Salsify at The Roundhouse, a fine dining gem nestled in Cape Town, is marking its sixth anniversary with a fresh new summer menu. Known for its innovative dishes and deep respect for local heritage, the restaurant has long been a favourite among South African food enthusiasts.
To celebrate this milestone, the team, led by Executive Chef and co-owner Ryan Cole and Head Chef Nina du Toit, have crafted a menu that gives a nod to the past while embracing the bright, light flavours of summer.
A tribute with every bite
At the heart of Salsify’s philosophy is a commitment to preserving heritage. This ethos shines through in their latest offerings, where each dish tells a story through locally sourced produce, foraged herbs, ancient grains, and preserved ingredients from previous seasons.
The team’s dedication to sustainability extends beyond sourcing. Chef Ryan and his brother catch much of the fish themselves, ensuring that it’s not only fresh but also responsibly sourced. This hands-on approach champions Salsify’s commitment to serving ethically harvested produce.
Turning the ordinary into the extraordinary
Head Chef Nina du Toit is known for transforming humble ingredients into remarkable culinary experiences. Blending tradition with innovation, Chef Nina ensures that every dish is both surprising and familiar.
From delicate seafood to hearty meats, Salsify’s summer menu is a celebration of the very best of South Africa’s diverse culinary landscape.
Head Chef Nina du Toit
Head Chef Nina du Toit. (Image: supplied)
Rice wine steamed pork jowl paired with sultanas and a crunchy pork skin crumb
Rice wine steamed pork jowl, paired with sultanas and a crunchy pork skin crumb. (Image: supplied)
Highlights from the summer menu
Diners can expect a new summer menu that is bursting with standout dishes featuring options from “Rys Vleis en Aartappel,” a coal-roasted oyster paired with Spekboom and ginger, to charred West Coast abalone, served with squid ink custard and a touch of Madagascar caviar, and rice wine steamed pork jowl, paired with sultanas and a crunchy pork skin crumb, brings a perfect bite of sweetness and texture.
For those craving something heartier, the Karoo Wagyu beef sirloin, served with beef shin baked rice and a vibrant chakalaka, is the perfect dish no matter the occasion. To round off the meal, the dessert menu features Bertie’s pecan nut crumble, mixed with ancient grains and topped with preserved cherries from summer 2023, offering a sweet and nostalgic finish.
“Rys Vleis en Aartappel,” coal-roasted oysters paired with Spekboom and ginger. (Image: supplied)
New décor, rooted in history
Salsify’s new menu isn’t the only update. The restaurant has also undergone a revamp. The Preservation Chamber – the newest feature – reveals the original masonry of the historic Roundhouse building, artfully juxtaposed with vibrant graffiti murals by renowned street artist Louis de Villiers, also known as Skull Boy. The murals are a cheeky nod to the one of the building’s earliest and most intriguing residents, Dr. James Barry.
Meanwhile, the Seasonal Room is an immersive tribute to sustainability. Thousands of intricately folded flowers made from old Salsify menus hang from the ceiling, representing the restaurant’s journey and commitment to reducing waste.
The preservation chamber
The preservation chamber featuring graffiti murals by renowned street artist Louis de Villiers. (Image: supplied)
The seasonal room
Flowers made from old Salsify menus hang from the ceiling in the seasonal room. (Image: supplied)
A must for food lovers
Whether you’re a seasoned foodie or simply love exploring new flavours and haven’t yet experienced Salsify, their sixth anniversary celebration is the perfect excuse to book a table. The restaurant is open from Tuesday to Saturday for lunch and dinner, and on Sundays for lunch. With high demand, reservations are essential, so plan ahead to enjoy everything they have to offer.
More information
Website: www.salsify.co.za
Bookings: Salsify at the Roundhouse
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