Fermier is an initiative aimed at crafting a restaurant that, in the long run, can be fully self-reliant by establishing a comprehensive "ecological circle." This spans from the fish and crops to livestock, all based on our vision of ethical, mindful farming and dining, where even by-products find a meaningful place in the system.
Embracing the ethos of mindful engagement, the structure has evolved "naturally," utilizing local earth to construct compacted earth walls, with beams for the framework and reclaimed timber for exterior finishes and entrances, lending it an authentic "agrarian ambience." To enhance this ambience, every piece of tableware, as well as furniture, has been distinctively crafted by craftspeople from the Karoo Yard. Elza, from her pottery workshop, sculpted the tableware, while Dawie, the carpenter, meticulously shaped the tables and seating.
Regarding the culinary offerings, the vision is to bridge the space between farm produce and the finished dish. Patrons can witness the growth of ingredients, understand their origins, and appreciate the diverse applications of each. Our goal is to collaborate with suppliers who share a similar outlook on produce and offer a culinary journey where not just the prime cuts are highlighted, but the entire creature (from head to tail) is celebrated. The offerings will naturally evolve based on seasonal availability and our commitment to presenting them in an innovative and fresh manner.