FABER Menu
Menu
FABER
This is a sample menu and may differ from what's available on the day. Reach out to the restaurant if you have any questions.
Last updated 30 July 2026
STARTERS
MAIN
Desserts
6 Course FABER Menu
STARTERS
MAIN
Desserts
6 Course FABER Menu
STARTERS
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
R 205.00
Minute cured Struisbaai Kabeljou,
homemade ponzu, fresh ginger, radish, pickled daikon, salt and pepper squid
R 205.00
Rare roasted Buffelshoek springbok loin,
textures of organic beetroot, beetroot pureé, roasted baby beetroot, toasted pumpkin seeds and fresh horseradish
R 205.00
Braised grassfed beef shin tortellini,
roasted button mushrooms, sage butter, garlic pureé, parmesan and fried garlic
R 205.00
Dry aged grassfed beef tartare,
parmesan, chive, pickled jalapeño, smoked bone marrow, grain mustard emulsion fried cauliflower and fried Mondial potato
R 205.00
Fricassee steamed Saldanha Bay mussels,
seared Rainbow trout, fresh apple, chive, fennel crudites and wood sorrel
R 205.00
MAIN
Roasted Karoo lamb rump, glazed lamb rib,
masala spiced lentil fricassee, amasi labneh, fresh apple and turmeric pickled baby carrots
R 350.00
Gratinated cauliflower,
potato dumpling, Swiss chard, crispy sage, aged Boerenkaas, salsa verde, capers, cauliflower and parmesan veloute
R 320.00
Butter roasted Struisbaai red stumpnose,
warm dressing of zucchini, prawn and parsley, tempura aubergine, charred aubergine, toasted nori and fish bone broth
R 345.00
Confit Kroondale duck leg, seared duck breast,
honeyed parsnip pureé, sous vide parsnips, spicy cucumber, daikon radish and sesame salad,
R 350.00
Dry aged grassfed Overberg beef sirloin
charred broccoli, pea pureé, curly kale, baby onions and green peppercorn jus
R 350.00
Dry aged Overberg grassfed beef fillet,
charred broccoli, pea pureé, curly kale, baby onions and green peppercorn jus
R 370.00
Desserts
Baked dark chocolate hotpot,
orange compote, Avondale pecan nut tuile, pecan nut ice cream and wood sorrel
R 140.00
Steamed espresso “crème brûlée”,
whipped caramel, cocoa nib biscuit, toasted almond streusel and blueberries
R 140.00
Selection of 5 cheeses,
crab apple preserve, plum and nectarine jam,lavash, parmesan and seed cracker
R 188.00
Burnt Basque cheesecake,
vanilla poached rhubarb, oat and honey streusel and buttermilk ice cream
R 140.00
White chocolate panna cotta,
semi dried orange, mint, meringue and brown butter ice cream
R 140.00
6 Course FABER Menu
6 Course FABER Menu R1000 pp | 6 Course FABER Menu with Avondale Wine R1 500 pp
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
R 1,000.00
Accepts vouchers