“I feel as though a lot of people are intimidated by fine dining establishments because they feel the prices will be too high or there’s an expectation about dress code. I think people of Port Elizabeth are very scared to try new things. Or they’ll try it once or twice and revert to their old favourites,” he says.
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“At the same time, I feel that any chef needs to consider the entire market and want to promote his art in the most approachable way possible. And that’s what we try to do at Sera Maior. In the development stages of the menu, we focused on key aspects – seasonality, presentability of the actual dishes and approachability cost wise.”
Levack, whose pet peeve is overcooked vegetables, says Sera Maior offers a unique experience.
“It’s East and West and it’s true fusion cuisine, and it’s so beautiful because it’s not only food. It’s to do with the overall decor, the dining experience, and the teas that are on offer and things like that. What I’d like to see is that being taken as a template and applied to other restaurants,” he says.
“People don’t just want to be fed anymore, they want the entire package that goes along with it as well. They want the history behind it, they want to know where their food is coming from, if it’s responsibly sourced, they want to know who the chefs are even if the chef isn’t the owner.”
block_quotes_start We are serving too many countries’ cuisines in our own country – German, French, Italian – and we haven’t truly identified our style because we’re so infatuated by other styles block_quotes_end
Levack, a Silwood Kitchen School of Cookery graduate, also has a personal goal which ties in with his vision for South African cuisine.
“We are serving too many countries’ cuisines in our own country – German, French, Italian – and we haven’t truly identified our style because we’re so infatuated by other styles. So if I can accomplish anything in my time, it would be putting South Africa on the map for our own cuisine,” he says.
“We are so fused together – Malaysian, Dutch influences, and on the other side the true English – so there are a lot of influences. But when I say our own cuisine, I mean our own ingredients (our wild rosemary and even our game, gemsbok), things that are native to South Africa, and that is what I want to see.”
Visit Sera Maior Restaurant & Teahouse or call 041-581-0235.
This article was originally published in one of the Sunday Times Neighbourhood: Property and Lifestyle guides. Visit yourneighbourhood.co.za, like YourNeighbourhoodZA on Facebook and follow YourHoodZA on Twitter.
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