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Make a change from your habitual meal and order good tapas, poached oysters and risotto at this restaurant. Nothing can be better than ordering tasty gypsy tarts, fruitcake and panna cotta. Here you can have delicious Sauvignon blanc, gin or champagne. Great cappuccino, tonic or matcha are the best drinks of Foxcroft Restaurant.
The warm atmosphere of this place makes visitors feel relaxed and have a good time. The courteous staff works hard, stays positive and makes this place wonderful. Fast service is something that people highlight in their reviews. You will appreciate fair prices. Terrific decor is here to attract more visitors. The overall rating of this spot on Google is 4.7.
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European, Contemporary, Vegetarian options
Open now
12PM - 2:30PM, 6PM - 8:30PM
$$$$
Price range per person ZAR 450
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contributions
Address
Shop 8, High Constantia Centre, Groot Constantia Road, Cape Town, Western Cape, South Africa, 7806
Features
Outdoor seating
Booking
Сredit cards accepted
Delivery
Wi-Fi
Parking
Opening hours
| SundaySun | 12PM-2:30PM 6PM-8:30PM |
| MondayMon | 12PM-2:30PM 6PM-8:30PM |
| TuesdayTue | 12PM-2:30PM 6PM-8:30PM |
| WednesdayWed | 12PM-2:30PM 6PM-8:30PM |
| ThursdayThu | 12PM-2:30PM 6PM-8:30PM |
| FridayFri | 12PM-2:30PM 6PM-8:30PM |
| SaturdaySat | 12PM-2:30PM 6PM-8:30PM |
Website
Instagram
@foxcroftfood
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.
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.
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.
Or 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.