The Dinner Menu

Please see our current Dinner Menu below

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

Herebone ragout,
homemade mustard, crispy pork cheek and pancetta.

Honey and soy glazed duck “frikadelle”,
grilled Adam fig, parsnip and toasted pumpkin seeds.

Steamed East Coast hake,
roasted tomato velouté, white bean and tomato salad.

Aged Chalmar sirloin,
broccoli, onion and sesame dressing.

Free-range chicken
curried aubergine and sauce soubise.

The whole cauliflower,
roasted, velouté, fermented core and leaf ribs.

Sides dishes (serves 1)
Avondale Green Beans   R35
Mondial fries   R35

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

Valrhona Guanaja royaltine 
and passion fruit sorbet

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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