Restaurant Week
FABER's signature 2-course menu
R455
Would you like to enjoy a culinary and affordable lunch or dinner during the Restaurant Week?
FABER serves a delicious FABER's signature 2-course menu during Restaurant Week.
Don't miss this chance to discover FABER and try their delicious lunch and dinner menu for only R455.
Please note: Seats are limited. Only online bookings will be accepted.
Are there any dietary requirements? Please mention this on the reservation form so the restaurant can take this into account.
_____
Restaurant Week Menu:
Please note that the below menu is a sample menu and subject to change
Welcome to Restaurant Week at FABER! Please feel free to choose any of the seasonal delights below. As their menu is governed by local, seasonal and fresh produce the menu may vary throughout the Restaurant Week edition.
Restaurant Week 2 course R455 | Restaurant Week 3 course R585
_____
STARTERS
_____
Minute cured line caught yellowfin tuna
tosazu dressing, fresh ginger, green chilli,
spring onions, coriander, avocado,
puffed jasmine rice, salt and pepper squid
Avondale Anima 2019 - R92
Or
Lightly grilled Adams figs from our garden
toasted walnuts, textures of beetroot,
baked and fresh gorgonzola, port reduction,
fine herbs and flowers
Avondale Camissa 2022 - R68
Or
Red wine braised osso bucco tortellini
smoked bone marrow and grilled portabellini,
honeyed parsnip pureé and watercress
Avondale Qvevri Red 2022 - R92
Or
Hot smoked free-range pork cheek
honey and mustard glazed belly, amasi labneh,
fresh spanspek, hazelnut dressing and fried garlic
Avondale Anima 2019 - R92
Or
Steamed Saldanha Bay mussel velouté
lightly smoked yellowtail, paprika oil,
fresh Granny Smith apple, cucumber and chives
Avondale Camissa 2022 - R68
_____
MAINS
_____
Dry aged Overberg grassfed beef sirloin
Or
Dry aged Overberg grassfed beef fillet
(Supplement R40)
miso and sesame glazed aubergine from our garden,
roasted daikon radish, charred aubergine pureé,
toasted nori and caramelized baby onions
Avondale La Luna 2016 - R145
Or
Slow roasted Karoo lamb rump
braised and smoked lamb shoulder, salsa verde,
caramelized cauliflower, fermented cauliflower,
curly kale and roasted garlic espuma
Avondale Qvevri Red 2022 - R92
Or
Roasted Karoo Lamb
smoked shoulder, charred tomato and fennel velouté,
basil, tempura aubergine, lentil and herb dressing,
semi dried baby tomatoes and toasted garlic
Avondale Samsara 2016 - R105
Or
Butter Roasted Linefish
charred Marmande tomato velouté,
semi dried cherry tomatoes, baby marrow,
roasted prawn, basil and Kalamata olives
Avondale Cyclus 2019 - R98
Or
Braised whole baby cabbage
soft goats’ cheese, charred broccoli, Brussels sprout,
curly kale, pea pureé, potato gnocchi, sage beurre noisette,
salted lemon, fried capers and toasted almonds
Avondale Cyclus 2019 - R98
_____
DESSERTS
_____
White wine poached nectarine
rooibos and white chocolate, hazelnut streusel
and fresh Cape gooseberries
Avondale Muscat Blanc 2008 - R43 /
Avondale Camissa 2022 - R68
Or
Whipped vanilla custard tart
macerated strawberry and blueberries,
edible flowers from the garden
Avondale Muscat Blanc 2008 - R43 /
Avondale Armilla Blanc de Blanc 2016 - R95
Or
Selection of 5 local cheese
(Supplement R60)
fig jam, Avondale plum preserve,
seed cracker and sourdough toast
Avondale La Luna 2016 - R145
Or
Cacao Barry chocolate royaltine mousse
dark chocolate soil, chocolate tuile and
Avondale passion fruit sorbet
Avondale Muscat Blanc 2008 - R43 /
Avondale Camissa 2022 - R68
_____
FABER's signature 3-course menu – R585
FABER's signature 2-course menu – R455
Restaurant Week
FABER's signature 3-course menu
R585
Would you like to enjoy a culinary and unforgettable lunch or dinner during the Restaurant Week?
FABER serves a delicious FABER's signature 3-course menu during Restaurant Week.
Don't miss this chance to discover FABER and try their delicious lunch and dinner menu for only R585.
Please note: Seats are limited. Only online bookings will be accepted.
Are there any dietary requirements? Please mention this on the reservation form so the restaurant can take this into account.
_____
Restaurant Week Menu:
Please note that the below menu is a sample menu and subject to change
Welcome to Restaurant Week at FABER! Please feel free to choose any of the seasonal delights below. As their menu is governed by local, seasonal and fresh produce the menu may vary throughout the Restaurant Week edition.
Restaurant Week 2 course R455 | Restaurant Week 3 course R585
_____
STARTERS
_____
Minute cured line caught yellowfin tuna
tosazu dressing, fresh ginger, green chilli,
spring onions, coriander, avocado,
puffed jasmine rice, salt and pepper squid
Avondale Anima 2019 - R92
Or
Lightly grilled Adams figs from our garden
toasted walnuts, textures of beetroot,
baked and fresh gorgonzola, port reduction,
fine herbs and flowers
Avondale Camissa 2022 - R68
Or
Red wine braised osso bucco tortellini
smoked bone marrow and grilled portabellini,
honeyed parsnip pureé and watercress
Avondale Qvevri Red 2022 - R92
Or
Hot smoked free-range pork cheek
honey and mustard glazed belly, amasi labneh,
fresh spanspek, hazelnut dressing and fried garlic
Avondale Anima 2019 - R92
Or
Steamed Saldanha Bay mussel velouté
lightly smoked yellowtail, paprika oil,
fresh Granny Smith apple, cucumber and chives
Avondale Camissa 2022 - R68
_____
MAINS
_____
Dry aged Overberg grassfed beef sirloin
Or
Dry aged Overberg grassfed beef fillet
(Supplement R40)
miso and sesame glazed aubergine from our garden,
roasted daikon radish, charred aubergine pureé,
toasted nori and caramelized baby onions
Avondale La Luna 2016 - R145
Or
Slow roasted Karoo lamb rump
braised and smoked lamb shoulder, salsa verde,
caramelized cauliflower, fermented cauliflower,
curly kale and roasted garlic espuma
Avondale Qvevri Red 2022 - R92
Or
Roasted Karoo Lamb
smoked shoulder, charred tomato and fennel velouté,
basil, tempura aubergine, lentil and herb dressing,
semi dried baby tomatoes and toasted garlic
Avondale Samsara 2016 - R105
Or
Butter Roasted Linefish
charred Marmande tomato velouté,
semi dried cherry tomatoes, baby marrow,
roasted prawn, basil and Kalamata olives
Avondale Cyclus 2019 - R98
Or
Braised whole baby cabbage
soft goats’ cheese, charred broccoli, Brussels sprout,
curly kale, pea pureé, potato gnocchi, sage beurre noisette,
salted lemon, fried capers and toasted almonds
Avondale Cyclus 2019 - R98
_____
DESSERTS
_____
White wine poached nectarine
rooibos and white chocolate, hazelnut streusel
and fresh Cape gooseberries
Avondale Muscat Blanc 2008 - R43 /
Avondale Camissa 2022 - R68
Or
Whipped vanilla custard tart
macerated strawberry and blueberries,
edible flowers from the garden
Avondale Muscat Blanc 2008 - R43 /
Avondale Armilla Blanc de Blanc 2016 - R95
Or
Selection of 5 local cheese
(Supplement R60)
fig jam, Avondale plum preserve,
seed cracker and sourdough toast
Avondale La Luna 2016 - R145
Or
Cacao Barry chocolate royaltine mousse
dark chocolate soil, chocolate tuile and
Avondale passion fruit sorbet
Avondale Muscat Blanc 2008 - R43 /
Avondale Camissa 2022 - R68
_____
FABER's signature 3-course menu – R585
Reserve a table Reserve a tableWhat 125 people say about FABER
Food | |
Service | |
Atmosphere |
We loved the venue and the service was top notch. We found the food a bit bland and needed some textural elements- a bit of crunch maybe. So we were slightly dissapponted with started and main, but dessert was amazing - a play on apple pie
Wonderful setting, excellent service, good wine and good food. However, the experience was slightly spoiled by the fact that my chalmar beef sirloin arrived medium rare after I stressed that I wanted it very rare!
Interesting and delicious food, very good service, well priced.
This was our second visist to Faber in Paarl, and once again it was a fantastic experience.
We had a quick wine tasting first in order to choose something to complement our meal, and we chose the Brut Cap Classique which was stunning !
The service was polite and friendly, and the food was amazing.
I have to say...
This was our second visist to Faber in Paarl, and once again it was a fantastic experience.
We had a quick wine tasting first in order to choose something to complement our meal, and we chose the Brut Cap Classique which was stunning !
The service was polite and friendly, and the food was amazing.
I have to say that this is the best "Restaurant Week" meal that we have ever had.
Keep up the good work Faber - we will definitely be back soon!
Lunch today at Faber did not disappoint. We booked for Restaurant Week and their menu was just delicious.
Our waiter, Prince was extremely well spoken and friendly. His knowledge of the menu was perfect. His support team was equally good.
We had a selection of breads - seed loaf, sour dough and lovely fresh s...
Read full reviewLunch today at Faber did not disappoint. We booked for Restaurant Week and their menu was just delicious.
Our waiter, Prince was extremely well spoken and friendly. His knowledge of the menu was perfect. His support team was equally good.
We had a selection of breads - seed loaf, sour dough and lovely fresh sweet potato fritters with beef fat. The fritter were so fresh we asked for a second round. Our starter - Ceres chestnut velouté, Avondale duck kromeski and homemade mustard. Mains - Roasted free range chicken breast, cracked corn, green tea velouté and herb salad. This I can say was the best chicken dish I've had in years. Tender and juicy with a crispy skin. The other main dish was the Aged Chalmar beef sirloin, onions: charred, pickled and puréed.
Absolutely no doubt this remains on our revisit list.
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About FABER
Cuisine: Sustainable, Farm-to-Table
FABER m (genitive fabrī); craftsman, artisan, creator, maker, architect
FABER represents the synergy of two craftsmen, namely chef Dale Stevens and Avondale’s proprietor Johnathan Grieve, who aim to take visitors on an inspirational, thought-provoking journey that celebrates the bountiful goodness of nature.
FABERFood – as Mother Nature intended
FABER is a contemporary farm-to-fork restaurant that approaches each ingredient with the utmost respect.
FABERFood is handcrafted using the finest fresh and organic ingredients; creating wholesome, innovative dishes that take guests on a memorable journey.