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Venues

FABER

FABER
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Cost
R205 avg main meal
Ambience
Groups, Kids, Special occasions, Views
Food
Fine-dining food
Payment
Diners Club, Mastercard, Visa
Corkage
No BYO

Critic's review

Richard Holmes

Food
Since taking the reins in March 2018, head chef Dale Stevens has seamlessly picked up where his predecessor, Eric Bulpitt, left off.

It remains a compact menu, as you’d expect from a kitchen focused on sourcing as much seasonal biodynamic bounty from Avondale’s vegetable gardens as possible.

Fresh farm eggs from the pasture-reared flock appear as a starter, poached with celeriac ‘tagliatelle’ and herb dressing, while garden aubergine grilled and plated with tomato velouté, goat’s cheese and pillowy potato gnocchi will keep vegetarians happy. Bitterballen of braised beef shin with piquant cauliflower are superb on the starters, while green-listed angelfish makes a star turn for mains, swimming atop a more-ish mustard velouté.

Desserts also make full use of seasonal farm produce: expect lemon meringue given a new lease on life, or wintry poached pear with cinnamon crumble.

This is creative cuisine, beautifully plated, that never loses sight of its country roots. Order the six-course chef’s menu for a taste of everything.

Drinks
Focused on Avondale’s stellar wines, most available by the glass. A handful of other estates fill in varietal gaps, with local spirits and craft beers on offer too.

Service
Warm and engaging service, with staff happy to share the story of the farm and its produce.

Ambience
A wide hearth and crackling fire cosy up the double-volume space in winter, while terrace tables with their vineyard views are your best bet in the summertime. Not really a place for young kids.

Best for…
Upscale country lunches with family and friends.

(2018)

 

Eat Out critics dine anonymously and pay for their meals in full. Read our editorial policy here.

  • Ambience
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  • Food
  • Amy Ebedes

    Food
    Chef Eric Bulpitt – formerly of Restaurant at Newton Johnson – has created a gem of a restaurant at Avondale in Paarl, very worthy of its nomination at the 2017 Eat Out Mercedes-Benz Restaurant Awards. With a focus on sustainable sourcing, much of the vegetables used are grown on-site at Avondale’s biodynamic and organic food garden.

    The menu is concise but hits the right notes. Whet the palate with organic wheat sourdough. The bread is heavy and warm, served with salty, flavoursome rendered-down beef. The accompanying pumpkin fritters are everything a fritter should be: warm, fragrant, subtly spiced, sweet and, most importantly, evoke a strong sense of homely nostalgia.

    The ‘hereboone’ velouté packs a massive punch for a vegetable dish. The velouté is silky smooth, and caramelised pear adds sweetness to an earthy dish. The cured and air-dried Avondale duck is light, fresh and salty, happily complemented by sour pickles. The bite of mustard-mayo lingers, leaving you pining for more.

    For mains, the braised beef shin is fragrant, rich and spicy. Olive tapenade accentuates the spice in the dish, while creamy organic corn grits works well to bring together the flavours.

    The east coast hake is cured in salt, sugar and kombu, and coated with a flavoursome herb crust – it easily outshines all other dishes on the menu. The onion soubise is light and sweet, and an earthy pumpkin-seed pesto grounds the dish.

    The optional sides, while delicious, are entirely unnecessary if you’re opting for a three-course meal. The hand-cut fries are superb and would be the perfect companion to a burger, but feel a touch out of place with the mains.

    Dessert options include 'cookies and milk', a decadent, thick hot chocolate served with roast-banana choux buns. The grilled orange, star anise, fennel biscuit and lemon parfait is incredibly fragrant and tart. Undoubtedly a must-try.

    Drinks
    The wine list is limited to Avondale cultivars, with by-the-glass options.

    Service
    Service is friendly and swift, but errs on the side of being a touch stiff and hesitant. The pace could be slowed a touch, with a little space added between courses. Staff are, however, knowledgeable about the menu and happy to assist with information when prompted.

    Ambience
    The traditional Cape Dutch building is modernised with the clever addition of wooden shelving and hanging plants. A huge, roaring fire warms up the space on colder days. The view into the open, trendy kitchen will quickly grab your attention, though, as you watch Eric and his team calmly take on the service. Dine outside in warmer weather and enjoy sweeping views across the Paarl winelands.

    And…
    Kids’ options are available on request.

    (October 2017)

    Eat Out critics dine unannounced and pay their own way. Read our full editorial policy here.

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User reviews

  • A meal fit for ‘the Kings’ This quaint restaurant with a casual feel overlooks Paarl & its mountains. We arrived and were greeted by the host, Kat and our friendly waiter for the day. We sat down to a glass of bubbles and some of the best breads and spreads I’ve had in a long time. I had the winter special (what great value for money) and hubby had a la carte. The duck with Jerusalem artichokes are some of my favourite flavours and thoroughly enjoyed the other starter of beets, orange & burrata. Our meaty mains were full on flavour and perfectly cooked, but what I really loved was the REAL chips & what I’d like to call the world’s best cabbage. Desserts were yummy and really hit the spot, decadent brownie in a glass & panna cotta with soft flavours of guava - just lovely! What makes Faber so unique, is that the food is simple, seasonal & flavourful! A definite must if you’re in the area or looking for spot for lunch out of town Definitely in my top 10!
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Specials

Winter Specials at FABER

Set three-course menu R298 (starter, main plus 1 side and dessert)
Set three-course menu with 2 glasses of Avondale Jonty’s Duck R370

** As FABER restaurant is a contemporary farm-to-fork restaurant and they pride themselves on serving seasonal, local and organic produce, mostly harvested from our organic garden, the menu may change daily.

Winter Special One
Fricassee of roasted Avondale porcini, king oyster and portabellini mushroom, potato gnocchi, wilted kale, charred onion and basil.

Winter Special Two
Fricassee of roasted Avondale porcini, king oyster and portabellini mushroom, potato gnocchi, wilted kale, charred onion and basil.

Winter Special Three
Set mango and coconut mousse, mango sorbet, toasted coconut shavings and fresh mango.

Winter Special Four
Waiter Jeph pouring a glass of Avondale Wine

FABER will be open for lunch from Wednesday to Sunday from 12noon to 2pm and for dinner from Thursday, Friday and Saturday  between 6.30pm and 8pm.

FABER Friday Steak Specials are available every Friday evening from 6.30pm to 8pm as well as from 1 August 2019 to 30 April 2020.

Enjoy a FABER steak with a side of fries and glass of Avondale Jonty’s Duck Pekin Red for R215.

FABER Friday One
Aged free range beef rump, smoked bone marrow and onion dressing, crispy kale, side of potato chips and a glass of Jonty’s Duck Pekin Red and the bottle.

FABER Friday Two
Aged free range beef rump, smoked bone marrow and onion dressing, crispy kale, side of potato chips and a glass of Jonty’s Duck Pekin Red and the bottle.

FABER Friday Three
Chef Dale cooking the rump to order.

FABER Friday Four
Aged free range beef rump soaking up flavours of thyme, rosemary and garlic.

FABER Friday Five
Aged free range beef rump, smoked bone marrow dressing, crispy kale, side of potato chips and a glass of Jonty’s Duck Pekin Red.

Facilities

  • Accepts credit cards
  • Booking required
  • Dinner
  • Fireplace
  • Food
  • Licensed
  • Lunch
  • Parking
  • Serves food
  • WiFi

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