Rowan Larkin. Steve Clements. Margo Uys. Three passionate originals creating distinctive dishes and serving up great flavours with flair and good cheer in inner-city Durban neighbourhoods. A recipe for good times.
From there, in a “fortune favours the bold and the brave kind of way”, Larkin ran kitchens in Umhlanga, Durban and Hillcrest. With highs and lows and at one point, almost kind-of burning out, which sent him back into IT.Constantijn Hahndiek
He was considering going back to Cape Town when approached by Maha owners, Dustin and Farran Hayman, who asked what would it take to get him there?“And they’re fantastic. I have complete free reign here. It’s very rare in the industry that you are promised free reign and then actually given it. It was perfect timing. It’s going on five months now and slowly slowly, I’m stamping my identity…”
While the menu surprises and changes and he gets to push his boundaries and play, with the monthly wine-pairing fine-dining tasting menu he leaves certain things as staples. “A couple of days later he had agreed to work for the proprietor, for no money and no food, which marked the start of a circuitous journey that would take him to Thailand and Laos many times to learn, to eat, and open eateries in Durban.
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