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.
Hugging Table Mountain under the watchful eye of Twelve Apostles
and Lion’s Head, chef Ryan Cole gleans inspiration from what grows
under his feet and in the ocean below. Arresting and audacious décor
has breathed new life into The Roundhouse, a national monument
that was originally a hunting lodge. The Somerset Room is a private
dining room with splashes of significant graffiti and a wall of wine. The
Seasonal Room décor evolves with the seasons and the Sea Room
commands expansive sea views.
But it’s the exceptional cuisine that discerning diners come for. This
highly technical and talented chef constantly pursues excellence.
Nothing is static, everything changes. The modern cuisine celebrates
the seasons and varying light. It’s a subtle evolution on the menu; there
are dishes that recurring dreams are made of; others offer surprises
for regulars. From the first bite of bread and butter it may appear as
modest as the chef, but there’s hidden complexity. Each aspect of the
dining experience has been carefully considered, nil left to chance.
After sampling the amuse bouche, one wishes to stay with small bites.
Then the series of courses arrive, seamlessly served, and you would
not want to miss anything.
The cold-poached abalone with egg yolk dressing and white sturgeon
caviar is a triumph – it’s responsibly sourced in Jacobsbaai, blanched in
dashi, sliced super fine and set in mirin tea. Served in a mini perlemoen
shell, it is picture perfect. The poached langoustine with chive gnocchi
and potato emulsion is exquisitely balanced, a matrimony of taste,
texture and fragrance. The pan-roasted linefish with baked black rice
and spiced lemongrass cream is light yet crunchy, simple yet complex.
Each dish deservedly gets a rave review. The odyssey of mouth parties
comes to a climax in a hazelnut and bitter chocolate tart with tonka
bean marshmallow and whiskey ice cream