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.
When you walk into Majeka House, the boutique hotel where Makaron is situated, the seduction starts right at the entrance and is an indication of what to expect on your plate. It seems as if Head Chef Lucas Carstens and his team has taken a cue from their surroundings, because they ensure that the servings are ample and voluptuously presented. Every meal is a mini Baroque painting on a plate, especially the vegetables that are served as a side dish. From the juicy beets to the delicately roasted whole, skinny purple carrots. No boring carrots julienne or cauliflower florets here. The produce is all ethically sourced and seasonal and makes for an authentic food experience.
The deliciously salty parmesan risotto and truffle has become the one standout dish for everyone who has tasted it, but the raw beef served with warm lettuce, garlic and crispy onion is begging for the same attention. The best of the best, though, is the duck fat roast potatoes with soft, fluffy white inners hiding seductively under crisp skins that melt in your mouth. That alone is why you should go. They have introduced Sunday roast into their offering and seasonality ensures that the menu changes every Sunday.
Restaurant manager and sommelier Esmé Groenewald has curated a sommelier’s wine list celebrating the best of the region and is at hand to explain what to best complement your chosen dish. The wine list is very extensive, ranging from the very affordable to the very expensive in taste and price. A favourite is the Catherine Marshall Sauvignon Blanc 2015 from the Elgin region.
The waitrons are very courteous, knowledgable and just within range to see to your every need. There are even cigar suggestions when you want to linger longer after a hearty meal and want to hang out in the very trendy cigar lounge.
It’s trendy, upmarket and quirky. The restaurant area is modern and almost Swedish in its sparsity, but with quirky South African elements paying homage to our warm and inviting diversity. It’s quiet, serene and feels exclusive.
After a great meal, you might not want to leave. Why not book into one of the luxurious rooms and stretch out on one of the iconic blue loungers in the garden.
Eat Out reviewers dine anonymously and pay for their meals in full. Click here to read our editorial policy.