SALON, nestled in the heart of Cape Town’s vibrant Old Biscuit Mill, continues to raise the bar for contemporary fine dining. With a menu that shifts and evolves with the seasons, this innovative space—helmed by the acclaimed Luke Dale Roberts and Executive Chef Carla Schulze—invites guests to embark on a refined culinary journey that blends local ingredients with global inspirations.
Every detail of the SALON experience has been thoughtfully considered.
From the crisp white tablecloths to bespoke ceramics and elegant glassware, the space exudes understated sophistication. But it’s what arrives on the plate (and often, beside it) that truly sets this experience apart.
The adventure begins with a series of artful snacks and seasonal cocktails—each bite and sip designed to awaken the senses.
I couldn’t resist the signature Margarita cocktail that’s made with sage-infused tequila, lime and pineapple. It was both refreshing and intriguing.
Food becomes art at Salon. A delicate prawn taco sings with the brightness of Cape winter citrus on this gorgeous platter.
Saldanha Bay oysters arrive dressed with horseradish pearls and dill mignonette, a bracingly fresh start.
Jerusalem artichokes are transformed into a silky Japanese-style chawanmushi.
Wagyu biltong is paired with foraged chestnuts and salt-baked quince—a playful homage to South African road-trip snacks.
These opening bites are merely a prologue. Guests can opt for either the expansive eight-course Global Tasting Menu, or the slightly shorter six-course Explorer Menu. Whichever path you choose, the meal unfolds with creativity, intention, and a clear reverence for ingredients.
At SALON, the produce isn’t just featured—it’s celebrated. The snacks are presented in bowls filled with the same seasonal ingredients that inspired them, offering diners a tactile and visual connection to what they’re about to enjoy.
One of the standout moments is the ‘Bread’ course: a theatrical tableside shaving of Dalewood Boland cheese on a girolle, creating delicate rosettes that steal the show.
For mains, the duck suzette is a highlight—dry-aged for seven days, flambéed in front of guests, and served with a citrus emulsion and duck jus. The balance of flavour and technique here is a testament to the chefs’ precision and creativity.
As the meal winds down, a whimsical pre-dessert of Num Num Fool delivers a tart, fruity freshness.
Then comes the show-stopping mead dessert, created in collaboration with Khanya Mncwabe of MATAWI. Instead of white sugar, the dish is sweetened with her small-batch honey, also used in a mead caramel and jelly. The result is complex, deeply local, and utterly memorable.
Just when you think the experience has come to an end, the soft chime of a brass bell signals the arrival of the Nightcap Trolley. Brimming with South African spirits—from rich, aged brandies to fiery mampoer—this final ritual is as much about storytelling as it is about flavour.
And the final bite? A perfectly crafted Romany Cream macaron, paying homage to the Old Biscuit Mill’s legacy and wrapping up the evening with a touch of nostalgia.
The Global Tasting Menu is priced at R1690 per person, with the Winter Explorer Menu at R875. Optional beverage pairings are available, thoughtfully matched to the courses with small-batch wines and seasonal cocktails.
SALON is open for dinner from Tuesday to Saturday at 375 Albert Road, Woodstock. To book your table or learn more, visit www.salonct.co.za or call 087 093 5890.
Whether you’re a seasoned foodie or simply seeking a special night out, SALON offers a dining experience that’s imaginative, rooted, and beautifully Cape Town.
