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Our STUDIO is quite simply Franck’s playground! This is where he gets to do what he loves but in the intimate setting of a stunning home in Noordhoek. Together with Chef Nicky, they source sustainable products from as close as possible, create delicious dishes, pair them to the most exciting local wines around, and then share this all with you … with all the stories of course.

We’ve also scheduled some of Franck’s famous cooking demonstrations … see details below

So, the idea with the studio  is to offer a food and wine experience for up to 26 guests with the package including absolutely everything from welcome drinks on arrival, the food, coffee from our own Roastery … and with service included.

We invite you to join us on our exciting new adventure in food; come and spend a long lazy afternoon with Franck and Nicky in our home, and lets make some memories.

CONTACT

Telephone: 021 789 1390

Email: info@thefoodbarn.co.za

WHEN

The studio is open for playdates from Wednesday to Saturday … give us a call and we’ll check availability !!!

STUDIO TASTING MENU FEBRUARY 2017

R965 all in

on arrival:
aperitif and amuse bouche

longbeach sashimi, floral salts, sea lettuce, cucumber and petal salad, ponzu,
chili oil & ginger dust
buiterverwachting sauvignon blanc 2015 (constantia)

jasmine tea cured salmon trout, chili mint pearls, lemongrass, edamame beans
carl everson chenin blanc 2015 (slanghoek)

seared duck breast, celeriac butter, trompettes mushrooms
Lomond pinot noir 2014 (agulhas)

lamb chop with zataar, baby spinach, licorice jus, tarragon crème fraiche, cracked hazelnuts
kleinood tamboerskloof shiraz 2012 (Stellenbosch)

yuzu tart, basil meringue, lychee sorbet, mango gastrique and basil dust
fairview la beryl straw wine 2015 (paarl)

STUDIO TASTING MENU MARCH 2017

R965 all in

on arrival:
aperitif and amuse bouche

tim’s spelt loaf, pépé’s cabecou, tomato pips, zataar & olive oil
bartho eksteen bloom 2016 (hemel en aarde)

confetti bush smoked mussels, fresh oysters, cauliflower cream, nicky’s herbs & flowers
rousseau grace sauvignon blanc 2016

scallops & tapenade on wilted rocket, pissalat, confit tomatoes, garlic cream
Lomond pinot noir 2014 (agulhas)

green asparagus, sweetbreads & prawns, chive cream
kleinood tamboerskloof viognier 2015 (Stellenbosch)

braised pork belly with noordhoek blue gum, apple & rooibos butter
klein constantia estate red 2014 (constantia)

blueberry tart, rose geranium brulée, fynbos gin ice
fairview la beryl straw wine 2015 (paarl)