Fermier Restaurant personifies its unique farmstyle fine dining motto and its attempt to be a completely self-sustainable restaurant with its own “ecosystem” is something that really sets it apart in the industry.
- Set seating times (Tuesday to Saturday 19:00 and 19:30 only)
- A set nine-course menu using seasonable produce, that guests can actually see growing, where it was sourced and how it was grown.
- An additional option of an affordable and unusual wine pairing with the courses makes this option a must-have with EVERY meal.
We arrived to a rather dark Roots nursery (as expected at night when it is closed) in the Karoo yard and parked outside. We then followed the sandy pathway to the front of the restaurant which is in effect, a wooden shed.
What we found inside? A simple, yet functional wooden shed complete with handmade mismatching crockery, tables and chairs and an inviting fireplace to one side.
Our meal was an absolute culinary journey with so much attention to detail that it was hard not to be impressed so I will let last nights menu (and the attached photos) speak for themselves...
Bread & Canapes paired with Tanzanite Brut MCC.
OCTOPUS: Masala, Aubergine & Tomato paired with Fledge & Co Pretty Pink.
SCALLOP: Broccoli, Radish & Turnip paired with Chamonix Sauvignon Blanc.
KABELJOU: Artichoke, Fennel & Grapefruit paired with Mount Abora Chenin Blanc.
DUCK: Egg, Bone Marrow & Pearl Onions paired with B Vintners Pinot Noir.
BEEF 1st Serving: Black Garlic, Baked Milk & Truffle paired with Spice Route Grenache.
BEEF 2nd Serving: Celeriac, Red Cabbage & Rhubarb paired with Newton & Johnson Full Stop Rock.
CHEESE: Huguenot & Pear Slices paired with Cederburg Bukettraube.
APPLE: Almonds, Burnt Butter Ice Cream & Raisins paired with Keermont Fleurfontein.
All in all - What an outstanding take on sustainable fine dining and complete attention to details with some ingredients taking up to three days to prepare.
Sadly, the one downside of last night was that due to the lack of ventilation and all that beautiful cooking in the open plan kitchen, I left smelling like I'd been sitting around a braai all evening and my eyes watered for quite a bit of the last four dishes due to the smoke. Still - worth it and I would definitely return.
*Recommendation: This is affordable fine dining with all the benefits of actually aiming to promote sustainable cooking and eating. I highly recommend the experience!