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 fish of the day
tosazu, semi dried orange and grapefruit,
fresh chilli, spring onions, fresh radish,
salt and pepper squid and mustard flowers
Avondale Camissa 2022 - R68
Or
Salad of spring greens, herbs and flowers
steamed broccoli from the garden, parsley pesto,
avocado, fresh and fried fennel bulb, green beans,
pea pureé, toasted seeds and Dalewood feta
Avondale Anima 2020 - R92
Or
Rare roasted Buffelshoek springbok loin
caramelized butternut, butternut pureé,
toasted pecan nut dressing, dried pear
and crispy sage
Avondale Qvevri Red 2022 - R92
Or
Fricassee of steamed Saldanha Bay mussels
chorizo and chives, fresh Granny Smith apples,
pea pureé, potato angel hair and butter emulsion
Avondale Anima 2020 - R92
Or
12-hour braised Impala shank tortellini
truffled white bean espuma, crispy sage,
charred Packham pear and watercress
Avondale Qvevri Red 2022 - R92
_____
MAINS
_____
Confit Kroondal duck, seared duck breast
pickled blueberries, organic baby beetroots,
turnip fondant, beetroot and cocoa nib jus
Avondale Qvevri Red 2022 - R92
Or
Roasted Karoo lamb rack
lamb sweetbread, hot smoked and braised lamb shoulder,
gratinated cauliflower, fermented cauliflower florets,
cauliflower crudites and cauliflower velouté
Avondale Samsara 2016 - R105
Or
Butter roasted fish of the day
fricassee of roasted prawn, baby marrow,
sugar snap pea, mange tout, braised pak choy,
wilted fava bean shoots and aromatic fish broth
Avondale Cyclus 2019 - R98
Or
Slow cooked aubergine, red and white quinoa
warm dressing of semi dried baby tomatoes,
toasted garlic and parsley, soft goats cheese,
charred Brussels sprout, carrot pureé and basil
Avondale Cyclus 2019 - R98
Or
Dry aged grassfed Napier beef sirloin
fricassee of pancetta, steamed carrots, parsley,
portobellini and brown mushrooms, baby onions
and caramelized onion pureé
Avondale La Luna 2017 - R145
_____
DESSERTS
_____
“Avondale lemon tart
white chocolate and toasted coconut mousse,
roasted pineapple and coconut flakes
Avondale Muscat Blanc 2008 - R43 /
Avondale Camissa 2022 - R68
Or
Selection of 5 cheeses
(Supplement R60)
preserved suurvygie and compressed apple,
beetroot and mustard preserve,
seed cracker and sourdough toast
Avondale La Luna 2017 - R145
Or
Baked pot de crème
macerated strawberries and blueberries,
honeycomb, edible flower and blueberry sorbet
Avondale Muscat Blanc 2008 - R43 /
Avondale Armilla Blanc de Blanc 2016 - R98
Or
Roasted apple and pecan nut streusel
crème Anglaise, Avondale pecan nut ice cream,
ginger biscuit and wood sorrel
Avondale Muscat Blanc 2008 - R43
_____
FABER's signature 3-course menu – R585
Reserve a table Reserve a table
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 fish of the day
tosazu, semi dried orange and grapefruit,
fresh chilli, spring onions, fresh radish,
salt and pepper squid and mustard flowers
Avondale Camissa 2022 - R68
Or
Salad of spring greens, herbs and flowers
steamed broccoli from the garden, parsley pesto,
avocado, fresh and fried fennel bulb, green beans,
pea pureé, toasted seeds and Dalewood feta
Avondale Anima 2020 - R92
Or
Rare roasted Buffelshoek springbok loin
caramelized butternut, butternut pureé,
toasted pecan nut dressing, dried pear
and crispy sage
Avondale Qvevri Red 2022 - R92
Or
Fricassee of steamed Saldanha Bay mussels
chorizo and chives, fresh Granny Smith apples,
pea pureé, potato angel hair and butter emulsion
Avondale Anima 2020 - R92
Or
12-hour braised Impala shank tortellini
truffled white bean espuma, crispy sage,
charred Packham pear and watercress
Avondale Qvevri Red 2022 - R92
_____
MAINS
_____
Confit Kroondal duck, seared duck breast
pickled blueberries, organic baby beetroots,
turnip fondant, beetroot and cocoa nib jus
Avondale Qvevri Red 2022 - R92
Or
Roasted Karoo lamb rack
lamb sweetbread, hot smoked and braised lamb shoulder,
gratinated cauliflower, fermented cauliflower florets,
cauliflower crudites and cauliflower velouté
Avondale Samsara 2016 - R105
Or
Butter roasted fish of the day
fricassee of roasted prawn, baby marrow,
sugar snap pea, mange tout, braised pak choy,
wilted fava bean shoots and aromatic fish broth
Avondale Cyclus 2019 - R98
Or
Slow cooked aubergine, red and white quinoa
warm dressing of semi dried baby tomatoes,
toasted garlic and parsley, soft goats cheese,
charred Brussels sprout, carrot pureé and basil
Avondale Cyclus 2019 - R98
Or
Dry aged grassfed Napier beef sirloin
fricassee of pancetta, steamed carrots, parsley,
portobellini and brown mushrooms, baby onions
and caramelized onion pureé
Avondale La Luna 2017 - R145
_____
DESSERTS
_____
“Avondale lemon tart
white chocolate and toasted coconut mousse,
roasted pineapple and coconut flakes
Avondale Muscat Blanc 2008 - R43 /
Avondale Camissa 2022 - R68
Or
Selection of 5 cheeses
(Supplement R60)
preserved suurvygie and compressed apple,
beetroot and mustard preserve,
seed cracker and sourdough toast
Avondale La Luna 2017 - R145
Or
Baked pot de crème
macerated strawberries and blueberries,
honeycomb, edible flower and blueberry sorbet
Avondale Muscat Blanc 2008 - R43 /
Avondale Armilla Blanc de Blanc 2016 - R98
Or
Roasted apple and pecan nut streusel
crème Anglaise, Avondale pecan nut ice cream,
ginger biscuit and wood sorrel
Avondale Muscat Blanc 2008 - R43
_____
FABER's signature 3-course menu – R585
FABER's signature 2-course menu – R455
What 131 people say about FABER
| Food | |
| Service | |
| Atmosphere |
I was the first time at Faber.
Everything was perfect. From service to food. I will be definitely back.
What an exellent menu on a beautiful day. Delicious food and very friendly service.
A beautiful dining experience, every guest enjoyed the varied options served by the most professional Blessing.
We had a wonderful lunch at Faber. They have the most beautiful rose garden and a really pretty view from the restaurant. They offered great service. Our food was delicious. I loved the Guava desert. The portions were big!
Map All restaurant deals in Paarl
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.
Restaurant Week Special
Restaurant Week Special
Restaurant Week Special
