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M
ore than ever before, Chef Tanja strives to express her personality through the creations on the menu. The restaurant’s front-of-house team, managed by Dean Cole and sommelier Esmé Groenewald, continues to add personalized, informal service excellence to the dining experience, which is complemented by sophisticated interiors and an intimate ambience. Interior designer Etienne Hanekom, responsible for the interiors of the hotel and restaurant, was tasked with injecting some creativity into Makaron’s new kitchen in order to inspire culinary genius in a traditionally hardworking, utilitarian space. Most striking are the New York subway-style tiled walls in charcoal grey, olive-green and cream. A linear window between the kitchen and restaurant allows diners a glimpse into the busy pastry and cold-starter kitchen while giving chefs a perspective on the activity in the restaurant. Informal and close to the action, the Kitchen Table is literally a table for two in the kitchen – like front-row seats in a culinary theatre, where diners can take in all the action that happens during a typical dinner service. Guests at the Kitchen Table are served a five-course tasting menu by the chefs in the kitchen, and the sommelier comes into the kitchen to offer wine pairings with each course. The Kitchen Table is only available for those ordering the tasting menu, and needs to be booked in advance. Makaron’s new-season menu was inspired by Chef Tanja’s sabbatical earlier this year. Instead of cooking in
famous kitchens in Europe as she did last year, she chose to walk the full 800 kilometres of the famous Camino de Santiago pilgrimage route – and came back a changed person. “The process of persevering day after day, sometimes just putting one foot in front of the other, was physically and mentally tough. The experience has given me a sense of balance and a newfound confidence in my ability to face fear head on,” she shares. This balance and honesty is reflected in increasingly pared-down dishes, in which the provenance of the ingredients is paramount. Examples include a starter of ancient grains with miniature vegetables and a cauliflower veloute; a main course such as dry-aged ribeye and marrow with parsley crumble and onion; and a dessert of fresh fruit with passion fruit marshmallows and lemongrass. Chef Tanja’s love of Asian flavours is highlighted in dishes such as Akamiso seared tuna, dragon cracker crumble and smoked tofu; and Mauritian sea bass with laksa foam, carrots, cashew and coconut. The fun side of her personality is responsible for desserts like the decadently rich Fifty Shades of Chocolate or the clever take on salted caramel popcorn. The new menu is available for dinner only, and can be enjoyed à la carte or as a four- or six-course tasting menu, with or without wines. With only 40 seats available, it is strongly advised that dinner at Makaron is reserved in advance, especially during the summer months. For more information visit www.majekahouse.co.za. 37