FABER marks the meeting of minds and passions between a chef and a winemaker, paying tribute to the craftsmanship in both the kitchen and the Avondale cellar. With a shared commitment to sustainability, and dedication to their craft, it’s no surprise that Eric Bulpitt and Avondale proprietor Johnathan Grieve ‘clicked’ from the moment they first met in early-2016.

The Avondale story is one of embracing ground-breaking biodynamic and organic farming practices to produce wines that reflect the terroir; wines that pay tribute to the soils that produced them. The same can be said of the cuisine on Bulpitt’s brand-new menu, where this progressive chef will take inspiration from the seasons, the land, and the finest local produce.

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.

It’s the perfect mirror for this remarkable collaboration between two passionate craftsmen: marrying the terroir-driven wines of Avondale with the seasonal cuisine from chef Eric Bulpitt, FABER is set to redefine the world of Cape winelands cuisine.

FABER restaurant is situated on the scenic Avondale wine estate near Paarl in the Western Cape winelands. The restaurant is open for lunch from Wednesday to Sunday from 12h00 – 14h30 and for dinner from Wednesday to Saturday from 19h00 – 21h00. Reservations recommended. For bookings and more information phone 021 202 1219 or email faber@avondalewine.co.za.

Lustigan Road, Klein Drakenstein, Paarl, South Africa
Contact Number 021 202 1219
Email address faber@avondalewine.co.za
Website www.avondalewine.co.za