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. The Avondale Field to Feast experience allows you to experience both offerings in their entirety.
Avondale proprietor Johnathan Grieve and FABER chef-patron Eric Bulpitt have teamed up to introduce a new concept to the world of winelands dining, with the launch of innovative ‘Field to Feast’ luncheon, an evolution of the popular ‘biodynamic lunches’ held on Avondale in the past.
avondale field to feast itinerary
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.
avondale field to feast lunch at faber restaurant
After the tour, guests will be welcomed back at FABER with a glass of Avondale’s award-winning Armilla Méthode Cap Classique before settling in for a leisurely farm feast. Each of the three courses will be paired with a glass of Avondale wine.
The menu will be informed entirely by the seasons, and what’s fresh from the gardens. That could mean a whole roast duck with trimmings in autumn, prime cuts on the bone in winter, or succulent lamb with the onset of spring. Expect the menu to be a constant work-in-progress, delighting and surprising guests on the day.
Seats for the ‘Field to Feast’ are limited, and advance reservations highly recommended. The luncheon will be 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.