With its home on the iconic Paul Cluver Wine estate in Elgin, SALT restaurant has all the fittings of a chic country eatery, whilst still remaining humble to its roots. Fine dining, with a focus on salt, has always been Chef and proprietor Craig Cormacks game with unique dishes designed to showcase various varieties from all regions.
I, along with Michael from Wine Concepts and Graham from Wine.co.za, was invited to spend the afternoon with the Paul Cluver team to chat about their wines, the industry and of course, the food! Winemaker Andries Burger took us through each cultivar, discussing the winemaking techniques, the terrior of the Elgin Valley and his own personal favourite South African wines. The company was fantastic and the experience incredibly unique. I felt fortunate to be able to share a meal with these top industry minds.
Chef Mechell Spann, who you might know from The Hoghouse BBQ & Bakery at Spier, is at the helm of this countryside gem as Craig’s right-hand woman. We chose to share a number of starters in order to taste each dish. Using seasonal ingredients, many from the farm itself, the quality of food coming out of the kitchen was outstanding.
“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.” says chef Mechell.
My favourites of the day were the Tomato salad with Wasabi and Pine nuts and the seared gamefish. All of the dishes are exceptional and the prices won’t make you weep, which can’t be said for some other Winelands eateries.
The restaurant is open from Tuesday to Sunday (8:30 am to 4:00 pm), and pre-booking is recommended to avoid disappointment.
For more information or to book contact 021 844 0012 or email firstname.lastname@example.org