I’ve had Foxcroft on my bucket list for some time so I was delighted when I finally had the opportunity to go. This restaurant has won the Eat Out Award for Restaurant of the Year merely months after its opening, which was always going to a clear indication of what’s to expect.
Just seven months after joining the renowned La Colombe restaurant, Glen Foxcroft Williams was appointed Head Pastry Chef at the tender age of 21yrs old. For all intents and purpose, this surely should have been the first sign of the great things to come in he’s future. Fast forward Six years down the track, Williams has certainly made he’s mark with the opening of Foxcroft Restaurant.
LUNCH MENU
R 435 per person | Select any 2 tapas, 1 main and 1 dessert.
–
Oysters Martini
R60
Foxcroft Charcuterie to share
R165
–
TAPAS
– select 2 –
Seared Tuna Tataki
Chipotle, avocado, cucumber, rice puff
Cured Yellowtail
Mango atchar, buttermilk, ‘slangetjies’
Korean BBQ Carrot
Gochujang, fermented carrot, pickled pear
Honey-glazed Quail
Confit leg, rhubarb, pecan, liver jus
Smoked Pork Rillette
Red cabbage, ale mustard, elderflower
Turnip Gratin
Roasted onion, capers, parmesan, lemon thyme
*-*
MAINS
– select 1 –
Pan Roasted Game
Broccoli, confit onion, smoked cherry jus
Mushroom Cannelloni
Hazelnut, carrot, beetroot, sherry veloute
Linefish
Caramelised fennel, leeks, mussels, chorizo
Chicken & Sweetbreads
Spicy cauliflower, kohlrabi, tatsoi
Free-range Pork
Gemsquash, charred cabbage, fermented plum
*-*
DESSERTS
– select 1 –
Chocolate & Cherry
46% Bahibe, pickled cherry, cacao nib, kirsch
Stonefruit
Black tea, verbena, vanilla, sauvignon blanc
Compressed Strawberry
Lemon curd, geranium, sour cream, matcha
Hilton Blue Cremeux
Peppered walnut, pickled apple, candied sourdough
Diners are treated to the most delicious bread, the choice of 2 tapas, I main course and 1 dessert course at R495 per person.
Now you are probably reading this thinking that it’s a little pricey perhaps, I can assure you it most certainly was worth every penny, and then some.
DINNER MENU
R 495 per person | Select any 2 tapas, 1 main and 1 dessert.
–
Oysters Martini
R60
Foxcroft Charcuterie to share
R165
–
TAPAS
– select 2 –
Seared Tuna Tataki
Chipotle, avocado, cucumber, rice puff
Cured Yellowtail
Mango atchar, buttermilk, ‘slangetjies’
Korean BBQ Carrot
Gochujang, fermented carrot, pickled pear
Honey-glazed Quail
Confit leg, rhubarb, pecan, liver jus
Smoked Pork Rillette
Red cabbage, ale mustard, elderflower
Turnip Gratin
Roasted onion, capers, parmesan, lemon thyme
*-*
MAINS
– select 1 –
Pan Roasted Game
Broccoli, confit onion, smoked cherry jus
Mushroom Cannelloni
Hazelnut, carrot, beetroot, sherry veloute
Linefish
Caramelised fennel, leeks, mussels, chorizo
Chicken & Sweetbreads
Spicy cauliflower, kohlrabi, tatsoi
Free-range Pork
Gemsquash, charred cabbage, fermented plum
*-*
DESSERTS
– select 1 –
Chocolate & Cherry
46% Bahibe, pickled cherry, cacao nib, kirsch
Stonefruit
Black tea, verbena, vanilla, sauvignon blanc
Compressed Strawberry
Lemon curd, geranium, sour cream, matcha
Hilton Blue Cremeux
Peppered walnut, pickled apple, candied sourdough
*-*
First to be served was the complimentary Sweet potato bread with rosemary, served with roast chicken butter.
The choice of Tapas, were as follows:
Seared Tuna Tataki with chipotle, avocado, cucumber with rice puffs.
Venison Tartare with fermented horseradish, dill , tomato and rye
Smoked Pork Rillette with red cabbage, ale mustard and elderflower. This was absolutely fantastic
Turnip Gratin, roasted onion, capers parmesan and lemon thyme.
Korean BBQ Carrots with Gochujang (a fermented red chilli paste), fermented carrot and pickled pair.
Finally Honey –glazed Quail, confit leg the most delicious rhubarb, pecan, liver jus
Our table was blown away as all of these courses were fantastic, without exception. They were well constructed and the choices of flavour combinations were truly superb.
Our Main Courses were:
Pan –roasted game, which turned out to be impala, served with broccoli, confit onion and a smoked cherry jus.
Mushroom Cannelloni with hazelnut, carrot, beetroot and a sherry veloute
Chicken and Sweetbreads with spicy cauliflower, kohlrabi and tatsoi
Free-range pork with gemsquash, charred cabbage and fermented plum
Again, these courses were flawless. I’ve lost track on how many times I’ve ordered the pork dish elsewhere, and it can become a little pedestrian, but this version was truly outstanding. The impala was tender and tasty and not overly gamey.
For Dessert there was:
Chocolate and Cherry with 46% Cocoa (Valrhona single origin chocolate from the Dominican Republic) with pickled cherry, cacao nib and Kirsch which is a colourless fruit flavoured brandy.
Stonefruit with Black tea, verbena, vanilla and an interesting sauvignon blanc jelly.
Compressed strawberry, lemon curd, geranium sour cream and matcha
Lastly there was the savoury dessert which was a Hilton Blue Cremeux with peppered walnut, pickled apple and candied sourdough.
Many times I’ve gone to top end restaurants and been disappointed, either at the lack of innovation, and sometimes, maybe too much innovation, ergo trying too hard to be different and the elements of the dish is somehow lost in translation.
This dining experience, I can assure you, was unpretentious and pure bliss. No trick was missed, and the taste and flavour elements were beautifully and thoughtfully packaged together.
Foxcroft puts the “Fine” into “Fine dining” as far as I am concerned, and everyone should make an attempt to dine here at least once. Make a point and treat yourself whether you are foodie or not, because when done correctly, THIS is gastronomy at its absolute best.
For the full album click HERE
Restaurant Info:
Shop 8/9, High Constantia Centre
Groot Constantia Rd
Tel No: (021) 202-3304
Email: reservations@foxcroft.co.za
Written for JAR PHOTOGRAPHY by Mario Arendse
Photography for JAR PHOTOGRAPHY by Jason “Dubbz” Petersen