The Lunch Menu

Please see our current Lunch Menu below

Organic wheat sourdough,
beef drippings and chickpea lavash.   R20
(Serves 2)

Hereboone and parsley ragout,
bacon hot smoked over plum and caramelized leek.  R75

Celeriac baked in salt and hay,
caramelized pear, goat’s cheese, whey and thyme oil.  R80

Avondale free range hen’s egg,
chestnut brown butter, warthog Katsubushi and wild leaves. R75

Air dried beef,
crispy swiss chard, ferments and pickles. R80


Cured East Coast hake,
parsley crust, wilted stinging nettle and soubise.  R165

Aged Chalmar beef sirloin,
butter poached swede, confit garlic and cauliflower purée. R185

Guinea Fowl in crépinette, 
haricot blanc ragout and jus. R160

The Whole cauliflower:
roasted, velouté, fermented core and leaf ribs.  R158

Sides dishes (serves 1)

Mashed potatoes.  R25
Roasted carrots.  R25

Grilled orange,    
star anise, fennel and lemon parfait.  R70

Cookies and milk,
warm cocoa, cinnamon and brown butter crème pat filled choux buns. R65

South African cheese,

Cremelat gorgonzola, Belnori Forest Phantom goats cheese,
Dalewood Huguenot, fermented quince jam and mosbolletjie toast.  R95


6 Course Chef’s Menu (only available for the entire table)


6 Course Chef’s Menu 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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