The Menu
Please see our sample Menu below

Aged Black Angus shortrib kromeski,
organic baby carrots, grain mustard Chantilly and wood sorrel – R95
Avondale Jonty’s Duck White 2016 – R45

Miso glazed aubergine,
seared Langebaan mullet, sesame, radish, toasted nori and homemade ponzu – R98
Avondale Anima 2016 – R70

64°C Avondale hens egg,
celeriac tagliatelle, herb dressing, aged Boerenkaas and pickled garlic – R105
Avondale Cyclus 2015 – R87

Springbok tartare,
roast beets from our garden, caramalized onion, toasted hazelnuts and crispy beetroot – R102
Avondale Camissa 2018 – R58

Roasted Struisbaai Silvers,
steamed dumplings, Brussels sprouts, pak choy, cauliflower and lemon butter – R205
Avondale Cyclus 2015 – R87

Honey roasted parsnips,
potato gnocchi, toasted nori, roasted shimeji, king oyster and shiitake mushrooms – R195
Avondale Anima 2016 – R70

Seared springbok loin,
first of the seasons Jerusalem Artichokes, preserved quince, sage and baby turnips – R225
Avondale Samsara 2009 – R95

Black Angus beef rump,
charred broccoli, toasted almonds, Phantom Forest goats cheese and hollandaise – R215
Avondale La Luna 2012 – R120

Set mango and coconut mousse,
mango sorbet, toasted coconut shavings and fresh mango – R80
Avondale Camissa 2018 – R58

Apple crumble,
pear pureé, pecan nut, beurre noisette ice cream and sauce Anglaise – R89
Avondale Muscat Blanc 2008 – R43

Set 75% dark chocolate torte,
brandy ice cream, dried, fresh and pureé orange – R79
Avondale Samsara 2009 – R95

Selection of local cheese,
suurvye preserve, bread crisps and Avondale plum jam – R110
Avondale La Luna 2012 – R120


Six course tasting  menu


Six course tasting  menu with
Avondale wine pairing

Vegetarian, Vegan, Dairy and Gluten-free options available, please notify us upon booking.
FABER is a non-smoking restaurant. Please note that a 12,5% service charge will be added to tables of six and more.
© 2016 Avondale | Extraordinary Wines Approved by Mother Nature | Website by: kri8it.com kri8it
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