Named after the Latin word for artisan or craftsperson, Faber restaurant opened in October 2016 and has already established itself as a leading proponent of fine seasonal cuisine in the Cape Winelands. Acclaimed chef Eric Bulpitt shares a commitment to sustainability and total dedication to his craft with Avondale wine estate’s proprietor, Jonathan Grieve, and the restaurant’s food showcases the kitchen garden’s organically and biodynamically grown vegetables and herbs, as well as stone fruits and citrus from the farm’s orchards, and eggs from the eco-friendly ‘egg-mobile’ that houses Avondale’s free-range chickens.
Faber and Avondale are now launching a series of ‘Field to Feast’ lunches, which are ‘an opportunity for us to invite our guests to the farm and share our biodynamic journey with them, showcasing how the farm, Faber and Avondale tie together,’ says Grieve. The feast days will begin with a guided tour of the property with Grieve, and afterwards, guests will settle in at Faber for a leisurely farm-style feast.
‘The idea is to enjoy a meal as a feast table, served family-style. We want this to be a shared, convivial experience,’ says Bulpitt. And of course, you can expect a menu informed entirely by the seasons. The ‘Field to Feast’ lunches will be offered quarterly, tapping into the charms and produce of the particular time of year at which they happen. The first luncheon will take place in autumn, on Sunday 26 March, and will showcase what is arguably the best time of the year on Avondale, says Grieve.
Seats for the ‘Field to Feast’ special lunches are limited, and advance reservations are highly recommended. Held between 11am and 3pm, the lunches costs R550 per person and include the guided tour, three-course lunch and three glasses of Avondale wine, as well as spring water from the farm. For more information and to book, visit avondalewine.co.za/faber.