Firstly, I would like to ask everyone to stop referring to new restaurants as “the new kid on the block”. Its bloody annoying. Seriously, come up with something new.
Our friends from mud island were in town so we wanted to impress them. We were lucky enough to get a table for Sunday lunch at Faber, the new restaurant by Chef Eric Bulpitt at Avondale Wine Farm. Six of us shared an Uber which was only R150 per person return. There really is no excuse to drink and drive. We arrived at 1pm and started our afternoon with a wine tasting; we all know how great Avondale’s wine is we just couldn’t pass up the opportunity to enjoy their bubbles on the grass in the sun, on the gorgeous Avondale-branded picnic blankets. After tasting the bubbly and Chenin (both my favourites) we were seated at our table shortly. We were served Chef Eric’s happy chicken yorkshire pudding canapés and a delectable bread basket which only served to whet our appetites and make us even more hungry!
The wine list consisted of Avondale’s plentiful range of wines plus two or three guest wines. We choose to order a bottle of bubbly (Armilla), the Camissa (rose) and the Anima (Chenin) so we could just share them between us which was a great way of enjoying the wine.
There are a few pricing options on the Faber menu, two courses for R325, three courses for R395 or eight courses for R785. We went with the three course option (although I mentioned I was keen on the 8 course, only to meet the disapproving look of my girlfriend). The menu was made up of four starters, four mains and four desserts, all of which incorporated ingredients from the farm. I had the kombu cured yellowtail, watermelon, chickweed and crispy onion starter which was full of flavour, refreshing and perfect for the hot afternoon. My main course, which was the beef sirloin, was one of the best tasting cuts of beef I have ever had. It was beautifully cooked and had a nutty, blue cheesiness about it. The waiter explained that the beef is actually reared on the farm. I finished off with their cheese board which included six local cheeses.
After our desserts, we finished off the afternoon by enjoying the second half of our wine tasting. The Samsara was one of the standout wines for our group.
Faber is a fantastic new addition to the ever growing list of winelands restaurants. The food was faultless, service excellent and the wines speak for themselves. This new kid on the block is going places…
Photo credit: Iwona Hughes