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

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.



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
  • Various tapas will be served in 4 ‘waves’ of various tapas for R450 per person
  • Kids under the age of 12 will be R250


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.


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

chefs table with John Loubser from Silverthorn

on arrival: Silverthorn the green man 2015


Silverthorn the green man 2015

south atlantic oysters, ice leaf, green apple & green chili sorbet, roe


Silverthorn the green man 2009

yellowtail crudo, soy cured shitake, nori tapenade, aioli, mustard leaf


Silverthorn the genie NV

peas & carrots, hay smoked kingklip, cumin & butter mayo


Silverthorn the jewel box 2013

butter braised sweetbreads, tarragon & chicken galantine, tarragon sabayon


Steenberg nebbiolo 2015

lamb pissaladière, garlic jus, fried onion, smoked tomatoes


Silverthorn the jewel box 2014 unfiltered

fig gratin, soft biscuit, tea & neroli sorbet


Friday 16th March 2018

From 12h00

@ The Foodbarn Restaurant

R1100 all in


ken forrester chefs table

old vine reserve chenin blanc 2017

on arrival

roussanne 2013

tuna galette, chipotle, corn, lime, coriander, avo


chenin blanc 2007

honey & mead cured salmon, goats caillé, beetroots and shoots


the FMC 2016

Langoustine, parsley jus, radishes, giant roe


renegade 2013

soft polenta & pecorino croquette, egg meurette, truffle jus


three halves 2007

warm springbok carpaccio, porcini & parmesan gratin, basil butter


T noble late harvest 2011

 earl grey & lavender mousse, tonka bean panna cotta, coconut rocks, bergamot and milk sorbet


When: Friday 23rd February @ 12h00

Where: The Foodbarn Restaurant

How much: R1100 all in


more information on Franck’s chefs table


trizanne signature wines

on arrival: tsw sauvignon blanc 2017


tsw sauvignon blanc 2017 (elim)

semi cured trout, brik petals, dill feta crème, pink pepper


 reserve sauvignon blanc / semillon 2013 (elim)

shitake & shimedjis toast with marrow and thyme, duxelle ketchup


reserve sauvignon blanc / semillon 2016 (elim)

charred courgette & heirloom tomatoes, tapenade, onion relish “pissalat”, fontina cream


tsw barbera 2016 (darling)

seared yellowfin tuna, zataar, butternut, sweet potatoes, curry leaf & labneh, garlic jus


tsw syrah 2015 (swartland)

beef tartare au poivre and parmesan


reserve syrah 2016 (elim)

slow braised lamb rib with Persian spices, medjool date, cumin jus, yoghurt


fig and almond gratin, vin d’orange syrup, almond milk sorbet

R1100 all in


all stars chefs table


on arrival: silverthorn the green man


sauv/ blanc: ataraxia ‘17 and buitenverwachting hussey’s vlei ‘09

noordhoek tidal pool: seaweed, mussels, tuna, oysters, sea water


rosé: avondale camissa ‘16 and wijnskool blom ‘17

doughnut: duck liver parfait, curry leaf sugar churros: grape jam, hazelnut paste, gorgonzola


chenin blanc: ken forrester fmc ’15 & beaumont hope marguerite ‘16

chlorophyll, edamame beans, langoustine, yuzu, grana padano


semillon: alheit’s la colline ‘16 and naudé ‘14

quail, courgette beignet, green apple, honeyed goats brousse, wild oregano


white blend: mullineux old vine ‘16 and savage ‘16

warm salmon sashimi, sesame butter, kelp linguini, ponzu


grenache: vriesenhof ‘15 and arendsig inspirational batch ‘16

the humble onion: ash roasted, truffle soubise, charred asparagus, tarragon oil


cabernet sauvignon: webersburg ‘07 and restless river ‘15

wagyu sirloin, roasted cauliflower, turmeric oil, mild chili & robusta jus


sticky: vin de Constance ‘12

raspberries, verbena meringue shards, vanilla s’mores, raspberry milk sorbet


R1500 all in