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Foxcroft

Foxcroft
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Cost
8 course reduced set menu R990(excluding wine), 10 course set menu R1390(excluding wine)
Ambience
Bar scene, Business meetings, Groups, Special occasions, Views
Food
Fine-dining food
Payment
Diners Club, Mastercard, Visa
Corkage
R80(local wine), R100(international wine)

Critic's review

Seth Shezi

Food
The dining experience at Foxcroft is similar to all the high-end yet laid-back Spanish restaurants nabbing the coveted spots in the global award listings. The set-up is simple: there are smaller first- and second-course starters, followed by mains and desserts. The lunch menu is set up so that a diner enjoys any two small yet flavour-packed courses, then follows it with a more substantial dish and closes it off with a sweet serenade from a delectable dessert. It’s a clever way to sample the restaurant’s offering, to become hooked and return for the longer evening menu.

Chef Glen hits the skillet with no holes barred from the onset. The roasted tandoori cauliflower mousse with lemon pickle, sultanas and naan bread reads like a simple veggie dish, but is anything but. The fragrant poached line fish with charred corn, seaweed and Thai broth is a heady delight that will have you shamelessly tilting your bowl to get to the last drop. A classic meat, loved by many, is rarely given the justice it so deserves besides inside chef Glen Wiliams’s open-pass kitchen. His glazed free-range duck with nectarine, garlic, green olives and mushrooms is beautifully rich, with just the right dose of sweet acidity from the nectarine to balance it perfectly.

Foxcroft desserts are the stuff of shimmy-inducing goodness. Both visual and taste-bud tantalising are the rhubarb financier with Dulcey chocolate, yoghurt, celery leaf and lime; and the buttermilk panna cotta with grapefruit, oats, and Thai basil.

Drinks
This is a wino’s restaurant. From the chef to the GM, these people know wine. Expect a well-considered menu with scope for all pockets. Besides the wine selection, offered by bottle or carafe, there are craft beers as well as cocktails. Few things will liven your palate quite like the Foxcroft signature cocktail – a blend of spiced rum, granadilla and mint.

Service
Incredibly friendly. You won’t need to hail a sommelier, as the wait staff are more than capable of making dish pairing recommendations.

Ambience
Frequented by the well-heeled, Foxcroft is the shiniest jewel of the High Constantia centre. Choosing where to sit is as hard as choosing your order. The outside terrace is lively, offering al fresco dining while drinking up views of the surrounding mountains. The inside lures one with its plush décor. The mid-century details such as studded leather seating and tetris tiling give the moody space a warm and cosy ambience.

Best for…
Gather your troop of foodie friends – one inevitably wounds up wanting to taste more than what is placed before them, so ensure your table orders widely in order to taste as much of the menu as possible.

(August 2018)

Eat Out critics dine unannounced and pay for their meals in full. Read our full editorial policy here.

  • Ambience
  • Service
  • Food
  • Amy Ebedes-Murray

    Food
    The child of La Colombe’s chef-proprietor Scot Kirton and pastry chef Glen Foxcroft Williams, Foxcroft was destined for success the day it opened its doors, winning the 2016 Eat Out Retail Capital Best New Restaurant Award soon after it opened.

    The first page of the menu clearly states its philosophy: treating simple everyday ingredients with the same care, attention and respect as you would those of rarity. This the chefs have achieved with a menu that, at first glance, seems remarkably simple, but delivers boasts bold, thoughtfully put-together dishes.

    Dinner includes two tapas, one main and one dessert. With only eight tapas options to choose from, it’s surprisingly hard to narrow down the selection. The menu covers a broad range of flavours, from spring tempura vegetables with fermented chilli-mayo to lamb rib with harissa, smoked garlic and aubergine. The portions are generous: each plate has enough to share with a partner, without feeling as if you’re giving up a valuable portion of your dish.

    The tuna crudo, served with green olive, chicory, roasted pork fat dressing and preserved lemon, is light and magnificent. The green olive is a tantalising addition and adds perfect bursts of saltiness to an already fragrant dish. The squid, served with ajo blanco and wild garlic, is tasty. It is tender and crispy, although the batter could do with a touch more seasoning.

    The mussels are, quite simply, magnificent. Four mussels per portion, the dish is served with small pieces of crispy bacon, confit lemon and soubise. They are wonderfully smoky, the soubise is incredibly silky, and toasted brioche adds just the right amount of crunch. More, please!

    The Korean fried chicken is a hit. It has been well and truly soaked into the batter, rather than just being shallowly coated in it. Served with butter espuma and a spicy sauce, it may well be the best Korean-inspired fried chicken in Cape Town.

    For mains, choose from the likes of creamed millet with summer vegetables, goat’s cheese and hazelnut velour; pan-seared line fish with salsa verde, cauliflower and mussel chowder; or Chalmar beef with duck-fat chips and café au lait. The pork neck steak with glazed jowl and smoked fillet is served with sweet potato, roasted stone fruit and kimchi baby gem. The seven-day dry-aged duck is another standout, served perfectly pink, with accompaniments of turnip, fermented plum, gem squash and kale.

    For vegetarians, there is only one tapas and one main option.

    The dessert of rose-and-coconut panna cotta is pretty in pastel pink. Served with cashew and lime, it’s light, fluffy and a perfect ending to a decadent meal. On the other end of the sweet scale is the gypsy tart. It is undoubtedly the triumph of the night. Its texture is akin to molten lava: thick, sticky and decadent. It is remarkably rich and, though the passion fruit sorbet and citrus salt are there to battle the decadence, they come off second best (albeit a delicious second best). It is not a dessert you'll forget in a hurry – if ever!

    Drinks
    The wine list is comprehensive but not overwhelming, with a good selection of interesting local wines. Expect a selection of one carafe per type of wine, ranging from an average of R65 for white and bubbly to R80 for red. The usual suspects appear on the beer list, plus a few craft beers. Otherwise choose from the cocktail menu, which includes classics and in-house specialities (including the Foxcroft – an appealing combination of spiced rum, granadilla and mint).

    Service
    The service is swift and prompt, but casual. Staff are attentive but not overbearing, and are well-versed on the menu. The managers are ever-present and observant. They’re quick to step in where necessary, but never seem officious.

    Ambience
    Foxcroft is stylish, yet casual. The smart open-plan kitchen runs the length of the room but isn’t a distraction. The goings-on are calm and mesmerising. The glass-walled cheese room also provides entertainment – watch staff slice majestic cheese and charcuterie for the cheese platters.

    And…
    Mondays are #MacaronMondays at Foxcroft, where the new flavour of the week is featured. Think rhubarb crumble, coffee-and-doughnuts or raspberry-caramel. Bonus? Buy any three macarons and get one free.

    (August 2017)

    Eat Out critics dine anonymously and pay for their meals in full. Read our editorial policy here

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    • Service
    • Food

User reviews

  • Great food with interesting combinations, wonderful wine list!
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  • We celebrated our 1 year anniversary on Sunday dinner club and we loved it, the welcoming drink was such a nice touch ( and the choice was great) . Definitely recommend , service, food, ambience.
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  • I remain a die-hard Foxcroft fan. Excellent and impressively knowledgeable staff all round. It's evident that the greatest attention was paid to everything from the cutlery to the diners' comfort to the environment (considering Cape Town's reigning water crisis) and, obviously, the food. The bread course, tuna starter and line fish main were all absolutely splendid. Will certainly keep going back.
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Facilities

  • Accepts credit cards
  • Dinner
  • Food
  • Licensed
  • Lunch
  • Parking
  • Serves food
  • Wheelchair
  • WiFi

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