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

Warm salad of roasted celeriac, gooseberries, celeriac and herb butter pureé, suurvygie, caramelized Packham pear, Avondale pecan nut, herbs and flowers from the garden – R160

Honey and mustard glazed free range pork, hot smoked pork cheek, fresh spanspek, toasted garlic, crispy pork, wild rocket, buttermilk labneh and hazelnut beurre noisette – R160

Minute cured line caught yellowfin tuna, chilli and lime dressing, ginger, spring onions, pickled daikon radish and radish crudites, avocado, toasted nori, salt and pepper squid – R165

Peppered Buffelshoek springbok loin, grilled portobellini mushroom, dried porcini, smoked bone marrow and chive dressing, honeyed parsnips, fried sage and watercress – R165

White wine steamed Saldanha Bay mussels, roasted chorizo and chive, potato angel hair, butter emulsion, fresh apple, pickled and fried onion – R165

Mains

Sous vide Avondale Guineafowl breast, crumbed confit leg, braised baby cabbage, carrot pureé, steamed baby carrots, braised black lentil stew and curly kale – R295

Slow roasted rolled Karoo lamb saddle, smoked and braised lamb neck, truffled polenta, warm dressing of macerated tomatoes, green olive and charred red pepper – R295

Butter roasted linefish, miso glazed aubergine from our garden, fricassee of roasted prawn, zucchini and parsley, lemongrass broth and braised pak choi- R295

Caramelized butternut, textures of organic beets, sweet potato gnocchi, sage beurre noisette, wilted curly kale, baked and fresh gorgonzola, toasted pumpkin seeds and honey – R275

Dry aged Overberg grassfed beef sirloin, charred broccoli and baby leeks, onion pureé, baby onions, sesame, cracked black pepper and onion dressing – R295

Dry aged Overberg grassfed beef fillet, charred broccoli and baby leeks, onion pureé, baby onions, sesame, cracked black pepper and onion dressing – R335

Dessert

Coconut tart, pâte sablée, toasted coconut mousse, lime sorbet, charred and dried pineapple – R125

“Guava and custard” baked flan, vanilla and citrus poached guava, guava sorbet and toasted pistachio streusel – R110

Baked malva pudding, ginger tuile, crème Anglaise and Avondale pecan nut ice cream – R110

Selection of 5 cheeses, apple, rhubarb and ginger chutney, cumin and onion marmalade, seed cracker and sourdough toast – R165

 

Six course FABER menu R 980 per person

Six course FABER menu with Avondale wine pairing R 1490 per person

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