The Lunch Menu

Please see our current Lunch Menu below

Hereboone velouté,
caramelized and acidulated pear, smoked duck bacon and garden herbs.  R80

Barbequed celeriac,
ferments and pickles.  R85

Smoked St Helena Bay snoek,
potato rösti, ‘snoek kop sop’ and mackerel bokkoms. R70

Fennel cured East Coast hake,
salted cucumber and fermented chili velouté.  R180

Aged Chalmar beef sirloin,
onions: charred, pickled and puréed.  R190

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

Sides dishes (serves 1)

Hand cut Sifra fries.  R30
Garlic green beans.  R30

Baked apple,
butter biscuit, caramel crémeux and vanilla crème anglaise.   R80

Boerenkaas cream,
goats cheese parfait, caramelized pear and tuile de pain.  R88

Coffee mousse,
malt sauce, Chantilly and chocolate cake ice cream.  R80


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


5 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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