The Dinner Menu

Please see our current Dinner Menu below

Ceres chestnut velouté,
Avondale duck kromeski and homemade mustard.

Korean style barbequed celeriac,
ferments and pickles.

Raw beef,
smoked hake roe emulsion, swiss chard and horseradish.

Line caught Yellowtail,
Berg Rivier avocado, cucumber espuma and sourdough toast.

Fennel cured East Coast hake,
salted cucumber and fermented chili velouté.

Roasted free range chicken breast,
organic Lowerland polenta, Avondale corn velouté and garden herbs.

Aged Chalmar beef sirloin,
onions: charred, pickled and puréed.

The Whole cauliflower:
roasted, velouté, fermented core and leaf ribs.  

Sides dishes (serves 1)

Hand cut Sifra fries.  R30
Avondale organic corn on the cob.  R30

Baked apple,
butter biscuit, caramel crémeux and vanilla crème anglaise.

Coconut panna cotta,
charred pineapple and pineapple beer sorbet.

Boerenkaas cream,
goats cheese parfait, caramelized pear and tuile de pain.


3 Course Menu


6 Course Menu 


6 Course Menu with with Avondale Wine Pairing

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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