Reservations for Restaurant Week South Africa are now open until Sunday, 3 November!

FABER

Sustainable, Farm-to-Table
9,5 (137 reviews)
100% recommended

FABER's signature 3-course menu R585

FABER

Sustainable, Farm-to-Table
9,5 (137 reviews)
100% recommended

FABER's signature 3-course menu R585

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

Reserve a table Reserve a table

What 137 people say about FABER

9.5 Based on 137 reviews. 100% of the guests recommend this restaurant.
Food
Service
Atmosphere
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"PAARL PERFECTION"
9.7 Cuisine 10 | Service 10 | Atmosphere 9

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...

Read full review

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!

JANET PERCH at 28 April 2017

"Faber at Avondale Wines Paarl"
8.7 Cuisine 10 | Service 8 | Atmosphere 8

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 review

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 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.

Daniel Perch at 27 April 2017

"Mixed feelings, very expensive"
6.7 Cuisine 6 | Service 8 | Atmosphere 6

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 review

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 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.

Lizél de Villiers at 27 April 2017

"Interesting food combinations"
8.0 Cuisine 8 | Service 8 | Atmosphere 8

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.
...

Read full review

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.

Stephane at 26 April 2017

"Fine dining lunch at Faber on Avondale"
10.0 Cuisine 10 | Service 10 | Atmosphere 10

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 review

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 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.

Lynne Jarche Ford at 24 April 2017

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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.

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Frequently asked questions

At most restaurants, you can make reservations for free and cancel them without any charge. You'll settle the bill when you dine at the restaurant. However, some restaurants may request a small deposit, and they will send a prepayment request via Dineplan to confirm your reservation.

You will receive a confirmation for every reservation within a few minutes at the email address you provided. Haven't received anything? Please check your spam folder.

Yes, restaurants always take dietary preferences into consideration.

You can specify your dietary requirements in the comments section of the reservation form.

In most deals, drinks are not included.

However, some restaurants may offer a welcome drink or provide a wine-pairing option, and this will be clearly indicated in the restaurant's menu.

No problem.

If you've created an account with us, you can log in to your account and easily change your reservation.

Don't have an account? Click on the link in the confirmation email of your reservation.

You can cancel your reservation from the confirmation email: Click on 'Manage Reservation' in the email and then click on the 'Cancel Reservation' button. If you have created an account, you can also do this easily by going to 'My Reservations.' You can also contact us via email at [email protected].

Yes, you can always cancel for free.

If you have made a prepayment via Dineplan, you can cancel up to 24 hours before your reservation. The amount you paid in advance will be automatically refunded to your account. Refunds through Dineplan should be resolved in communication with the restaurant, and we are not directly involved in this process.

You can cancel your reservation online up to 8 hours in advance, or by phone up to 1 hour before your reservation time. However, we kindly request that you cancel as soon as you know you won't be able to make your reservation.

During Restaurant Week South Africa, you can indulge in a fabulous 3-course dinner at over 150 of the finest restaurants in South Africa, starting at ZAR 295.00 per person. Restaurant Week South Africa is held twice a year, in Autumn and Spring.

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