Six Years of Exquisite Evolution: Salsify Celebrates with a Heritage-Inspired Summer Menu
Cape Town’s illustrious fine dining destination, Salsify at The Roundhouse, marks its sixth year with a summer menu that seamlessly blends reverence for the past with a spirit of innovation. The team, led by Executive Chef and Co-Owner Ryan Cole and Head Chef Nina du Toit, presents a series of dishes that are as captivatingly beautiful as they are delicious.
Honoring Tradition with a Modern Twist
The menu showcases the team’s unwavering dedication to preserving culinary heritage. Locally sourced proteins, foraged herbs, ancient grains, and elements meticulously preserved from previous seasons – like mushrooms and cherries – come together in a symphony of flavors that celebrate South African bounty. Sustainability also takes center stage, with Chef Ryan personally sourcing much of the fish, ensuring both freshness and ethical practices.
Transforming the Ordinary into Extraordinary
Chef Nina’s artistry shines brightly in her ability to elevate even the humblest ingredients. Standout creations include the “Rys Vleis en Aartappel,” a coal-roasted oyster paired with Spekboom and ginger, and the charred West Coast Abalone with squid ink custard and Madagascar caviar. The rice wine steamed pork jowl with sultana and pork skin crumb exemplifies the chef’s talent for transforming the familiar into something truly extraordinary. For those seeking a luxurious indulgence, the Karoo Wagyu beef sirloin served with beef shin baked rice and chakalaka is a must-try. The culinary journey concludes with a delightful Bertie’s pecan nut crumble adorned with cherries preserved from the summer of 2023, a delectable representation of Salsify’s commitment to resourcefulness.
A Feast for the Senses
The summer menu beautifully aligns with the restaurant’s recently revamped décor, a continuation of Salsify’s tribute to heritage. The Preservation Chamber showcases the historic Roundhouse building’s original masonry, juxtaposed with vibrant street art by renowned artist Louis de Villiers (aka Skull Boy). This captivating installation narrates the captivating story of Dr. James Barry, one of the building’s earliest residents, weaving a captivating tapestry of past and present.
Sustainability Makes a Statement
In the Seasonal Room, an immersive ceiling installation composed of thousands of meticulously folded flowers crafted from past Salsify menus is more than just aesthetically pleasing. It’s a powerful symbol of the restaurant’s commitment to sustainability and a testament to its culinary journey. Each flower whispers stories of culinary creativity, reminding guests of Salsify’s dedication to minimizing waste while preserving its unique essence.
Experience Salsify’s Culinary Excellence
Salsify is open Tuesday to Saturday for lunch and dinner, and Sundays for lunch. Reservations are highly recommended due to limited seating. To embark on this extraordinary culinary adventure, visit www.salsify.co.za/reservations.
