What 47 people say about Fermier
| Food | |
| Service | |
| Atmosphere |
There are few words that will do justice to this incredible experience! I understand why they won last year! Food was impeccable! Flavours out of this world. When can we go back!!!
It was perfect, will be back
It was my second time eating at Fermier, my first time during restaurant week, and it absolutely did not disappoint if anything it was better than my first experience. Lorraine the sommelier was fabulous and really informative and passionate about what she does. The service is impeccable and their knowledge of the food they're service is some of the best I've experienced.
Best hidden gem, we enjoyed it so much. We couldn't stop watching the chefs doing a fantastic job. And the staff was great, explained every dish so nicely.
As we pulled up to Fermier, which I might add had no signage. We were escorted by a friendly member of staff to the parking and to the restaurant. The only lighting is a few lanterns on the path. We booked dinner at Fermier as one of the participating restaurants for restaurant week. Our dinner consisted of a 5 cour...
Read full reviewAs we pulled up to Fermier, which I might add had no signage. We were escorted by a friendly member of staff to the parking and to the restaurant. The only lighting is a few lanterns on the path. We booked dinner at Fermier as one of the participating restaurants for restaurant week. Our dinner consisted of a 5 course meal. The starter was phenomenal, my fiancé and I really enjoyed the duck liver pâté. The rest of the dishes were outstanding as well. I only have a few critiques: there was a lit fire place when we sat down, but as the evening progressed the fire died and the restaurant was quite cold as we could feel the wind creeping in. The kitchen is not separate from the restaurant, so patrons can view the chefs at work. At one point in the evening the chefs were cleaning the stove with water and the restaurant filled with smoke, I started coughing immediately and this really did disturb the ambiance of the evening. I must commend the courteous staff, especially Rose and Jennifer. I also like the fact that you do not have to pay for bottled water.
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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.
