Fermier Restaurant — Restaurant in Gauteng

Before the Eat Out awards were released, I predicted that Fermier would break onto the top 10 scene. By then I had not been there but could already see that foodies were warming up to it. It didnt get the rankings (11/30 nominees) but is definitely worth a visit. The location is rustic, farmstyle...a welcoming waiter meets you at your car and walks you in.. most galant as he pulls out your chair ...this attentiveness made possible by the size of the place, possibly a 26 seater... happy to accept the complimentary MCC rose enhancing the romantic setting. It was a school night so it was a real toss up about wine pairing or ordering a bottle to accompany the imposing 9 course degustation menu...the helpful sommelier navigates you through this decision... The sourdough bread.with the silky butter and duck liver pate on a bed of nutty dukka is to die for, followed by pulled pork unexpectedly warm despite the deceptive rings of cucumber on the top...crab with pickled cabbage and a tasty broth, followed by an oyster, smacking of the sea, with apple celery but I wasnt sure if i liked the texture of the poached oyster ...while these dishes were yummy I did feel the lingering prominent taste of the duck liver and was glad for the crisp sauvignon blanc, serving as a palate cleanser, providing clarity to the different tastes. I happily bit into wagyu with black garlic on a fresh zesty bed of avocado...next was the amazingly tender lobster which was offset with tarragon oil and sea fennel flower...I found the liqourice taste a bit startling. My favorite was the kabeljou with bokchoy made more than one way, pickled sweet lemon and a lovely subtle lemony sauce...I dont normally like a firm fish but loved the crispiness the Chef got on the fish. My least favorite was the sweetbread with toasted hazelnut and a touch of sweetness which was surprising as I was looking forward to this the most...the dish was desperately in need of some freshness to cut through the heavy monotone richness...the alternative dish of cauliflower risotto was a tad too salty. I did enjoy the duck with the cannoloni and stuffed onion. The deserts were pedestrian but well presented...a sweet savory dish overpowered by the sharpness of the cheese...but I welcomed the chocalate ice cream, the freshness of the mint and the tartness of the raspberry that cut through the decadence of the cream. Overall, a job well done by the industrious and serious chefs who did not crack a smile, so intent on the job of bringing delicious food to...

I have been dreading this review for some time, however it's now long overdue. Hopefully this can save someone their hard-earned money.

After much anticipation, we attended dinner here over the Valentine's weekend. Knowing that Fermier was rated the number 11 restaurant in the country, we certainly were expecting a great treat. The experience was sadly far from its reviews and I am still trying to fathom how it attained its high accolade.

The restaurant is situated in a rustic, barn-like setting. Be sure not to arrive with heels, as the pathway and make-shift stairs are not conducive. You have a brilliant view of the chefs at work from their open-plan kitchen. The setting is beautiful and unique - so much potential for a romantic affair. Sadly the rest let's it down.

Dinner began with a bread course where we were served an entire loaf of sourdough - extremely confusing portion size for 2 people. Not enough butter/parfait for the bread served. And if you're familiar with the art of sourdough making, you'd know immediately that this was not a good loaf - dense, no air pockets, poor crumb, overly sour.

Dinner continued with a series of courses which were the complete opposite of the bread - super tiny (even for a petite like myself). There was really nothing amazing to note from the courses other than they looked pretty. Nothing stood out or wowed. I have definitely had more memorable meals at restaurants in Jhb that were nowhere near the top 20 list (e.g. Winehouse, Farro, Urbanologi, The Great Eastern Food Bar..)

The chefs appeared to be flustered and rushed throughout the service. Which resulted in them treating their staff in a poor manner - I am very sorry to say and more sorry to have witnessed. Staff were friendly and enthusiastic, however the service was certainly haphazard. I attribute this to poor training and guidance; I dont blame the staff for this pitfall.

Once again, I am most disappointed to be writing this review. Even more disappointed that I spent A LOT of money for this poor experience (R650 pp WITHOUT wine). And even more disappointed that my husband went home hungry after 9 courses, and after I had built the hype of the place up during the prior weeks.

I do wonder about the high reviews of Fermier that appear on Google, Zomato..? Perhaps those were first-time fine-dining experiences? (Apologies - I do not want to put down the experiences and opinions of others.) Anyway, I just hope this review can assist another who may be interested... maybe try...

For me, the best way to describe a fine-dining experience is to compare it to visiting an art gallery and appreciating the work of those who are masters of their craft. Though the craft is food preparation and the location a restaurant, it's still artistry! We’ve been wanting to go @Fermier Restaurant for the past four years and finally managed to do so in celebration of our 11-year wedding anniversary. Just like walking through an art gallery and being surprised with a beautiful or, more importantly!, interesting and challenging piece of art around every corner, Fermier delivered on every part of the experience. From approaching and entering the unpretentious venue, to being tended to with great care by the staff; there was not one aspect of the experience to fault. With the open plan dining room and kitchen, the food theatre started and while watching the masters perform their craft, dish after dish arrived each delivering an experience of its own. Lobster and crevice … just bring us the pot of sauce, we’ll lick it clean. Sweat bread – Google this one! Asparagus with duck egg and truffle. So many more until, finally, berries, liquorice and dehydrated! chocolate mousse arrived to make sure our minds were properly blown. I don’t think I will ever get tired of the feeling when a dish is placed in front of you and then going through the process of first seeing it, then tasting bits of it, then all the elements together and finally sipping a well paired wine and being left with varying emotions such intrigue, happiness, feeling perplexed, challenged, satisfied and, equally important, learning what it is that you do not like. Finally, they did a stellar job of catering for my tree nut and avocado allergies. My dishes were just as complete and I didn't feel like my life was threatened nor that I...