What 47 people say about Fermier
| Food | |
| Service | |
| Atmosphere |
Fabulous food in a rustic setting. The duck liver parfait is to die for. The monk fish is a taste explosion with kale and black garlic puree and dried fennel. Attentive unobtrusive. A gem.
The food was beautiful, prepared well and taste great. I was a lovely experience. Also a great service.
Everything was perfect - from the nice young man waiting at the parking lot to escort you to the restaurant, to the unobtrusive yet attentive service to the sensational food. The only reason why I scored the cuisine 4.5 stars was that the dessert which was explained as a poached pear with salted caramel and chocol...
Read full reviewEverything was perfect - from the nice young man waiting at the parking lot to escort you to the restaurant, to the unobtrusive yet attentive service to the sensational food. The only reason why I scored the cuisine 4.5 stars was that the dessert which was explained as a poached pear with salted caramel and chocolate was a little low on the salted caramel but it is perhaps just me being petulant because I love salted caramel. Rush over to Fermier for a true fine dining experience without any pretention.
I loved Fermier and its sustainable concept. The food tasted great and looked fantastic on the plate. Also, the vegetarian meal looked similar to the non-vegetarian which was good.
Small things that bugged me was: our waiter needed training, they should make a plan with the flies and the place was boiling hot inside.
However, all in all a great experience.
We enjoyed fine dining in a quiet atmosphere. Discrete yet attentive waiter who displayed knowledge of serving patrons with care. The chef took time in explaining / describing our meals and we will most certainly return to this establishment :)
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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.
