RESTAURANT MAKARON RESTAURANT MENU

Makaron Menu

Head Chef Lucas Carstens embraces seasonality and local produce in a concise small plate menu of refined bistro-chic cuisine. "I'ts still refined cooking, but without too much fussing with ingredients, adds Carstens. "We try to keep the dishes interesting, and there will always be something special on the menu."

DINNER ONLY: 6.30PM - 9.00PM (Last orders)

COMPILE YOUR MENU FROM 3 TO 5 SMALL PLATES PER PERSON

3 small platesR390 – with wine pairing R645
4 small platesR490 – with wine pairing R830
5 small plates R590 – with wine pairing R1015

For groups of 5 and more the same amount of dishes must be selected

Compliments from the Kitchen

farm egg, “hereboontjie” - “snoek tertjie” - nasturtium, avocado
2 day whole wheat sourdough, house-made amasi butter

Suggested start

pea, buffalo labneh, avocado
golden beetroot, nasturtium flower, gooseberry raisins
eggplant, shiitake, smoked macadamia

Followed up by

5 day aged linefish, pickled potato, green olives, dune spinach
zucchini risotto, raw mushrooms, cured egg yolk shavings
fire roasted octopus, kohlrabi, apple
beef tongue, celeriac, mustard, mizuna

The serious choice

potato gnocchi, parsley, onion
linefish cooked in leeks, fish bone broth, “tjokka”
lamb “staanrib”, pickled waterblommetjies, whole lemon
springbok rump, loquat ,kale
beef brisket, aged gruyere, horseradish

To finish

guava, turmeric ,melon
fermented strawberries, kelp, wood sorrel
variations of dark chocolate
pear, parmesan, burnt onion

12% service charge will be added to tables of 6 and more. R5 will be added to your bill as a small, yet much needed donation to Street Smart South Africa.

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