The Lunch Menu

Please see our current Lunch Menu below

Organic wheat sourdough,
tallow and chickpea lavash.   R35
(Serves 2)

Barbecued Celeriac,
hot smoked pork cheek, celeriac velouté, ferments and pickles.  R95

Avondale Hen’s Egg,
broccoli, fried capers, salted lemon and parsley.   R90

Slow cooked veal tongue,
fried maize rice and garlic velouté.  R95

Raw kohlrabi salad,
celery, apple, seeds and crispy onions. R90


Herb crusted East Coast hake,
creamed leeks, pickled garlic and crispy kale.   R190

Roasted Pork fillet, 
parsnip purée, apple, mustard and horseradish. R195

Roasted Sprinkbok loin,
truffled Lowerland organic polenta, herbs and flowers from the garden.  R220

The Whole cauliflower:
roasted, velouté, fermented core and leaf ribs.  R160

Sides dishes (serves 1)

Braised white cabbage and mustard.   R35
Mondial fries.  R35

Vanilla custard tart,      
macerated strawberries and blueberries.  R90

Sourdough bread and butter pudding,
ice cream and jam.   R80

Lemon Meringue,
meringue, lemon curd and wood sorrel.  R85


6 Course Tasting Menu (only available for the entire table)

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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