Foxcroft – Background
Foxcroft Restaurant was started by Chef Glen Foxcroft Williams (former pastry chef at La Colombe). They have managed to create a fine dining experience with a more casual feel, still with excellent service and fair prices. They are situated in Constantia and what I love about the setting is that you can sit outside for a Summer lunch – under the incredible oak trees, or inside for a more cosy feel… plus they have an open kitchen which makes it all the more interesting! I love how they keep theor menu fresh and change certain dished regularly.
Presentation and attention to detail are definitely noticed here, as well as their support of local farmers and fresh produce!
We felt like we made a good selection, namely, the Yellowtail, The warm fig dish and the Quail dish as well as the Turnip dish.
I am not normally one for raw fish, but as it was cured and along with all the other elements, it was actually really good! This was a very vibrant dish, flavourful mango atchar balanced with a light foam and the crunchy chickpea “slangetjies”. The textures worked very well and everything complimented each other. Our wonderful waiter, Angus, gave us a great recommendation for a wine pairing with this dish – the Cederberg Bukkettraube. This was a medium-bodied wine of German varietal, with a soft sweetness – almost honey-like undertones, and not too bold, allowing the food to speak for itself.
My husband also tried the yellowtail with his Bourbon and was taken back to his travels in India with the flavours evoking such special memories – it’s amazing how certain smells and tastes can do this!
This was one of only two warm dishes, but sounded so delicious we had to choose it! This was so beautifully plated and the home-made goat’s milk labneh cheese and dukkah really made this dish!
Wow! This dish was our favourite! Who knew you could do so much with a turnip?! We chose this as it’s not such a common vegetable in South Africa and I must say we chose well with this one! Plated with roasted onion, capers, parmesan and thyme – it was heaven. Amazing textures and the parmesan cream sauce worked so well with it. The crispy Jalapeno flowers and fried leaf were something different and surprisingly tasty – they finished off the dish so well and added to the aesthetics of the plate.
This was interesting for me as I didn’t think I would be keen on eating this, but it was amazing! Confit leg, rhubarb, pecan and liver jus made up the elements of this dish. Beautifully cooked, loved the presentation and really glad I tried it.
Chicken & Sweetbreads
To be honest, I ordered this not knowing what sweetbreads were – I purely chose it as I was told it was one of the chef’s favourite dishes so thought I would try it. I have never had sweetbreads before and had I known what I was going to eat, I probably would have chosen something else on the menu! It was an interesting texture and not for everybody but certainly very flavoursome as far as these things go. It’s always good to be a little adventurous I guess!
This was a great dish with home-made pulled-pork belly, pork fillet, gem squash, charred cabbage and fermented plum. The pulled-pork belly was full of flavour, crispy yet not too fatty. The fillet was tender and the jalapenos added a subtle kick. This was paired with the Driehoek Cederberg 2016 Pinot Noir – very easy drinking, red berries and the most gorgeous nose… reminded me of the cosiness of home in Winter – a happy place indeed!
I was really looking forward to the desserts, and there was a good selection. We tried three of the four and I must say they were all so unique and each of them had a creative and unexpected taste in them.
This was made up of compressed strawberries with intensified flavour, sour cream, lemon curd and strawberry and geranium ice-cream which was incredible! The unexpected taste in this dish was the matcha cake.
This had quite a few elements – chocolate mousse, mango puree, dehydrated chocolate cake, cashews and Madras flavoured ice cream (the unexpected taste – which as my favourite part)! I personally think that there was a bit too much mango puree but the other elements worked very well together!
This was quite different to your typical cheese platter after dinner, but very tasty and rich. We loved the candied walnuts!
The Best For Last…
We ordered a flat white each (they use Tribe coffee with is amazing) and we were surprised with homemade peach marshmallows and the MOST INCREDIBLE macaroons I have ever tasted, what a way to end off the meal!
For bookings please call (021) 202 3304 or visit their website to book online: www.foxcroft.co.za