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Chef Adriaan Maree may be on the shy side, but get him talking about sustainability and he’ll have you in a verbal headlock about his passion and future plans for Fermier. “I hope Fermier can be completely self-sustaining, so I’m creating an ‘ecosystem’ – from the fish and vegetables to the livestock – that suits our idea of responsible, conscientious farming, where even waste is turned into a functional part of the cycle,” he explains.
It’s a deceptively-simple sounding menu that lists only the key ingredients and the waitress explains everything in detail as the food is delivered. Standouts might include the perfectly pink trout with apple, radish and smoked butter; and a sweet and fleshy superbly cooked lobster offset by salty samphire and a tart hint of verjuice. An ending of apple with miso caramel, almonds and Earl Grey tie the whole experience together.
Sommelier Loraine Magombo is on hand to help with the wine selection or suggest other suitable drinks. Often with wine-paired menus, the trepidation is always whether the combination will work or not and at Fermier the standard wine pairing is one of the few where the wine is notably enhancing to the overall flavour of the food.
Immaculate. The all-female wait staff is attentive and courteous, with an impressive understanding of the innovative dishes.
Rustic interior of exposed rafters, bare walls and tables scattered far from one another to create privacy between dining parties.
All occasions – it’s one of Gauteng’s rarest gems.
Eat Out critics dine unannounced and pay for their meals in full. Read our full editorial policy here.