table des amis; la suite

a convivial & deliciously informal dinner experience


a glass of rickety bridge sauvignon blanc 2019 on arrival


starters for the table:

warm, whole sourdough ciabatta with whipped beurre noisette

braised lamb & almond spring rolls, tahina & harissa dip

tomato tart with basil and ricotta

wild rocket & crunchy cos with parmesan dressing and croutons

rickety bridge chenin blanc 2018


ethically caught grilled fish

served on wild mushroom & pecorino risotto, light red wine jus

rickety bridge foundation stone red 2015


apple tart Tatin 

upside down apple tart with homemade thyme ice cream


R395 pp all included


to reserve a space at the table, please phone 021 7891390 or email

The people in our lives: Aaron lemon

When Aaron Lemon dreamt of being a sportsman growing up in Zimbabwe, he never imagined that he would end up at the Foodbarn!! 

“I left Zim when I was 18 to pursue my education in South Africa. When I got here, I realized that this was not possible and the cost of studies was beyond what I could afford. This is when I started working in a restaurant.”

In time, Aaron ended up at the Foodbarn as an intern. Fast forward six years and we are immensely proud to call Aaron the head chef at the Foodbarn, working directly under Franck. “I think Franck is a genius and he has taught me everything, he continues to teach me every day. Now this is the career I choose and love”

What is it that you enjoy about working at the Foodbarn the most?

“Every day is different, there are no two days that are the same.”

What is the most important thing about working with Franck?

“With Franck, consistency is the most important, you have to keep the standards and food has to be consistent”

What do you like to eat?

“I love my meat so my favourite is the rack of lamb. I am a skinny guy but I love my meat” Aaron says as he giggles.

Aaron has a laugh that can put anyone in a good mood and he seems to be happy all the time. Its amazing how such a sweet, gentleman has the full respect of his team in the kitchen and the Front of House.

You are always smiling

“Yes, Pete always teases me about that. I am a happy guy and the Foodbarn team is my family. I just think that if you love what you do, you never work a day and that is what I do”

You are about to become a dad, how does that make you feel

“ I am looking forward to the experience. There are guys here with kids, if they can do it, I can do it. I want to make sure that my daughter has all the things I could never have”

Aaron will soon be welcoming his daughter in to the world. His partner, Faith also works at the Foodbarn in the kitchen.

What do you get up to when you are not working

My whole family lives here so I spend a lot of time with them. I love to read and I enjoy sports. I just like to have fun

What advice can you give to young chefs

You have to be patient, you will get there

How do you feel about South Africa

“Sometimes I think that this country is going to be the same as Zimbabwe but I love being here and if we work together as a nation, it will be fine. I love what South Africa has taught me. The cultures here are very diverse and I have learnt different languages. I see it as home even though I dream of one day opening a restaurant in Zim!

If you have ever wondered who is in the kitchen when Franck is not around, now you know. Aaron is a gem and we are so pleased and proud that he found us and thinks of us as family. Pop in and say hi to this young man, you can’t miss the incredible laugh.