Chef Bulpitt of Faber restaurant, now well ensconced at his new address on Avondale Wine Estate near Paarl, is all fired up ahead of the winter season.
Bulpitt and his team have masterminded a 3-course winter set menu that will run from a Wednesday through to a Sunday for lunch only. Focusing on a passion of a ‘zero wastage’ philosophy together with Avondale’s proprietor Johnathan Grieve, Bulpitt accesses the estate’s gardens and farm to harvest fine produce. Expect delectable warming servings such as “Avondale Duck Ravioli with Nasturtium Pesto and Duck Broth”; “Avondale Hen’s Egg, Mackerel Bokkoms, Pickled Garlic, Grand Padano, herbs and flowers from the garden” and a sweet ending of “Roasted Avondale Pumpkin Tart, Cinnamon and Brown Sugar Ice Cream”.
Bulpitt certainly won’t have far to travel in search of fresh seasonal produce for the FABER kitchen. Avondale’s organic and biodynamic food garden has already been extended to produce fresh vegetables and herbs for the restaurant, while stone fruits and citrus from the farm’s orchards arrive with the changing seasons. Eggs are harvested daily from the eco-friendly egg-mobile housing Avondale’s free range chickens, and in time the farm will provide a steady march of broiler chickens and pasture-reared organic beef to the kitchen.
The FABER winter set lunch menu is priced at only R250 per person. Be sure to enquire about Avondale’s premium organic wines for the finest pairing with this delectable menu!
Where: Avondale Wine Estate, Paarl, Western Cape
When: 1 May to 30 September
Open: Lunch from Wednesday to Sunday from 12h00 – 14h30 and for dinner from Thursday to Saturday from 18H30 – 21h00.
Booking: call 021 202 1219 or email firstname.lastname@example.org.