Each event is a unique experience of the Avondale Estate with a journey through the vineyards and food garden where guests are regaled with the stories of how the food is produced and the wines are made in harmony with Nature.
Our FABERFriday Steak Special has become a firm favourite amongst locals. Guests are welcomed with our famous FABER welcome of bubbly and a breadboard, followed by a FABER main course steak, accompanied with a side of fries and a glass of Avondale’s Samsara Syrah ‘Decade Edition’ R215.
The Field to Feast, three-course luncheons paired with Avondale wines are co-hosted by Avondale proprietor and entertaining raconteur, Johnathan Grieve and FABER Chef, Dale Stevens. Each event is a unique experience of the Avondale Estate with a journey through the...
Pét-Nat is short for pétillant naturel, which is simply French for “naturally sparkling” – and that’s essentially what it is! This lightly fizzy wine has gained a bit of buzz lately with growing popularity in the natural/organic movement and in more rudimentary methods of winemaking, but people have been sipping on it for ages.
The Field to Feast, three-course luncheons paired with Avondale wines are co-hosted by Avondale proprietor and entertaining raconteur, Johnathan Grieve and FABER Chef, Dale Stevens.
Share one light at FABER restaurant on the Avondale wine farm in support of WWF #EarthHour 2019. In the sparkle of candle-light, Chef Dale and his team will be serving up a contemporary farm-to-fork 4 course dinner.
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.
Spoil mom and allow her to kick back and relax by bringing the whole family together at FABER restaurant, to tuck into a contemporary farm-to-fork family-sharing style 4 course feast. Kiddies are welcome to play on the rolling lawns, while the parents are entertained by the hustle and bustle of the kitchen through the open pass, in the cosy gracious Cape Dutch style building.
Avondale is farmed organically and biodynamically. No chemicals are used in the vineyards or in the cellar, nor are chemicals added to the grapes when they arrive at the cellar. All our fermentations are spontaneous and natural caused by the unique yeasts present on the grapes.
“Save Water; Drink Wine” they said. But what they didn’t say is how much water is used to make a bottle of wine. The industry average is 6 liters of water; but luckily here at Avondale this has been brought down to 2.5-3 liters of water per bottle of wine. This...