Foxcroft Restaurant & Bakery, the latest dream project of award-winning La Colombe Executive Chef, Scot Kirton and his long-standing Pastry Chef, Glen Foxcroft Williams, has opened to the delight of the locals in the leafy Constantia Valley.

The menu is a pared down tapas style experience with a selection of full mains also on offer. But it is the tapas which are the main attraction, served in a graceful, muted space with delightful aromas from the adjacent bakery to get the gastric juices flowing before even sitting down.

The open plan kitchen at the back of the restaurant allows one to see all the action. Service is impeccable and knowledgeable, while being just the right side of attentive without smothering. Staff make suggestions and can advise on a full culinary experience without you having to pick up the menu. Favourite tapas include: salmon ceviche with Kohlrabi kimchi and tiger’s milk; smoked pigs head croquettes (this is a little cheek and brain); tuna tartare with tempura avo, miso, daikon and apple; champagne poached oysters and Asian style chicken wings. Freshly baked bread, preserves and fine charcuterie can be ordered to enjoy with the tapas menu.

‘I loved the concept of Foxcroft, and the name was fitting,’ says Glen. ‘It is a family name, alluding to a sense of heritage, and the Constantia Valley is all about heritage, together with an extremely discerning local and international clientèle, so it made perfect sense.’

Foxcroft is situated in the secluded High Constantia Centre; it sources and presents the finest ingredients

images courtesy: Claire Gunn Photography