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Besucher können in diesem Restaurant gut zubereitete Tapas, schmackhaftes Gemüse-Tempura und gutes Risotto bestellen. Besonders gute Zigeunertorte, perfekt zubereitener Obstkuchen und gut zubereitete Panna Cotta könnten euch gut gefallen. Höchstwahrscheinlich werdet ihr an Foxcroft später zurückkehren, um schmackhaften Weißwein, guten Gin oder besonders guten Champagner zu degustieren. Beginnt die Mahlzeit mit schmackhaftem Cappuccino, gutem Tonic oder besonders gutem Matcha.
Ein gemütliches Lokal mit einer schönen Einrichtung ist alles, was ihr für eine entspannte Zeit mit eurer Familie braucht. Ausgefallenes Personal begrüßt Gäste das ganze Jahr über. Die großartige Bedienung ist ein weiterer wichtiger Vorteil. Dieser Ort bietet eine große Auswahl an Gerichten zu demokratischen Preisen. Die Google-Bewertung dieses Lokals beträgt 4.6 Sterne.
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Europäisch, Modern, Vegetarische Optionen
GeschlossenÖffnet um 12:00
€€€€
Preisspanne pro Person ZAR 480 - ZAR 960
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Shop 8, High Constantia Centre, Groot Constantia Road, 7806
Kapstadt, Westkap, Südafrika
Adresse
Shop 8, High Constantia Centre, Groot Constantia Road, Kapstadt, Westkap, Südafrika, 7806
Besonderheiten
Sitzplätze im Freien
Buchung
Kreditkarten akzeptiert
Lieferung
Barrierefrei
W-lan
Parken
Öffnungszeiten
| MontagMo | 12:00-14:30 18:00-20:30 |
| DienstagDi | 12:00-14:30 18:00-20:30 |
| MittwochMi | 12:00-14:30 18:00-20:30 |
| DonnerstagDo | 12:00-14:30 18:00-20:30 |
| FreitagFri | 12:00-14:30 18:00-20:30 |
| SamstagSa | 12:00-14:30 18:00-20:30 |
| SonntagSo | 12:00-14:30 18:00-20:30 |
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@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.