beaumont chefs table

a chef and a winemaker … Sebastian Beaumont


On arrival: Chenin Blanc 2018


New Baby 2017

Seared wild prawns, chili roasted pineapple, lime, palm sugar, curry oil


Hope Marguerite 2009 and 2017

Flame grilled duck breast, sweet potatoes, kimchi crispy roll, ginger jus


Pinotage 2015

Trout & pickled grape millefeuille, fig leaf oil, tannin mayo


Mourvèdre 2015 and Syrah 2016

Lamb chop & belly, pear & red wine, nasturtium paste, cooking jus


Ariane 2016

Wagyu sirloin, wilted bitter leaves, pepper butter


Goutte d’Or

Raspberry brioche, vanilla chiboust, brik, white flowers sorbet


R1100 all in

cheffy’s recipes: oil bread (fougasse à l’huile)


1kg flour

20g salt
1 and 1/2  sachet (15g) instant yeast

750ml luke warm water

Makes 2 baking trays, enough for 12 people


To make the dough for this bread, combine in a large bowl, adding the water last.

If you have an electric mixer, work it with the ‘hand’ (K-beater) attachment on a low speed for 20 minutes. This is the best and easiest method. You can work it with your hands, but I warn you that the dough is quite wet and sticky, and it will take quite a while and a lot of muscle power. Should you wish to, though, it’s also very rewarding to do it this way. Sit and watch television and work it with your hands for an hour or so, until the dough is smooth and elastic.

Generously spread olive oil on two baking trays with your hands. With your hands still oily, divide the dough in two and put each half in a baking tray. Leave it to relax at room temperature for 20 minutes.

Again with oiled hands, stretch the dough to fit the trays.
Top with anything you like – sliced onions, tomatoes, peppers, garlic, basil, olives, anchovies, rosemary … Leave to prove at room temperature for a further 45 minutes.

Bake in a preheated oven at 220°C for 20-25 minutes. 

The Foodbarn Gives Back: Round 2

“Many of our Foodbarn tribe have been with us right from the beginning … August 2006 to be precise. Together, we have worked some viciously long hours, endured some hardships, and shared many special moments. In spite of the crap that the so called leaders of our amazing country dish out on a daily basis, these amazing people bring their A-Games to our business day-in and day-out … with a smile … and a tenacity that is uniquely South African. Senior baker in the Deli, Aubrey Batala is one such individual. From 4am, he prepares the doughs, rolls croissants, and marshals his colleagues in his own unique way … he then heads home, rounds up the kids on the streets of Masiphumelele, and coaches 4 teams to play soccer, often using his own hard earned funds to buy balls, boots and other necessities”

For the next “Foodbarn Gives Back” evening, we would like to contribute some funds to Aubrey’s soccer success … to Newcastle United !!!

We invite you to join us at Franck’s next legendary cooking demonstration

When: Wednesday 14th November 2018 @ 18h30

Where: the Foodbarn Restaurant

Cost: R550 (includes the cooking demonstration, a 3-course meal, paired with Paul Cluver wines, and the service charge)

Please note that due to space constraints, seating allocation is done on tables of 8 or 10.


Menu for the evening

on arrival: paul cluver sauvignon blanc and riesling 2017
seared tuna, coconut braised aubergine, basil & chili syrup
paul cluver gewurtztraminer 2016
Grilled ethically caught fish, porcini & onion risotto, chive crème fraiche
paul cluver pinot noir 2017
lime posset, strawberry consommé

As always, we look forward to spoiling you.



Cape Point Vineyards chefs table

on arrival: cpv cape town 2018


noordhoek sauvignon blanc 2011 / 2017

atlantic oysters, kelp cured trout, roe, sea water & seaweed vinegar


sauvignon blanc reserve 2014/ 2017

asparagus & parmesan tart, poached quail egg, noisette butter hollandaise


isliedh 2013

the fallen apple, with quail confit & rosemary butter


isliedh 2017

red mullet taco, whipped miso, yuzu & truffle crème fraiche


semillon 2007

charred duck, kalamata tapenade, turnips clafouti, burnt orange


nlh 2011

gorgonzola brik, guava butter jam, bitter leaves


Friday 9th November 2018


R1,100 all in


The Foodbarn Gives Back: Round 1

“cooking is is about giving, it’s a generous deed …
first nature does it’s thing and gives us amazing produce, then we do ours, apply passion and love and a few years of know how…. it only seems right that the results are shared with our families and our friends here in Noordhoek … living in this community in our life force, our oxygen supply, and once again we want to celebrate where we are and give back.”

And a really good way for us to give back is to share some of this know how and then eat and drink together … and share the financial rewards with someone doing something special in our community …

We invite you to join us for one of Franck’s legendary cooking demonstrations, after which we will eat and drink together.

When: Wednesday October 24th 2018 @ 18h30

Where: The Foodbarn Restaurant

Cost: R550 pp

This includes the cooking demonstration, a 3 course meal (see below) paired with wines, and the service charge. Please note that due to space constraints, seating allocation is done on tables of 8 or 10.


On arrival: De Grendel rosé 2017


A Noordhoek tidal pool: oyster, mussel, tuna crudo, seaweed salad, ponzu, grapefruit
De Grendel sauvignon blanc 2018


abalobi fish: grilled, yellow dahl, coconut velouté, coconut & tomato salad
De Grendel Viognier 2016
De Grendel Op Die Berg pinot noir 2015


lime biscuit, white chocolate, earl grey ice cream and vanilla smore



For this event, the proceeds will be donated to Project Noordhoeked which is a non-profit community project where we, as a community create jobs to clean and keep Noordhoek safe, as well as create awareness about the effects of single use plastic.  We focus on cleaning the beach all the way to Kommetjie, around the lagoon, the wetlands, the Noordhoek common and main roads.

We clean dog poo, plastic, glass, wire etc. We also clean the beach toilets three times a week, and work closely with SanParks to alert them of the location of dead seals and offer additional eyes and ears to the Chapmans Peak neighbourhood watch.

We currently have about 20 monthly sponsors who pay on average R50 to R500 per month each. The Ratepayers association donate R500pm. Every cent goes towards paying wages. If/when we receive additional donations, we increase our cleaning teams and areas as well as sponsor the Noordhoek Football club U10 to U12 teams in return for them keeping the sports fields and surrounding areas clean.

Other donations included: Discounted rates for clothing and caps from Giovanni at RepoClinic, Printed raincoats from Stan on Main in Fish Hoek, Martial Arts training and equipment by Steve Bazzea from SBG Gym, Bicycles, mobile phones and plastic bags were donated by various community members, recycling bags from Tuffy, Pictures Steven Joffe, and most importantly Guy Chaston (Village Roast) for the best hot chocolate and coffee in town for Paul and Edgar.

Christmas & New Year 2018


At the Foodbarn Restaurant

  • Christmas Eve (24th Dec) and Christmas Lunch menu (25th Dec)
    • Will be a 4 course menu with amuse bouche, palate cleanser and coffee or tea included; you will have the choice between 4 starters, 4 fish course, 4 main course and 4 desserts. The price of these menus is R895.00 per person
    • The Christmas kids menu (3 course) is R300 per child under 12. 
  • The New Years Eve menu (31st Dec)
    • There will be a 4 course menu with amuse bouche, palate cleanser and coffee or tea included; you will have the choice between 4 starters, 4 fish course, 4 main course and 4 desserts.
    • There will be a new year’s eve party in the restaurant starting at 11pm until 2am.
    • The price of The New Years’ Eve menu and party is R995 per person.

At the Foodbarn Tapas Bar

  • We will be open on Christmas Eve and New Years Eve and NOT Christmas lunch
  • There is no upfront charge; eat what you want, drink what you like, and enjoy the awesome vibe that is Tapas … we look forward to hanging with you


All these prices exclude beverages and service charge and a 10% gratuity will be added to your final bill automatically.

Please note that in order to secure your reservation, we require a 100% non- refundable deposit of the food bill.

On these occasions, we do not allow corkage.

We are unable to do transactions with your credit card details (these payments can only be made in person). If you are paying from an overseas account we are able to generate a pay pal invoice for your convenience.

Electronic payment can be made to:

The Foodbarn Restaurant


Branch Code: 123209

Account: 1096126362

Should you wish to make a reservation, please contact us on (021) 789-1390, or – Monday – Friday 9am – 4pm.


The menu for the Foodbarn Restaurant is:

first course

tuna tartare: with fresh atlantic oysters, noordhoek seaweed salad, ponzu, togarashi & lime aioli, trout roe raviole

wild mushrooms & ricotta, seared shiitake, fontina and tarragon cream

springbok tartare: hand chopped, nasturtium tartare sauce, cranberry ketchup, croutons

wild​ prawns: sticky rice ball, chili roasted pineapple, lime & palm sugar, curry oil


second course

gratin d’asperges: green asparagus, home smoked trout, artichoke and white truffle gratin sauce

peri-peri swordfish: cauliflower brandade, almond aioli, parsley oil

fish “provençale”: ethically caught fish, grilled with fennel seeds, ratatouille in brik, lightly Pernod scented mussel velouté

goats cheese: melting in panko crust, red wine pears, aubergine caviar, wild leaves, roasted hazelnuts & noordhoek vinegar syrup


third course

mild kimchi brik roll (vegan): sweet potato mousseline, tender leaves, gomasio, soy syrup & sriracha drops

risotto: sun-dried and roasted tomato, parmesan & asiago, mustard seed mascarpone

karoo lamb rack: roasted with crumbs and sliced: candied onion & olive tart, tender mesclun leaves, rich basil jus

grilled duck breast: mash beignet, bitter leaves, pepper, brandy & truffle jus



roasted pépé goats cheese: roasted st maure goats cheese, figs cooked in vanilla syrup

raspberries: on honeyed brioche, vanilla chiboust, brik, jasmine sorbet

christmas chocolate pot: milk chocolate & cinnamon pot, white chocolate mousse, dark chocolate sauce, shortbread fingers

strawberries & rhubarb: fresh strawberries, rhubarb fondue, rosemary cream, vanilla s’mores


and for kids …


Prawn fritters: truffle & fontina cream, tender leaf shoots

grilled sustainable fish: sautéed potatoes, lemon and herb butter


pasture reared beef sirloin: mash potato beignet, yummy jus and carrots


brownie: warm dark chocolate brownie, gianduja chocolate marquise, vanilla sauce, hazelnut ice cream


Avondale chefs table: Friday 5th October


on arrival: blanc de noir mcc


blanc de noir mcc

onion blooms with salmon caviar, Jerusalem artichoke mousse, yuzu & truffle


anima chenin blanc 2015

seared scallops, fermented pineapple, lime & palm sugar, cinnamon oil


cyclus 2014

yellowfin tuna crudo, mild harissa, wild tender leaves, hot coconut oil


camissa 2017

flame seared peri-peri swordfish, cauliflower brandade, almond aioli


syrah 2009 and luna 2012

lamb “welly” with porcini duxelle, charred endives, port jus


armila mcc 2011

lime posset, brioche biscuit, bergamot tea sorbet



Wine Wednesday with MAN Family wines


on arrival: MAN MCC Brut


tuna sashimi, nori flake, oyster emulsion

MAN Warrelwind Sauvignon Blanc


grilled abalobi sustainable fish, harissa, herb salad, coconut oil

MAN Free-Run Steen Chenin Blanc

MAN Padstal Chardonnay


sirloin, mash beignet, tapenade, roasted jus

MAN Skaapveld Shiraz

MAN Ou Kalant Cabernet Sauvignon


goats cheese fritter, quince & rocket

MAN Bosstok Pinotage


When: Wed 30th May 2018 @ 6:30pm

R415 all in


Buy any 6 of the wines and get 15% off


Phone 021 7891390 to book or


Winter special 2018

Here it is folks … our Winter Special for 2018 !!!

We’ve teamed up with some amazing wine farms and every two weeks, Cheffy will come up with a new menu and pair each item to the relevant wines. We invite you to come and enjoy this with us …


2 course with wine R235

2 course without wine R195


3 course with wine R295

3 course without wine R245


4 course with wine R365

4 course without wine R305


And then for the pensioners that support us every year, we’ve added another level …

2 course with a carafe of wine R175


Available every day for lunch and dinner

excl Sundays and public holidays


Starts Wednesday 18th April in the evening


Our first wine farm partner is MAN Family Wines

It all started with a simple plan … Jose Conde, Tyrrel Myburgh and Phillip Myburgh (who had been making wine together for some time) wanted to make a wine that they would love to buy. Huh ??? Doesn’t all the wine they make fall into that category? It does but this wine would need to offer great value and have awesome packaging. So off they went and produced 300 cases in a tractor shed. To keep the peace with their families, they took the initials from their wives first names and Marie, Anette, Nicky and (MAN) family wines was born.

They are now making 175 000 cases a year and exporting to 25 countries; what hasn’t changed is their original mantra. These wines pack a serious punch and are very reasonable priced!

When Cheffy and I tasted them a couple of weeks ago, it was a no brainer that these guys would be the first farm we would feature on our famous winter special

Check out this weeks menu …

Book a table now 

Iona chefs table

on arrival: sauvignon blanc 2017


sauvignon blanc 2015 & 2012

the hoek sea lettuce, oyster, crab mayo, raw scallop & radish


one man band white 2016

courgette flowers, leeks & chèvre risotto, smoked nuts


chardonnay 2016

ash linguini with razor clams, parsley & chardonnay


pinot noir 2013 and 2015

seared quail, sweet potato & cinnamon, grapes, roasted jus


one man band red 2011

oxtail, aged sirloin and marrow


NLH 2017

sticky strawberries in nasturtium, quince, white pepper syrup


Friday 6th April 2018 @ 12h00

R1100 all in