By Flavor & The Menu
May 27, 2021

Antonio “Eddy” Zapil

One of the greatest joys of dining out is the shared experience. It’s even better when it offers both theatre and a sense of languid pacing. The Meat & Cheese Farm Board is Fern Street’s rendition of a charcuterie board and a cheese plate in one beautiful presentation. It’s also this farm-to-table restaurant’s most popular starter.

Featuring an ever-changing combination of locally-sourced cured meats and cheeses, Chef de Cuisine Antonio “Eddy” Zapil says the goal is to provide guests unique flavor experiences. Offerings include: prosciutto cured with sea salt; bresaola; duck salami; truffle-cured tartufo; and chorizo. The cheese selection features MitiCrema, a unique soft sheep’s cheese from Spain; a vintage farmhouse cheddar; Grana Padano; a soft Taleggio; and a 12-month manchego. The meats and cheeses are complemented by local honeycomb, blood orange mostarda and crabapple, along with a rainbow of micro vegetables.

Apart from the sheer appeal of a generous board, Zapil attributes its success to the quality of ingredients. “Our farm boards are the ‘best of’ because we source only from small-batch farms that are certified-humane,” he says. “It’s popular among guests popping in for a glass of wine or sitting down to a full meal. We also offer a larger family board ordered by almost every six-top or larger.”