SALT opened in early December 2017 at Paul Cluver and is the brainchild of legendary chef duo, Craig Cormack and Beau du Toit, with Mechell Span at the helm. This summer, the restaurant is re-launching after undergoing a major revamp. Situated on the family owned and run Paul Cluver Wine Estate, this collaboration represents a match made in heaven for food and wine enthusiasts.
On the outskirts of Cape Town in the Elgin Valley, you can experience a wonderful day out at the vineyard. Start off with wine tasting in the Tasting Room, sampling Paul Cluver wines including Sauvignon Blanc, a Chardonnay 2017, and the popular Estate Pinot Noir.
No experience is complete without a visit to SALT – a restaurant that truly celebrates and encapsulates the beauty of salt. Stepping inside the restaurant, you can either sit outside and enjoy the sunshine – if you have kids, you may want to choose the picnic option, so the kids can play on the stretches of grass – or head inside, where you can dine as well. Here, you can enjoy the wooded decor that is akin to the previous look and feel (and is also perfect for private occasions, where your guests can enjoy several courses), or sit in the new room, which has breathtaking open window views of the vineyards.
The restaurant is open for breakfast and lunch, and the menu celebrates elements of wholesome meals with a twist. Expect some popular breakfast dishes with one or two unusual offerings. For lunch you can choose between a two- or three course meal option. While there is no dedicated kids’ section on the menu, kids can order on the day to see what the chef can prepare, which will be healthy and kid-friendly versions of the mains for adults – no nasty chicken nuggets!
For lunch, there are a number of options, which offer a wholesome approach, yet aren’t overwhelming. There are, in my opinion, three standout dishes from each course. You’ve got to try the Tomato Salad with Wasabi and Pine Nuts for starters, the Coconut Simmered Beef Brisket (although the Sweet Potato and Leek vegetarian option sounded fantastic too, served on a block of salt), and the Stoned Fruits for dessert.
“Our ‘SALT’ philosophy is to have an authentic approach which means using only the best ingredients to cook honest, no fuss, but tasty food”, says Craig. “It’s about keeping it real.” Chef Mechell adds, “Made with the best and simplest of ingredients we turn our dishes into absolute wonders, which you would come to expect from an award-winning farm. In the kitchen, we have no limits when it comes to creating the perfect dish. Cooked and prepared in the correct way where each food offering is able to speak for itself. The restaurant promises a relaxed atmosphere where you can enjoy great food and superb wines.”
The restaurant is open from Tuesday to Sunday (08h30 to 16h30), and pre-booking is recommended to avoid disappointment.
For more information or to book contact +27 21 844 0012 or email firstname.lastname@example.org.