MAKARON RESTAURANT

BEST FOR A leisurely special-occasion meal. FOOD Chef Lucas Carstens’s new small plates menu sees him blending modern cooking methods with traditional flavours of the Cape. Diners have the option to choose three, four or five small plates. Standout dishes include the fire-roasted octopus, kohlrabi and apple – the char on the octopus offset with the sweetness from the apple is a clever flavour play. The lamb ‘staanrib’ with pickled waterblommetjies and lemon is a triumphant celebration of the Cape’s indigenous flavours. Makaron is right on trend with the guava, turmeric and melon dessert, which is both beautiful and light. DRINKS Brenda Karamba, the delightful manager and sommelier, creates winning food-and-wine pairings. SERVICE Friendly and deeply conscientious, as befits the boutique hotel setting. AMBIENCE This is a designer’s paradise; award-winning interior expert Etienne Hanekom has created an oasis that melds disparate décor ideas seamlessly for a modern Parisian aesthetic. (SS)