What 122 people say about FABER
| Food | |
| Service | |
| Atmosphere |
A great lunch in a wonderful setting. The food was great - especially the pork fillet.
We were a bit disappointed that they charged extra for the bread upfront - the first time that we experienced that.
We have previously enjoyed Eric Bulpit’s cuisine at The Restaurant at Newton and once again we were overwhelmed with the delicious food served to us. I had the Avondale Hen’s Egg, broccoli, fried capers, salted lemon and parsley as a starter - a visual feast and Absolutely delicious. My husband had the Slow cooked v...
Read full reviewWe have previously enjoyed Eric Bulpit’s cuisine at The Restaurant at Newton and once again we were overwhelmed with the delicious food served to us. I had the Avondale Hen’s Egg, broccoli, fried capers, salted lemon and parsley as a starter - a visual feast and Absolutely delicious. My husband had the Slow cooked veal tongue, fried maize rice and garlic velouté which was just as good.
We both had the Roasted Pork fillet, parsnip purée, apple, mustard and horseradish for mains. The pork was lovely and tender with good flavours all round.
For dessert we shared the Sourdough bread and butter pudding,
ice cream and jam which was the best bread and butter pudding we have ever had.
The staff were attentive and friendly. It was a lovely day out and definitely worth the drive from Cape Town.
The weather played along very nicely and we sat outside on the veranda overlooking the beautiful garden and mountains. My guest and I had the two course lunch menu.
I had the pork fillet for mains and it was as they would say in afrikaans "doeksag". My dessert option was a lemon meringue with a twist.
This w...
Read full reviewThe weather played along very nicely and we sat outside on the veranda overlooking the beautiful garden and mountains. My guest and I had the two course lunch menu.
I had the pork fillet for mains and it was as they would say in afrikaans "doeksag". My dessert option was a lemon meringue with a twist.
This was my first time at Faber and I would definitely visit them again. The cuisine, ambience and service were great.
Like last time we can only say that the food was devine, the service very good and the ambiance nice and warm. We’ll be back.
Arriving a Faber during sunset is magical as the mountains and sun display colours unimaginable. The service starts at the door with friendly waiters tending to every need. The starters were exquisite and a taste explosion. The cauliflower mains a taste surprise. Faber is one of the best restaurants and deserve to be amongst the big names.
Map All restaurant deals in Paarl
About FABER
Cuisine: Sustainable, Farm-to-Table
FABER m (genitive fabrī); craftsman, artisan, creator, maker, architect
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.
FABERFood – as Mother Nature intended
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.
