wine wednesday March 2019

wine wednesday @ tapas

20th March 2019 @ 18h30


classic caprese: buffalo mozzarella, tomatoes, basil, olive oil & vinegar

foodbarn rosé (grenache, shiraz,  cab franc)


moules marinière; steamed with white wine, garlic cream & parsley

foodbarn house white 2017 (sauvignon blanc / semillon)


soft fish taco with crunchy cabbage, tomato and 48 coriander & chipotle mayo

foodbarn “the hoek” chenin/ chardonnay 2018


provencal lamb stew with crunchy young vegetables and crouton

foodbarn the dunes rouge 2017  (syrah/ grenache)


goats cheese fritter with plum

foodbarn house red 2014 (50% cabernet franc 50% cabernet sauvignon)


R395 pp all in


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


wine wednesday

this weeks Wine Wednesday at the Tapas Bar will bring you the following delights …

TSW sauvignon blanc 2017
TSW reserve sauvignon blanc / semillon 2016
Yellow fin tuna poke bowl
Quando mouvedre rose 2017
Delaire graff cabernet franc rose 2017
Rougail sausisse: creole pork sausage with tomato & ginger
Botanica merlot 2015
Lomond Merlot 2015
Brioche rolls sliders with beef and cheddar
Rijks pinotage touch of oak 2014
Lammershoek the innocent lamb 2015
Lamb chop, polenta fritter, chimichurri
Crepe with stone fruits


R405 pp all in

Wine Wednesday

Somebody’s got to do it; so we’ve been at it again … here are some wines we’ve tasted in the last couple of weeks that we think you’ll like … we invite you to try them with us this coming Wednesday evening.

Flight 1: White blends: Trizanne Signature Reserve 2015 & Klein Seering 2016

Flight 2: Chard’s: Yardstick Chardonnay 2017 & Ataraxia Chardonnay 2017

Flight 3: Something unique: Radford Dale Thirst Gamay Noir 2014 & The Blacksmith Barebones Cinsault 2017

Flight 4: Red Blends: Marvelous Blue 2016 & Village Lane Village Red 2014

Schweet ending: Dainty Bess Pinot Noir MCC 2014 

Each flight served with one of our delicious tapas; there will be one/two new dishes this Wednesday #justsaying

When: Wednesday 29th November
Time: 6:30pm
Where: Foodbarn Tapas Bar
Cost: R405 all in

Give us a call on 021 789 1390 or reply to this email (limited to 24 pax)

We look forward to another lekker evening.

Pete & Franck

Festive Season 2017

On Sunday 24th December:

The restaurant is offering a normal lunch service.

For Xmas Eve, we are offering a 4 course menu (4 choices per course) with amuse bouche, palate cleanser and coffee or tea at R850 per person. For children under 12, there is a 3 course menu at R300 per child.

The Deli is open during the day as usual

The Tapas Bar is closed

On Monday 25th December:

For lunch, the restaurant is offering a 4 course menu (4 choices per course) with amuse bouche, palate cleanser and coffee or tea at R850 per person. For children under 12, there is a 3 course menu at R300 per child.

The restaurant is closed in the evening.

The Deli is closed

The Tapas Bar is closed

On Tuesday 26th December (Boxing Day)

The Restaurant is open with our normal àla carte and tasting menu’s for both lunch and dinner

The Deli is open

The Tapas Bar is open

On Sunday 31st December:

The restaurant is offering a 4 course menu (4 choices per course) with amuse bouche, palate cleanser and coffee or tea at R950 per person. From 11pm we will be in party mode!

The Deli is open

The Tapas Bar is open and we are offering our normal Tapas menu

On Monday 1st January 2018:

The Restaurant is closed

The Deli is open from 9am until 3pm

The Tapas Bar is closed


The prices quoted exclude beverages and a 10% gratuity will be added to your bill.

All bookings are confirmed on receipt of 100% deposit of your food bill.

We do not allow corkage on these occasions


The menu’s for Christmas Eve and Christmas Day are …

First Course

Steak tartare

hand chopped, foodbarn tartare sauce, croutons and parmesan cream


south atlantic oysters

shucked loose, ponzu, crispy shallots & sea lettuce, aioli, roe


prawn fritters

baby spinach, watercress, edamame beans, fresh mint, home made humus, truffle & yuzu splash, soy syrup


pépé goats cheese beignet

with zataar cauliflower, feta crème, aubergine caviar & curry leaf oil

Second Course

Fresh fish tartare

cauliflower brandade, crispy shallots, yuzu & togorashi mayo, coriander, seared prawns, lemongrass &chilli oil, salmon roe


la bouillabaisse du cap

a rich fish soup with grilled fish, prawn & mussels, saffron & garlic potato mousseline, rouille and croutons


fish “grenebloise”

sustainable fish, pan fried, lemon cells, croutons, tender leaves & almond butter


seared salmon

sautéed shiitakes, courgette beignets, edamame beans, black garlic paste & garlic cream

Third course


asparagus and summer herbs with asiago and mustard seed mascarpone


steak au poivre

sirloin served fat on, truffled potato beignet and classic pepper & brandy sauce


karoo lamb rack

roasted with crumbs and sliced, braised shoulder samosa, medjool date and rooibos puree, cumin jus


pork belly

pine needle braise, tender leaves, butternut puree, mash fritter & rich truffle jus

Fourth course

Strawberries & milk

fresh & stewed strawberries, rosemary cream, vanilla s’mores, verbena meringue shards and strawberry milk sorbet


nectarine & berry gratin

berries and sautéed nectarine, gratinated in almond sabayon, cherry milk sorbet


dark chocolate & gianduja “pavé”

served warm, cacao dots, fresh cherries, vanilla sauce & hazelnut ice cream


raspberry feuilleté

thin puff tart with vanilla cram. Fresh raspberries, toffee sauce, plum puree & sun dried fig ice cream

coffee / tea and mince pie


Tapas Winter Special

Over the next couple of months we’ve decided to run a Tapas Winter Special thats going to work as follows …

On one night of the week, we will offer 50% off at least half the food menu including desserts and the kiddies options

We will announce which night on the Foodbarn’s Facebook page here and the Tapas Instagram account.

Remember, you can also reserve online

And just in case you need a reminder of the menu, you can view it here.

As always, we look forward to spoiling you !!!

Deposits on tables of 6 or more …

We take enormous pride in our restaurant … to make sure we bring you the uncompromising quality you have become used to. This means ordering the right quantities of the freshest ingredients and scheduling the right amount of people.

Unfortunately, it has become commonplace for some guests (quite often our regulars) to either not inform us they are no longer joining us, or simply arrive with significantly less people than originally booked for.

The ramifications for us over the year are significant and with food costs spiralling out of control, our efforts to keep our prices reasonable are seriously compromised.

This is the main rationale behind our request for deposits for tables of 6 or more.

It is not our intention to annoy you or to imply any potential dishonest behaviour; it is really just us making sure that we give ourselves the best chance of continuing to provide the best quality

We welcome your concerns, take them very seriously, and thank you for your understanding.

Franck & Pete


new wine label: the brief

here is some direction …

this process must not be too serious … have some fun; we recommend wine be consumed as part of the process, preferably with some delicious nibbles

how big?  up-to-you but it should be cost effective

which way up?  up-to-you

by when?  Wednesday 22nd October 2014

what do you need to send us?  pdf or jpeg file of your label (email to

winner announced?  Friday 31st October 2014

our logo needs to be included somewhere on the label

we are looking for something that encapsulates the Foodbarn brand … delicious, rustic / rural, fun, a little out there …

one label will be used across our range of wines; we will handwrite the name of each wine (Noordelicious), the varietals (Sauvignon Blanc, etc) and the Vintage (2012, 2014 … )

prize: week-end Foodbarn experience which will include a night @ the de Noordhoek hotel, lunch, dinner and breakies at our restaurants in the Village


We are looking for a new receptionist

To start as soon as possible, the successful applicant will be responsible for:

Meeting and greeting guests, suppliers, and other visitors to the restaurant

Answering and forwarding phone calls

Answering and forwarding emails

Taking reservations using our online reservation system

Capturing supplier invoices

You will need great people skills, patience, be well organised, friendly and able to deal with sometimes difficult guests.

Please forward up-to-date CV to

all creatures great and small

free range chickens

We are always looking for ways to better ourselves in the world of free range, organic and sustainable products. Even though we have come a long way, we are very proud to be associated with companies like Solitaire Free Range Eggs.

Solitaire Free Range Farm in the Hemel en Aarde Valley, pride themselves in the products from truly happy, free roaming hens that wonder around during the day, outside their hen house.

We believe that happy animals provide us with a better quality product. Solitaire hens are fed on a varied vegetarian diet of good quality grains and pulses that contain no colorants, preservatives or animal by-products. Their hens are exposed to exercise and sunshine and are treated humanely at all times.

Our hearts are warmed when we can provide a product that is sourced from companies that care how animals are treated.

If you consider that our Deli uses approximately 10500 eggs per month, we believe we are making a difference and companies like Solitaire are helping us to do so.

Check them out on Facebook or alternatively visit their website at




1 block of butter (melted and kept hot)

4 egg yolks

Salt and lemon juice to taste

Hot water


-Whisk egg yolks, salt and lemon juice until thick and mousse like over a bowl of hot water

-slowly drizzle in the hot butter and keep whisking


We serve this hollandaise sauce with our delicious Eggs benedict.