6 Reviews
Bistro fare, Health food, Vegetarian
Phone Number 0218762328 Opening Hours Lunch Dinner

Lunch: Monday to Saturday 12noon to 2pm

Dinner: Monday to Saturday 7pm to 8.30pm

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Menu - Menu changes seasonally. Foliage - Sample Menu - Updated July 2018


R195 avg main meal
Bistro fare, Health food, Vegetarian
R70 per bottle
R195 avg main meal
Groups, Kids
Diners Club, Mastercard, Visa
Accepts credit cards, Dinner, Food, Lunch, Parking, Serves food, Vegetarian, WiFi

Critic's review

  • Ambience
  • Service
  • Food

Katharine Pope

Dining at Chris Erasmus’s Franschhoek restaurant is like feasting in a forest – albeit in a cabin with a fireplace. Along with his bearded team, the chef is helping to translating Franschhoek’s natural environs into a cuisine of its own.

This is the home of a creative and resourceful chef, who’s not afraid to take chances. While some of Chris’s gambles will inevitably divide the room, others are certain triumphs.

To start, the warm barbecued pumpkin dish with a careful stack of sprouts and spring onions, which somehow all comes together, takes one into the mountains and farms of the valley. It’s one of several great vegan dishes on the menu.

The Franschhoek trout tartar also features sprouts, which unfortunately slightly overpower the delicate flavour of the fish.

For mains, a guinea fowl, duck and chicken ballotine feels like a haute version of the flavours of a country chicken pie. The creamy chicken liver parfait served with it is the winner, though.

The barbecue whey-braised brisket is beautifully cooked, if slightly too salty, but the highlight of the dish comes with is a magnificent, melt-in-the-mouth forest mushroom ragout.

Don’t miss the caramelia delice on the pudding menu – if it’s available. Beneath a layer of dark chocolate lies a glorious peanut butter mousse, and a pale green, subtly flavoured cannabis leaf marshmallow. There’s also tooth-achingly sweet (but great) honeycomb.

The icy blueberry and poplar boletus nougatine is a more subtle sweet option – the plate is dusted with a buchu and honeybush sherbet that will delight fans of sour sweets.

There are missteps – the bread is unfortunately leaden, the salty brisket, and the menu, while hyper-seasonal, does seem to have a large range of cold dishes, even on a chilly winter’s night. But when Chris’s experiments do pay off, they’re thoroughly worth it.

Kick off with a glass of house kombucha, to aid digestion. Then, surrender to the carefully selected wine pairings of the chef’s menu. There’s also a great list of good quality wines available by the glass.

This is a restaurant run by people who seem to be having a blast. The bearded chefs in the open kitchen might be jiving to Journey, and relaxed, confident servers ensure the guests have an equally good time.

While the food might be fine dining, the ambience is more of a cosy bistro. Red walls, exposed brickwork and a roaring fireplace make for a warm, welcoming space.

Best for...
The food equivalent of a walk in the woods.


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

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User reviews

6 Reviews
    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.
    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.

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