Field to Feast luncheon at FABER restaurant

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AVONDALE proprietor Johnathan Grieve and FABER chef-patron Eric Bulpitt are teaming up to introduce a new concept to the world of winelands dining, with the launch of a range of innovative ‘Field to Feast’ luncheons starting on Sunday, 26th March 2017, for the Autumn Feast.

Paarl estate Avondale has long been known for its pioneering biodynamic approach to viticulture and winemaking and, since opening on the estate in October 2016, FABER has fast become one of the most sought-after culinary destinations in the winelands.

Feast days will begin with a tour of the property by farm-chic tractor-trailer as Grieve, an entertaining raconteur, unpacks the biodynamic principles underpinning the growth of Avondale since the family became custodians of the land in 1996.

Whether it’s touring the farm’s biodynamic vegetable gardens or admiring the quirky Egg-mobile that supplies the kitchen with pasture-reared eggs, Bulpitt will look to spark a conversation with guests around how hyper-local sustainably-sourced produce informs and defines the menu at FABER.

Seats for each ‘Field to Feast’ are limited, and advance reservations highly recommended. Luncheons are held between 11am and 3pm and cost R550 per person, including the guided farm tour, three-course lunch, and three glasses of wine, spring water from the farm and restaurant gratuity.

UPCOMING ‘FIELD TO FEAST’ LUNCHEONS:
26th of March 2017 for the Autumn Feast
11th June 2017 for the Winter Feast
17th September 2017 for the Spring Feast
26th November 2017 for the Summer Feast

Booking to be made through FABER’s online booking system http://avondalewine.co.za/faber/, email faber@avondalewine.co.za
or phone 021 202 1219.

Payment in full is required to secure your spot for the day.


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