Salsify at The Roundhouse

Salsify at The Roundhouse Real food
Locally sourced
South African inspired
Award winning
Created by Chef Ryan Cole
(284)

05/10/2026

Our sweet send-off, from us to you.

A collection of petit fours, rooted in nostalgia and made with the Salsify touch.

There are many ways to mark the end of a year. This one comes with a view.Gather your team around the table at Salsify f...
22/09/2026

There are many ways to mark the end of a year. This one comes with a view.

Gather your team around the table at Salsify for an end-of-year celebration at one of Cape Town’s most remarkable settings.

For year-end function enquiries and reservations, get in touch with our team by emailing [email protected] or give us a call on 0210106444.

A new season at the table.Five courses. Spring produce, in its element.R1190 per person. Reserve via our website - link ...
09/09/2026

A new season at the table.

Five courses. Spring produce, in its element.

R1190 per person.
Reserve via our website - link in bio.

27/08/2026

Not everything beautiful starts out that way.

A welcome to the Preservation Chamber, where the overlooked tends to find its way back into the conversation.

Raw yellowtail, mebos and sugarcane.A dish that speaks to contrast. Delicate and bold. Fresh and nostalgic. Familiar and...
13/07/2026

Raw yellowtail, mebos and sugarcane.

A dish that speaks to contrast. Delicate and bold. Fresh and nostalgic. Familiar and unexpected.

Some elements begin their journey long before they reach the plate.

Num num and lemon skin oil.A bright pause between courses.
07/07/2026

Num num and lemon skin oil.
A bright pause between courses.

Karoo lamb, sour fig and African garlic.Rich flavours, gentle warmth and all the comfort winter calls for.
01/07/2026

Karoo lamb, sour fig and African garlic.

Rich flavours, gentle warmth and all the comfort winter calls for.

25/06/2026

A love of bread, a respect for time.

Made with miso, seeds and whole rye from Lowerland Farm, this rye loaf is served with our cheese course and shaped by fermentation, patience and precision.

Chef Nina shares the process behind one of the menu’s most considered elements.

Fire-roasted octopus, tomato, peanut and celery.A dish that speaks to patience - where fire, fermentation and seasonalit...
15/06/2026

Fire-roasted octopus, tomato, peanut and celery.

A dish that speaks to patience - where fire, fermentation and seasonality each leave their mark.

Black mussel amagwinya.Rooted in tradition and reimagined through a coastal lens - honouring a dish that has long held a...
02/06/2026

Black mussel amagwinya.

Rooted in tradition and reimagined through a coastal lens - honouring a dish that has long held a place at the table.

Pan-fried kingklip with finger lime atchar and cashew.Bright, layered, with just enough edge.
27/05/2026

Pan-fried kingklip with finger lime atchar and cashew.

Bright, layered, with just enough edge.

Grains of Africa.A tribute to our continent’s harvest - dessert, the Salsify way.
18/05/2026

Grains of Africa.

A tribute to our continent’s harvest - dessert, the Salsify way.

05/05/2026

For Nina, sourdough has been a career-long study.
At Salsify, it’s become more than bread - a reflection of care, craft, and skill passed on.

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The Roundhouse/Camps Bay
Camps Bay
8005

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