What 47 people say about Fermier
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| Service | |
| Atmosphere |
We have heard of Fermier from friends, and finally had a chance to experience it for ourselves. It was very special, an absolute journey of tastes from beginning to end.. with huge amounts of planning and work in every detail. An unforgettable evening with such professional and friendly staff... thank you so much!
What a gem, hidden off-road and you could miss it as no signage outside, we asked the security outside Harly and they know as it as the farm restaurant!
Once you find it, park and you escorted threw a gravel sandy path to a wooden shed with a tin roof, tip don't wear heels. It's a simple setup with wooden tables ...
Read full reviewWhat a gem, hidden off-road and you could miss it as no signage outside, we asked the security outside Harly and they know as it as the farm restaurant!
Once you find it, park and you escorted threw a gravel sandy path to a wooden shed with a tin roof, tip don't wear heels. It's a simple setup with wooden tables and chairs, at your front your chefs prepare your meals in an open mini arena. Dinner times are set for 19:00 and 19:30 by reservation only.
The menu is a set 9 course with option of wine pairing. The idea is that they try to grow and farm everything and aim to be a fully self sustainable restaurant. What followed was absolute perfection. The wait staff a team of 5 were on the ball, knowledgeable on each course, friendly and attentive. The chefs(3) although working in front of you are almost silent and are pushing away preparing each meal.
The start of canepes and breads definitely set the tone for whats to follow. Beautifully plated morsels of food, plated artfully and flavour combinations of note. We had requested a non beef option and were accomadated with a lamb replacement. All dishes were equally delicious and well paired. Timing of each course on point. Menus change seasonaly and you leave feeling not overly full but satisfied. A great fine dining experience.
An exceptional fine-dining experience!
One would initially be fooled, think you are being lead to getting your kidneys harvested following the lady with the flashlight in the pitch dark from the carpark to the restaurant. With a relief, you are walked into a modern barn style dining room with an open plan and chefs working away at the end of the room.
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One would initially be fooled, think you are being lead to getting your kidneys harvested following the lady with the flashlight in the pitch dark from the carpark to the restaurant. With a relief, you are walked into a modern barn style dining room with an open plan and chefs working away at the end of the room.
Beautiful crockery and modern cooking equipment were displayed in the kitchen that made us excited for a great fine dining experience.
The waiters were well versed and connected to our every need. It was a joy having them serve us.
Throughout the 9 courses, I could taste the smartly picked out dishes that flowed so well into each other from initial fungi that connected each dish to the rich fatty pork that gets broken down by the sour notes of the artichoke in the next dish. My wife and I were mesmerised by the work of art that's called Fermier.
The dessert and pudding were light but rich and by the end of the night, my mouth was just about overwhelmed by the amazing tastes it experienced tonight.
There is something magical when a chef cooks what they grow.
Looking forward to revisiting Fermier!
This was our third time at Fermier, and every time is better than the last. They keep going from strength to strength. The wine pairing is also one of the best you will find. A must visit!
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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.
