The Menu
Please see our sample Menu below

Diced springbok loin,
crispy potato, smoked bone marrow, onion and sesame – R105
Avondale Jonty’s Duck White 2016 – R45

Butter roasted angelfish,
salted plum and orange dressing, squid, spring onions and fried zucchini flowers – R105
Avondale Anima 2016 – R70

Fried Avondale hens egg,
buttered potato and leek, pickled garlic, fried onion and aged Boerenkaas – R98
Avondale Cyclus 2016 – R87

Herb crusted pork fillet,
roasted baby beetroot, rainbow carrots, parsley pesto and mustard – R98
Avondale Camissa 2018 – R58

Confit free range duck leg,
butter roasted turnip, carrot pureé, greens and orange sweet potato – R220
Avondale Samsara 2009 – R95

Roasted aged grass fed beef sirloin,
braised beef cheek, Jerusalem artichoke and charred baby onion – R210
Avondale La Luna 2012 – R120

Butter roasted Red Roman,
curly kale, charred broccoli, zucchini, peanuts, lemongrass and coconut broth – R215
Avondale Cyclus 2016 – R87

Braised gem lettuce,
fermented cauliflower, new seasons pea, parmesan, fried capers and salted lemon – R198
Avondale Anima 2016 – R70

Set yogurt and vanilla milk,
textures of orange, borage and honeycomb – R85
Avondale Camissa 2008 – R58

Set 70% dark chocolate mousse,
with fresh and frozen berries – R89
Avondale Samsara 2009 – R95

Roasted apple,
custard, pecan nut crumble and brandy snaps – R82
Avondale Cyclus 2016 – R87

Selection of local cheese,
preserved Black Mission fig, quince from our garden and toasted sourdough – 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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