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

Dry aged grassfed beef “tartare”, grilled portobellini mushroom, onion pureé, smoked bone marrow and fried Mondial potato – R110

Salad of raw kohlrabi, fresh and roasted apple, fried hens egg yolk, grain mustard dressing, herbs and flowers from the garden – R100

Charred line caught yellowtail, fried squid, toasted nori, semi dried orange, ginger and lime glaze and radish – R115

Braised beef shin ravioli, crispy marjoram, roasted Packham pear, truffled white bean velouté and fried onions – R105

Slow roasted Takbok loin, parsnip pureé, honeyed parsnip, pickled gooseberries and wood sorrel – R110

Mains

Roasted lamb rack and braised lamb neck, slow cooked celeriac, celeriac pureé, broadbeans, mint and semi dried tomatoes – R225

Butter roasted Cape Bream, fricassee of Saldanha Bay mussels, green chilli, baby marrow, pea and wilted fava bean leaves – R210

Aged grass fed beef sirloin, roasted garlic pureé, crispy Brussels sprout, wilted kale, cauliflower and parmesan – R220

Braised baby gem lettuce, sugar snap pea, mange tout, pea pureé, fried capers, salted lemon and potato gnocchi – R200

Confit Kroondal duck leg, seared breast, braised white cabbage and grain mustard, roasted organic beetroot and baby carrots – R215

Desserts

Baked meringue,macerated strawberries, fresh gooseberries, mint and  Avondale lemon sorbet – R95

Whipped custard tart, roasted blueberries and edible flowers – R98

A slice of burnt cheesecake served with passion fruit from our garden – R98

Selection of local cheese, preserved Avondale Sunkiss plums, beetroot and apple chutney, seed cracker and toasted sourdough – R120

Six course FABER menu R690 per person

Six course FABER menu with Avondale wine pairing R990