Nestled in the heart of the Cape Winelands, FABER Restaurant offers a dining experience that exemplifies sustainable luxury. Surrounded by serene natural beauty, the atmosphere is one of tranquillity and understated elegance. This sense of calm extends effortlessly into the restaurant, where exceptional service completes the experience. From the moment we arrived, the team’s attention to detail was apparent—seamless seating, intuitive service, and the kind of attentiveness that makes each guest feel as though they are the only ones in the room.
FABER offers both à la carte selections and a thoughtfully curated six-course set menu, with an optional wine pairing for those wishing to further immerse themselves in the journey. We opted for the set menu to fully explore the range and creativity of the kitchen—and it exceeded every expectation.
Our meal began with a beautifully presented bread course: 18-hour fermented sourdough served with salted butter, chickpea purée, Calamata olives, and roasted bell peppers, garnished with edible flowers. The freshness of the bread and the creamy, nutty chickpea purée made for a well-rounded start. As someone who grew up with them, I was delighted by the surprise addition of pumpkin fritters, warm and fluffy with just the right dusting of cinnamon sugar—a nostalgic touch that instantly became one of the highlights of my evening.
The first course featured a celeriac “tagliatelle,” a beautifully inventive take on pasta, dressed in a herb and pine nut pesto. Accented with fried garlic, celeriac purée, pickled baby onions, and fine herbs, each bite delivered freshness and finesse—proof of FABER’s commitment to seasonal, locally sourced produce.
Yellowtail sashimi followed as our second course, and it quickly became a personal favourite. Accompanied by charred aubergine purée, tempura zucchini, fried calamari, and a soy and ginger ponzu, the dish was as visually striking as it was flavourful. The fish was delicate and fresh, while the ponzu added a subtle sweetness and tang. The crisp calamari and zucchini provided a welcome contrast in texture.
Our third course showcased rare-roasted Cradock springbok, expertly cooked and paired with organic beetroots and pickled blueberries. The balance of earthiness and acidity brought complexity to the dish, and credit is certainly due to Chef Dale Stevens for the thoughtful composition.
Next came the butter-roasted kingklip, served on a bed of green vegetables and finished with a coconut, lime, and green chilli velouté. The fish flaked apart with ease, and the velouté, kissed with just the right amount of heat, elevated the dish without overpowering the delicacy of the kingklip.
The fifth course featured aged, grass-fed Napier beef fillet, served with button mushrooms, baby onions, garlic purée and a rich peppercorn jus. The beef was cooked to a perfect medium-rare, tender and full of depth, and the vegetables brought a hearty balance to the dish.
Finally, dessert arrived: a Valrhona dirty chai chocolate mousse, beautifully plated and masterfully balanced. As someone with a sweet tooth, I had been looking forward to this course all evening, and it surpassed every expectation. The mousse was complemented by hazelnut streusel, banana cremeux, lemon basil gel, and lemon verbena sorbet. Each element held its own while contributing to a harmonious and memorable whole. The sorbet, with its bright floral notes, was a standout component that brought the dish full circle.
From start to finish, our experience at FABER was nothing short of exceptional. Every course was a celebration of seasonal, locally sourced ingredients, thoughtfully prepared and plated with care. The seamless service, paired with the peaceful atmosphere and incredible attention to detail, made it feel like a true escape into the heart of the Cape Winelands. FABER doesn’t just serve food—it tells a story, one that lingers long after the last bite. Whether you’re a local or visiting from afar, this is a dining experience worth seeking out.
Reviewed by World Luxury Awards Representative, Carla Botha.
For more information, visit their website: faber@avondalewine.co.za
