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Salsify @ the Roundhouse
Attributes
- Romantic
- Great Views
- Sunsets
- Fireplace
- Gourmet Guide Plated
- Reviewers' Choice 2023 - Top 100
- Reviewers' Choice 2024 - Top 50
Chef Ryan Cole and his team build on their background of modern, classical cooking in this Refined dining houses in a national monument Expect the unexpected.
Within the walls of The Roundhouse, a heritage building that has assumed many faces over its storied past, guests pass through the central chamber that hosts the muse 1.3m Lady Salsify statue into a luxurious lounge and absorb the contemporary, historically-inspired artworks that fill the interior.
The first dining room, aptly named the “Leather Lounge, exudes a feeling of comfort and opulence, with floor to ceiling leather-clad panels and an inviting fireplace.
The second dining room, the ‘Sea Room, boasts spectacular vistas and is where the distinguished legacy of the space is complemented with touches of modern furnishings and crisp white napery that blends seamlessly to evoke a feeling of old world charm.
An opulent culinary journey accented by daring decor and whispers of history- a journey with Salsify is unlike any other.
Gourmet Guide Description
The setting is sublime, sandwiched between the Atlantic Ocean and Lion’s Head, with the Twelve Apostles providing a dramatic backdrop. Housed in the historic Roundhouse, Salsify gives a subtle nod to the site’s history while its menus and décor change seasonally and sustainably. You’ll be welcomed with a washing of your hands and taken to the new
Preservation Chamber, where fermentation is showcased in various stages of development. Settle in for a world-class 10-course chef’s menu or a reduced menu, knowing that your meal will redefine the way you love food.
A coal-roasted oyster with spekboom and ginger is dubbed ‘rys, vleis en aartappel’. The charred West Coast abalone with squid ink custard and Madagascar caviar is without doubt the finest way of indulging in this precious hero protein. Move on to the cold-smoked yellowtail with amasi whey, dill, and sorghum, knowing that while chef Ryan is dedicated to sourcing the finest local ingredients responsibly, his first choice is to catch from the sea himself.
The vegetarian course of a parsley dumpling with Jerusalem artichoke and wood sorrel transitions seamlessly into butter-fried line fish with lime leaf and a local squid emulsion, before the pork jowl with sultana and pork skin crumb shows that the chef’s boundary-pushing extends beyond ocean fare. Karoo Wagyu beef sirloin, joined on the plate with beef shin-baked rice and chakalaka, is cooked to perfection. The predessert of Madagascan vanilla and guava may lead into ‘Bertie’s pecan nuts’ with cherries and ancient grains. Every course is thoughtfully married with a wine of note and is completely in sync.
Reviews (549)
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