I also have so so so much to write about!!! Just before I left, I visited a variety of restaurants, wineries and had some amazing wine-filled festival fun. So I have to spend the next couple weeks catching up on my writing and sharing...
And no better way to start it off than by introducing you to some of the new dishes on Makaron's new menu. Majeka House (the stunning boutique hotel just outside Stellenbosch which houses Makaron) is the perfect gourmet getaway destination. Closely located to numerous wineries and local eateries, it's a luxurious accommodation spot with a great spa and, of course, its own very well-known eatery.
|Makaron Restaurant - Bread, Milk bread, sourdough bread, knackebrod, cheese tuille, caramelised naartjie butter, goats butter, farm butter, beetroot salt|
|Makaron table setting|
After a trip overseas Chef Tanja Kruger has returned with renewed vigor and intriguing ideas which translate beautifully on her plates of colourful and refreshing food. My husband and I were invited to try some of the new dishes and although we had different favourites, we both agreed that the set menu was wonderful.
I was particularly taken with her thin rye crispy breads and the variety of salts and butters presented to the table. I also loved the use of pairing local craft beers as well as wine with some of the dishes.
So, without further adieu, here's what we ate:
| Makaron Restaurant 45 minute oysters, herbs, flowers, soubise and fennel veil|
Warwick Professor Black ’12 – R45 • Boston Brewery ‘Naked Mexican’ – R20
|Makaron Restaurant Nettle royale, thyme bisquits, ostrich tartare and pickled egg yolk|
Nitida Semillon ’12 – R45 • Village Brewery Pale Ale –R20
|Makaron Restaurant Winter vegetables, rocket, granola, labneh|
The Foundry Viognier ’12 – R45 • Birkenhead Honey Blond Ale – R26
|Makaron Restaurant Hake with miso, roasted sweetcorn, onion, carrot and spekboom|
Stellenrust ‘47’ Chenin Blanc • Darling ‘Bone Crusher’ Wit Beer - R33
|Makaron Restaurant Cheese cake, hibiscus and plantation pepper|
Thelema Late Harvest Riesling ’09 – R35
|Makaron Restaurant Warm vanilla pudding, lime curd, ginger ice-cream, verbena Paul Cluver Riesling ’11 – R45|
Restaurant specials: 3-course for R295, 4-course for R350 and 6 course for R590.
021 880 1549
PS - Don't head off without trying their eggs Benedict for breakfast - gorgeous thick creamy hollondaise sauce with English muffins.