Cape Town - It starts off as a subtle taste, then bang! An explosion erupts in your mouth - and that’s just the starter. I’m trying so hard not to smile but a yummy noise escapes my lips and before I know it, another “mmmm” is half murmured between mouthfuls of baby-marrow risotto sprinkled with shredded eggs.
Who knew that simple food could taste so good? No pretenses, no airs and definitely no complexities. When I heard that Chef Pete Goffe-Wood (from MasterChef SA fame) had decided to join Majeka House’s Makaron on a consultancy bases, obviously my interest was piqued.
A photo posted by Majeka House (@majekahouse) on Feb 10, 2016 at 10:31pm PST
I’d dined at Makaron before while staying at the award-winning hotel in the picturesque Stellenbosch area, and my experience was memorable enough. But I suppose having a MasterChef judge joining the ranks fills the seats, not that I think Makaron is having problems in that department. Head Chef Lucas Carstens, whom I had the pleasure of meeting, is putting his own stamp on dishes that he’s personally reinvented. The pairing of these two creative minds can only take Makaron from strength to strength and I’m excited to see what they’ve got planned for the culinary road ahead.
Lucas’s hands-on strategy is a breath of fresh air in an industry where less is more. He’s taken an holistic approach to dishes without the fussy garnishes and squiggly bits, creating a work of art that simply must be eaten.
Case in point was my mains - Line fish, coconut and coriander. The line fish of the day was silver fish, which I hadn’t tasted before. The tenderness of the fish, combined with the aromatic coriander sauce, was beautifully complemented by the sweet subtleness of the coconut. Only a talented mind could come up with the flavour combination and make it work.
Fritz a student from Private Hotel School #majekahouse #majeka #privatehotelschool
A photo posted by Lucas Carstens (@luccarstens) on Mar 2, 2016 at 10:38am PST
It’s the simplicity of his ingredients that make Chef Lucas’s menu a winning one. It’s a concurrent theme running through the menu as well - as a dinner you don’t feel intimidated by the large selection, because there is none. Each dish is explained in simple terms, and when bringing your order, the waiter explains again what ingredients went into its preparation.
Unfortunately the current menu will only be available for the next few weeks, but I’ve been told that Chef Lucas and Chef Pete Goffe-Wood are working on a winter menu, which I’m hoping will stay true to the restaurant’s current ethos of simple, comfort food.
Makaron is transitioning from a fine-dining venue to that of a neighbourhood local, and considering the more-than friendly staff and chic yet understated decor, I reckon it’s on the right track.
The roast. #beef #ribeye #chef #testing #majekahouse #majeka #working #kitchen
A photo posted by Lucas Carstens (@luccarstens) on Feb 23, 2016 at 6:17am PST
If you love your food without the fussy bits, you’ll savour tucking into one of Chef Lucas’s dishes. Oh, and don’t forget to keep your mouth closed while eating...
If You Go...
Starters prices start from R80, mains approx R150.
Makaron is the flagship restaurant of Majeka House, so bookings are recommended
Dinner is served from 6:30 to 8:30pm
Visit http://www.majekahouse.co.za/makaron-restaurant.aspx for bookings and more details
IOL