fyn, cape town, south africa.
april 2024
fyn was hands down the best meal we had during our time in south africa.
the space is dark and moody but stunning.
we sat at the bar, giving us a front row seat to the goings-on in the open kitchen.
japanese-style pickles.
the food is delicious and beautifully presented, with a heavy japanese influence using relatively local ingredients.
madagascar caviar and caviar lime, for finishing the nigiri.
neoteric nigiri.
lambert’s bay abalone, kaeshi; mozambican blue crab, apple basil.
nigiri, aged shoyu; sweet tamagoyaki, madagascar caviar.
hokkaido milk bun.
burnt mushroom custard.
we did the wine pairing, which was honestly so. much. wine. they were great pairings, but there was a pairing for every single course and the pours were rather generous as well. i appreciated that they had a sake pairing though, and we absolutely love a pick-your-own-sake cup moment.
gamefish & nylon shrimp sashimi, grass seed ‘caviar’, ponzu jelly, sout slaai.
cape wagyu, shiso, heirloom carrot.
atlantic ridge kingklip baked in kelp, kzn langoustine, fermented chili & yuzu, spekboom.
atlantic ridge kingklip baked in kelp.
kingklip revealed.
kzn langoustine, fermented chili & yuzu, spekboom closeup.
there were no misses on the menu, but the milk bun & mushroom custard and chawanmushi were probably my favorites. then again, i am a total sucker for both milk bread and chawanmushi so i’m pretty biased.
local truffle chawanmushi, heirloom tomatoes, bacon dashi.
not only did we get to pick our own sake cups, we also go to pick our own steak knives and they were gorgeous.
pick-your-own steak knives.
hazelnut crusted outeniqua springbok, salt baked celeriac, black figs, cape mountain sage.
chocolate cheesecake, candied ginger; mango & yuzu sorbet; rooibos, lemon, honey.
mignardises.
5th floor, speakers corner, 37 parliament st, cape town
