We are always excited when we get word of a new restaurant opening (but even more so when it’s in the winelands and even more than THAT when the chef is Eat Out top 10 Award winner, Eric Bulpitt).
Eric Bulpitt has left The Restaurant at Newton Johnson and donned a shiny new apron at FABER, his latest venture with Johnathan Grieve of Avondale just outside Paarl.
The pair met in 2016 and hit it off right from the get-go. “We’ve looked at it for over 10 years, but never really found the right chef. I’m a firm believer that when the energies are correct the partnership will happen, but up until now that hasn’t happened. When we met Eric we knew we’d found the perfect partner”, says Jonathan.
If you’re wondering what FABER means, it’s basically the Latin word for “artisan” which is absolutely appropriate in this context as Eric and his team see themselves as craftsmen. “We work with our hands, using produce from the land. It’s the perfect way to capture who we are and what we do”.
Avondale leads the way in sustainable and natural viticulture and this follows through to the rest of the farm – including the restaurant’s organic and biodynamic food garden where seasonality is the key focus. Eggs are harvested daily from the eco-friendly egg-mobile housing Avondale’s free range chickens, and in time they will have broiler chickens and organic beef.
The restaurant itself is situated in an old manor house that has been beautifully done up to reflect a modern country-chic aesthetic. And just to prove that sustainability isn’t just a buzzword at FABER, the table tops, bar counters and wooden planter boxes are all crafted from stone pines on the estate that were felled when a fire swept Avondale a decade ago!
Eric and his team work from an open kitchen allowing you to walk up and have a look around or chat to the chefs while they’re preparing your food. The general mood in the kitchen is calm and serene making you feel like you’re in the very best hands. Add to that the warmth and hospitality of general manager, Celeste Bulpitt and her front of house team who effortlessly accommodate every guest’s need and ensure that glasses are never empty.
What you need to know
Lunch is served Wednesday to Sunday: 12h00 – 15h00
R325 – 2 courses
R395 – 3 courses
R785 – 8 COURSES
Dinner is served Friday and Saturday: 19h00 – 21h00
R445 – 4 courses
R785 – 8 courses
To make a booking at FABER (which is highly advisable!) click HERE. Save