The Restaurant @ The Nek

  • Constantia, Western Cape
  • Contemporary, Fine Dining, South African
  • Dinner, Lunch
  • 1 Hout Bay Road
    Constantia
    Cape Town
    Western Cape
    South Africa
    7848

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Fine Dining At Its Best With Head Chef Dylan Laity

Enjoy cascading views of the Constantia Valley while feasting on an 8-course South African inspired gourmet menu.  

The latest exciting development for the picturesque setting is The Restaurant @ The Nek, with local talent Dylan Laity proudly at its helm.

Dylan comes to The Restaurant @ The Nek from The Roundhouse in Camps Bay, where he earned himself two consecutive Top 21 Restaurants and One Plate Award in the prestigious JHP Gourmet Guide for 2017 and 2018.  He also cites his years spent in a Michelin Star restaurant in London as some of his most formative and certainly where his journey to crafting the best seasonal produce into superb edible art was set.

Diners can expect bold flavour marriages but always a grounded approach to cuisine and often some interesting South African twists - some of the signatures that have already made it onto the launch menu include the likes of Mozambique Langoustines with amasi, kimchi, and smoked trout roe and Rare Karan Beef Sirloin seasoned with Rooikrans Coal Oil and fermented chillies. “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”, explains Dylan.

The new wine list has over 100 Champagnes, MCCs, Prossecos and Wines to complement your dining experience.

Join us for an exclusive taste explosion in our beautiful newly revamped restaurant.

Who's Cooking?

Dylan Laity  Photo

Dylan Laity

We are honoured to have Dylan Laity as our head chef.

Dylan comes to The Restaurant @ The Nek from The Roundhouse in Camps Bay, where he earned himself two consecutive Top 21 Restaurants and One Plate Award in the prestigious JHP Gourmet Guide for 2017 and 2018. Prior to his term at this Cape Town fine dining stalwart, Dylan honed his skills at Aubergine, one of the city’s most consistently excellent fine dining eateries. He also cites his years spent in a Michelin Star restaurant in London as some of his most formative and certainly where his journey to crafting the best seasonal produce into superb edible art was set.

“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”, explains Dylan. 

Facilities

Group Capacity : 20+ People Cost Per Head : R200+

  • Cuisine : Contemporary, Fine Dining, South African
  • Ambience : Formal, Quiet, Upmarket
  • Dress : Smart, Formal
  • Functions
    Functions
  • Private Dining
    Private Dining

Credit Cards Accepted

  • Debit Card
    Debit Card
  • VISA
    VISA
  • Mastercard
    Mastercard