The Dinner Menu

Please see our current Dinner Menu below

Hereboone and parsley ragout,
caramelized leek and homemade mustard.  

Smoked home cured bacon,
honeyed parsnips, porcini soil and crispy kale.  

Chalmar beef tartare,
homemade pickles and sourdough crispies.  

Braised veal tongue,
salsa verde, mustard: pickled and leaves. 

Cured East Coast hake,
crispy broad bean shoots , celeriac: velouté and pickled.   

Warm salad of Chalmar sirloin,
raw swede, onion and achovy dressing. 

Pork fillet, 
caponata, butternut purée and fermented carrots. 

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

Sides dishes (serves 1)

Organic Lowerland polenta.  R25
Braised white cabbage, mustard and parmesan.  R25

Packham pear caramelized in rosemary and honey,     
  buffalo labneh, hay ice cream and honeycomb.  

Strawberries and chocolate,
Sour cream panna cotta, chocolate creméux, 
strawberries: fermented, roasted and macerated. 

Apple tarte tatin,
with vanilla ice cream.  


3 Courses Menu
(starter, main & dessert)


6 Course Chefs Menu 

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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