The menu at Makaron offers generous portions on four or six ‘small plates’ by chef Lucas Carstens, which are not quite tapas and not quite main courses. Starters include the likes of heirloom tomato with white balsamic jelly, ricotta and gazpacho granita (icy cool and intensely tomatoey); and coal-roasted cauliflower with cabbage, sweetcorn and parmesan. It’s Cape comfort food at its best.
Go on to cured Franschhoek trout with tart beetroot apple kraut, and beef tartare with spicy accompaniments. Mix and match with your guests so you get to try as much as possible. Mains include butter-poached kingklip with black garlic and brinjal and Chalmar sirloin with umami butter and crispy onions.
The sweet ending of quirky little melktert ice-cream sandwiches and passion fruit with meringue shard and coconut is the perfect way to go.
A serious wine list shows careful thought went into matching offerings with the cuisine.
Smooth and friendly.
Coolly modern without being too glitzy. The indoor and outdoor spaces are delightful, making this a great spot for winter or summer.
Have a drink before or after in their gorgeous bar lounge that is open in the evenings.
Eat Out critics dine unannounced and pay their own way. Read our full editorial policy here.