Makaron is a name that is synonymous with stylish food. The restaurant is part of Majeka House & Spa which is situated just outside Stellenbosch in the Cape Winelands. Head Chef Lucas Carstens has consistently delivered innovative flavours and pushed the boundaries of culinary conceptions. Makaron recently launched their ‘Small Plates’ menu which focuses on tapas-style dining and encourages sharing. With such a delicious sounding menu it is the ideal way to ensure that you taste plenty of the heavenly bites on offer.

The hotel itself recently scooped an international award for design at the Condé Nast Johansens Awards for Excellence 2017 and it is no surprise then that the menu should be equally as stylish and tasty and it delivers on both fronts.

“Globally, there’s definitely a trend towards small plate tapas-style dining, with people sharing flavours and textures around the table,” explains Carstens, who took the helm of the Makaron kitchen in 2015. “The idea here is flexibility, and we want guests to decide for themselves how they discover the menu.”

Diners can opt for 4, 5 or 6 small plates, with or without a wine pairing. There are 18 small plates are on offer and guests are encouraged to choose whatever sounds most delicious to their individual tastes. It can be hard to know where to start, as really everything has appeal.

We knew we were in for a treat when the amuse bouche kicked things off in style.  Leaves from the Majeka House vegetable gardens are tossed in rooibos vinegar and served alongside korrelkonfyt, sourdough and butter. It’s a perfect scene-setter for a menu that ably showcases Carstens’ ever-growing skills behind the pass.

The coal roasted cauliflower, cabbage, sweet corn and Parmesan dish was a heavenly way to get started. The char of the cauliflower perfectly balanced by the sweetness of the corn. The delicious beef tartare ‘poke’ bowl draws inspiration from the Hawaiian dish, usually made with raw fish. It was fresh, light and full of flavour.

“We’re really trying to bring out the umami flavours in the dishes, using charring, pickling and fermenting,” explains Carstens, who uses a wood-fired Little Green Egg in the kitchen for roasting carrots in the coals, and finishing broccoli and cauliflower over the flames before plating.

For mains, the chalmar sirloin with umami butter and crispy onions promised hearty flavour and it delivered. The house made duck breast ham is served with sweet baby figs and crisp cos lettuce for crunch. The dish sounds unusual but has a brings a delicate freshness to the palate.

Many courses later we were positively popping but of course, always have space for dessert. Bite-sized milk tart ice cream sandwiches were a total treat, as was the chocolate cremeux with almond milk ice cream and homebrewed ginger beer.

Chef Carstens points out “We are definitely incorporating more modern techniques in the kitchen, but we’re also focusing on just a few ingredients in each dish, showcasing those as the hero on the plate.”

This is evident across the menu with dishes that are complex but show restraint and thought.

Makaron Restaurant is open to non-staying guests, as well as those enjoying a stay at the hotel. It is casual enough to enjoy a delicious lunch, as well as sophisticated enough to plan a special celebratory evening.

Makaron Restaurant is open daily for dinner (closed on Wednesdays during winter between May and September), from 18h30 – 20h30. Diners can choose four/five/six courses from the ’small plates’ menu for R450/R565/R675 respectively. An optional wine pairing is also available, at a cost of R770/R940/R1100 for both food and wine.

Take advantage of the special winter promotion available at Majeka House & Spa and pay only R1420 per person sharing a night inclusive of breakfast and dinner at Makaron. Available from Sunday to Thursday, from May to the end of August 2017.

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