In the second instalment of our series on great winter menus, we delve into the new offerings of Western Cape hotel restaurants. Because after indulging in a cosy and delicious lunch, why not just check into a room and snooze it off?
Makaron Restaurant at Majeka House
Just in time for the colder months, chef Lucas Carstens is heating things up at the Etienne Hanekom-designed Majeka House in Stellenbosch with innovative small-plate cuisine. Although the menu recommends a gustatory journey of ‘Suggested Start’, ‘Followed Up By’, ‘The Serious Choice’ and ‘To Finish’, guests are free to curate their own culinary experience. From pan-fried springbok rump to Chalmar sirloin, chef Carstens delivers unique twists on bistro favourites. The best is left for last, though, and you can’t go without a cinnamon-infused melktert ice cream sandwich, inspired by Afrikaans poet C Louis Leopoldt.
You’ll pay R450, R565 or R675 for four, five or six courses from the menu respectively. We love the winter special of R1 420 per person sharing for a night, including breakfast and dinner at Makaron, which is available from Sunday to Thursday from May to August 2017.
For more information, visit majekahouse.co.za/makaron-restaurant.
Having recently appointed a new chef, Tintswalo Atlantic, on Chapman’s Peak Drive near Hout Bay in Cape Town, enters into a new food experience for winter. Chef Guy Clark’s new eight-course ‘Ocean & Ash’ tasting menu is based on different themes. The first course includes three variations on seaweed, while the next three carry smoke as a central theme, from rooibos-smoked kudu to pistachio ash balls. The final theme celebrates fynbos and presents a fynbos rabbit, six different mushrooms and for dessert, bush ice cream, ash meringue and ocean-salt Itakuja Valrhona chocolate.
Take advantage of the special ‘Winter Warmer’ package, valid from 1 May until 31 August 2017. The overnight offer includes accommodation, breakfast, a five-course dinner (excluding the tasting menu) with a bottle of house wine, at R7 000 for two people sharing. For the tasting menu, which is open to 10 guests once a week, it’s R1 100 per person (excluding wine).
Visit tintswalo.com/atlantic/restaurant for details.
The Islands Restaurant at the President Hotel
For those who crave the hearty and wholesome dishes that pair so well with winter, the President Hotel in Cape Town’s Bantry Bay is the place to be. The Islands Restaurant menu highlights hotel executive chef Craig Paterson’s most comforting creations, paired with some of the best cuisine and wine South Africa has to offer. Starters include honey and cinnamon-roasted butternut soup topped with gnocchi and sage cream, and mains feature braised shoulder of lamb with soft polenta, red wine jus and homemade tomato chutney, or a seafood ragout with Neapolitan sauce, olives and chorizo, to name a few. For lovers of all things sweet, there’s a selection of delectable desserts to enjoy.
If you’re up for this pocket-friendly dining experience, you can expect to pay R125 for a main course, R190 for two courses or R245 for three.
Visit presidenthotel.co.za/the-islands-restaurant for more.
Discover part 1 of our winter menu series with three of our favourite Cape wine estates.