The changing of the seasons always brings on fresh inspiration for chefs. “With the Western Cape’s winter rains, for chefs who forage or pick their own herbs, this is the most exciting time of the year,” says Eric Bulpitt, “Young succulent herbs start popping up everywhere after a long summer rest. It is like a mass awakening for chefs, and it is not uncommon for farm residents to have a troop running around their gardens and bushes searching for the best herbs and possibly a few mushrooms. Our team at FABER are gearing up for what is one of my favourite seasons, and you can look forward to wild mushrooms, Jerusalem artichokes, celeriac, duck, pumpkin and amazing oysters.” If the culinary craftsmanship of FABER’s a la carte menu, delicious wines and a roaring log fire aren’t enough to tempt you to come out this Winter, Chef Eric Bulpitt’s new 3-course, set Winter Menu is likely to do the trick. It’s a lunchtime only menu of a starter, main and dessert that will change over the winter months to give you the best of what’s in season and what comes in from farm to table. Available from the 1st of May to the end of August the FABER Winter Menu is R250.00 per person. It’s by booking only, so please specify your choice of the Winter Menu when you make your booking here. Alternatively email us at firstname.lastname@example.org or phone on 021 2021219.
FABER’s Winter times are:
Lunch: Wednesday to Sunday 12h00 – 15h00
Dinner: Thursday to Saturday 18h30 – 21h00
Please note: FABER will be closed on the following dates:
22 May – 30 May 2017
26 June – 11 July 2017