Paige Ellis Green
Google
After reading that Salsify had been awarded Eat Out’s restaurant of the year, I found it only fitting to make the earliest booking so I could try it out for myself. I must admit, I didn’t do much research on the restaurant beforehand like I normally do, but I was pleasantly surprised by an unforgettable experience, a few personal touches, and exceptional food. The best way to describe it is an elevated trip down memory lane.
On Thursday afternoon, my business partner and I took the scenic route to The Roundhouse, located at the top of Camps Bay. We were greeted by the host who directed us to our first unexpected gift, a hand washing ceremony, spritz of cleansing essences, scrub with a herbaceous salt mix, then warm water from a jug. Once dried on soft towels, we were escorted to a waiting room filled with graffiti, jars of interesting ingredients, and a bartender whipping up welcome drinks with tweezers, it felt magical. He stayed in my periphery as our host explained the building’s heritage and the careful restoration.
Our drinks arrived with a little gift, a rich, vibrant green, gin based spritz, fresh, balanced, and gentle on the alcohol. The accompanying bite in a polished shell was salty, fresh, such a lovely, interactive start to the afternoon.
Next, we were shown to our seats at elegant tables draped in white, overlooking the Atlantic on a gloomy day. Couldn’t have asked for a more exquisite setting. I sank into a velvety chair as we ordered sparkling water and browsed the menu. We chose the seven‑course lunch menu (R1240 pp), an elevated trip down memory lane. Each course sparked childhood memories, all served sophisticatedly. It was like honouring my inner child while embracing my adult “old soul” self. Apologies for the spiritual detour!
Our first courses, roasted oyster and chicken skin tart. The warm oyster had a raw texture, immediately reminded me of my first time at Dunes, chewing and chewing, unsure what to do. I appreciated it more this time. The tart? Genius, a cross between original Lay’s chips and chicken‑flavoured two‑minute noodles. Salty, savoury, crispy, all wrapped in perfection. Gone too soon.
Then came the 12 hour sourdough and milk stout butter. I usually don’t like butter, but this was divine, hops sweetened, rosemary dusted, and evocative of my grandma’s rusks before the second bake. So warm, so nostalgic.
The beetroot course arrived next: golden beetroot in cashew cream, walnut pesto, pickled guava, topped with a leaf tuile. Delicate, earthy, contrasted beautifully by sweet‑sour guava, which reminded me of Woolworths’ guava juice. The tuile added salt and crunch, and the beetroot was exactly like how my mom used to make it.
My absolute favourite bite: “Autumn Impressions”, cheesy potato dumplings with foraged mushrooms. Served by the enthusiastic Duncan and yes, striking masterpieces were on that plate. My perfect forkful was stunning, rich, creamy, glossy, cheesy, chewy. It was a warm, loving hug in flavour form. I barely spoke, I just savoured.
For mains, I chose the beef fillet with chakalaka, jollof rice, and dombolo, a true braai reminder. Medium‑rare fillet, buttery soft, cooked perfectly. The jus enhanced it, chakalaka and jollof brought heat and tang, and the dumpling soaked up every flavour. A very well thought‑out course, I polished my plate.
Then the palate cleanser: pandan cake tasting exactly like my mom’s birthday cupcakes, fluffy, topped with chamomile mousse. Lime pineapple salsa on the side reminded me of granadilla lollies from beach holidays. Pure nostalgia and joy.
Last, dessert, the Salsify chocolate bar, layered shortbread base, peanut‑butter brittle, dark chocolate coating, with a boozy whiskey ice cream. Like a grown up Black Cat Peanut Butter bar. Decadent, indulgent, fun to eat. The strong ice cream balanced the richness beautifully.
Overall, I had a fantastic afternoon. The food was not just delicious, it took me on a personal journey. It takes real talent to invoke emotion through a meal.
Thank you Salsify, till next time!