FYN has been delighting diners seeking the finer things in life since 2018 and has the awards to show for it. Right in time for their seventh anniversary, FYN underwent a full-scale renovation, so if you’ve ticked it off the bucket list, it’s time for a return visit. New timber, brass and leather furniture make the 3.5-hour dining experience deliciously comfortable. Audiovisual oceanic projections now dance along the soroban (Japanese abacus) ceiling art installation.
What’s on the menu?
Culinary director Ashley Moss and Chef Peter Tempelhoff have designed a menu that reminds diners why FYN is one of the big guns. The overhauled biome-centric menu pays homage to the Cape’s coastal ingredients, with FYN’s famous Japanese technique. Tuna and yellowtail sashimi start the eight-course experience (so fresh it should be flapping), along with other stand-outs.
Prawn kelp ‘ravioli’ stars in the sea plant course, along with octopus, wakame and nori, finished with a chawanmushi with tofu espuma and hijiki seaweed. You’ll remember the crispy springbok katsu as well as the kapokbos pot bread, served with a rich wagyu bone marrow jus alongside the binchotan-seared sirloin.
Wine pairing is optional, with most diners opting for the Experience Pairing that starts with traditional sake. If splashing out, the Cellar and Rarities Pairing offers some jaw-dropping options, like a 2010 Vin de Constance from Klein Constantia.
Sommelier Jennifer Hugé explains each careful choice, with some surprises along the way, like a sakura beer. Her cocktail recommendations were also superb. The smoky mezcal had one hell of a kick, offset by a delicate miniature chocolate orange.
Given the location there is no outdoor seating. Glass panels, however, let diners enjoy the sunset over the mountains and buildings, with a the golden glow of the revamped, moody interior.
Why go?
Because this Relais & Chateaux dining experience is worth the hype. FYN is detail-obsessed, from the handbag-holder built into each chair and the ginger-scented refreshment towel to the array of decorated sake cups. The food is sublime and, despite eight courses, perfectly portioned so you can enjoy it all. The refurb cements FYN’s staying power. Cheers to another seven years.