[et_pb_section fb_built=”1″ admin_label=”Blog Post Section” _builder_version=”4.18.0″ custom_margin=”0px||0px||true|false” custom_padding=”0px||0px||true|false” locked=”off” collapsed=”off” global_colors_info=”{}”][et_pb_row admin_label=”Introduction” _builder_version=”4.27.2″ _module_preset=”default” custom_margin=”0px||0px||true|false” custom_padding=”0px||0px||false|false” collapsed=”off” global_colors_info=”{}”][et_pb_column type=”4_4″ _builder_version=”4.18.0″ _module_preset=”default” global_colors_info=”{}”][et_pb_text admin_label=”Intro” _builder_version=”4.27.2″ link_font=”|600|||||||” background_size=”initial” background_position=”top_left” background_repeat=”repeat” global_colors_info=”{}”]<\/p>\n
Salsify at The Roundhouse<\/a>, 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.<\/p>\n 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.<\/p>\n [\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row admin_label=”A tribute with every bite” module_id=”trends-gildas” _builder_version=”4.19.5″ background_size=”initial” background_position=”top_left” background_repeat=”repeat” custom_margin=”0px||0px||true|false” custom_padding=”0px||0px||true|false” collapsed=”off” global_colors_info=”{}”][et_pb_column type=”4_4″ _builder_version=”4.16″ custom_padding=”|||” global_colors_info=”{}” custom_padding__hover=”|||”][et_pb_text admin_label=”Content” _builder_version=”4.27.2″ link_font=”|600|||||||” background_size=”initial” background_position=”top_left” background_repeat=”repeat” global_colors_info=”{}”]<\/p>\n At the heart of Salsify’s<\/a> 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<\/a> herbs, ancient grains, and preserved<\/a> ingredients from previous seasons. <\/p>\n The team\u2019s dedication to sustainability extends beyond sourcing. Chef Ryan and his brother catch much of the fish themselves, ensuring that it\u2019s not only fresh but also responsibly sourced<\/a>. This hands-on approach champions Salsify’s<\/a> commitment to serving ethically harvested produce.<\/p>\n [\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row admin_label=”Turning the ordinary into the extraordinary” module_id=”trends-gildas” _builder_version=”4.27.2″ background_size=”initial” background_position=”top_left” background_repeat=”repeat” custom_margin=”0px||0px||true|false” custom_padding=”0px||0px||true|false” collapsed=”off” global_colors_info=”{}”][et_pb_column type=”4_4″ _builder_version=”4.16″ custom_padding=”|||” global_colors_info=”{}” custom_padding__hover=”|||”][et_pb_text admin_label=”Content” _builder_version=”4.27.2″ link_font=”|600|||||||” background_size=”initial” background_position=”top_left” background_repeat=”repeat” global_colors_info=”{}”]<\/p>\n 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.<\/p>\n From delicate seafood to hearty meats, Salsify\u2019s<\/a> summer menu is a celebration of the very best of South Africa\u2019s diverse culinary landscape.<\/p>\n [\/et_pb_text][et_pb_gallery gallery_ids=”9672,9673″ show_pagination=”off” zoom_icon_color=”#FFFFFF” hover_overlay_color=”RGBA(33,41,69,0.2)” hover_icon=”L||divi||400″ admin_label=”Gallery with captions” _builder_version=”4.27.2″ _module_preset=”default” title_level=”h6″ title_text_color=”#FFFFFF” title_font_size=”1px” title_line_height=”0em” caption_text_color=”#64697d” caption_font_size=”12px” caption_line_height=”16px” global_colors_info=”{}”][\/et_pb_gallery][\/et_pb_column][\/et_pb_row][et_pb_row admin_label=”Highlights from the summer menu” module_id=”trends-gildas” _builder_version=”4.19.5″ background_size=”initial” background_position=”top_left” background_repeat=”repeat” custom_margin=”0px||0px||true|false” custom_padding=”0px||0px||true|false” collapsed=”off” global_colors_info=”{}”][et_pb_column type=”4_4″ _builder_version=”4.16″ custom_padding=”|||” global_colors_info=”{}” custom_padding__hover=”|||”][et_pb_text admin_label=”Content” _builder_version=”4.27.2″ link_font=”|600|||||||” background_size=”initial” background_position=”top_left” background_repeat=”repeat” global_colors_info=”{}”]<\/p>\n Diners can expect a new summer menu that is bursting with standout dishes featuring options from \u201cRys Vleis en Aartappel,\u201d 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.<\/p>\n For those craving something heartier, the Karoo Wagyu<\/a> 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\u2019s pecan nut crumble, mixed with ancient grains and topped with preserved cherries from summer 2023, offering a sweet and nostalgic finish.<\/p>\n [\/et_pb_text][et_pb_image src=”https:\/\/www.dineplan.com\/blog\/wp-content\/uploads\/2024\/10\/Rys-Vleis-en-Aartappel-a-coal-roasted-oyster-paired-with-Spekboom-and-ginger.png” alt=”Rys Vleis en Aartappel \u201d a coal roasted oyster paired with Spekboom and ginger” title_text=”Rys Vleis en Aartappel \u201d a coal roasted oyster paired with Spekboom and ginger” show_in_lightbox=”on” _builder_version=”4.27.2″ _module_preset=”default” enable_caption_text=”on” global_colors_info=”{}”][\/et_pb_image][\/et_pb_column][\/et_pb_row][et_pb_row admin_label=”New d\u00e9cor, rooted in history” module_id=”trends-gildas” _builder_version=”4.19.5″ background_size=”initial” background_position=”top_left” background_repeat=”repeat” custom_margin=”0px||0px||true|false” custom_padding=”0px||0px||true|false” collapsed=”off” global_colors_info=”{}”][et_pb_column type=”4_4″ _builder_version=”4.16″ custom_padding=”|||” global_colors_info=”{}” custom_padding__hover=”|||”][et_pb_text admin_label=”Content” _builder_version=”4.27.2″ link_font=”|600|||||||” background_size=”initial” background_position=”top_left” background_repeat=”repeat” global_colors_info=”{}”]<\/p>\n Salsify\u2019s<\/a> new menu isn\u2019t the only update. The restaurant has also undergone a revamp. The Preservation Chamber \u2013 the newest feature \u2013 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\u2019s earliest and most intriguing residents, Dr. James Barry.<\/p>\n Meanwhile, the Seasonal Room is an immersive tribute to sustainability. Thousands of intricately folded flowers made from old Salsify<\/a> menus hang from the ceiling, representing the restaurant\u2019s journey and commitment to reducing waste. <\/p>\n [\/et_pb_text][et_pb_gallery gallery_ids=”9675,9676″ show_pagination=”off” zoom_icon_color=”#FFFFFF” hover_overlay_color=”RGBA(33,41,69,0.2)” hover_icon=”L||divi||400″ admin_label=”Gallery with captions” _builder_version=”4.27.2″ _module_preset=”default” title_level=”h6″ title_text_color=”#FFFFFF” title_font_size=”1px” title_line_height=”0em” caption_text_color=”#64697d” caption_font_size=”12px” caption_line_height=”16px” global_colors_info=”{}”][\/et_pb_gallery][\/et_pb_column][\/et_pb_row][et_pb_row admin_label=”A must for food lovers” module_id=”trends-gildas” _builder_version=”4.19.5″ background_size=”initial” background_position=”top_left” background_repeat=”repeat” custom_margin=”0px||0px||true|false” custom_padding=”0px||0px||true|false” collapsed=”off” global_colors_info=”{}”][et_pb_column type=”4_4″ _builder_version=”4.16″ custom_padding=”|||” global_colors_info=”{}” custom_padding__hover=”|||”][et_pb_text admin_label=”Content” _builder_version=”4.27.2″ link_font=”|600|||||||” background_size=”initial” background_position=”top_left” background_repeat=”repeat” global_colors_info=”{}”]<\/p>\n Whether you\u2019re a seasoned foodie or simply love exploring new flavours and haven\u2019t yet experienced Salsify<\/a>, 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. <\/p>\nBook Now<\/a>\n Website: www.salsify.co.za<\/a> [\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section]<\/p>\n","protected":false},"excerpt":{"rendered":" Celebrate Salsify at The Roundhouse\u2019s 6th anniversary in Cape Town with a new summer menu, featuring fresh, innovative dishes by chefs Ryan Cole and Nina du Toit.<\/p>\n","protected":false},"author":1,"featured_media":9677,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"on","_et_pb_old_content":"","_et_gb_content_width":"","content-type":"","footnotes":""},"categories":[857,212],"tags":[765],"class_list":["post-9669","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-media-releases","category-news","tag-cape-town"],"yoast_head":"\nA tribute with every bite<\/h3>\n
\nTurning the ordinary into the extraordinary<\/h3>\n
\nHighlights from the summer menu<\/h3>\n
\nNew d\u00e9cor, rooted in history<\/h3>\n
\nA must for food lovers<\/h3>\n
\nMore information<\/h5>\n
\nBookings: Salsify at the Roundhouse<\/a>
\nSocials: Instagram<\/a> | Facebook<\/a><\/p>\n