Fabulous lunch at the Foodbarn

Another Sunday, another restaurant to savour. This week we went to the Foodbarn in beautiful Noordhoek. The stunning, sunny day started off well with a drive over Chapman’s Peak which connects Hout Bay and Noordhoek, with its amazing views of sea and mountain. And just when you think the day can’t get any better, you stroll in to the Foodbarn…and it does.

Chef Franck Dangereux was born in Cannes and appears to have been born to cook. His dishes are pure genius, just to warn you, my repertoire of adjectives is going to take a bashing before I get to the end of this post! The food is fab, tastes amazing and looks absolutely beautiful. And to make the whole experience even better, the restaurant, housed in a thatched roof building, is totally laid-back, unpretentious and welcoming with great, friendly service. The kind of place that makes you want to kick your shoes off and settle in for a long, long while, which we did at a lovely table on the verandah. The sun streamed through the slatted roof onto our table, as you will see in my pictures – giving a real feel of the beautiful day.

There’s a bistro menu on a blackboard as well as the a la carte – and you can mix and match between them. Our lovely waitress Ruby waxed lyrical about her favourite dishes on the menu – such passion and enthusiasm made the experience even more enjoyable and our choices even more difficult.

My starter of fresh yellowtail tartare was wonderful, a light combination of summer on a plate with plenty of creamy avocado, lovely fresh fish and truly sublime prawns around the edge of the plate. Made me wish I’d ordered the prawn main course!

Delicate yellowtail tartare with the tastiest of prawns

Delicate yellowtail tartare with the tastiest of prawns

The Tunisian fish soup is spicy with fish, mussels and prawns and finished with cuminaise chickpeas and fresh coriander. This dish takes soup to another level, it’s the stuff to dream about.

Silken fish soup with tender prawns and mussel

Silken fish soup with tender prawns and mussel

The crunchy and soft goats cheese fritters came with the sweetest of heirloom tomato terrines, fresh basil and aubergine caviar.

Stunning goat's cheese fritters

Stunning goat’s cheese fritters

The springbok tartare was served with homemade tacos, spicy avo and saffron mayo.

Springbok tartare with spicy avo

Springbok tartare with spicy avo

And now for the mains. My choice elicited oohs of delight as it arrived at the table. It’s Franck’s famous Pan Bagna. Bread topped with an amazing tomatoey, garlicky sauce, two large seared trout fillets, an egg and a tomato bonbon all on a bed of salad with an anchoiade sauce. A heavenly tower of flavours and textures to thrill. Seriously, I may never be able to order anything else at the Foodbarn, it’s a plate of perfection for me.

A beautiful towering plate of food

A beautiful towering plate of food

The tender lamb chops were served pink with a delicately delicious mustard and courgette quiche, wild rocket and a rich lemon verbena scented jus. Who knew a mustard and courgette quiche could taste so good?

Tender lamb chops with a delicate sauce

Tender lamb chops with a delicate sauce

Fillet steak Bordelaise came with a pecorino and truffle potato fritter but as Kevin, who ordered it, is having a carb-free period, he declined the fritter. Ruby, suggested she serve him a portion of vegetables on the plate instead, they couldn’t be more accommodating.

steak

Yum, yum, yum!

Why I haven’t visited more often is a mystery and certainly an oversight (one I simply have to remedy). I discovered they do tapas and wine matching events, too…put me down for some of that and soon!

The FoodBarn is at Noordehoek Farm Village in Noordhoek

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