FABER is a progressive South African restaurant celebrating the passion for handcrafting food and wine that is authentic and evocative. In every dish, Chef Eric Bulpitt, emphasises respect for the origins of what we eat and drink; appreciation for the narratives of each ingredient; joy at the creativity of each gastronomic process, whether contemporary or bygone; love for the power of food encounters to make guests happy.
FABER m (genitive fabrī); second declension
craftsman, creator, artisan, architect, maker, artificer, smith
“Our mission is simple: to make our guests at FABER happy.”
– Chef Eric Bulpitt
However, what goes into achieving this is beautifully nuanced and exhilaratingly complex – from the sourcing of nourishing, seasonal ingredients through to the creative toil and craftsmanship in the kitchen so that dishes are laden with a sensational blend of Nature’s goodness crafted with deep human creativity and care.
In line with Avondale’s well-established ethos as the pioneer of premium, award-winning South African wines, produced organically and biodynamically, FABER is a responsible, sustainability-driven restaurant focused on supporting organic, free range and low carbon producers.
FABER is a non- smoking restaurant.
We will always try to accommodate your food allergies, but our menu is small, seasonal & fresh, we will not be able to accommodate all requests.
Please be considerate to fellow diners when using your mobile phone.
Please note that a 12,5% service charge will be added to tables of six and more.
We regret no split bills.
A deposit of R100 per person is required for all tables of 8 or more to secure a reservation. Payment can be made via electronic transfer or with credit card details, through a secure third party payment portal. Any reservation cancelled or change in numbers communicated more than 48 hours in advance will be guaranteed a full refund. Please note that we do not store or see your personal payment information.
Food evokes many stories – from the chronicles of how a plant is grown or how an animal is reared to the legends of the people in the kitchen passionately crafting meals from these ingredients.
A plate of food is set before us, already redolent with narratives.
Then, as we eat, there are our stories too – an aroma, a flavour, a texture easily reminds us of our own nostalgic accounts of food experiences we’ve shared before. All these anecdotes blend uniquely into the new narrative we are creating right now as we eat.
FABER is a restaurant representing the synergy of two craftsmen
Award-winning Chef, Eric Bulpitt has come together with Avondale’s proprietor, Johnathan Grieve to offer food-conscious guests a memorable and inspirational dining experience.
Set in a classic and gracious Old Cape-style building with a deep veranda leading to the garden, vineyards and sweeping valley views, FABER at the family-owned Avondale Estate offers a refined dining experience that celebrates the bountiful goodness and pleasure we receive from Nature when we respect the origins of the food we eat and the wine we drink.
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 which were collected years ago, by John Grieve Senior now grace the bar and Tasting Gallery areas after being restored to their former glory and being artistically 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 and sophisticated.
From the food and service, to the setting and décor, and throughout its ethos, FABER reassuringly reminds us that Nature’s inclusive fortitude and bounty does perfectly hold the space for our exclusive modern lifestyles.