Went to have dinner at Foliage.
Famous for its “foraging” chef Chris Erasmus, this restaurant offers sustainable comfort cooking in a relaxed bistro setting. Big fireplace, wooden tables & an open plan kitchen welcome patrons. There are local produce and wines with an emphasis on terroir cooking. I was impressed with the extensive menu of interesting flavours and unusual combinations! My fiancé had the the braised kudu shank boudin, grilled springbok, roasted bone marrow, purslane, mushroom & oyster with honey bush jus (R175 / $11). I ate the pan fried yellowtail, brandade, courgette purée, vine tomatoes & basil velouté (R150 / $9). For dessert we shared the geranium & honey iced nougatine, salted chocolate custard with hazelnut ice cream (R60 / $3). Delicious! Thank you Foliage for the exceptional meal.
*Cover photo taken at Haute Cabrière winery in Franschhoek