FABER
The FABER journey naturally begins in the early mornings when the chefs can be seen harvesting vegetables, fruits and herbs from the Avondale Organic Garden. The use of the Avondale Garden ensures ingredients are fresh and seasonal.
Ducks, Black Angus cattle and chickens are used throughout Avondale’s biodynamic farming process to respectively control the population of snails, and other insects, in the vineyards while providing natural grazing and fertilization. Housed in our famous Avondale Egg Mobile, our free-ranging chickens also supply us with organic eggs that are collected daily. The meat from our farm is 100% grass fed, free range and free of all hormones.
As a result, FABERfood, as Dale and Johnathan call it, is pure culinary craftsmanship: wholesome and extremely nourishing, requiring little in the way of embellishment. The superior provenance of the ingredient is always allowed to shine through.
The kitchen implements a strict recycling system and all food waste is composted using Bokashi.
‘As chefs, we need to consider what we identify as food waste. At FABER, we apply the principle of nose to tail to vegetables – root-to-leaf”- Chef Dale Stevens.
FABER
FABER is a contemporary farm-to-fork restaurant that approaches each ingredient with the utmost respect.
FABERFood is handcrafted using the finest fresh and organic ingredients; creating wholesome, innovative dishes that take guests on a memorable journey.
FABER
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Join us for a farm-to-fork meal and a bottle of Avondale wine. We offer an à la carte menu and a six course FABER menu. |
Lunch | Wednesday to Sunday from 12h00 and our last reservation is taken at 14h00
Dinner | Thursday to Saturday from 18h00 and our last reservation is taken at 19h00
FABER
Heritage and modernity blend in the exclusive, yet welcoming and authentic, ambiance of FABER. Many of the outstanding décor features have been crafted from resources on the farm or up-cycled from the Grieve family stores.
Tables, planters and counters have been crafted from stone pine harvested from the estate decades ago after a phenomenal fire shaped Avondale’s course. The dramatic, turn-of-century, wooden arches collected by John Grieve now grace the bar and Tasting Gallery areas after being restored to their former glory and set in a contemporary design. The ‘living wall’ planters with seasonal foliage bring the outdoors inside and create a special setting that is at once natural yet sophisticated.
Guests at FABER are taken on a memorable journey by the staff that combines animated, informed storytelling about the history of the farm, the terroir-driven estate wines, and the FABERFood philosophy with relaxed yet impeccable service. Farm-to-fork food evokes many stories and memories, both for the creative team in the kitchen working their culinary magic and for the guests delighting in seasonal fragrant meals presented on rustic locally produced crockery.
FABER
Klein Drakenstein, Paarl
