If you’ve been following The Little Hedonist for a while, you’d know that I have quite an extensive foodie bucket list going. You’d also know that I get ridiculously excited if the universe grants me the opportunity to tick off one of these desired dining experiences from my ever-growing list. Well, she’s been looking down at me quite favourably recently, as I received an exquisite invitation from Manley Communications to dine at Makaron Restaurant at Majeka House – the single longest standing item on my foodie bucket list.
Introduction
I had to read the invitation twice when it landed in my inbox, and then another five times to make sure my eyes were not deceiving me. It was right there – an invitation with my name (correctly spelled, may I add!) to join Chef Lucas Carstens, Karine and Lloyd for lunch to introduce Chef Carstens’ new menu. I giddily accepted and started to count the days to the afternoon I’ll now mark as one of the most festive occasions I’ve had the honour of attending to date.
The day began with a cappuccino at the glorious Table Bay Hotel, where some of us met before being shuttled to Stellenbosch. It was a beautifully crisp winter’s day and our small group excitedly discussed our pending experience. Then it was time to hit the road to the winelands.
The venue
We arrived at Majeka House and were received by Lloyd, Karine and the rest of the team. Whilst we waited for the others to arrive, we took the opportunity to explore the incredibly beautiful MLounge, which left me happily snapping in silence for quite some time.
Majeka House and Makaron Restaurant are simply gorgeous. The detail, oh! The detail. From the wallpaper to the light fittings, the beautiful hand-drawn botanical art that lines the walls of the dining room to the little creatures that sit on the tables, patiently waiting for your arrival. The bold and unusual furniture; the juxtaposition between old and new. It’s glorious eye-candy for visitors and diners alike. And as I always say; feasting starts with the eyes.
After group introductions and a stunning cocktail (a sophisticated brandy fizz), we had a quick guided tour of the accommodation and spa, as well as the dining rooms and other facilities. Finally it was time to take a seat in Makaron Restaurant and to be transported to a world filled with small plates of chef Carstens’ tributes to authentic, local and traditionally innovative cooking.
The menu and ethos
Inspired by the essence of sublime dining, the latest spread follows chef Lucas Carstens’ return from a culinary exploration of the Mediterranean city of Lisbon. With this exciting new Spring menu, Chef Carstens managed to combine international flair with home-grown excellence, which left us wide-eyed at his incredible creativity and artistic expression.
Most of Makaron‘s ingredients are sourced within 20 kilometres of the restaurant. This allows Chef Carstens to build long-term relationships with suppliers and farmers. Produce like figs, plums, peaches, citrus, almonds and herbs are often supplemented from the hotel’s own gardens.
The menu is honest and simple but, if at all possible, Chef Carstens managed to kick it up yet another notch, turning his offerings into absolute spoils for the eager diner. Although this menu is new and enticing, it continues to pay homage to the underpinning characteristics of locally sourced, ingredient-driven dishes that has always been part of his ethos.
Diners may compile their own menu from three to five “small plates” per person. Chef Carstens and his team have also paired every small plate with wines from across the region and made the pairing option available.
The experience
Once we settled down at the long table between accents of gold, floral and glass, our sommelier for the afternoon was introduced. Lloyd and Karine joined us at the table, and it was such a privilege to have the opportunity to casually chat to them about their journeys and dreams over glasses of beautiful wine.
With compliments from the kitchen, we opened the feast with the most jaw-dropping display of decadent morsels: farm egg with a creamy “hereboontjie” filling, a “snoek tertjie,” crispy nasturtium leaves filled with an avocado mousse, two-day whole wheat sourdough bread and amasi butter, all served in a tray of dried heirloom beans grown in the Sandveld. Never have I ever! The table went quiet and then, as everyone released their bated breaths, the ooh’s and aah’s poured out from every corner.
I absolutely love being surprised by unexpected tastes, combinations and textures, and the next hour delivered an overall sensory extravaganza of note. I tasted things I never thought I would, I experienced combinations I never thought possible, I delighted in colours and textures and elegant presentation.
The idea was to taste as many dishes from the new small plate menu as possible, so we shared and swapped plates among each other. Its refreshing to break away from the traditional framing of a starter, main and dessert. At Makaron, it’s all about the pleasure of fine dining, not about a rigid, and often unexciting, set menu. With that thought in mind – first up was a golden beetroot, nasturtium flower and gooseberry raisin dish, as well as an eggplant, shiitake mushroom and smoked macadamia plate.
Seafood makes a strong return to the Makaron table. We experienced two of their fish dishes. There was five-day aged linefish with pickled potato, juicy green olives couched in dune spinach that is locally harvested from the wild and fire-roasted octopus served with kohlrabi and apple slithers. We were also presented with a beautiful dish of beef tongue, celeriac, mustard and mizuna.
The two meat dishes were of the best I’ve ever tasted. The staanrib features lamb roasted crispy and plated with pickled waterblommetjies and whole lemon. The other dish was a sumptuous beef brisket with aged gruyere and horseradish. These two dishes had the whole table in whispers and exclamations at the same time.
On the sweeter side, we were presented with two beautiful fruit dishes: guava served with turmeric and melon and pear with parmesan and burnt onion. I’m running out of adjectives to describe the plates that were put in-front of me. The pear with parmesan and burnt onion was also a firm favourite around the table.
In conclusion
At Makaron, sharing is encouraged. Because by now, we all know that food is best served to a group. Our enjoyment of food stems not only from taste, but from companionship. From connecting experiences. From dishing out happiness and laughter around a table filled with spoils from our earth. Makaron creates an incredible, intimate space for the celebration of all of life’s riches. This is fine dining at its best, but without the pretentiousness; without the dramatic flair and call for attention. It’s beatifully understated, yet unparalleled. It’s no wonder Makaron has been named as one of the winners in the 2018 American Express Platinum Fine Dining awards.
Congratulations to Chef Carstens and his team, and thank you for reminding us of the simple pleasure of shared happiness around a table.
Logistics
To book at table, call 021 880 1549 or email reservations@majekahouse.co.za Find out more at www.majekahouse.co.za
Majeka House & Spa and Makaron restaurant are situated at 26-32 Houtkapper Street, Paradyskloof, Stellenbosch.
Makaron Restaurant is open daily for dinner, with first seating from 18h30 and the second from 20h30. It is closed on Wednesdays until the end of September. Diners can choose four/five/six courses from the small plates menu for R390/R490/R590 respectively. An optional wine pairing is also available, at a cost of R645/R830/R1015 for both food and wine.
The Little Hedonist has made every effort to ensure that the information in this post was correct at the time of publication. However, I do not assume any liability caused by errors, such as price, menu changes, opening times, and contact details.
Disclaimer: I was invited to this event in my capacity as photographer/writer as part of a media outreach. There was no expectation for platform coverage in the form of a blog, or social media posts. This is my honest and truthful opinion and review thereof. All thoughts and opinions expressed herein are solely those of The Little Hedonist, given in good faith and in no way influenced by the company or its affiliates. All images, unless otherwise stated/credited, are also my own.
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