FABER at Avondale

FABER represents the synergy of two craftsmen, namely chef Dale Stevens and Avondale’s proprietor Johnathan Grieve, who aim to take visitors on an inspirational, thought-provoking journey that celebrates the bountiful goodness of nature. FABER is a contemporary farm-to-fork restaurant that approaches each ingredient with the utmost respect. FABERFood is handcrafted using the finest fresh and organic ingredients; creating wholesome, innovative dishes that take guests on a memorable journey.

In line with Avondale’s well-established ethos, as the pioneer of premium organic and biodynamic South African wines, FABER is a responsible sustainability-driven restaurant focused on supporting organic, free range and low carbon producers. The FABER journey naturally begins in the early mornings when the chefs can be seen harvesting vegetables, fruits and herbs from the Avondale Organic Garden. The use of the Avondale Garden ensures ingredients are fresh and seasonal. Ducks, Black Angus cattle and chickens are used throughout Avondale’s biodynamic farming process to respectively control the population of snails, and other insects, in the vineyards while providing natural grazing and fertilization. Housed in our famous Avondale Egg Mobile, our free-ranging chickens also supply us with organic eggs that are collected daily. The meat from our farm is 100% grass fed, free range and free of all hormones.

Anything sourced from beyond the farm comes from carefully researched ethical, small-farm suppliers. This supplier selection process ensures the integrity of every dish on the menu. Avondale has always taken a ‘from the soil up’ approach to farming, embracing biodynamic and organic farming practices to produce food and wine that pays tribute to the nutrient-rich soils that are the foundation of life. As a result, FABERfood, as Dale and Johnathan call it, is pure culinary craftsmanship: wholesome and extremely nourishing, requiring little in the way of embellishment. The superior provenance of the ingredient is always allowed to shine through. The kitchen implements a strict recycling system and all food waste is composted using Bokashi.