It’s been three years since Foxcroft in Constantia burst onto the Cape Town restaurant scene and since then it has become a regular favourite with locals as well as international guests visiting the picturesque Constantia Valley. Head chef Glen Williams believes in a carefully structured farm to table approach, utilising the freshest seasonal ingredients and showcasing them on the plate to deliver a finessed flavourful experience.
The menu reflects this philosophy and is constantly renewed. “Our menu has become a lot more streamlined in terms of choice, and varied in inspiration, with a greater focus on sustainability than we have ever put forward,” says Chef Glen. At the moment – the start of summer in Cape Town – it reflects the most hyper-seasonal, fleeting produce that usually wouldn’t be put on the menu because they have such short seasons.
Foxcroft is a wine lover’s dream destination and, in addition to coming up with an impressive wine list, they put much thought into wine-pairing options for all menus. Their love of wine is reflected in the successful winemaker’s dinner series collaborations, where diners enjoy a five-course chef’s menu paired with a first-class cellar’s hand-picked wines.
Until 15 December 2019, Foxcroft is running a spring lunch special from Monday to Sunday (R345 for four courses or R595 with wine pairing). You can also treat yourself to an exceptional lunch experience by booking the tasting menu at lunch at a reduced price of R595 or R920 with wine pairing (also until 15 December 2019).
“The tasting menu is a curated expression of what we’re most proud of at Foxcroft,” says Chef Glen. The format differs somewhat to the norm as, depending on the customer, it can still be experienced in under two hours, though guests are welcome to linger much longer. This makes for a welcome break from longwinded tasting menus that leave you fatigued, making it a more well-paced experience you can indulge in more often.
“Our menu reflects global inspiration and a commitment to sustainable, local produce,” explains Chef Glen. They import as little as possible and use small-scale, sustainable, ethical and traceable suppliers wherever possible. “We feel that we’re cooking the best food we ever have and are glad to still be on a path of growth and evolution that we feel will stand the test of time.”
photography: Claire Gunn