Nestled within the historic 300-year-old walls of Camps Bay’s iconic Roundhouse, Salsify has unveiled its third interior iteration in just four years. This latest evolution marks a significant milestone in the restaurant’s journey, reflecting its growth into a mature and sophisticated institution in Cape Town’s fine dining scene.
Chef Ryan Cole, executive chef and co-owner of Salsify, has once again collaborated with designer Jean Francois de Villiers to bring his fresh vision to life. The redesign remains rooted in Salsify’s three guiding pillars: history, seasonality, and sustainability. These elements continue to be the backbone of the space, ensuring a cohesive and immersive dining experience that honours both the past and the present.
“It’s been six years to get to where we are now — a considerable amount of time, and with time comes evolution. This year, and with this iteration, it really feels like a coming of age for the restaurant. We’re constantly striving to elevate the experience, and we can’t wait to share this new season of Salsify with our guests.”
As Cole reflects on this transformation, he notes,
This iteration introduces two new rituals designed to slow guests down upon arrival, engaging all senses and deepening the connection with the restaurant’s ethos. These rituals, centred around thoughtful, deliberate dining, are a testament to Salsify’s dedication to creating a memorable and immersive experience.
Preservation Chamber
Among the highlights of the new design is the transformation of the old private dining room into the Preservation Chamber. This space is rooted in the preservation of time, history, stories, and, of course, ingredients. The Chamber boasts the original masonry of the historic building, now contrasted with rebellious graffitied murals by international street artist Louis de Villiers, also known as Skull Boy. The artwork narrates the story of one of the building’s earliest inhabitants, Dr James Barry, told through an anarchic style that tussles with the building’s history.
“Within the Preservation Chamber, we showcase the pickling, fermentation, and preservation of South African ingredients and flavours. It’s a space where guests can begin their Salsify experience, greeted with the first gifts from the kitchen and a welcome cocktail.”
Chef Ryan Cole explains how this space captures his culinary philosophy:
The Sea Room has also been reimagined, featuring art from emerging South African artists, curated in partnership with EBONY/CURATED. This room now boasts new elements that further ground the restaurant in its Cape Town surroundings, blending contemporary touches with the building’s neoclassical charm.
Salsify Seasonal Room
The centrepiece of the redesign is undoubtedly the Origami ceiling installation in the Seasonal Room. This space, known for its modular nature, has undergone several changes over the years. The current installation features thousands of old Salsify menus, some dating back to the restaurant’s opening, meticulously folded into flowers that now adorn the ceiling. This installation symbolises both the restaurant’s journey and the team’s ongoing commitment to sustainability.
De Villiers shares his thoughts on this intricate piece: “While the roof represents hours and hours of work for my team and I, it was well worth it. Seeing something as flat as paper become something so textured and varying is unparalleled.” Pops of colour and touches of local art ground the space in its location and pay homage to the land and sea which surrounds it, offering a modern-meets-neoclassical aesthetic.
With this latest evolution, Salsify continues to solidify its legacy as a must-visit destination in Cape Town, offering a dining experience like no other. Whether you’re a local or a visitor, Salsify invites you to immerse yourself in their newly reimagined space and savour the exceptional culinary journey it offers, set against the rich historical backdrop of the Roundhouse.
