“It’s a bit of fun, packaged to fit a high-end setting.” That’s how Nina du Toit, head chef at Salsify at the Roundhouse, describes the Salsify Chocolate bar and its playful take on a Snickers.

Using African chocolate and Madagascan vanilla, the dessert is a relatively new addition to the award-winning restaurant’s menus. In a celebration of local, it also uses South African whisky.

It’s been a big year for Salsify – in March they were announced as the Eat Out Woolworths Restaurant of the Year at the Eat Out Woolworths Restaurant Awards and they maintained their three-star rating. Then, in June, the restaurant made its debut on the prestigious World’s 50 Best Restaurants extended list (51-100), placing 88th. 

“It’s every chef’s dream to be recognised on a world map; I think it’s impossible to top… Going from being awarded Restaurant of the Year by Eat Out then straight into the World’s 50 Best extended list is massive affirmation that we’ve hit our stride and what we are doing resonates with our diners,” explains chef-patron Ryan Cole.   

We chatted to Nina to find out more about the dessert and how the stars need to align in order for it all to come together.

The dish
A chocolate bar served with Bains 18 year old ice cream.

What inspired this dish? Is there a personal story or specific influence behind it?
The idea is based on a Snickers bar – and who doesn’t love a Snickers?! It’s a bit of fun, packaged to fit a high-end setting.

What are the key ingredients and why were they chosen?
African chocolate and vanilla from Madagascar.

Are there any unexpected ingredients or flavour combinations that make the dish unique?
We use a South African whisky, which is rare and uncommon, as we are not known for our whisky production, yet we do make a couple of incredible whiskies.

What’s the most technically challenging part of making this dish?
All of it! The temperatures, the tempering… You need the stars to align for it to all come together.

Did this dish go through multiple iterations? What changed and why? How long did it take to perfect the final version?
We have done a few iterations of it and we’re still refining it.

Salsify head chef Nina du Toit.

Did you test it with your team or guests before putting it on the menu
Yes – both. We always start with the team, then we run it as a special, and then it goes on the menu and we ask guests for feedback.

Is there a specific way you would like guests to eat or interact with the dish?
Preferably with cutlery…

What does this dish say about your approach to cooking or your culinary philosophy?
It’s about the purity of ingredients; showcasing the best produce and products we can get.

What do you want guests to feel as they’re eating it?
We always say desserts should be simple and uncomplicated, yet we try to trigger nostalgia. We want them to feel like a kid again. It’s light-hearted and fun – familiar – yet you know this isn’t something you can whip up for a dinner party.

Want to experience this dish for yourself? Book your table here.

Read more: Eat Out’s Restaurant of the Year Enters World’s 50 Best Top 100 list

Feature image: Dale Herbst