Even with three award-winning years of fine dining at DUSK in Stellenbosch town centre and the just-opened Greek/Mediterranean Opá! at the Time Out Market at V&A Waterfront, Callan Austin has still found the space in his life to open another new restaurant this November: Plenitude at Majeka House Boutique Hotel. 

Friedrich and Lorraine Schaefer of The Living Journey Collection recently acquired the property, which is between Stellenbosch and Somerset West against the backdrop of the Helderberg mountains.   

“The boutique hotel company took over operations in September and approached me to assist with getting the food and beverage offering back to the hotel’s pre-COVID-era heyday,” says Callan.   

“The Living Journey’s ethos aligns well with me and I’m excited to assist in the role of Culinary Specialist. Chef Orlando Reid, who was part of my senior chef team at DUSK, joins me to lead the kitchen team, ensuring the quality we bring to Plenitude will be of the highest standards.”  

Orlando is fun, happy, energetic and just a great guy, says Callan, and he’s looking forward to watching him grow into this senior position and lead a team. “Orlando enjoys relaxed cooking with a bit of finesse, using what he’s learned at DUSK. He’s the ideal personality to join and be part of a dynamic hotel team.”  

Plenitude means ‘abundance’: “We chose this name, as the ethos will be about generosity, which again fits well with The Living Journey’s authentic hospitality experience.  

“Guests can expect laid-back lunches with menus that are approachable and delicious. We will introduce a slightly more refined dinner menu to match the sophisticated style of the evening setting,” explains Callan.  

Drawing inspiration from his decade in the industry, the menu will embrace each season. “Summer is upon us, so our opening menu will feature slightly lighter dishes, such as sustainable seared tuna with a Thai-inspired dressing, and Caprese salads of hyper-locally sourced heirloom tomatoes and herbs harvested from the hotel’s kitchen garden. Diners can also expect playful desserts that hark to South African nostalgia.” 

It’s Callan’s first foray into hotels, and he wants to use the opportunity to create an eatery that is “neighbourhood-first”. Majeka House is popular with international travellers, and Callan believes these guests would like to dine in an environment where locals also often gather. “It’s important to me – and Friedrich and Lorraine – that we don’t create a ‘cookie-cutter’ hotel restaurant/dining room with a generic ‘global’ menu that plays it safe for the hotel’s guests. Travellers have flown far and wide to visit the Cape, and they want to experience what is unique to the region.”  

Majeka House has a bold aesthetic that was brought to life by interior designer Etienne Hanekom some years ago. This style has been retained but is being updated in phases. “The restaurant space is relatively large and we plan to make it more intimate,” says Callan.  

“For now, the focus is on reimagining the tableware and stemware, modernising the chairs to fit today’s aesthetic – essentially, making the restaurant more relaxed so guests will be comfortable with staying longer than planned! Essentially, a relaxed but sophisticated holiday ambience. 

The location is great, albeit different,” says Callan. “It’s in the heart of a residential area, which allows for Plenitude to really be a neighbourhood local. Majeka’s dining offering was something of an institution back in the day, and my focus – together with the Living Journey Collection – is to reinvigorate the hotel and reinvent the food and drinks offering to contemporary times and tastes.” 

Plenitude will be open for breakfast daily, and à la carte will be offered from noon to 4pm, followed by a more sophisticated dinner menu. “Local Helderberg residents support the hotel’s Majeka Spa in particular, and we’d like to offer this market a selection of nourishing dishes, which will form part of our à la carte,” says Callan. 

With this new addition, it’s clear to see how Callan has grown as a chef and restaurant owner. He’s particularly proud of how DUSK has established itself since opening in December 2022. “The menus have matured over time and together with my established kitchen and front-of-house crew, we’re creating a consistent and confident dinner experience with a distinct and uniquely DUSK edge. 

“Last year, we launched Dawn by Dusk, which offers intimate private dining for special occasions. It’s also a space where I work with fermentation – a passion of mine which brings out the scientist in me!” 

With this varied portfolio, Callan can truly showcase his talents and versatility, and leaves us with only one question: What’s next?