Foxcroft – Constantia – Jan ’18 – Mario Arendse

IMG_5376

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.

IMG_4676

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.

IMG_1616

LUNCH MENU

R 435 per person | Select any 2 tapas, 1 main and 1 dessert.

 

Oysters Martini

R60

Foxcroft Charcuterie to share

R165

IMG_1642

 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

*-*

IMG_1698

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

*-*

IMG_1750

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

IMG_5513

Diners are treated to the most delicious bread, the choice of 2 tapas, I main course and 1 dessert course at R495 per person.

IMG_1617

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.

IMG_5516

DINNER MENU

R 495 per person | Select any 2 tapas, 1 main and 1 dessert.

Oysters Martini

R60

Foxcroft Charcuterie to share

R165

IMG_1663

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

*-*

IMG_1732

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

*-*

IMG_1776

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.

IMG_1619

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.

IMG_1726

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.

IMG_1668

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:

Foxcroft Restaurant

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

 

 

 

 

 

 

 

 

 

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

w

Connecting to %s