Dockhouse Hotel Trip Advisor Review

Salt’s Executive Chef, Jacques de Jager has just launched a brand-new summer menu with the emphasis on fresh, clean flavours and locally sourced ingredients. Since taking charge of Salt’s kitchen in January 2010, Jacques’ modern French style with South African influences has become more refined, increasingly layered and complex. Yet he hasn’t lost sight of ‘keeping things simple’ as he puts it. ‘Rather than having too many elements or confusing flavours on the plate, I prefer to keep the integrity and essence of the wealth of seasonal ingredients available to us at this time of the year in the Cape,’ comments the chef.

His philosophy is perfectly illustrated in starters such as Cape fish terrine with pickled red onion, tomato water and asparagus mousse; ballotine of trout with smoky crème fraiche; Bloody Mary inspired oysters; and seared scallops with smoked pork belly and américaine foam.

Variety and interest are at an all-time high when it comes to the main courses, including beef rib eye with veal short rib, confit potatoes, vegetables a la greque and a smoky jus; orange glazed linefish with carrot puree; an assiette of seafood with a light nage; and springbok loin served with a sweet potato croquette. Polenta with mushrooms and thyme or a selection of summer vegetables with a savoury sabayon will entice vegetarians and anyone wishing to eat meat free.

Luscious and light, desserts encapsulate summer – coconut and honeycomb frozen soufflé with a warm citrus sauce, chocolate pavé with a rose-infused sponge and berry gel, and a classic French peach sorbet with champagne foam. Cheese lovers will enjoy the Port Salut gougres with prune and apple chutney.

Salt’s signature attraction remains its comprehensive wine list with an impressive 79 estate wines by the glass and 11 sparkling wines and champagnes. Here, food and wine pairing may be taken to great heights either in the formal setting of the restaurant or in the casual yet sophisticated environment of the adjoining bar where a tapas menu is available daily from midday to 22h00. The famous Salt hospitality continues across the road at Salt Cafe and the upstairs Salt Vodka Bar.

Salt Restaurant’s new summer menu is available at lunch and dinner, while budget-conscious diners also have the option at lunchtime of the Gastro-Economic Menu – a simpler menu offering excellent value for money with two courses for R90 or three for R120.

So how does Jacques like to celebrate summer on his day off? ‘My ideal summer feast would be fresh shellfish, interesting salads and lots of chilled bubbly enjoyed close to the sea.’ One has to trust a chef who aspires to that.

Salt Restaurant & Bar is open seven days a week for lunch from 12h30 to 15h00 and dinner from 18h30 to 22h00. Salt Cafe is open from 07h30 to 21h00. Call (27) (21) 439-7258 or visit http://www.saltrestaurant.co.za.

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