6 Reviews
Fine-dining food
Phone Number 0212023304 Opening Hours

Monday to Sunday 8am to 9pm

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Menu - Updated menus available on the website.  


Reduced Menu (Lunch R695 per person | Dinner R895 per person); Plant Based Reduced Menu(Lunch R695 per person | Dinner R895 per person); Foxcroft Tasting Menu (Lunch R895 per person | Dinner R1095 per person); Foxcroft Plant Based Menu(Lunch R895 per person | Dinner R1095 per person)
Fine-dining food
80 per bottle, 1 bottle per table of 4
Reduced Menu (Lunch R695 per person | Dinner R895 per person); Plant Based Reduced Menu(Lunch R695 per person | Dinner R895 per person); Foxcroft Tasting Menu (Lunch R895 per person | Dinner R1095 per person); Foxcroft Plant Based Menu(Lunch R895 per person | Dinner R1095 per person)
Bar scene, Business meetings, Groups, Special occasions, Views
Diners Club, Mastercard, Visa
Accepts credit cards, Dinner, Food, Licensed, Lunch, Parking, Serves food, Wheelchair, WiFi

Critic's review

Chef-proprietor Glen Williams puts the fun into fine dining, offering guests a refreshingly relaxed, yet exciting eating experience underpinned by excellently executed food and seamless service. The food is presented simply, without a confusion of garnishes – every leaf, crisp and gel serves the purpose of elevating the result. The tasting menu and reduced tasting menu hit all the marks, showcasing seasonal and sustainable produce that is well cooked, treated with care, and presented in innovative, modern ways. There’s a satisfying interplay of textures and temperatures throughout, and each bite is loaded with flavour – in the vegan and vegetarian menus too, which are by no means treated as an afterthought. The mosbolletjies with snoek butter and Cape Malay pickled onions are a great interpretation of the bread course – the sweet, soft, must-leavened rolls presented steaming hot with a perfect, shiny glaze. Add a knife full of the smooth snoek butter and some of the golden pickled onions on top and your mind is transported to eating hot cross buns and pickled fish on Easter weekend. Yellowfin-tuna tataki with roasted sesame, cucumber, seaweed, citrus and dashi promises a light, refreshing taste of summer – and delivers with great additional texture and freshness from cucumber and radish slices – but the balance of strong flavours and rich mouthfeel is also warming and deeply satisfying. Moving onto mains, the risotto with pecorino, black pepper, guanciale, confit pork cheek and crackling delivers on the Foxcroft promise of unpretentious food executed with technical precision: a soft, creamy risotto rests on spoonfuls of delicious pea purée, topped with a meltingly soft pork-cheek round, textures of crispy Italian cured meat and snappy pork crackling, all balanced with crispy fried mint leaves and a dusting of pecorino. Nearing the finish line, a pre-dessert of tiramisu with Jerusalem artichoke, hazelnut, coffee and naartjie translates into a light-as-air mascarpone mousse, golden, earthy nuggets of candied Jerusalem artichokes and toasty hazelnuts, a subtle, soft coffee flavour in the background and small drops of naartjie gel adding a South African accent to the Italian icon. Dessert is another cleverly reimagined classic – this time, lime cheesecake. An ultra-creamy cheesecake is piped onto the plate and topped with small drops of yuzu gel and paper-thin miso crisps. This, accompanied by a melt-in-the-mouth litchi sorbet resting on a bed of flash-frozen edible flower petals and topped with an elderflower snow, makes for a magical combination of creamy, cold, soft, crisp and frozen textures. The bill at the end offers exceedingly good value for a top-notch fine-dining experience that leaves you feeling spoiled and that your presence was appreciated.

The sommelier knows his wine, but isn’t a show-off by any means, preferring instead to share his knowledge in a relaxed, unassuming way. The wine list is well balanced with a great selection of local wines from the valley and greater Western Cape region. The combination of white, red and blends gives the diner enough choices in all price ranges. A selection of local gins, beers and whiskies – South African, Japanese, Scottish and American – ensures that there are enough options for all guests. There is also a small, but well-curated line-up of cocktails, if that floats your boat.

The service is what you would expect from an establishment of this calibre – efficient and attentive, but not intrusive, overbearing or over-compensatory. The team is well-informed about the provenance of menu ingredients and functions as a cohesive unit, adding to the experience, rather than taking away from it.

The décor is moody and modern, with charcoal walls and accents of dark wood, black steel and pops of greenery, yet somewhat understated. There are no big design features that scream for a capture on Instagram, but it’s the perfect, unassuming backdrop for letting the food shine.

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User reviews

6 Reviews
    Great to back with drinks and seeing a busy restaurant after too long. Food pleasant but sadly not mind-blowing....maybe they need a few more services to get back up to a 5☆? Don't understand why one is asked to keep your used cutlery for the next course as we are long past water restrictions and seriously COVID-19 is no excuse...mutter mutter...anyway... Wine list is solid yet overpriced and not enough of a selection in the more budget restricted range... Highlight was the bream for me and service was brisk... Not sure I'll rush back soon as there are stiff competitors who seem more on their game and in touch with consumers...
    Really AMAZING, mind blowing! Enjoyed the Spring Special Lunch Menu at Foxcroft. The service was great and the food was amazing! Highly recommended.
    Great food with interesting combinations, wonderful wine list!
    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.
    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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