The Dinner Menu

Please see our current Dinner Menu below

Raw Celeriac salad,
apple, homemade mustard, crispy onion and marsala oil.

Truffled leeks,
slow cooked veal tongue, pickled garlic and crispy greens.

Quinoa and olive,
zucchini, Puglia mozzarella, dried and roasted tomato.

Beef tartare, 
tasty paste, crispy kale, pickled onions and gherkins.

Avondale hens egg,

pancetta, pomme purée and fried capers.   

Lightly cured East Coast hake,
braised kombu, sea lettuce, turnip and cloudy fish broth.   

Pork fillet, 
caramelized garlic velouté, pickled Jerusalem Artichokes and mustard. 

Roasted Sprinkbok loin,
truffled Lowerland organic polenta, herbs and flowers from the garden.  

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

Sides dishes (serves 1)

Braised white cabbage and mustard.   R35
Mondial fries.  R35

Vanilla custard tart,      
macerated strawberries and blueberries.  

Sourdough bread and butter pudding,
ice cream and jam.   

Lemon Meringue,
meringue, lemon curd and wood sorrel.  

South African Cheeses,
tree tomato jam, caramelized onions and sourdough 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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