoek |
| Rock to Reef | Mussels, Hottentot |
| Rice & Citrus | Koshihikari, Finger Lime, Orange, Yuzu |
| Fruit -n- Nut | Pistachio, Sour Fig, Pineapple |