Being one of the most talked about restaurants in Cape Town; the food at Glen Foxcroft Williams’ bustling fine-dining restaurant is inspired and shows commitment to quality and flavour – not to mention, attention to detail and immaculate plating. Foxcroft is an inviting combination of modern design and warm furnishings – from the midcentury styles chairs, and wood panelling throughout to the open plan kitchen and edgy tiling.
The chef de cuisine’s heavily inked forearm bears the word soigné; meaning “prepared with great attention to detail; showing sophisticated elegance; carefully or elegantly done”, is a principle that underpins every single dish that comes out of his kitchen. The daily lunch menu comes at R435 per person (or for our European counterpart, €30) and includes two tapas, one main dish and one dessert for one person. For tapas we had the seared tuna tataki with chipotle, avocado, cucumber gel and rice puff; cured yellowtail served with Cape Malay flavours including mango atchar, buttermilk cream, and topped with mango slices and ‘slangetjies‘ (or as most refer to as ‘Bombay mix’); honey-glazed quail crusted in pecan with rhubarb, and liver jus; and the venison tartare with fermented radish, tomato and dill crème fraiche – all of which were beautifully presented and layered with interesting, and carefully considered ingredients, flavours and textures.
The mains were equally exquisite. I selected the Mushroom Cannelloni which was crusted in hazlenut and paired with roasted baby vegetables, beetroot and a sherry veloute. The pasta itself was cooked perfectly al dente and had the ideal pasta to filling ratio, the hazlenut complimented the mushroom filling well and added interesting texture to the dish. The tapas on their own are quite satiating, so this dish is light and refreshing enough to ensure space for dessert (and dessert here we must try).
My dining partner chose the Pan Roasted Game for their mains. The game, which can be tricky to prepare owing to its toughness, was tender and juicy. Brussel sprouts, confit onion and smoked cherry jus accopanied the dish well – providing for rich and decadent flavour.
Though the tapas and mains were quite filling, we can’t deny ourselves a sweet treat. For dessert we shared the compressed strawberry – composed of matcha cake, strawberry iced cream, lemon curd, and fresh strawberries – and Stonefruit served with a black tea ice cream, vanilla and sauvignon blanc ganache. Both desserts were light, fragrant and a mouthful of delightful flavour – each element of the dish harmonising with the other.
Undoubtedly, this is one of the most memorable meals we have eaten in ages. The service was impeccable. The server and host were very accommodating (regardless of the fact we did not have a reservation) and knowledgeable of the menu. We can honestly recommend everything on the menu. Two generous tapas, a main and a dessert for R435 -it’s ridiculously good value.