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 137 people say about FABER
Food | |
Service | |
Atmosphere |
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.
Beautiful old homestead decorated with a mix of vintage and modern. Appreciate that it's a challenge making such a massive room cozy, and this is done cleverly with planters with live herbs and plants. The service was very good, with 3 waiters on hand and they know their wines and could explain the fancy french de...
Read full reviewBeautiful old homestead decorated with a mix of vintage and modern. Appreciate that it's a challenge making such a massive room cozy, and this is done cleverly with planters with live herbs and plants. The service was very good, with 3 waiters on hand and they know their wines and could explain the fancy french descriptions on the menu.
The best element was the green tea veloute that comes with the duck starter. Pity it wasn't on the very bland raw, smoked beef starter. Chalmar sirloin with celebration of onions done 6 ways, was really good. Went for restaurant week, but opted to order from the a la carte menu as we did not feel like having chicken leg. Chenin Blanc was good and we were offered to taste some red wines. Going back for a wine tasting. Bit akward having the manager hovering by the kitchen pass shouting 'service' every now and again. She looked a bit frumpy and also a bit scary. Pitied her having to stand in one spot the whole evening. All-in-all a good evening, good food and wine, but overpriced.
Discovered Faber thanks to Restaurant week during which I could try a very limited version of their menu. Service was OK, a bit slow, only one server seemed to know what meals he was serving and how to describe them when ordering.
The hazelnut veloute with duck cromeski was very interesting in terms of flavors.
...
Discovered Faber thanks to Restaurant week during which I could try a very limited version of their menu. Service was OK, a bit slow, only one server seemed to know what meals he was serving and how to describe them when ordering.
The hazelnut veloute with duck cromeski was very interesting in terms of flavors.
The fried chicken in itself was decent but ehat made it good was the corn sauce and side dish.
The cauliflower dish was also tasty - intrseting to taste different variations thst can be done out of all the parts of the cauliflower.
The dessert was excellent as per international standards which is quite rare in SA. Worth a try.
We had the most enjoyable time with great food and excellent wine at our Restaurant Week lunch at Faber on Saturday. Sitting on the terrace with beautiful views, drinking a bottle of the crisp and sexy Armilla MCC then moving to the restaurant terrace made for a great day. We took our vegetarian friends and the me...
Read full reviewWe had the most enjoyable time with great food and excellent wine at our Restaurant Week lunch at Faber on Saturday. Sitting on the terrace with beautiful views, drinking a bottle of the crisp and sexy Armilla MCC then moving to the restaurant terrace made for a great day. We took our vegetarian friends and the menu for them was friendly too. We will be doing a picture story of it in Menu this week so you can see what we ate. We enjoyed the rich layered Anima Chenin with the lunch but didn't have room for dessert. Don't miss this one, Chef Eric Bullpit makes beautiful food. Coffee is good too.
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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.