FYN ART

EVERYONE who has ever sat down to a tasting menu experience at a fine-dining establishment knows: it’s a commitment. Financial, yes (let’s not kid ourselves); sensory, definitely – seven courses of technically complex, exquisitely plated, expertly wine-paired food have the ability to overwhelm the senses.

Then there’s the time commitment. No matter how seamless the rhythm in the kitchen or how swift the service, even a fine-dining Olympian usually takes the better part of four hours to cross the finish line of such a gustatory marathon. Chefs Peter Tempelhoff and Ashley Moss know this. They have, after all, pushed their fair share of plates over the pass, most notably as the dream team behind the highly lauded Greenhouse at The Cellars-Hohenort hotel in Constantia. It’s something they used to discuss once the mad rush of service had  Inevitably followed by the question: It turns out the solution to this culinary conundrum had been at the back of Peter’s mind all along and the opportunity to open his own restaurant, FYN, was all the impetus needed to bring it to the fore: the dinner.