RESTAURANT MAJEKA KITCHEN MENU

Majeka Kitchen 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 4 TO 7 SMALL PLATES PER PERSON

4 small platesR490 – with wine pairing R830
5 small plates R590 – with wine pairing R1015
6 small platesR690 – with wine pairing R1200
7 small platesR790 – with wine pairing R1390

For groups of 6 and more the same amount of dishes must be selected

Complimentary from chef Lucas

celeriac taco
tapioca crisp, mushroom & seaweed powder
salted turnip ciabatta, house-made amasi butter

Suggested start

wild oysters, amasi, fermented pear, tarragon, “spekboom”
octopus, fig, “suurvygie”, saltbush
baby marrow carpaccio, whole grain mustard, cured egg yolk
charred eggplant risotto, garlic, gold

Followed up by

fired beetroot, mushroom, kelp
purple potato gnocchi, miso, ice leaf, sea lettuce
sunchoke, sunflower seed, wood sorrel
farmed prawn, laksa, peanut, dried lettuce

The serious choice

sustainable fish, cucamelon, wild amaranth, green curry
suckling pig, fermented persimmon, kale
lamb ribeye, daikon, nettle, boerenkaas
black angus beef brisket, parsnip, macadamia

To finish

"gâteau fondant au chocolat", gooseberry
whole oat, caramel, amber weiss, sorghum
quince, aged heally’s cheddar, brandy
shu shu poached in pernod, lemon, vanilla

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.