Avondale wine estate’s new restaurant, FABER (meaning ‘craftsmen’), takes its name from the meeting of talents of two craftsmen – a chef and a winemaker – who both share a commitment to sustainability and their craft.
Hailing from a farm in Rustenberg, Chef Eric Bulpitt brings his love of fresh, organic produce and farm-style living into a fine dining space, with unique and delicious results. But forget about superficial fare. With a view for ‘refined’ as opposed to ‘fine’ dining, FABER delights in food play – and pairs it with signature wines from the Avondale wine estate.
Dishes include studies of cauliflower with a purée that melts on your tongue accompanied by pickled and crisp cauliflower leaves that pairs well with Avondale Cyclus 2013 white wine, and butter roasted celeriac served alongside potato angel hair, homemade mustard and wilted greens, or Graaf-Reinet free-range beef with pickled, roasted and burnt orange, both of which tastes divine paired with Avondale Samsara 2007, a spicy Syrah.
Flavoursome, robust dishes are followed by delectable desserts that, once again, pairs amazingly well with Avondale’s offerings. Try the watermelon study of lemon verbena infused watermelon carpaccio, sorbet, consommé, jellies and basil with the Avondale Camissa 2015 for a fruity end to your meal.
The restaurant itself feels like an old friend’s dining room with strategically placed doors leading to a patio and the vineyards beyond. Watch your food being prepared through a large open window to a view of the kitchen while you delight in canapés of pumpkin fritter balls, warm bread with pork and beef tallow (a delicious fatty substance made from animal fat), and cheese Yorkshire pudding.
Visit FABER at Avondale for summer cuisine that combines good, flavourful food with pure culinary craftsmanship.
Photography Courtesy imagesADVERT2