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 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 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
What 122 people say about FABER
Food | |
Service | |
Atmosphere |
A great lunch in a wonderful setting. The food was great - especially the pork fillet.
We were a bit disappointed that they charged extra for the bread upfront - the first time that we experienced that.
We have previously enjoyed Eric Bulpit’s cuisine at The Restaurant at Newton and once again we were overwhelmed with the delicious food served to us. I had the Avondale Hen’s Egg, broccoli, fried capers, salted lemon and parsley as a starter - a visual feast and Absolutely delicious. My husband had the Slow cooked v...
Read full reviewWe have previously enjoyed Eric Bulpit’s cuisine at The Restaurant at Newton and once again we were overwhelmed with the delicious food served to us. I had the Avondale Hen’s Egg, broccoli, fried capers, salted lemon and parsley as a starter - a visual feast and Absolutely delicious. My husband had the Slow cooked veal tongue, fried maize rice and garlic velouté which was just as good.
We both had the Roasted Pork fillet, parsnip purée, apple, mustard and horseradish for mains. The pork was lovely and tender with good flavours all round.
For dessert we shared the Sourdough bread and butter pudding,
ice cream and jam which was the best bread and butter pudding we have ever had.
The staff were attentive and friendly. It was a lovely day out and definitely worth the drive from Cape Town.
The weather played along very nicely and we sat outside on the veranda overlooking the beautiful garden and mountains. My guest and I had the two course lunch menu.
I had the pork fillet for mains and it was as they would say in afrikaans "doeksag". My dessert option was a lemon meringue with a twist.
This w...
Read full reviewThe weather played along very nicely and we sat outside on the veranda overlooking the beautiful garden and mountains. My guest and I had the two course lunch menu.
I had the pork fillet for mains and it was as they would say in afrikaans "doeksag". My dessert option was a lemon meringue with a twist.
This was my first time at Faber and I would definitely visit them again. The cuisine, ambience and service were great.
Like last time we can only say that the food was devine, the service very good and the ambiance nice and warm. We’ll be back.
Arriving a Faber during sunset is magical as the mountains and sun display colours unimaginable. The service starts at the door with friendly waiters tending to every need. The starters were exquisite and a taste explosion. The cauliflower mains a taste surprise. Faber is one of the best restaurants and deserve to be amongst the big names.
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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.