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Compile your menu from 4 to 6 Plates
4 plates R450
5 plates R565
6 Plates R675
Compliments from the Kitchen
Majeka garden leaves & Rooibos, “mielie pap” croquette & Sheba
Brioche, cheese & moskonfyt, sourdough & butter
Suggested start - 1 to 2 plates
kale, broccoli, beer onions, malt vinegar
charred cauliflower, cabbage, sweet corn, parmesan.
heirloom tomato, white balsamic, house ricotta, gazpacho granite.
Followed up by - 1 to 3 plates
west coast mussels, marsala, coconut, tomato.
cured trout, beetroot-apple kraut, milk kefir dressing.
beef tartare “poke” bowl.
house made duck breast ham, baby figs, cos lettuce.
sashimi, grapefruit, yuzu, house made almond milk, fennel oil.
baby marrow risotto, cured egg shavings, raw mushroom, truffle
The serious choice - 1 to 2 plates
kingklip, black garlic, eggplant, ash baked carrot, black rice.
tagliatelle, kale, lemon, granola, beurre noisette
suckling pig, whey soured lettuce & naartjie salad.
Chalmar sirloin, umami butter, crispy onions.
springbok rump, beetroot, cabbage
Compulsory finish - 1 to 2 plates
farm milk panna cotta, roasted hazelnut milk, whey sorbet, coffee
dark chocolate, almond milk ice cream, home brewed ginger beer
watermelon, fermented blue berries, apple blossoms, rooibos kombucha
passion fruit, buchu meringue, coconut, spekboom.
“melktert” ice cream sandwich

This is a sample menu which is subject to slight changes without prior notice.


DINNER ONLY: 6.30PM - 8.30PM (Closed on Wednesdays from May to September)





26-32 Houtkapper Street, Paradyskloof,
Stellenbosch 7600 Western Cape

Our sister-hotel in Switzerland

Hotel Schonegg

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Luxury Hotel Accommodation in Stellenbosch.