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 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.
Seats for each ‘Field to Feast’ are limited, and advance reservations are highly recommended.
Luncheons are held between 11 am and 3 pm and cost R850 per person all-inclusive (including the guided farm tour, three-course lunch with wine, water, coffees, and gratuity.)
*A deposit of R150 per person is required to secure the booking.
Sourdough, butter, fynbos honey, jalapeno and mint cream cheese, pumpkin fritters.
Salt and sugar cured Saldanha trout, beetroot, and fennel.
Fried Avondale hens egg, creamed leek, and Black Forest ham.
Gorgonzola dressed lettuce, apple, kohlrabi, and crispy onions.
Avondale Cyclus 2016
Confit and seared duck, wilted greens, apple, and rhubarb.
Buttered Nicola and red potatoes, parsley and parmesan.
Roasted carrots and crème Fraiche.
Avondale Samsara 2010
Baked polenta, white chocolate and granadilla.
Avondale Blanc de Noir 2007
Bookings can be made through FABER’s online booking system,
via email firstname.lastname@example.org or phone 021 202 1219.