In the sparkle of candle-light, Chef Dale and his team will be serving up a contemporary farm-to-fork 4 course dinner featuring our low carbon footprint, locally sourced ingredients.
Please view our sample menu below – as we pride ourselves on serving seasonal, local and organic produce, mostly harvested from our organic garden, the menu has not yet been finalized.
Sample Menu
Includes bubbly and breadboard
Sourdough, butter, fynbos honey, jalapeno and mint cream cheese, pumpkin fritters.
Gorgonzola dressed lettuce from our garden, roasted apple, fresh pear, seeds and crispy onions.
Avondale Anima 2015
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Chopped aged Black Angus rump, smoked bone marrow, parmesan, ponzu and fried potato.
Avondale Cyclus 2016
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Honey mustard glazed free range pork, apple and rhubarb, Klondyke cherries and Avondale beetroot.
Avondale Samsara 2009
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Aromatic poached Asian pear, crème fraîche ice cream and thyme streusel.
Avondale Camissa 2018
When making a reservation, please notify us of any dietary requirements or allergies the kitchen needs to be aware of, as we will be serving a set menu.
*Please note that a deposit of R100 per person is required to secure the booking.
Set 4-course dinner price
R525 excluding wine pairing
R625 inluding wine pairing
Bookings can be made through FABER’s online booking system, via email faber@avondalewine.co.za or phone 021 202 1219.