The Foodbarn, A Fine Dining Experience

As the weather changes to a more sun filled blue sky, with heat that can at times leave you uncomfortable, we venture out to the world of dining out again. The weather forecast for today in Cape Town, was overcast with a high likelihood of rain. I on the other hand had a different plan. Come rain or sunshine, I wanted to exploit the outdoors and watch the ocean. 

Maya's class mate invited her to their 'beach house' in Kommetjie. In spite of the miserable weather forecast, I suggested to Chomba that we drop Maya off, hang outon the beach for a while and then head out to Cape Point Vineyards. I wanted to enjoy a wine tasting on the estate, their views of the ocean and have some form of culinary experience on the wine farm.

We sat on the beach, watched the surfers, and I was mesmerised by the water, the waves and their motion as some of the surfers would achieve the desire to be at one with the wave!

Having baked in the son, with Jordan hijacking the camera and taking all the photos, it was time to go grab something to eat. Sven had been hinting at leaving the seaside and going to find something to eat, but getting him to teach me about surfing, showing me who was being a natural, a goofy or doing a backhand, distracted him enough for me to take in the moment without being rushed.

You can imagine emotional high, come crashing down, as we got to Cape Point Vineyards, and they were closed to the public as they had a private function on the estate. A wedding! I did not want to eat in Noordhoek... I had my heart set on onoy one place in Noordhoek.

None of us had eaten at the Foodbarn before, so that became the best choice to try out, seeing as the rest we knew what we did not want. I had no idea what was about to be experienced. I was taken aback by the prices. The setting, was a simple everyday restaurant, yet the prices spoke to a white table cloth, fine dining experience.

Well... The food was awesome! The table seemed adventurous, as Starters were ordered, and Sven and I were not shy with the wine. A Buitenverwachting Sauvignon Blanc, The Husseys Vlei 2009, was my choice, which Michelle, our waitress, approved of. Sven was impressed. I think that is what made him bullet proof, as that fueled his hunger to get all YOLO in his approach to lunch.

Sven ordered the Flash fried baby squid, crunchy Vietnamese salad with sesame seeds, fresh mint, lemongrass & galangal emulsion as a starter. Jordan ordered a Main Course portion as her and I chose not to have a starter. Trust me, we had plate envy and regretted that little bit of decision making.

Dagmar went with the De-shelled prawns fritters served on a confied tomato, aubergine and avo tian, finished with a chili & red pepper syrup & basil salsa. That was the starter I would have gone with, only I knew we were having prawns for supper, so did not want to tamper with the treat expected later.

Chomba  I think went with the Raviolle with wild mushrooms, ricotta and fresh tarragon, emmental cream, tender leaves shoots Starter.

My dear wife Chomba and friend Dagmar did not even offer me a taste of their starters. My drinking buddy, Sven on the other hand, did. He was impressed with my choice of wine, commenting at every sip about how he was enjoying it.

The main course could not have come any sooner. Jordan and I had agreed to share... Well, I tasted my Karoo lamb: roasted rack with Dijon mustard & citrus crumbs, pissaladière, rich garlic and was for some reason no longer interested in a trade. Lucky for me, Jordan was also quite involved with her baby squid, so a trade was no longer ideal for her either. As we laughed about the reneging, we did, as a good will gesture, share a fork from each others' dish.

Dagmar and Chomba had also gone with the Flash fried baby squid, crunchy Vietnamese salad with sesame seeds, fresh mint, lemongrass & galangal emulsion main portion

Sven was equally as happy with his Beef main course. Every mouthful was followed by the kind of sounds I could not articulate through words on a page. I am sure you can imagine.

Dessert was not necessary, but we had come this far... So why not?

I was wildly surprised, and hearing that the co-founder and chef is Franck Dangereux did ring a bell for Chomba. She had heard and seen him in partnership with Le Creuset through various media channels. When we picked up Maya, I was singing songs of praises about The Foodbarn, and how the name and ambiance did not prepare me for the gastronomic experience, when Amber's mom and sister pointed out to me that Franck Dangereux was at La Colombe, a once sought after dining experience at Constantia Uitsig.

It explains a lot, and I will certainly be going back to the Foodbarn! I would definitely recommend that if you like the food experience of what you couldn't replicate at home, you make this stop and give yourself a treat. You are welcome to bring your own wine, their corkage is R40.