From farm and forest to plateExpect anything from nose to tail cooking to great vegetarian dishes.
'Franschhoek’s terroir and ethos on the plate' Chef Chris Erasmus has broken the confines of fine dining to start a movement, a groundswell that has inspired other chefs to make the most of what is on their doorstep. Extending beyond foraging, here the focus is on origin, on sourcing ingredients – often unusual – ethically and responsibly. Sit back and watch the chefs at play in the open kitchen. You are sure to spot something you have not seen before, an unusual element or simply the level of passion on display. The menu at Foliage has evolved into an authentic representation of what Chris and his chefs not only believe in, but live. There is focus on full use of all produce and protein, creating more while reducing waste. Even the plates and knives for the bread course are crafted by the team. Chris is not scared to make a statement, he is bold and daring with flavour combinations, innovative use of produce and techniques. Vegans and vegetarians are a prime focus. Starters are divided into urban or guerilla farming. From urban try the tartare of beet or the tartare of Franschhoek river trout, for starters. For guerilla take a gamble on Salmo’s raw-milk fig-leaf cheesecake with forest herbs and tomato chutney – you will not be disappointed. For a lighter option opt for the grilled cos lettuce with lemon verbena-charred corn, leek and pine-ring-mushroom cream, kumquats and croutons. Mains will display what is ethically available and are offered as ‘from the beach’, ‘roaming free’ and ‘from the backyard’. The forest mushroom and carrot risotto with a mixed green pesto is one of the many vegan options that will appeal to all. Sweets are robust, not fine and frilly – the caramelia delice with peanut butter and cannabis-leaf marshmallow and chocolate rock will rock you. "Diners should expect to enjoy local food with good music in a very relaxed atmosphere," says Chris.