At this year’s Eat Out Woolworths Restaurant Awards, Salsify at the Roundhouse took top honours as it was announced as the Eat Out Woolworths Restaurant of the Year. It was also awarded three Eat Out stars.  

The Camps Bay establishment achieved the highest score of any restaurant in the country during the rigorous eight-month judging process, earning recognition for its masterful balance of historical storytelling while celebrating its spectacular ocean and mountain surroundings. 

The restaurant, under the leadership of co-owner and chef Ryan Cole and head chef Nina du Toit, showcases storytelling through food and service that’s knowledgeable without pretension. From arrival to farewell, the hospitality makes every guest feel like the most important person in the room⁠. 

 

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We chatted to Ryan to find out more about his vision for the restaurant. 

What do you believe was the defining factor that set your restaurant apart from other restaurants this year?
I don’t believe there is a single element we can put it down to. I think it’s a result of a constant pursuit of improvement; it’s looking at what we do, and how we can improve, and homing in on and refining it. From the moment our guests walk in to the moment they leave. 

South African dining has transformed dramatically in recent years. How do you balance honouring traditional techniques while pushing creative boundaries?
I think restaurants in South Africa have found a voice and identity and understand what the story is that we need to tell about South Africa. I think we have barely seen the tip of the iceberg, but if I look at how well we are seen in the global community, it’s clear to me the world is sitting up and watching.  

Many chefs speak of pivotal moments that changed their perspective on food. What was yours, and how does it manifest on your plates today?
I can’t say there has ever been a single “ah ha” moment – I’ve always cooked food I believe in. Something needs to be utterly delicious before we start building in narratives. I’ve always strived to make our food simpler, approachable but light-hearted and fun.  

How do you approach the harmony between food, service, atmosphere and storytelling in your restaurant?
We only do things that make sense to us and add value to the experience. I’m not going to have pillows of dry ice billowing onto the table if it doesn’t serve a purpose. Everything we do needs to tie into the golden thread of the experience or it detracts from what we are trying to achieve.  

Your team receives tremendous praise for their cohesion and creativity. How do you cultivate this environment and ensure your vision is consistently executed while allowing their talents to shine?
We have created an environment where everyone is heard and everyone’s voice matters and everyone adds value. It takes a team effort to create unforgettable experiences, and we create space for everyone’s input for the improvement of it. 

Looking ahead, what evolution do you envision for your restaurant in the coming year? Is there an unexplored territory or technique that’s currently inspiring you?
⁠For me, it’s more of the same, and more consistency. Sticking to the principles of what has got us here: never complacent, always looking with new eyes. I think you need to always look at what’s going right, but equally where we can improve. 

Read more: What the Eat Out judges notice in the first 60 seconds at a restaurant