Oh my, Fermier

May, 19, 2016

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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 hand made 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. – Taken from the website.

Keeping in mind, it was a special occasion, we were treated like royalty at Fermier.  Greeted on the name and faffed over in true fine dining style.

The food is of the best quality and worthy of praise and prizes.

The portions are delicate and intricate, take your time in experiencing the combinations and appreciating the effort that went into the preparation.

This was an experience which is unrivaled (and even unknown) in Pretoria.  Chef Adriaan is a master at his craft and embodies the essence of a Head Chef as he stands proud and statues in the open-plan kitchen.

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Winter Menu 2016:

FERMIER CHARCUTERIE

Duck liver parfait, salted lamb, terrine, beef tongue, sweet mustard and capers

MARRON

Tomato, ginger, mushroom and passion fruit

MONK FISH

Kale, mustard, fennel, egg and black garlic

RABBIT AND SWEETBREAD

Pumpkin, lentils, cabbage and hazelnut

BRAISED VENISON

Cauliflower, turnip, kohlrabi and tamarind

SPRINGBOK

Beetroot, celeriac, raspberries and radish

PEAR

Fennel, apple, cashews and salted caramel

Website: http://www.fermierrestaurant.com/

Telephone: If you do not receive a booking confirmation within 24 hours please contact them at bookings@fermierrestaurant.com or 076 072 5261.

Details:

Karoo Yard
Corner of Albeth and Lynnwood Road

141 Lynnwood Road

The Willows, Pretoria

In the Karoo yard, follow the road past the Roots nursery the road will take you round into the parking. Follow the lit pathway to the front of the restaurant.

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