Acclaimed chef Eric Bulpitt has moved from Newton Johnson in the Hemel en Aarde Valley and found a new home at Avondale in Paarl. The restaurant is called FABER and I was privileged to be a part of their first official service yesterday and enjoyed a delicious 3-course lunch. I wasnt surprised that Eric and his team managed to seemingly effortlessly knock together a media lunch on their first day as well as serve their first set of clientele. His whole team moved with him to the new spot so they operate like a well-oiled machine.
It was my first time visiting Avondale too. I have tasted their wines on a few occasions but it was lovely to finally visit this picturesque estate with stunning views over the Klein Drakenstein Mountains. Known for their high quality organic wines that are farmed along biodynamic practices, Avondale through FABER will showcase their range alongside cuisine where respect for responsibly sourced ingredients is at the forefront. Eric is passionate about where food comes from and Jonathan Grieve – owner of Avondale is passionate about making wine naturally and slowly in an ecosystem in synergy with Mother Nature. It’s a perfect match that these two came together to create this beautiful restaurant.
Erics lovely wife Celeste manages the front of house so you are assured of a wonderful experience.
The food was unpretentious yet inspired, robust country-style cuisine done with fine dining flare.
Kombu cured yellowtail with watermelon, crispy onion, watercress and olive tapenade, paired with the Avondale Cyclus 2013. Beautiful textures in this fresh dish where sweet and salty marry perfectly against the raw and the cooked.
For main we had the Karoo lamb shoulder, pumpkin seed pesto, wilted greens and spring herbs, paired with the Avondale La Luna. My favourite cut of lamb was slowly cooked to perfection here with melting fat bits over the freshness of all the greens. Everything was perfectly balanced with all the subtle flavours working beautifully together.
For dessert we were wowed with cream cheese and honey sorbet, Avondale muscat blueberries, coconut crumble and blueberry macaron, paired with Avondale Camissa 2015. The ice cream was perfectly smooth and creamy with the hint of sour balancing out all the other sweet elements. The coconut crumble – reminiscent of our beloved South Africa Tennis biscuit provided a stunning textural element.
I cant to wait to visit again and try out all the other dishes especially the dessert that includes a PB & J cake dessert. I mean!
*I was invited to lunch along with other media by Manley Communications