At the Foodbarn Restaurant, we serve the food that Franck Dangereux is famous for...delicious and decadent ‘fine-dining’ style food but in a relaxed, old barn with a ton of character.
At the Foodbarn Deli, during the day, you are invited into our ‘home-from-home’ by the tantalizing aroma’s of the fresh bread and best coffee in the Noordhoek Valley, the uber friendly and caring service, chef Jocelyn’s delicious creations, and more.
At night the Deli is transformed into a delightful tapas bar serving inspiring dishes with amazing textures and flavours.
Whichever Foodbarn you are in... Franck and Pete look forward to spoiling you.
The Foodbarn Restaurant: The food is civilised without being pretentious. That is to say it has natural taste, smells and textures, and much character and it looks beautiful too. All food is prepared with respect, savvy and love- making it the right food to eat. In winter Franck does live cooking demonstrations which are free with your dinner bookings. Look out for the special menus paired with selected wine estates. The Foodbarn Restaurant also accommodates functions from 30 to 120 people.
Restaurant Tel No: 021 789 1390
The Foodbarn Deli has become known as “Deli by Day and Tapas by Night.” The Deli is where locals, tourists and passers-by shop for daily necessities as well as products that excite and inspire. Whether you are looking for a fresh croissant from our award winning bakery, the daily newspaper, a ‘home-cooked’ meal for lunch or dinner, a delicious cake, fresh fruit and vegetable, a bottle of wine, a pie to eat on the go – then the Foodbarn Deli is the place to get it.
At night the deli transforms into a vibey Tapas restaurant with the same atmosphere that has made the Foodbarn Deli so popular.
Deli Tel No: 021 789 1966
The Foodbarn Restaurant Menu
There is a bistro and an a la carte menu.
Asian beef tartare in a sesame and ginger vinaigrette, with a crispy smoked cheese parcel and petite mesclun salad, finished with wasabi mayo and pickled ginger. Recommended wine: Paul Cluver Riesling ’09
Grilled fish served on fennel “fondue” with a light shellfish & chive cream and roasted vine tomatoes. Recommended wine: Raats Family Wines: Original Chenin Blanc 2010
Rack of Karoo lamb roasted in a mustard and bread crust, served with a grated potato croquette topped with goats brie, finished with marjoram just. Recommended wine: Nitida Calligraphy 2010
Feuillantine of rhubarb compote and farm yoghurt sorbet finished with a black cherry sauce & crème anglaise. Recommended wine: Tierhoek Straw Wine
The Foodbarn Deli Menu
Poached eggs Benedict: smothered in hollandaise sauce, with confied cherry tomatoes, and choice of bacon, smoked salmon or roast mushrooms & spinach.
All day breakfast trammezzini:
Toasted with cheddar cheese, bacon & scrambled egg, served with sautéed potatoes.
Calamari Salad: tender green beans, baby potatoes and mesclun, topped with lightly fired baby calamari tubes and finished with ‘aioli’ dressing
Moroccan chicken tramezzini: toasted with mozzarella cheese, bacon, brie, delicately roasted garlic pulp, and a mild chilli syrup.
Chicken Prego roll: done the foodbarn way with marinated free-range chicken breast served on a Portuguese roll with rosemary potato wedges.
All day croissants & muffins with preserves. All day quiche, pies and sandwiches served with salad.
The restaurant can accommodate up to 120 people. Smaller functions of 30 people or less can be accommodated on one of the mezzanine levels. Anything inbetwee requires exclusivity of the restaurant which amounts to a minimum number of 90 guests in season and 70 guests out of season.
Venue Hire: There is no venue hire fee. Price per head includes items off the current menu which is approximately R280 per head excluding drinks and a 10% service charge. Price does differ with special food and drink requirements
Terms and Conditions: No corkage permitted as Foodbarn Restaurant is well known for reasonably priced wine list.