The Dinner Menu

Please see our current Dinner Menu below

Butternut from the Avondale garden,
roasted beetroot, gorgonzola and sage beurre noisette.

Hot smoked and glazed pork knuckle,
grilled Adam’s fig, parsnip puree and mustard.

Crispy veal tongue,
Herebone and roast garlic espuma.

Raw beef,

parsley, parmesan, pickles and crispy potato.  

Steamed East Coast hake,
tarragon mousse and summer Minestrone.

Aged Chalmar sirloin,
broccoli, onion and sesame dressing.

Roasted aubergine,
Bulgarian ox heart tomato, marinated rainbow tomatoes and olive. 

Sides dishes (serves 1)

Avondale Green Beans   R35
Mondial fries   R35
Roast cauliflower and parmesan R35

Roasted peaches,
yoghurt, almond, lemon verbena and honeycomb.

Lemon Meringue,
meringue shards, lemon curd and fennel.

South African Cheeses,

preserve, caramelized onions and toast.  


3 Courses Menu
(starter, main & dessert)


6 Course Chefs Menu
(only available for the entire table – no substitutions)

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.

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