What makes it special? The countryside of Franschhoek in South Africa's Western Cape provides both the inspiration and working materials for Foliage's menu, which is rooted in wild ingredients foraged each day by chef Chris Erasmus.
On the menu: The open kitchen is a hotbed of creativity, sending out a changing line-up of innovative dishes to the homely dining room. Honey-glazed smoked pork belly could be partnered with fermented millet, mango atjar (pickle) and berry crackling, while Erasmus' love of nose-to-tail eating is referenced in black pudding and sweetbreads with porcini, plus a granadilla and hazelnut salad. Passionfruit parfait with lactic berries, rose petals and kombucha makes for an fragrant finish.
The chef: Erasmus made his name at much-loved Cape winery restaurant Pierneef a la Motte, during which time he also staged at Noma in Copenhagen. He opened Foliage in 2014 to further pursue his interest in foraged ingredients and traditional techniques such as pickling and fermenting.
To drink: Locally sourced wines are the backbone of the drinks list, but also look out for an excellent craft beers, including some brewed by the chef himself.
Art and decor: Foliage's artwork is curated by Ilse Schermers, whose gallery is located right nextdoor to the restaurant.
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