FABER

white wine poached pear, rhubarb, celeriac and herb butter pureé, fresh celery, Avondale pecan nut, fine herbs and flowers

homemade ponzu, fresh ginger, radish, pickled daikon, salt and pepper squid

textures of organic beetroot, beetroot pureé, roasted baby beetroot, toasted pumpkin seeds and fresh horseradish

roasted button mushrooms, sage butter, garlic pureé, parmesan and fried garlic

parmesan, chive, pickled jalapeño, smoked bone marrow, grain mustard emulsion fried cauliflower and fried Mondial potato

seared Rainbow trout, fresh apple, chive, fennel crudites and wood sorrel

masala spiced lentil fricassee, amasi labneh, fresh apple and turmeric pickled baby carrots

potato dumpling, Swiss chard, crispy sage, aged Boerenkaas, salsa verde, capers, cauliflower and parmesan veloute

warm dressing of zucchini, prawn and parsley, tempura aubergine, charred aubergine, toasted nori and fish bone broth

honeyed parsnip pureé, sous vide parsnips, spicy cucumber, daikon radish and sesame salad,

charred broccoli, pea pureé, curly kale, baby onions and green peppercorn jus

charred broccoli, pea pureé, curly kale, baby onions and green peppercorn jus

orange compote, Avondale pecan nut tuile, pecan nut ice cream and wood sorrel

whipped caramel, cocoa nib biscuit, toasted almond streusel and blueberries

crab apple preserve, plum and nectarine jam,lavash, parmesan and seed cracker

vanilla poached rhubarb, oat and honey streusel and buttermilk ice cream

semi dried orange, mint, meringue and brown butter ice cream

Winter salad of slow roasted celeriac, white wine poached pear, rhubarb, celeriac and herb butter pureé, fresh celery, Avondale pecan nut, fine herbs and flowers Minute cured Struisbaai Kabeljou, homemade ponzu, fresh ginger, radish, pickled daikon, salt and pepper squid Rare roasted Buffelshoek springbok loin, textures of organic beetroot, beetroot pureé, roasted baby beetroot, toasted pumpkin seeds and fresh horseradish Butter roasted Struisbaai red stumpnose, warm dressing of zucchini, prawn and parsley, tempura aubergine, charred aubergine, toasted nori and fish bone broth Aged grassfed Overberg beef fillet, charred broccoli, pea pureé, curly kale, baby onions and green peppercorn just Baked dark chocolate hotpot, orange compote, Avondale pecan nut tuile, pecan nut ice cream and wood sorrel