Owned and run by Chris Erasmus, former head chef at Pierneef à La Motte. Foliage focuses on forest-to-table food.
They offer comfort food that follows the forest-to-plate philosophy and dishes that showcase Chris’s foraging, pickling and preserving skills.
Inspired with sensational aromatic flavors, variety of tantalising textures splashed with innovation artistic displays of pure gastronomic pleasures is the beginning of describing our dinner tour of de excellance. Amazing creations with multitude of drooling thanks to Chef Chris Erasmus and his amazing team!
This is one of my favourites. We often dine here as a family and Chris and his team always deliver exceptional food and service.
Marco R. Angeli
I did not enjoy my dinner at Foliage.
Confusion on a plate. Far too many flavours and ingredients per dish.
The mushrooms in my starter, which should have been the star of the dish, were virtually unidentifiable. Overpowered by various spices, strange stringy texture. Very acidic apple and bone marrow compot? The Blesbok shank was dry and just generally uninteresting. The desert was good.
The waitress was very enthusiastic. The music was repetitive. The restaurant was very smoky, largely due to their overuse of smoking I would imagine. The smoked lard was actually unpleasant.
I think less time spent foraging and trying too hard to be different. With more focus on basic, classic cooking is probably a good idea.
I'd heard mixed reviews about Foliage but was very glad to have made a booking for a Saturday night dinner which did no disappoint.
The menu is interesting, eclectic and the portions were larger than expected. The food and pairing of flavours is well thought through and we had even wanted to compliment the chef once we had finished our evening but sadly he had left by then.
Our waitron was slightly odd at the beginning but once he got into the evening, he was great.
A really great evening, delicious food that's well worth the price.