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About Faro
Chef Nadia Farrah
Faro opened with one idea: cook the coastal Mediterranean the way it's actually eaten — shared plates, good olive oil, and a grill that never really turns off.
Chef Nadia Farrah spent a decade cooking across the Mediterranean coast before bringing that education home to Port Ellery. Faro is built around what she found there: food meant for a long table, not a fast one.
What guides the kitchen
How Faro cooks.
Seasonal sourcing
Produce comes from growers within a few hours of the kitchen, menu adjusted weekly.
Live-fire cooking
The wood grill is the center of the kitchen, not a garnish on the menu description.
Shared plates
Portions and pacing built for a table that's staying a while, not turning fast.
Save your table.
Friday and Saturday fill up fastest — reserve ahead if you have a night in mind.