Salsify at the Roundhouse — Restaurant in Western Cape

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,...

First off ,I would just like to say this is a 5 star experience!!

We visited to celebrate our anniversary.As we not from the area we weren’t familiar with the roads or where to park.However there was a gentleman outside who had limited reserved parking for Salsify patrons. We were welcomed and escorted to the entrance, at this point our experience had already started(impressive).

We were then greeted by a very welcoming gentleman who escorted us to our table.As we proceeded to our table,we noticed how beautiful & unique the establishment is!!

As we were seated, we would offered complementary champagne to celebrate the occasion which added to being made special. The gentleman who seated us came back and offered to take a picture of us as,which then gets put into a card and brought you later on.

To say, this is the best experience we’ve had locally would be an understatement. My wife and I agreed it’s comparable to some of the Michelin restaurants we’ve visited. Yes it’s that good!

The flavor combinations are exceptional, and the plating is exquisite. I highly recommend the cocktails at as there’s some of the best I’ve ever.

The criticism in my in my opinion would be

For the front of house

They offer complementary filtered water, however we opted to order a bottle of San Pellegrino water (sparkling). Once the waiter pours the water it is then taken and left on the table behind you. From what we noticed, it doesn’t seem as if the bottle is marked for a specific table.My wife then saw our water being poured for the table next to us. perhaps some confusion amongst the waiters. There after our waiter returned, and proceeded to top up our glasses with the complimentary filtered water. After bringing it to her attention that we had ordered a bottle of water. she apologized and remove the glasses and brought back new glasses,And proceeded to pour out the remainder of our bottle which amounted to less than quarter per glass. So we probably only had one full glass each from a 750 mil bottle. I have no doubt that it was a mistake amongst the waiters but a rookie mistake for an establishment as such!

For the kitchen staff & whoever is working pass

The first couple of courses in terms of plating were very consistent up until we got to the mains ,The pork belly was quite different in terms of size or portioning. Which leaves one person at the table feeling cheated or robbed. A similar experience with the desert the mesquite bass on one plate was almost 5mm thick and the other was not even 2mm. which intern changes the taste of the dish. and it’s the same beetroot crisp that’s topped on top of the sheep yogurt.

I understand things may happen within the kitchen or decisions need to be made on the fly. That’s understandable, but at least make sure that dishes that looks similar are going to the same table.

I really hope this feedback reaches the powers that be so it can be addressed.

To end, I would just like to thank the team at Salsify for an amazing evening.It truly was a memorable...

Although we had read somewhat mixed reviews, we decided to go to Salsify to celebrate two birthdays in our group of 8.

Upon arrival we met two of our friends on the stoep outside and the waiter just delivered drinks to them. We asked the waiter to wait while we put the gifts at the table. Obviously he did not wait and eventually we had to call the Front House Manager and he took the order.

As a group of 8 we were seated at two tables of 4. The person who made the booking were advised of this but not the other guests and we did not like it. We were informed this was due to kitchen scheduling, but the food for both tables arrived at the same time the whole evening so I don't know the actual reason for the seating.

Upon taking our seats at the table, we were served an amuse-bouche that I thought was very good. As two of our guests had to leave early we opted for the normal menu and not the 7 course tasting menu. We seemed to have a trainee waiter which during the evening actually proved to be quite efficient but not yet confident enough to explain the dishes. I couldn't really hear anything. We placed our orders and were served two different types of bread.

All the wines were so young, I struggled to find one to order. The sommelier was however very good and advised me of two choices.

Everyone finished their bread at different times and it was a constant flow of arms grabbing dishes from the table. They obviously haven't been taught to wait until everyone has finished.

I was somewhat slower than the others and before I could finish my bread, the starters arrived. I had the quail which was my best dish of the evening. The tuna starter was also well received.

The biggest disappointment was the main courses, both the sirloin and the duck. Both rated 5-6 out of 10. Also the portion size is that of a 7 course tasting menu, not a main course. The sirloin was probably 80- 100 g with some splashes. Actually a miniature amount of Onion gravy / Porcini pudding / Burnt turnip.

We all had the pineapple or cheese as dessert. Quite good but two pieces of the same very dry goats cheese was maybe a bit much.

Although Luke won a service award a few Sundays ago (and he will get it right) not once, but multiple times I noticed the dish collectors / table clearers simply barrel through the customers at the interleading door - not once did they wait for the customer.

So, mixed feelings. We have so many good restaurants, I will probably not go back. Such a pity - such an amazing venue,...