Press Archive
Irresistible Food and Wine Pairings are like a Breath Of Fresh Air
South Africa, Cape Town, June 2009;
SALT RESTAURANT & BAR’S IRRESISTIBLE FOOD AND WINE PAIRINGS ARE LIKE A BREATH OF FRESH, ATLANTIC, SEA AIR
SALT Restaurant & Bar, in the now completely refashioned Ambassador Hotel in Bantry Bay, offers not only the best sea views along this sought-after stretch of the Atlantic Seaboard but also a superb food and wine pairing experience. With its sophisticated, contemporary décor and spectacular setting high above the ocean, dining at Salt is a feast for all the senses.
Impressive floor-to-ceiling glass windows span the width of the restaurant, inviting in the many moods of the sea. On fine days, when the windows are folded away, the boundary between indoors and outdoors becomes blurred and there is a sense of being on the ocean with all its accompanying sights, sounds and smells. From the bar’s sleek interior in subtle hues of blue, stone, silver and chocolate brown to the neutral, beach sand palette in the restaurant, the décor at Salt is designed to enhance rather than compete with the view.
Salt is unusual amongst city hotel restaurants in that it’s frequented not only by international travellers but also by savvy locals who value the unbeatable combination of exciting modern food matched to superb wines, served in a relaxed yet very stylish environment. And at sunset, it becomes one of the most romantic spots in Cape Town to order a special glass of wine or a signature cocktail. Because the sun sets so early during winter, trading hours in the restaurant have been adjusted so that patrons can enjoy a leisurely dinner as early as 6.30pm.
‘Salt attracts a discerning crowd of food and wine lovers, who appreciate the fact that we offer over 70 premium local wines by the glass thanks to a highly efficient and sophisticated wine preservation system,’ comments Gidi Caetano, Salt’s general manager and author of its award-winning wine list. ‘You won’t find any wines on our list that are available in the retail market. Instead, expect an exciting line-up of boutique and smaller estate labels all selected on the basis of quality and food friendliness’.
This customer-friendly approach to the selection of wines extends to the diverse and exciting choices on the menu. Talented head chef David Winton has been in the kitchen since the restaurant opened in 2006, initially working with consultant chef Pete Goffe-Wood and now flying solo. The new winter menu, characterized by classic combinations, fresh, earthy flavours and skilled spicing, carries Winton’s increasingly confident creative stamp. Artfully plated with colourful, eye-catching attention to detail, his dishes make the most of fresh, local produce and seasonal ingredients.
Drawing on his experiences of working in some of the world’s most exciting gourmet capitals, London and Melbourne included, Winton’s style encompasses diverse ethnic influences with a particular nod to India and Asia. It comes as no surprise that he loves cooking and experimenting with fresh herbs and spices, evident on the new menu in a fragrant, subtly spiced lentil, butternut and cauliflower curry with pilaf rice and coriander yoghurt or steamed mussels with lemongrass, chilli, coconut milk and coriander. Layers of intense spicing infuse the Chinese braised duck leg with orange glaze, egg noodles and bok choi. Inspiration comes too from the chef’s childhood, such as the sautéed lamb kidneys with pancetta which his father used to cook for him on weekends. On a cold winter’s day, comfort food doesn’t get any better than this hearty dish.
The menu, divided into starters, mains and desserts, is available at lunch and dinner and is complemented by a substantial tapas menu served in the inviting bar area throughout the day. This winter, for the first time, tapas will be offered at lunchtime in the restaurant too. Delicious choices include Salt’s now famous chilli squid with smoked aioli; prawn tempura with soy ginger dipping sauce; duck spring rolls with plum dipping sauce; and char-grilled lamb cutlets with roast harissa sauce.
With days and evenings becoming increasingly chilly, a welcome addition to Salt this season is an innovative mobile fireplace. Smoke and odour free, the eco-friendly minimalist design of the fireplace is sure to become not only a focal point but also a talking point in the restaurant this winter.
Open seven days a week for lunch (12h30 to 15h00) and dinner (18h30 to 22h00). A tapas menu is available in the bar from 10h30 to 22h00. For reservations or further information call Salt Restaurant & Bar on (27) (21) 439 7258; email .(JavaScript must be enabled to view this email address) or visit www.saltrestaurant.co.za.
For press assistance contact Ian Manley of Manley Communications on 0861 MANLEY (626 539), email to .(JavaScript must be enabled to view this email address) or visit the Press Room of Manley Communications at www.manleycommunications.co.za.
