Thomas Maxwell

Maxwell cooks well
By DimitrIon 6 July 2007, 11:30 GMT + 2
[First appeared in The Times on 6 July, 2007]

We found ourselves back in Parkmore which has become a treasure-chest for authentic gastronomic delights. From Cucina Italiana at the top of the road, down to Beirut, the main street is bustling with great places to suit all pockets.
A true gem along this strip is Thomas Maxwell kitchen, a small, inconspicuous and minimalistic restaurant that demands a hearty appetite. Thomas is a legend in his own right, putting some of Jo’burg’s restaurants on the culinary map.
Thomas suggested we start off with the ostrich carpacio with deep fried goats-milk cheese and truffle oil – a little pricey, but definitely worth it! Ion polished off the rabbit risotto, while Dimitri tucked into the fillet pasta – found it a bit heavy, but his wife’s prawn pasta was the best…
There’s nothing too fancy about the restaurant’s décor and furniture, but the mismatch of styles comes together perfectly to create a comfortable feel. This is complimented by friendly, efficient waiters, especially Elvis (yes, he’s still alive!). The guy has been Thomas’ right hand man for over 18 years and always has a smile on his dial!
Forget the mints, the bill comes with homemade iced cupcakes!
Until we eat again,
Your Taste Buds,
Dimitrion

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Tip: For winter, ask for the table next to the heater along the wall...