SALT at Paul Cluver offers a culinary partnership with renowned Paul Cluver Wines and legendary chefs Craig Cormack and Beau du Toit. The cosy restaurant is spearheaded by Mechell Spann. The ‘SALT’ philosophy is all about authenticity and focuses on quality ingredients cooked in an honest way.
Choose between a two or three-course menu from a curated selection of dishes. A welcome of warm bread follows with a guided explanation of the various salts and their flavour profiles to be enjoyed with the bread.
Starters like the textures of tomato show homage to single ingredient dishes, highlighted by the additions of a wasabi cream pine nuts and crispy onions. The cured trout with salmon mousse and horseradish emulsion is not to be missed and is ceremonially served on a Himalayan salt block.
Generous mains like braised pork belly is a firm favourite with the pork being sourced from a neighbouring farm. A choice of the seared hake and mussel veloute with squid ink tagliatelle is like a comforting hug from the sea. Desserts like the Thai spiced custard and banana split are a playful yet delicious ending to the experience.
Every ingredient appears to be meticulously selected to highlight flavours, elevating the honesty or 'salt' of the produce to a superior level. This is a true hidden gem in the Elgin Valley and worth a visit.
The full range of the cellars wines are available for pairing with your meal. Welcome additions like the Iona one-man brand and Villiera Tradition brut are also available. If wine is not your thing try the refreshing Cluver & Jack apple cider.
Warm and welcoming service, from beginning to end.
Expect rustic charm in a cabin like setting, with sprawling views out into the apple orchards. A cosy space with only about 10 tables inside for the cooler seasons and outdoor seating available for the summer. There is talk of expansion to the unused area next door.
Escaping the city and a superb food and wine experience.
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