Foxcroft at Constantia Nek

Select from the menu.

OLD MENU
Last verified or updated by the venue on 18th Aug 2026.
This menu is a sample menu designed to showcase what the restaurant offers & it may differ from the exact menu available. Kindly contact the restaurant if you have any questions.
Dinner Set Menu Options
Winter Dinner Menu (per person)
Herbed Salt-bread

Jersey butter, truffled cauliflower, roasted yeast

_________________________________



Market fish ssam

Beef noodle soup

Garden tartlet

_________________________________



Tomato kimchi, Namibian crab, Thai basil

OR

Tuna ceviche, coconut, pineapple

_________________________________



Chicken, mushroom, jollof, berbere

_________________________________



Cannon of lamb, turnip, Denningvleis

_________________________________



Chestnut, mascarpone, burnt vanilla

_________________________________

Petit Fours
R 1,795.00
Chef's Dinner Menu (per person)
Herbed Salt-bread

Jersey butter, truffled cauliflower, roasted yeast

_________________________________



Market fish ssam

Beef noodle soup

Garden tartlet

_________________________________



Tomato kimchi, Namibian crab, Thai basil

_________________________________

Tuna ceviche, coconut, pineapple

_________________________________



Langoustine, mushroom, jollof, berbere

_________________________________



Litchi, rose, coconut

_________________________________



Cannon of lamb, turnip, Denningvleis

_________________________________



Chestnut, mascarpone, burnt vanilla

_________________________________



Petit Fours
R 2,195.00
Winter Pescatarian Dinner Menu (per person)
Herbed Salt-bread

Jersey butter, truffled cauliflower, roasted yeast

_________________________________



Market fish ssam

Beef noodle soup

Garden tartlet

_________________________________



Tomato kimchi, Namibian crab, Thai basil

OR

Tuna ceviche, coconut, pineapple

_________________________________



Chicken, mushroom, jollof, berbere

_________________________________

Gnocchi, turnip, salsa verde

_________________________________



Chestnut, mascarpone, burnt vanilla

_________________________________



Petit Fours
R 1,795.00
Chef's Pescatarian Dinner Menu (per person)
Herbed Salt-bread

Jersey butter, truffled cauliflower, roasted yeast

_________________________________



Market fish ssam

Celeriac noodle soup

Garden tartlet

_________________________________



Tomato kimchi, Namibian crab, Thai basil

_________________________________



Tuna ceviche, coconut, pineapple

_________________________________



Langoustine, mushroom, jollof, berbere

_________________________________



Litchi, rose & coconut

_________________________________



Gnocchi, turnip, salsa verde

_________________________________



Chestnut, mascarpone, burnt vanilla

_________________________________



Petit Fours
R 2,195.00
Winter Plant-Based Dinner Menu (per person)
Herbed Salt-bread

Jersey butter, truffled cauliflower, roasted yeast

_________________________________



Market fish ssam

Beef noodle soup

Garden tartlet

_________________________________



Tomato kimchi, Namibian crab, Thai basil

OR

Tuna ceviche, coconut, pineapple

_________________________________



Chicken, mushroom, jollof, berbere

_________________________________



Gnocchi, turnip, salsa verde

_________________________________



Chestnut, mascarpone, burnt vanilla

_________________________________



Petit Fours
R 1,795.00
Chef's Plant-Based Dinner Menu (per person)
Herbed Salt-bread

Ras el hanout, aged balsamic, truffled cauliflower, roasted yeast



_________________________________



Radish ssam

Celeriac noodle soup

Garden tartlet

_________________________________



Tomato kimchi, semi dried tomato, Thai basil

_________________________________



Tofu ceviche, coconut, pineapple

_________________________________



King oyster mushroom, jollof, berbere

_________________________________



Litchi, rose & coconut

_________________________________



Gnocchi, turnip, salsa verde

_________________________________



Chestnut, toffee, burnt vanilla

_________________________________



Petit Fours
R 2,195.00
Lunch Menu
Winter Lunch Menu (per person)
Herbed Salt-bread

Jersey butter, truffled cauliflower, roasted yeast

_________________________________



Market fish ssam

Beef noodle soup

Garden tartlet

_________________________________



Tuna ceviche, coconut, pineapple

OR

Chicken, mushroom, jollof, berbere

_________________________________



Cannon of lamb, turnip, Denningvleis

_________________________________



Chestnut, mascarpone, burnt vanilla

_________________________________



Petit Fours
R 995.00
Chef's Lunch Menu (per person)
Herbed Salt-bread

Jersey butter, truffled cauliflower, roasted yeast

_________________________________



Market fish ssam

Beef noodle soup

Garden tartlet

_________________________________



Tomato kimchi, Namibian crab, Thai basil

_________________________________



Tuna ceviche, coconut, pineapple

_________________________________



Langoustine, mushroom, jollof, berbere

_________________________________



Litchi, rose, coconut

_________________________________



Cannon of lamb, turnip, Denningvleis

_________________________________



Chestnut, mascarpone, burnt vanilla

_________________________________



Petit Fours
R 1,495.00
Winter Pescatarian Lunch Menu (per person)
Herbed Salt-bread

Jersey butter, truffled cauliflower, roasted yeast

_________________________________



Market fish ssam

Celeriac noodle soup

Garden tartlet

_________________________________



Tuna ceviche, coconut, pineapple

OR

King oyster mushroom, jollof, berbere

_________________________________



King oyster mushroom, jollof, berbere

_________________________________



Chestnut, mascarpone, burnt vanilla

_________________________________



Petit Fours
R 995.00
Chef's Pescatarian Lunch Menu
Herbed Salt-bread

Jersey butter, truffled cauliflower, roasted yeast

_________________________________



Market fish ssam

Celeriac noodle soup

Garden tartlet

_________________________________



Tomato kimchi, Namibian crab, Thai basil

_________________________________



Tuna ceviche, coconut, pineapple

_________________________________



Langoustine, mushroom, jollof, berbere

_________________________________



Litchi, rose & coconut

_________________________________



Gnocchi, turnip, salsa verde

_________________________________



Chestnut, mascarpone, burnt vanilla

_________________________________



Petit Fours
R 1,495.00
Winter Plant-Based Lunch Menu (per person)
Herbed Salt-bread

Ras el hanout, aged balsamic, truffled cauliflower, roasted yeast

_________________________________



Radish ssam

Celeriac noodle soup

Garden tartlet

_________________________________



Tofu ceviche, coconut, pineapple

OR

King oyster mushroom, jollof, berbere

_________________________________



Gnocchi, turnip, salsa verde

_________________________________



Chestnut, toffee, burnt vanilla

_________________________________



Petit Fours
R 995.00
Chef's Plant-Based Lunch Menu (per person)
Herbed Salt-bread

Ras el hanout, aged balsamic, truffled cauliflower, roasted yeast

___________________________



Radish ssam

Celeriac noodle soup

Garden tartlet

_________________________________



Tomato kimchi, semi dried tomato, Thai basil

_________________________________



Tofu ceviche, coconut, pineapple

_________________________________



King oyster mushroom, jollof, berbere

_________________________________



Litchi, rose, coconut

_________________________________



Gnocchi, turnip, salsa verde

_________________________________



Chestnut, toffee, burnt vanilla

_________________________________



Petit Fours
R 1,495.00
MENU
Last verified or updated by the venue on 18th Aug 2026.
This menu is a sample menu designed to showcase what the restaurant offers & it may differ from the exact menu available. Kindly contact the restaurant if you have any questions.
SET MENU OPTIONS
Spring Lunch Menu (per person)
Cru Imperial Caviar (10g) I R1295

Smoked snoek, bokkom furikake, apricot, crispy potato.

_________________________________________________________________

Herbed Salt-bread - Jersey butter, truffled cauliflower, roasted yeast.

____________________________________________________________________

Haw mok hoi

Market fish ssam

Beef noodle soup

_______________________________________________

Tuna ceviche, coconut, pineapple

OR

Chicken, mushroom, jollof, berbere Crayfish Supplement I R 150

_______________________________________________________________________

Karoo lamb 'bredie', cabbage, tamarind

Black Truffle Supplement - R245 | Wagyu Substitute - R400 I Wagyu & Local Black Truffle Substitute - R550

______________________________________________________________________

Chestnut, mascarpone, burnt vanilla

______________________________________________________________________

Petit Fours



R895 for classic wine pairing | R2795 for Iconic wine pairing
R 995.00
Chef's Menu (per person)
Cru Imperial Caviar (10g) I R 1295

Smoked snoek, bokkom furikake, apricot, crispy potato.

___________________________________________________________________________

Herbed Salt-bread - Jersey butter, truffled cauliflower, roasted yeast

____________________________________________________________________

Haw mok hoi

Market fish ssam

Beef noodle soup

____________________________________________________________________

Tomato kimchi, Namibian crab, Thai basil

_______________________________________________________________________

Tuna ceviche, coconut, pineapple

_____________________________________________________________________

Crayfish, Mushroom, Jollof, Berbere

_____________________________________________________________________

Karoo lamb 'bredie', cabbage, tamarind

Black Truffle Supplement - R245 | Wagyu Substitute - R400 I Wagyu & Local Black Truffle Substitute - R550

__________________________________________________________________________________

Chestnut, mascarpone, burnt vanilla

__________________________________________________________________________________

Petit Fours



R1495 for Classic wine pairing | R4495 for Iconic wine pairing
R 1,495.00
Spring Dinner Menu (per person)
Cru Imperial Caviar (10g) - R1295

Smoked snoek, bokkom furikake, apricot, crispy potato

_________________________________________________________________

Herbed Salt-bread - Jersey butter, truffled cauliflower, roasted yeast

_________________________________________________________________

Haw mok hoi

Market fish ssam

Beef noodle soup

_________________________________________________________________

Tomato kimchi, Namibian crab, Thai basil

OR

Tuna ceviche, coconut, pineapple

_________________________________________________________________

Chicken, mushroom, jollof, berbere

Crayfish Supplement - R150

_________________________________________________________________

Karoo lamb 'bredie', cabbage, tamarind

Black Truffle Supplement - R245 | Wagyu Substitute - R400 I Wagyu & Local Black Truffle Substitute - R550

_________________________________________________________________

Chestnut, mascarpone, burnt vanilla

_________________________________________________________________

Petit Fours



R1245 for Classic wine pairing | R3745 for Iconic wine pairing
R 1,295.00
Chef's Menu (per person)
Cru Imperial Caviar (10g) I R1295

Smoked snoek, bokkom furikake, apricot, crispy potato

__________________________________________________________________________________

Herbed Salt-bread - Jersey butter, truffled cauliflower, roasted yeast

_____________________________________________________________________________

Haw mok hoi

Market fish ssam

Beef noodle soup

_____________________________________________________________________________

Tomato kimchi, Namibian crab, Thai basil

____________________________________________________________________________

Tuna ceviche, coconut, pineapple

_________________________________________________________________________

Crayfish, Mushroom, Jollof, Berbere

_________________________________________________________________________

Litchi, rose, coconut

__________________________________________________________________________

Karoo lamb 'bredie', cabbage, tamarind

Black Truffle Supplement - R245 | Wagyu Substitute - R400 I Wagyu & Local Black Truffle Substitute - R550

________________________________________________________________________________________________

Chestnut, mascarpone, burnt vanilla

________________________________________________________________________________________________

Petit Fours



R1495 for Classic wine pairing | R4495 for Iconic wine pairing
R 1,895.00
Spring Plant-Based Lunch Menu (per person)
Herbed Salt-bread - Ras el hanout, aged balsamic, truffled cauliflower, roasted yeast

_____________________________________________________________________________

Tom yum corn

Radish ssam

Celeriac noodle soup

_____________________________________________________________

Tofu ceviche, coconut, pineapple

OR

King oyster mushroom, jollof, berbere

_____________________________________________________________

Gnocchi, celeriac, salsa verde

Local Black Truffle Supplement - R245

_____________________________________________________________

Chestnut, toffee, burnt vanilla

____________________________________________________________

Petit Fours



R895 for Classic wine pairing | R2795 for Iconic wine pairing
R 995.00
Chef's Plant-Based Menu (per person)
Herbed Salt-bread - Ras el hanout, aged balsamic, truffled cauliflower, roasted yeast

_________________________________________________________________________________________

Tom yum corn

Radish ssam

Celeriac noodle soup

_______________________________________________________________________

Tomato kimchi, semi dried tomato, Thai basil

_______________________________________________________________________

Tofu ceviche, coconut, pineapple

_______________________________________________________________________

King oyster mushroom, jollof, berbere

______________________________________________________________________

Litchi, rose, coconut

___________________________________________________________________

Gnocchi, celeriac, salsa verde

Local Black Truffle Supplement - R245

_____________________________________________________________________

Chestnut, toffee, burnt vanilla

_____________________________________________________________________

Petit Fours



R1495 for Classic wine pairing | R4495 for Iconic wine pairing
R 1,495.00
Spring Plant-Based Dinner Menu (per person)
Herbed Salt-bread - Ras el hanout, aged balsamic, truffled cauliflower, roasted yeast

___________________________________________________________________________________________

Tom yum corn

Radish ssam

Celeriac noodle soup

___________________________________________________________________________

Tomato kimchi, semi dried tomato, Thai basil

OR

Tofu ceviche, coconut, pineapple

___________________________________________________________________

King oyster mushroom, jollof, berbere

____________________________________________________________________

Gnocchi, celeriac, salsa verde

Local Black Truffle Supplement - R245

_____________________________________________________________________

Chestnut, toffee, burnt vanilla

____________________________________________________________________

Petit Fours



R1245 for Classic wine pairing | R3745 for Iconic wine pairing
R 1,295.00
Chef's Plant-Based Menu (per person)
Herbed Salt-bread - Ras el hanout, aged balsamic, truffled cauliflower, roasted yeast

_________________________________________________________________________________________

Tom yum corn

Radish ssam

Celeriac noodle soup

__________________________________________________________________________

Tomato kimchi, semi dried tomato, Thai basil

__________________________________________________________________________

Tofu ceviche, coconut, pineapple

______________________________________________________________________

King oyster mushroom, jollof, berbere

_______________________________________________________________________

Litchi, rose, coconut

_______________________________________________________________________

Gnocchi, celeriac, salsa verde

Local Black Truffle Supplement - R245

_____________________________________________________________________

Chestnut, toffee, burnt vanilla

______________________________________________________________________

Petit Fours



R1495 for Classic wine pairing | R4495 for Iconic wine pairing
R 1,895.00
Order Details
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Subtotal R 0.00
Total
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