SAMPLE MENU
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.
Starters
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
Oven roasted celeriac, gorgonzola, caramelized pear, pear pureé, thyme and mustard shoots – R95
Beef “tartare”, raw dry aged beef, pickled cucumber, smoked bone marrow, porcini and fried potato – R105
Cold smoked Saldana Bay ocean trout, tempura aubergine from our garden, labneh, fresh fennel and toasted sesame – R110
Mains
Roasted Karoo lamb rack and herb crusted rib, chickpea ragout, cherry tomatoes, Mission olives and basil – R220
Pan roasted Black Bream, grilled squid, steamed greens, broccoli, mange tout, zucchini and lemon butter velouté – R210
Dry aged grassfed beef sirloin, Avondale porcini, organic baby carrots and carrot pureé – R200
Whole roasted baby butternut from our garden, garlic and parmesan pureé, potato dumplings, sage butter and kale – R200
Cold smoked Kroondal duck breast, butter poached turnips, parsnip pureé, braised cabbage and pomegranate – R215
Desserts
Baked cheesecake, pistachio, Black Mission fig and Avondale Sapphire plum – R98
White chocolate mousse, caramelized Peckham pear, pecan nut crumble and borage – R98
Whipped custard tart, Avondale plum and roasted Granny Smith apple – R95
Selection of local cheese, tomato jam, Avondale plum chutney, dukkah cheese biscuit and toasted sourdough – R120
Six course FABER menu R690 per person
Six course FABER menu with Avondale wine pairing R990
