What 47 people say about Fermier
| Food | |
| Service | |
| Atmosphere |
We visited Fermier restaurant as they participated in the 2017 Autumn Restaurant week. The restaurant is situated at the back of the Karoo property in Lynnwood road. A little bit of a surrealistic setting which can be experienced as interesting or awkward ... It did help that we were escourted by a friendly lady ri...
Read full reviewWe visited Fermier restaurant as they participated in the 2017 Autumn Restaurant week. The restaurant is situated at the back of the Karoo property in Lynnwood road. A little bit of a surrealistic setting which can be experienced as interesting or awkward ... It did help that we were escourted by a friendly lady right from the gate to the restaurant door.
They were able to confirm the booking without any hassles. We were truly impressed that the waiter were aware of our dietary requirements as communicated in our booking.
In all our visits to restaurants this week, this was probably our most authentic fine dining/french cuisine experience. It is most fascinating to see the chefs at work right in front of you in the most organised fashion ... certainly did not expect this possible in any kitchen!!
The waiter explained the concept and menu well to us. The intricacy of each course however gets lost purely as a result of an information overload. Optional wine pairing for each course can be accommodated for wine lovers, but I really loved the fact that I could order a single glass from the pairing menu.
The food was mind-blowing ... the combination of flavours and textures are amazing and the plating immaculate! The chef(s) are true cullinary artists! It is certainly difficult to single out a dish as you get lost in another world. That being said ... it is not as if you are presented with extreme variables since there tends to be harmony between all the courses presented. Keep in mind this is for mindful eating where you are supposed to experience every bite.
The staff were clearly well trained, very attentive and friendly from the moment we arrived till we left.
I gladly recommend them for discerned foodies looking for a truly unique cullinary experience! This was an evening well spent!!
The restuarant week menu was a 5 course culinary delight! We did the wine pairing with the menu. We couldn't fault one dish.. The springbok dish was an absolute favourite with the crispy kaaings being the perfect addition to the dish.
All in all we had a lovely experience and Fermier has once again met our expectations of excellence.
Fermier never fails to amaze! Every element on the plate is flavorful and complements one another.
We have heard so many things about Fermier and finally decided to try it out for ourselves. The 5-course set menu and wine pairing was lovely - my boyfriend and I absolutely loved the Monk Fish dish, every element was incredible! We had a lovely evening!!
Delicious locally sourced and carefully selected food, beautifully prepared and presented. The staff explained each dish, wine pairing and were attentive to our needs. Would recommend to anyone who wants the perfect dining experience.
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About Fermier
Cuisine: Fine Dining
Fermier is an attempt to create a restaurant which in future can become completely self-sustainable by creating an entire “ecosystem” from the fish and vegetables to the livestock, that suits our idea of responsible, conscientious farming (and restaurant) where even “waste” is turned into a functional part of the cycle.
In keeping with the idea of responsible involvement , the building has grown “organically” where soil from the area has been used to build rammed earth walls, poles as the skeleton and recycled wood for the cladding and doors, thus creating a “farm feel”. To complete the feel, all the crockery, tables and chairs have each been designed and handmade by artisans from the Karoo Yard. Elza designed and made the crockery from her pottery studio and the carpenter, Dawie, crafted the tables and chairs.
As for the menu, the idea is to close the gap between produce, farm, and the final product. Guests can see the produce growing, where it comes from and the versatility of each product. We strive to involve producers with the same philosophy about produce and create a dining experience where not only the tender cuts are used, but rather the whole animal (head to tail cooking). This will be created around the season and what we can grow and our ability to serve it in a fresh and exciting way.
