Come together on Easter Sunday and take a trip to Avondale that will delight the whole family.
Easter delights such as lamb, pickled fish and hot-cross buns can be expected for this family style sharing lunch created by Chef Dale and his team. Bring the family, because children are going to love the experience of hunting for Easter eggs on the farm.
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.
Includes welcome drink, breadboard, 2x sides
Sourdough, butter, fynbos honey, jalapeno and mint cream cheese, pumpkin fritters.
Braised beef shin, chopped Avondale egg, gherkins and fried capers.
Hot smoked trout, orange, yogurt, raw baby beetroots.
Slow roasted lamb rump and mint.
Rainbow carrots and garlic butter.
Stewed greens from the garden.
Carrot cake, cream cheese, toasted pecan nuts and caramel ice cream.
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.
4 course sharing
R495 per adult
R150 per child
Bookings can be made through FABER’s online booking system,
via email firstname.lastname@example.org or phone 021 202 1219.