With the relocation of Foxcroft from High Constantia comes the addition of a second new restaurant: Little Fox, helmed by chef-proprietor of both, Glen Foxcroft Williams, and head chef Keanen Jaftha.

The restaurants will share premises at the historic Constantia Nek site but present two very different dining experiences. While Foxcroft remains fine dining with set menus for lunch and dinner, Little Fox will offer à la carte small or sharing plates, also for lunch and dinner.

The refrain of location, location, location rings loudly here at the junction of roads coming from Constantia, Hout Bay, and Kirstenbosch. It’s the beginning of a Table Mountain National Park hiking route and the stop and change spot for City Sightseeing’s winelands bus tour. You’ve no doubt driven past it countless times and perhaps even been inside; Constantia Nek Restaurant opened in 1929 and more recently housed La Parada.

Constantia Nek Restaurant was originally built in a consciously simple style, intended to be typical of Cape Town’s picturesque architecture of that era and to fit in with its dramatic scenic environment. It’s thatched and partially constructed of wood and rough sandstone, and many of these elements remain, with thoughtfully modern design seamlessly blending new with old. Shades are neutral, elegance is quiet, greenery abounds inside and out, and earthy textures create a serene space.

“I always wanted to expand Foxcroft,” says Glen. “Over time, we explored a bunch of different options, but nothing ever panned out. This space was brought to Scot [Kirton, founder of La Colombe Group] and he asked me, ‘Are you in or are you out?'”

This was back in 2024, and with the available space, it was possible to evolve Foxcroft as well as add a second restaurant. “This dictated the result,” says Glen.

Head chef Keanen has been part of the group for many years, starting at La Petite Colombe when it opened, then at La Colombe as sous chef, then head chef. With his reputation preceding him, Glen singled him out to be head chef at Little Fox. “All I knew was that he is a ‘bulldog’ who runs a tight ship, and that’s what we need here,” says Glen.

Before LPC, Keanen was at Delaire Graff, so he has experience in à la carte as well, which will serve him well at Little Fox, where 200-person services are anticipated. “It’s going to be wild,” says Keanen, who enjoys cooking in that kind of pressure situation, happily. The move is serendipitous; Keanen had been evaluating his career trajectory whilst still at La Colombe, so the timing of the new position was perfect.

Chef Keanen Jaftha

Food must, above all, be tasty, says Keanen. “The concept is: come for one plate, or come for five. Come solo or come with a group. It’s easy and relaxed, and above all, delicious. I think that’s very cool.”

Dishes were tested over 10 weeks of Sundays at Foxcroft, and customer favourites were carefully considered. Keanen’s first dish on the menu is prawns, coal-fired and brushed with Mozambican peri-peri glaze, a spicy cashew nut and crispy shallot crumble, charred avocado salsa, and smoked garlic velouté espuma.

For dessert, the ice cream sandwich is a must. “It’s a fun thing to have,” says Glen. A dark chocolate and olive oil half-baked biscuit is filled with roasted sesame parfait, dipped and rolled in home-made marmalade and sesame honeycomb.

Handling front of house will be general manager Coby Cormac, who has been with Foxcroft almost since day one, and Glen couldn’t think of anyone else he’d rather have in this position at the new venture.

Little Fox will be open from the beginning of February for lunch from 12pm until late afternoon (last booking at 2.30pm, kitchen open until 4pm) and two dinner seatings at either 6pm or 6.30pm and 8pm or 8.30pm, with a “shoulder service” of light snacks in between, to be best enjoyed with a cocktail or glass (or bottle) of wine from a list strongly representing the Constantia Valley.

Bookings can be made online at littlefox.restaurant or email reservations@littlefox.restaurant