Beautiful old homestead decorated with a mix of vintage and modern. Appreciate that it's a challenge making such a massive room cozy, and this is done cleverly with planters with live herbs and plants. The service was very good, with 3 waiters on hand and they know their wines and could explain the fancy french descriptions on the menu.
The best element was the green tea veloute that comes with the duck starter. Pity it wasn't on the very bland raw, smoked beef starter. Chalmar sirloin with celebration of onions done 6 ways, was really good. Went for restaurant week, but opted to order from the a la carte menu as we did not feel like having chicken leg. Chenin Blanc was good and we were offered to taste some red wines. Going back for a wine tasting. Bit akward having the manager hovering by the kitchen pass shouting 'service' every now and again. She looked a bit frumpy and also a bit scary. Pitied her having to stand in one spot the whole evening. All-in-all a good evening, good food and wine, but overpriced.

Discovered Faber thanks to Restaurant week during which I could try a very limited version of their menu. Service was OK, a bit slow, only one server seemed to know what meals he was serving and how to describe them when ordering.
The hazelnut veloute with duck cromeski was very interesting in terms of flavors.
The fried chicken in itself was decent but ehat made it good was the corn sauce and side dish.
The cauliflower dish was also tasty - intrseting to taste different variations thst can be done out of all the parts of the cauliflower.
The dessert was excellent as per international standards which is quite rare in SA. Worth a try.

We had the most enjoyable time with great food and excellent wine at our Restaurant Week lunch at Faber on Saturday. Sitting on the terrace with beautiful views, drinking a bottle of the crisp and sexy Armilla MCC then moving to the restaurant terrace made for a great day. We took our vegetarian friends and the menu for them was friendly too. We will be doing a picture story of it in Menu this week so you can see what we ate. We enjoyed the rich layered Anima Chenin with the lunch but didn't have room for dessert. Don't miss this one, Chef Eric Bullpit makes beautiful food. Coffee is good too.