table des amis

“Breaking bread” has, for centuries been a symbol of fellowship and an expression which is used to suggest that the people doing it “have something in common” … a sense of community if you will.

This is how we roll in the Valley and the Table des Amis (table of friends) is our way of celebrating this in our special restaurant.

We invite you to make a table of family and friends and join Franck & Pete to break some bread, drink some wine, and celebrate one of life’s greatest pleasures …

 

When: Wednesday 19th June 2019

Time: 18h30 for 19h00

The menu for the evening …

warm, whole sourdough ciabatta with thyme butter,
mussels “mariniere” (in a cream, garlic & white wine sauce),
pissaladière (caramelised onion and black olive tart)
mesclun salad with parmesan dressing and croutons
eikendal janina chardonnay 2018
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slow braised lamb shoulder served with braising jus, dauphinoise potato & sautéd tenderstem broccoli
eikendal charisma 2017
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strawberries & rhubarb: fresh strawberries, rhubarb fondue, vanilla s’mores & strawberry milk sorbet
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vegetarian and vegan options available
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R395 pp (food, wine & service included)

email info@thefoodbarn.co.za or 0217891390 to book

bouchard finlayson chefs table

The people in our lives: James Zvinanamo

Nelson Mandela said: “My country is rich in minerals and gems that lie beneath its soil, but I have always known that its greatest wealth is its people, finer and truer than the purest diamonds.”

The Foodbarn Family is a huge part of what makes this business. We would like to acknowledge these gems and introduce the people that we have grown to love.

If you have been for a meal at our Restaurant, you may have met James Zvinanamo. You certainly can’t miss his incredible smile because its always there. James has been here since 2012 when he was forced to leave Zimbabwe to find a way to support his family.

‘I came here to find a way to escape poverty because I was not able to cope as a farmer in Zim, but instead I found my passion at The Foodbarn. He laughs and says: I left poverty to find poverty”. The 100% passion from our chef, Franck and management, awakened in me a keen interest in food. Franck is my hero, I started working here to make money but instead I found happiness and passion”

James now does a little private chef work for friends and family at weddings and small functions.

‘My dream is to now own a small restaurant in Zim where I supply myself with produce that I grow in a sustainable manor so that I can empower and help my community’

What would you say are your favourite dishes from the Foodbarn?

‘The Prawn Tian is my favourite but I also love the Lamb Rack and most of our fish dishes. The fruit gratins are my favourite desserts’

What foods do you miss from Zimbabwe?

‘I miss the grains that are high in healthy carbs like Rapoko, Sourgum and grains similar to sesame seed’

On any given day, you may find James quietly sitting at the juice bar, reading his bible. James says: ‘My relationship with the higher power is what sustains me and allows me to have a wonderful relationship with my wife and three children. James’s wife is a school teacher in Zimbabwe and his children are with her. ‘It is not easy being away from them”

How do you manage to keep a smile on your face?

‘I smile because I love to work with Franck. I am happy to be here. I want to be like Franck and Lilian is like Nedbank, she makes things happen. ‘

How has it been living amongst South Africans as a Zimbabwean?

‘I see South Africa as the as the next Zimbabwe, politically and economically. There is no “oneness”, no support in black society.’

A true gem indeed, James (affectionately known as Chef Jus amongst his peers), is part of a recipe that works and we are truely proud to call him ‘one of ours’.

elemental Bob

 

a chef and a winemaker,

Elemental bob

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Palomino 2017

on arrival

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Read your head chardonnay 2017

pear, sea bass crudo, yuzu emulsion, white flowers

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White blend 2016

green mango, sticky rice, seared wild prawns, lemongrass

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White blend 2015

chermoula aubergine, coconut & mild chili, saffron seared quail

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Cinsault Pinot 2016

bacon and plums, with pepper, nasturtiums and cherry pip sauce

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Tinta Barocca 2017

grilled magret with fleur de sel, roasted potatoes, kelp butter

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Chenin blanc 2016

apricot and gorgonzola pasilla, honey milk sorbet & sesame salt

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R1100 all in

 

 

 

beaumont chefs table

a chef and a winemaker … Sebastian Beaumont

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On arrival: Chenin Blanc 2018

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New Baby 2017

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

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Hope Marguerite 2009 and 2017

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

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Pinotage 2015

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

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Mourvèdre 2015 and Syrah 2016

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

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Ariane 2016

Wagyu sirloin, wilted bitter leaves, pepper butter

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Goutte d’Or

Raspberry brioche, vanilla chiboust, brik, white flowers sorbet

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R1100 all in

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.

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Menu for the evening

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

 

 

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

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

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

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

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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

Nedbank

Branch Code: 123209

Account: 1096126362

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

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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

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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

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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

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Dessert

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

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and for kids …

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Prawn fritters: truffle & fontina cream, tender leaf shoots

grilled sustainable fish: sautéed potatoes, lemon and herb butter

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

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

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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

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3 course with wine R295

3 course without wine R245

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4 course with wine R365

4 course without wine R305

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

2 course with a carafe of wine R175

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Available every day for lunch and dinner

excl Sundays and public holidays

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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

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sauvignon blanc 2015 & 2012

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

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one man band white 2016

courgette flowers, leeks & chèvre risotto, smoked nuts

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chardonnay 2016

ash linguini with razor clams, parsley & chardonnay

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pinot noir 2013 and 2015

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

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one man band red 2011

oxtail, aged sirloin and marrow

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NLH 2017

sticky strawberries in nasturtium, quince, white pepper syrup

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Friday 6th April 2018 @ 12h00

R1100 all in