Lunch at Foxcroft

26 Nov

Chef Proprietor Glen Foxcroft Williams. Photography by Claire Gunn.

 

I was recently invited to experience the spring set menu at Foxcroft in Constantia, that was recently extended to mid December 2019. Having never been there before, I jumped at the opportunity to take a bite out of this Eat Out Top 30 restaurant.

It’s been three years since Foxcroft burst onto the Cape Town restaurant scene and it has since become a regular favourite with locals and international guests alike. Chef Proprietor Glen Foxcroft Williams has crafted out a more casual approach than fine dining, but with the same intensity and thoughtfulness. He believes in a carefully structured farm to table offering, utilising the freshest seasonal ingredients and showcasing them on the plate to deliver an experience with finesse and exceptional flavour.

Foxcroft’s interior, as photographed by Claire Gunn.

 

The menu reflects this philosophy and is constantly renewed. “Our menu has become a lot more streamlined in terms of choice, and varied in inspiration, with a greater focus on sustainability than we have ever put forward.” says Chef Glen. “It reflects the most hyper-seasonal, fleeting produce that usually wouldn’t be put on the menu because they have such short seasons. Our menu reflects global inspiration and a commitment to sustainable, local produce,” explains Chef Glen. “We feel that we’re cooking the best food we ever have, and are glad to still be on a path of growth and evolution that we feel will stand the test of time.”

Foxcroft is a must-visit destination for serious wine lovers, now also showcasing rare and unique hand-picked wine pairings for all of their menus. The team’s love of wine is also reflected in their successful winemaker’s dinner series collaborations, where diners enjoy a five-course chef’s menu paired with a first-class cellar’s hand-picked wines.

The open kitchen at Foxcroft. Photography by Claire Gunn.

 

Until mid December 2019, Foxcroft’s spring lunch special is running from Monday to Sunday (R345 for four courses or R595 with wine pairing). The menu consists of bread, two tapas courses, a main course and a dessert (each course having an option of three items to choose from). See my pictures below (a few photos also supplied by Foxcroft’s management – credit given to Claire Gunn where applicable) with comments on the items that I had. The restaurant is casually high end – informal but premium, with contemporary masculine wooden furniture and rich leather accents. The outside seating area is a lush reflection of leafy Constantia. With a really cool playlist, a bustling lunch vibe and fantastic food revealing punchy flavours and skilful plating, this is a place that I’d love to frequent way more often. The open kitchen reveals a calm and professional team, and front of house service is immaculate. I cannot recommend the wine pairings highly enough – they were an absolute highlight.

Note: Menu might change according to seasonality and availability.

 

SPRING SPECIAL SAMPLE MENU from Foxcroft’s website:
Foxcroft bread, 2 tapas, 1 main course, 1 dessert
***
Foxcroft Oyster
R30 each

First
Yellowfin Tuna
Salsa macha, whipped avocado, jalapeno, tostada
~ Silvervis Smiley Chenin N.V. ~

Guinea Fowl Ballotine
Chicken skin, dill, beats, sage sable
~ Spiderpig Grenache Noir 2018 ~

Carrot hummus
Roasted feta, shaved carrot, Baharat, lavash
~ Oldenburg Viognier 2018 ~

Second
West Coast Mussels
Pickled squid, succotash, mayu oil, chowder
~ Arendsig Chardonnay 2018 ~

Braised Beef Shin
Polenta, burnt rosemary velouté
~ Mullineux Kloof Street Rouge 2017 ~

Tandoori Turnips
Lemon pickle, curry leaf, goats labneh, chickpea crisp
~ City on a Hill Muscat 2018 ~

Main
Sustainable Linefish
Sweet potato, fennel, chorizo, smoked tomato
~ Luddite Saboteur 2017 ~

Oak Valley Pork
Kimchi, charred cabbage, spicy peanuts
~ Thorne & Daughters Copper Pot 2018 ~

Karoo Lamb
Sunchoke, spiced apricot, burnt onion, buckwheat
~ Fable Mountain Night Sky 2014 ~

Dessert
Malt Cake
Caramel banana, Kidavoa 50%, malted milk
~ Thelema Vin de Hel 2014 ~

Pear
Poached & roasted, Bostock, honey, rooibos, crème fraiche
~ Miles Mossop Kika 2017 ~

Aged Boerenkaas
Forest Phantom, mushroom, quince, oat biscuits
~ Catherine Marshall Myriad 2009 ~

Foxcroft bread course – baked in cast iron mini-pans and filled with a delightful middle layer of melted herbed butter.

 

My first course: Carrot hummus, roasted feta, shaved carrot, Baharat, lavash. Paired with Oldenburg Viognier 2018. A bold and spicy dish, rich in textures.

 

Schalk’s first course: Yellowfin Tuna, salsa macha, whipped avocado, jalapeno, tostada. Paired with Silvervis Smiley Chenin N.V. (Photography by Claire Gunn.)

 

Our first class waitress, Amelia, as photographed by Claire Gunn.

 

Schalk’s second course: Tandoori Turnips, lemon pickle, curry leaf, goats labneh, chickpea crisp. Paired with City on a Hill Muscat 2018.

 

My second course: West Coast Mussels, pickled squid, succotash, mayu oil, chowder. Paired with Arendsig Chardonnay 2018. This dish blew me away completely, and was my highlight of the day. Sweet and roasted flavours of the mielies underneath, creamy delicate seafood flavours, incredibly comforting and delicious. Immaculate wine pairing too.

 

My main course: Sustainable Linefish, wweet potato, fennel, chorizo, smoked tomato. Paired with Luddite Saboteur 2017. This is a great example of seasonal produce being cooked with integrity and finesse. The smoked tomato sauce was a fantastic addition, and I now want it all summer long instead of ketchup or mayo on everything.

 

Schalk’s main course: Karoo Lamb, sunchoke, spiced apricot, burnt onion, buckwheat. Paired with Fable Mountain Night Sky 2014. Again, a spot-on pairing of a fantastic wine that we discovered for the first time, and one that we’ll certainly look up in future.

 

My dessert: Malt Cake Caramel banana, Kidavoa 50%, malted milk. Paired with the incredible Thelema Vin de Hel 2014. This is a heavenly dessert, perfect for lovers of dense, silky textures and deep, caramelized flavours. Also one of my favourite courses of the day.

 

Schalk’s dessert: Karoo Blue, preserved figs, walnuts. Paired with Eikendal Classique. A phenomenal cheese-course dessert, and again a very successful pairing.

 

Thank you to Chef Glen and the team of Foxcroft for one of our most memorable meals and wine pairings of 2019. We cannot wait to be back soon. Constantia is once again proving to be a hot spot for incredible food, service and hospitality. Book online and make sure you don’t miss out this summer.

Foxcroft is a reservation-driven restaurant serving lunch and dinner daily.

Address: Shop 8, High Constantia Centre, Constantia.

Tel: (021) 202 3304

reservations@foxcroft.co.za

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