Accolades & Reviews
ACCOLADES
From Diners Club
2007 Platinum award for the wine list
2008 Platinum award for the wine list
2009 Platinum award for the wine list
From Eat Out Awards
Top 20 restaurants in South Africa 2007
From People’s Choice Awards
Top 10 hotel restaurants in South Africa 2008
Top 10 views in South Africa 2008
From American Express
Platinum fine dining program award 2009
REVIEWS
Audio Review - Natalie Becker
Dining-Out.co.za Audio Review
Two reviews from Natalie Becker in Audio format. Use the Dinig-OUT.co.za drop-down menu to listen to both reviews:
Listen Now
Suzy Bell review
in Wine Magazine August 2009
Read the Review
Indwe Magazine
Salt Restaurant review as it appeared in the August 2009 issue of in Indwe Magazine.
Brian Berkman’s Luxury World
I have recently completed my assignment for Fodor’s South Africa 5th edition, available for sale in December this year.
Good, Better, Best, First published in 48 Hours, July 9, 2009.
Salt, at the Ambassador Hotel, also a Newmark Hotels property, benefits equally from location, but this time overlooking the rocks and Atlantic Ocean of Bantry Bay. If you’re seated at a window table, and the weather is fine, there’s nothing between you and the sea, as the seamless glass windows peel back to near nothingness. The global influences at OYO are also evident at Salt where the menu is based on the countries visited by the chef. Unexpectedly, it was a vegetarian dish that defined the experience for me. An urid dahl (R95) (lentil) curry with butternut and cauliflower, served with an oven-baked pilaf rice and coriander yoghurt topped with a poppadom, took top honours. This dish wins points for colour, texture and spice that warms without burning. A meatier option that straddles the cuisines of France and Italy is the venison loin (R130) with a heady blue-cheese polenta and luscious red-wine jus. A right turn takes you to the Orient. Duck leg gets a Chinese five-spice treatment during slow braising. An orange glaze adds shine and sweetness before being set on egg noodles and bok choi.
A wide range of salads makes Salt a hit with ladies that lunch and the sexed-up bar (excellent tapas menu) with everybody else.
Wine Magazine – February 2007
A chorus of Hallelujah’s for Salt! The loudest of those for the very welcome decision to offer every wine on an excellent wine list by the glass. I’m so excited by this I’m almost tempted to write the sentence again. I’ve written before of how seldom restaurants in superb settings deliver food of matching quality. “Don’t worry too much about what’s on the plate, what’s outside the window will keep their attention occupied” is a sadly prevailing philosophy. It’s different at Salt. The first mouthful of every dish that arrived at our window table concentrated our attention fully on the plate until it had comprehensively cleared. Then it was back to the view…
John Ford – Main Ingredient
Friends visiting from overseas prompted us to book a table at a new and interesting restaurant in the week before Christmas – one which we definitely can recommend. Peter Goffe-Wood put the adventurous menu together and the chef carries it out to perfection.
Dan Nicoll
I’m smitten with Salt. There’s not much point in trying to deny it: I’m smitten. Completely, hopelessly head over heels. And it’s not just looks that have me so enamoured, dreaming of nothing else. No, it’s the whole package: the jaw-dropping view, the décor, the majestic winelist, and a menu that’s as much art as it is cooking.
Andrew P. Satow
As a graduate of Hotel Management who worked in London & Europe for 6 years and who created his own private hotel in Cape Town in 1995, I feel I am permitted to write to you as a qualified customer who, as an invited guest of a friend, enjoyed dinner at Salt Restaurant & Bar last night.
All five of us thought the food of the very highest standard and the service the best we had ever experienced.
