Camps Bay’s award-winning fine-dining restaurant serves up a winter menu not to be missed.
Chef Ryan Cole has created a superb six-course tasting menu which is sure to tantalise diners’ tastebuds this winter.
“As winter kicks in, we’re excited to be bringing this seasonally inspired special menu to our patrons. The special is our opportunity to showcase not only the restaurant, but the beauty of Cape Town and her produce during these colder months,” says Chef Ryan.
In Winter people tend to prefer quicker and shorter dining experiences, so the team have created this unique menu which draws on inspiration from both the land and sea by which Salsify is surrounded, featuring fine takes on comforting flavours presented in the form of the chef’s modern, classical style of cooking.
“They’re our take on elevated comfort food,” adds Ryan.
Dishes include a classic flavour combination of pork belly, celeriac and apple. The cured pork is served with a smoked maple and Szechuan pepper glaze, smoked celeriac and green apple.
Another highlight is the yellowtail sashimi with elements of hibiscus, while the chef’s famed soufflé is set to make a return, this time created using flavours and textures of a rhubarb crumble.
“The season calls for warmth and nourishment. It’s a time when we all seek out hearty, wholesome and comforting ingredients and flavours,” says chef Ryan, adding “for instance, there’s nothing better than a pudding in Winter.”
The special is in a way an ode to Cape Town and its produce. It’s a celebration of all the region offers and the beauty that can be found within its winter harvest; presenting patrons, both regulars and those who may not have yet visited Salsify, the opportunity to experience the restaurant through this special.
The menu which is priced at R495 per person is available for lunch and dinner from the 1st of June. Bookings can be made via Salsify’s website, DinePlan or reception.