FABER menu | Dineplan

FABER

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MENU

Last verified or updated by the venue on 8th Nov 2024.

--- This menu is a sample menu designed to showcase what the restaurant offers & it may differ from the exact menu available. Kindly contact the restaurant if you have any questions. ---

STARTERS

Steamed green asparagus,

charred baby leeks, crispy leek and fine herb salad, pea pureé, chopped egg dressing and avocado

Raw line caught yellowfin tuna,

sago and lime dressing, togarashi spiced squid, charred aubergine pureé and radish crudites

Aged grassfed beef “tartare”,

pickled jalepeno, grain mustard, chives, parmesan, smoked bone marrow dressing, and fried potato

Fricassee of steamed Saldanha Bay mussels,

chorizo and chives, fresh Granny Smith apples, pea pureé, potato angel hair and butter emulsion

Braised and seared Buffelshoek springbok;

braised shank tortellini, peppered loin, truffled white bean velouté and Packham pear

Hot smoked free range pork belly,

BBQ glaze, roasted apple, stewed apple pureé, burnt turnip, pickled blackberries and mustard dressed cabbage

MAIN

Honey and soy glazed Kroondal duck leg,

caramelized parsnips, parsnip pureé, miso cabbage, spicy cucumber, toasted sesame and red onion slaw

Roasted Karoo lamb rump,

braised neck, gratinated cauliflower, cauliflower velouté, fermented cauliflower “nuggets”, raw cauliflower, wilted Swiss chard and salsa verde

Butter roasted fish of the day,

fricassee of prawn, baby marrow, patty pan, braised gem lettuce, wilted greens and charred tomato velouté -

Grilled globe artichokes,

potato gnocchi, semi dried baby tomatoes, roasted garlic pureé, Boerenkaas, charred broccoli and curly kale

Dry aged grassfed Napier beef sirloin,

charred mushrooms and onion dressing, fresh horseradish, onion pureé and crispy greens

Dry aged Overberg grassfed beef fillet,

charred mushrooms and onion dressing, fresh horseradish, onion pureé and crispy greens

Roasted Craddock gemsbok loin,

roasted and crispy Brussel sprouts, gooseberries, steamed baby carrots and carrot crudites

Desserts

Cacao Barry milk chocolate,

espresso ganache, dark chocolate soil, chocolate tuile, macerated berries, berry sorbet and fresh elderflower

Soft set yogurt panna cotta,

white wine poached peaches, fresh nectarines, whipped custard and lavender honeycomb

Selection of 5 cheeses,

preserved suurvygie and compressed apple, strawberry and lemon jam, toasted seed cracker and sourdough toast

Baked cheesecake and pineapple,

pineapple compote, passion fruit sorbet, vanilla streusel and edible flowers

6 Course FABER Menu

6 Course FABER Menu R980 pp | 6 Course FABER Menu with Avondale Wine R1 490 pp

Steamed green asparagus, charred baby leeks, crispy leek and fine herb salad, pea pureé, chopped egg dressing and avocado

Raw line caught yellowfin tuna, sago and lime dressing, togarashi spiced squid, charred aubergine pureé and radish crudites

Braised and seared Buffelshoek springbok; braised shank tortellini, peppered loin, truffled white bean velouté and Packham pear

Butter roasted linefish, fricassee of prawn, baby marrow, patty pan, braised gem lettuce, wilted greens and charred tomato velouté

Dry aged Overberg grassfed beef fillet, charred mushrooms and onion dressing, fresh horseradish, onion pureé and crispy greens

Cacao Barry milk chocolate, espresso ganache, dark chocolate soil, chocolate tuile, macerated berries, berry sorbet and fresh elderflower