More than 200 people have given this restaurant at the High Constantia Centre an “excellent” rating on TripAdvisor.
A colleague and I were invited for lunch to try their set menu. And what a pleasure it was.
The weather was perfect for a seat outside on the terrace. On the Foxcroft website, Chef Glen Foxcroft William says their aim is to “cook with the same intensity and thoughtfulness as fine dining but in a more casual and approachable format”, a goal they achieve.
The set menu consists of two tapas, a main and dessert for R435 a person.
While waiting for our tapas, we were served delectable sourdough bread made with potato and rosemary, with smoked chicken-infused butter and mushroom dust.
The tapas included Seared Tuna Tataki (chipotle, avocado, cucumber and rice puff), Venison Tartare (fermented radish, tomato and dill crème fraiche), Turnip Gratin (roasted onion, capers, Parmesan and lemon thyme), Cured Yellowtail (mango, atchar, buttermilk and ‘slangertjies’), Honey-glazed fig (goat’s milk labneh, beetroot lavash) and Free-range Quail (confit leg, rhubarb, pecan and liver jus).
My favourites were Free-range Quail and Seared Tuna Tataki as the flavours and textures worked very well together.
Our mains were Pan-roasted Game (medium-rare springbok, broccoli and truffle purée and broccoli) with a dumpling of springbok, bacon and confit onions, which I really enjoyed.
My colleague had Chicken and Sweetbreads (spicy cauliflower, kohlrabi, tatsoi), which he declared "very pleasing".
The drinks selection includes local gins, craft beers, Steenberg wine and speciality cocktails, including a Peanut Butter Flip: peanut butter-washed 10-year-old KWV brandy, Frangelico and lemon, which I loved.
Lunch from noon, last orders at 3pm. Dinner from 6pm, second seating from 8pm. The bar is open from noon to 10pm daily for the wine, local draught beer and cocktails. To book call 021 202 3304.