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 |
What an incredible experience. From the moment we arrived at the gate to the time we walked out the door we felt so welcomed. Upon arrival we were received with a taster of bubbles. My guest and I arrived earlier than the rest of the party so we decided to do a wine tasting. The wines were incredible and each one ha...
Read full reviewWhat an incredible experience. From the moment we arrived at the gate to the time we walked out the door we felt so welcomed. Upon arrival we were received with a taster of bubbles. My guest and I arrived earlier than the rest of the party so we decided to do a wine tasting. The wines were incredible and each one has a unique name and story behind it. When we moved over to the restaurant we were seated promptly and before we knew it our glasses were once again filled and we were going through the menu. Each and every course was presented so beautifully. The service was impeccable and could not be faulted. We were looked after by Prince who did such a stellar job. Overall my guests and I were blown away and would definitely recommend Faber to friends and family.
We enjoyed ourselves at Faber. The service was excellent and non-intrusive but there when you need it. Great afternoon....we will be back.
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.
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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.
Restaurant Week Special
Restaurant Week Special
Restaurant Week Special
