Table of friends (Table des Amis) Thursday 5th Sept 2019


a glass of rickety blanc de blanc MCC on arrival
family style starters for the table:
warm, whole sourdough ciabatta with whipped tomato butter
cured beef & home pickled wild mushrooms, wild rocket
aubergine & gorgonzola tart
crunchy salad; tender baby leaves, courgette, fennel, crispy shallots &
creamy dressing
rickety bridge foundation stone white 2018
free range chicken “jambonette” deboned chicken with tapenade and thyme stuffing with basil jus.
potato dauphinoise
rickety bridge foundation stone red 2015
crêpes suzette
thin crêpes with orange segments, orange and butter sauce calisson ice cream
R395 pp all included

Vegetarian and vegan options available.

We look forward to sharing our table with you


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.

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


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. 

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


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


Noordhoek Crush 2017

An event catering for all the family.

We are taking The Crush Wine Festival back to its origin for the third year running. The past two Noordhoek Crushes have been a huge success raising a substantial profit for charity. Each year we aim to bring the wine farms to you in a fun family focused wine festival.

Date: 29th April 2017
Time: 11 am – 5pm
Price: Entrance is free. For those who want to explore the wine stalls a R150 tasting passport can be purchased on (which includes a wine glass)

At The Noordhoek Crush you will have the opportunity to sip, swirl and buy over 100 wines from 20 wine farms as well as 3 craft gins from 333 Distillery.

The Noordhoek Crush breaks aristocratic expectactions where quaffing and spitting wine are encouraged and children are discouraged from attending. We not only welcome your children, but they will be entertained with various kids activities such as face painting & sand art as well as the permanent purpose built kiddie heaven play area.

Last year was awesome but this year we have made a few improvements to try and increase the level of awesomeness;

– Only pre-sold tickets will be available; Last year many travelled from far only to find the event was sold out. This year all tickets will be sold online prior to the event.
– We have made the tickets even more limited. Please buy your tickets early to avoid disappointment. Last year we were a sold out event at 1000 tickets sold. This year we will cut the ticket sales at 750. This means more space, more wine, less queues, more fun, less squish for everyone.
-We have more food stalls and a dedicated food and chill area. With all that wine we need to line your stomachs with an array gastronomic delights; pizzas, sushi, Quesadas. All the Noordhoek Farm Village restaurants wll be open for buisness as usual, as well as providing pop up stalls within the festival should you want to enjoy your lunch on the grass or in the food tent.
-More parking available; Not that we are encourging drink driving, but last year the normally ample parking at The Noordhoek Village was at maximum capacity so this year we have made friends with our neighbours who have lent us a field!

As always an off consumption liquor license is in place so wine can be bought at cellar door prices to consume on or off the premises. The Village Restaurants will be waiving their corkage fees to promote the purchasing and consuming of the wines on the day.

There will be a live band providing music through out the festival.

This event is being hosted by The Foodbarn, The Foodbarn Deli, Café Roux, The Toad In The Village, The Village Sushi and

The following farms have confirmed …

Journeys End
Painted Wolf
Aurelia and DeCider
333 Gin
Stark Conde
Waverley Hills
Fable Mountain Vineyards
Groote Post
Rickety Bridge
Domaine des Dieux
Nico Van Der Merwe