SALT at Paul Cluver Wine Estate has undergone a major revamp and is ready to welcome visitors this summer. Open since December 2017, the restaurant is the brainchild of renowned chefs Craig Cormack and Beau du Toit, with chef Mechelle Spann at the helm.
This collaboration in the Elgin Valley represents a match made in heaven for food and wine enthusiasts. A 60 minute drive from Cape Town (traffic allowing), SALT is the perfect excuse for a short daytrip to explore the highlights of this unique food and wine experience. Plan to start with an informative wine tasting in the Tasting Room with the range of award-winning Paul Cluver Wines, including a Sauvignon Blanc, a Chardonnay 2017, and the ever-popular Estate Pinot Noir.
With festive season around the corner, your visit is the perfect chance to stock up for the holidays before a leisurely meal in the adjoining SALT restaurant. Go big!
The new-look restaurant is contemporary with a touch of tradition, remaining airy and bright. Regular visitors will recognize familiar elements such as the large windows, which allow for uninterrupted views over the vineyards. The shaded patio area has been opened up, inviting alfresco diners. There are two indoor dining areas, one slightly smaller and perfect for private functions and intimate celebrations.
SALT is open for breakfast and lunch from Tuesdays until Sundays. Befitting its country setting, the menu offers simple, wholesome meals with elegant twists and artful plating. Some unusual dishes feature among the usual breakfast standards and for lunch you can choose between a 2 or 3-course meal option.
SALT BREAKFAST MENU
Croque Madam R90 mosbolletjie bread, gypsy ham, mature cheddar, fried egg, cheese sauce
Full Breakfast R95 – two fried eggs, mushroom, blush tomatoes, rosemaryand garlic focaccia, homemade bacon
Eggs Benedict R90 – poached egg, homemade bacon, fresh corn fritter, hollandaise.
Muesli Jar R80 homemade nut & honey muesli, buffalo yogurt, fresh fruit
For extra-special occasions and celebrations, try this unique offering:
SALT Block Breakfast
Cook your own breakfast on a Himalayan salt block – eggs , mushrooms, tomatoes, bacon, beef fillet,
grilled banana with a bottle of ice cold Simonsig Kaapse Vonkel for the table R200 pp
Pre-order for SALT block breakfast is essential: minimum 24 hours in advance and min 4 pax
Chef Craig and crew insist on an authentic approach using only the best ingredients, and they aim to cook honest, no-fuss, delicious food.
Using mostly locally sourced ingredients, the kitchen showcases the dedication, skill and quality synonymous with an award-winning farm.
SALT MENU SUMMER 2018
|STARTERS||Smoked Ham Hock Terrine
Pickled cabbage, crispy coppa, apple and ale cured homemade mustard.
Cured and seared game fish, sesame, miso mayo, baby marrow, tapioca crisps.
Prawn satay, chilli jam, spring onion dressing, chicken liver pate.
Tomato Salad with Wasabi and Pine Nuts
Textures of tomato, wasabi cream cheese, pine nuts, crispy onions, edible flowers.
Forgotten carrots, carrot and yogurt puree, pickled carrots, almonds, buffalo mozzarella and harissa dressing.
|MAINS||Smoked Lamb Shoulder
Seared lamb loin, pea puree, chakalaka, braised lettuce, olives, spring vegetables and sage cream.
Salt Water Fish
Grilled red pepper, pickled mussels, corn puree, corn salsa, grilled corn, baby corn, parmesan crumb and chives.
Sweet Potato and Leek
Salt block glazed sweet potato, sweet potato fondant, puree, braised leeks, pumpkin seeds, burnt butter and ancient chilli relish.
Coconut Simmered Beef Brisket
Pak choi, garlic and onion puree, beef fillet sashimi, charred onions, gooseberries, and gooseberry achar.
Crispy Pork Belly
Lentils, babaganoush, grilled aubergine and wild mushrooms.
Poppy seed soil, meringue, berry compote, jelly, milk ice cream, honey and lava salt tuilles
Poached, baked, jelly, pickled, puree, labneh shard, vanilla crème pat and muesli crumble.
Chocolate mousse, coconut jelly, ginger crumble, salted sesame seed ice cream.
Banana Rum Baba
Butterscotch, cashew brittle, peanut butter ice cream, banana fritters, cinnamon crème fraiche.
Two Courses R295 Three Courses R370
The restaurant is open from Tuesday to Sunday (8:30am to 4:30pm), and pre-booking is recommended to avoid disappointment.
For more information or to book contact 021 844 0012 or email firstname.lastname@example.org.
Visit website Salt at Paul Cluver