The Lunch Menu

Please see our current Lunch Menu below

Kokstad porcini,
potato angel hair, basil and Tanglewood goats cheese.

Zucchini from the garden,
macerated tomato, Puglia mozzarella and olive.

Rare roasted beef,
onion and black pepper dressing, aromatic bone broth and radish.

Braised and fried pork,
green sauce, sesame, fennel, apple and mint slaw.



Cured East Coast hake,
chilled green curry velouté, fried zucchini, cashew nut, lime and coriander dressing.

Aged Chalmar sirloin,
onions, herbs and flowers from the garden.

Seared Joostenberg Vlakte duck breast,
baba ghanoush and pickled turnips.

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

Sides dishes (serves 1)

Braised white cabbage and mustard.   R35
Mondial fries.  R35

Strawberry soup,      
poached rhubarb, whey sorbet and mint.

Sourdough bread and butter pudding,
ice cream and Avondale plum.

Lemon Meringue,
meringue shards, lemon curd and wood sorrel.

South African Cheeses,
apricot jam, caramelized onions and sourdough toast. 



2Course Menu


3 Course Menu


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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