You are about to embark on a farm-to-fork adventure with us to experience the best of FABERfood. Your meal starts its journey with Chef Dale collecting fresh, raw, organic ingredients from the Avondale Garden. These are subtly crafted into contemporary and wholesome dishes, best expressed by our six course FABER menu.
Treat yourself, or feel free to choose any of the seasonal delights on our á la carte menu.
FABERfood – as Mother Nature intended.
Slow cooked blesbok loin, textures of organic baby beetroot, hazelnut, quince pureé and pickled gooseberries – R110
Steamed Saldanha Bay mussels, creamed leek, Granny Smith apples, crispy onions and charred baby leeks – R110