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The menu at Fermier aims 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. They 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 they can grow and their ability to serve it in a fresh and exciting way.
Monthly, different wine farms are approached and the selected wines will only be offered on Fermier's wine list. Alternatively, corkage is allowed at R60 for wine and R85 champagne.