Choose a location
FABER is a progressive South African restaurant celebrating the passion for handcrafting food and wine that is authentic and evocative. In every dish, Chef Dale Stevens, emphasises respect for the origins of what we eat and drink; appreciation for the narratives of each ingredient; joy at the creativity of each gastronomic process, whether contemporary or bygone; love for the power of food encounters to make guests happy.
Gourmet Guide Description
Expansive views of Paarl Rock, Simonsberg, Taal Monument and
even Table Mountain greet you from inside and outdoor seating.
The beautiful biodynamic Avondale farm in Paarl is hallowed land
from where chickens, their eggs and even guinea fowl may find their
way, gently, onto your plate. Here chef Dale Stevens and proprietor
Johnathan Grieve live their dream. The kitchen brigade transforms
what is bountiful on the estate into sophisticated fare.
The gluten-free pumpkin fritters that arrive with freshly baked bread
and butters are a fitting welcome. Know that there will be goodness
on every plate. Choose from the a la carte menu or treat yourself to
a six-course celebration, in perfect harmony, served with Avondale
premium organic wines.
The offerings are an ode to what is being harvested. Starters include
a seasonal salad. In winter expect asparagus, greens, broad beans,
mange tout and sugar snap peas elevated with hazelnuts, fried hen’s
egg yolk (laid on the farm that morning), fior di latte and crispy onion.
It’s a worthy rendition of what is in season. “It’s all about fresh,” says
Dale proudly. He has enjoyed a long tenure on the farm, working his
way up under lauded chefs, to make this space his own.
Combinations like the spicy fricassee of Mozambiquan prawn,
Saldanha Bay mussels and calamari with coconut, fermented chilli and
a lime velouté show the chef’s leaning towards spice and allowing ‘offfarm’ ingredients to play with those right here and now. Ethical, smallscale suppliers of equal integrity are supported. The farm’s ducks,
Black Angus cattle and chickens, together with what was picked that
morning by the chefs, reign supreme. Mains are hearty yet light in
plating, desserts so delectable that you will come back for more. The
honest simplicity of the food makes for an unintimidating and authentic
lunch or dinner. Return in the next season to see what is being reaped
for the table and glass.
Reviews (2052)
-
Sizwe Dined: 1 day ago
-
Liezl E. Dined: 1 day ago
-
Tina J. Dined: 3 days ago
-
Marilyn R. Dined: 3 weeks ago
-
Chris Welham Dined: 1 week ago
-
Anna Dined: 1 week ago
-
Hugo V. Dined: 1 week ago
-
Leigh T. Dined: 1 week ago
-
Annalie V. Dined: 2 weeks ago
-
Assie G. Dined: 2 weeks ago
