New-look Foxcroft: what's in store

After nearly a decade in Constantia, executive chef Glen Williams is finally doing what he’s wanted to achieve for years: giving Foxcroft a view.

Foxcroft has long been popular for its more relaxed approach to fine dining. Its new home – in the heritage building on Constantia Nek that once housed Harbour House and, most recently, La Parada – has been gently renovated to fit in with Williams’ plan to evolve the restaurant, tweaking both menu and service to offer a more refined dining experience.

While we love the heritage charm and the views across the Constantia Valley from the new space, perhaps the bigger news is that the building is large enough to create an entirely new offshoot: the more casual small-plates sibling, dubbed Little Fox. 

Little Fox will be led by Keanen Jaftha, previously at La Colombe just up the road, and one of the Cape’s most talented chefs. With a menu leaning towards more global produce-driven small plates, Little Fox is sure to attract a crowd.

But before the doors officially open for both restaurants on 1 February, 2026, Time Out Cape Town took a tour of the space to hear from Williams what’s in store…

Foxcroft opened in 2016… why the decision to move?

We’re closing in on 10 years in business. 2020 was meant to be our year for expansion, and then everything changed. Since then, we’ve had a bunch of proposals, but this is the first one that really felt like what we wanted. When we saw the space, we realised it had to be two restaurants, it’s too big for one, especially for the kind of food Foxcroft does. Plus, I’ve always wanted to get Foxcroft somewhere with a view, so it’s been planned for a long time.

This building has quite a history. What have you changed?

To be honest, it was quite dark, so we’ve really worked to lighten up the space. We painted the rafters, added a ceiling installation for a sense of movement, and built a dividing wall between the two restaurants. On the Foxcroft side, we’ve created a new feel: you still sense the heritage, but it’s not the main attraction. The stacking doors were always here, but we’ve put in new ones that really make the most of the view.

Foxcroft is my middle name – and my family name generations back – so there’s a painting with these regal gentlemen in fox regalia, and that motif comes through. That’s where the plush interior comes from: dark and light, creams and beiges, then darker wood down low. There will also be a private dining space with a big 10-seater table. There’ll be curtains you can draw for privacy, or leave open to feel part of the restaurant.

Tell me about the two identities: Foxcroft vs Little Fox

Foxcroft will be stepping up. We’ve always operated in a bracket that’s not quite casual, not quite fine dining. So we’ve split the difference. Foxcroft becomes more refined: more bespoke, a closer experience, but not overbearing. I don’t enjoy when you have too many people at your table occupying your time. Little Fox is the casual concept.

Over that side you’re in thatch, stone, raw wood, screed floors. It’s more connected to the building. It’s a place you can come for a drink, some great food, and it suits the flow of people in this area. The menu is global, punchy – lots off the fire – with a bit of spice. The kind of food you want with drinks. It’s not a wine pairing place; it’s bubbly, cocktails, beer on tap, and food you want to get stuck into.

How busy do you think you’re going to be?

We’re aiming for 200 covers each service. It’s a beast. 200 covers of à la carte dining, on a big menu, it can be chaos. For this to work, I needed a bulldog in the kitchen. Someone who can steer a big service and keep the team with him. Keanen was most recently head chef at La Colombe, and is the perfect fit.

What’s going to be on the menu?

The menu is up online already, but peri-peri prawns are a definite highlight. Prawns cooked over the fire with a Mozambique peri-peri style sauce, smoked garlic velouté, chimichurri, and a spicy cashew crumb.

The ice cream sandwich is also on: olive oil and dark chocolate cookie, roasted sesame parfait, orange marmalade, sesame honeycomb. There are also rotating slots, so we’ll always have a tartare, always a corn dish, always a wagyu dish, but we’ll rotate the flavours. Most plates will sit around R135 to R295, but it’s a proper portion. We generally recommend two to four dishes per person.

What about drinks?

Both restaurants, but especially Little Fox, will focus heavily on the Constantia Valley. We want as many wine farms as possible represented by the glass. Ideally, about 90 per cent by the glass, and definitely all by the bottle. With the [City Sightseeing Wine tour] bus starting here, people can explore the valley in one place or revisit wines they loved. Little Fox will also have craft beer on tap. We’re working with Jack Black, and we’ll expand taps if the demand is there.

On the Foxcroft side, we’ll focus on our wine heritage and some exclusive cellar stock.

When can people book?

We’re taking bookings for both restaurants from 1 February. Little Fox is the priority, and if final checks go well, we could open sooner.

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