Cape Town winters have their moments. Fewer crowds, softer light, and that quiet nudge to book somewhere cosy for dinner. Salon, tucked neatly inside the Old Biscuit Mill, is one of those places that feels designed for this season – intimate, warm, with beautiful views no matter the weather. just theatrical enough without being fussy.
Luke Dale Roberts’ Salon has always leaned towards storytelling, but his collaboration with Carla Schulze has taken their Explorer menu to the next level. Having visited Salon 2 years ago, I can confidently say the elevation of the menu has really placed Salon at the expected level of a LDR offering.
Disclosure: My first visit was self-paid, the second visit was a media event.
Until the end of September 2025, the Explorer Menu‘s six courses is available for R875 for dinners from Tuesdays to Saturdays, 18h00 to 20h00 (last orders 20h30).
It’s not about reinventing the wheel, but about using the classics to reimagine South African flavours in modern ways. There’s a rhythm to the evening that feels measured and calm, more like being guided with the odd dazzle along the way.
What’s For Supper?
The meal begins with Salon’s Winter Snacks; celeriac and winter truffle, Jerusalem artichoke chwanmushi, chestnut, quince and wagyu biltong. Sadly, I was recovering from a cold the day I visited so I was most attracted to rich, spicy flavours – hence the spicy cocktail – hands down one of the best in Cape Town.
The next course is “Cheese & Branston Pickle”, a favourite of those familiar with English flavours.
Caponata (Sicily) follows next which includes a tomato fondant, red pepper and saffron emulsion before tucking into one of my favourite plates of the day (surprise, surprise, I have British heritage), the Christmas in June (United Kingdom) is a surprising quail, foie gras and cranberry dish, perfectly reminiscent of English Christmases. The smoothness of the puree, acidy relief of the cranberry and perfectly cook quail, even ill, I’ll remember this dish forever!
Next came the “theatrical course” (if the gorgeous presentation isn’t enough for you) – the Duck Suzette with 7 day aged duck breast, citrus emulsion and celeriac puree is inspired by France. Also, absolutely sublime. Elevated dining that is still delicious (I can find fine-dining is often impressive, but misses the YUM factor – not the case here).
Chef Carla Schulze then joined us to present the cheese course for those who didn’t have a sweet tooth and weren’t ready to tuck into the dessert course of fynbos honey (South Africa), malt barley and chamomile with mead.
I accompanied mine with the most delightful “hot toddy”, which was so needed on the day I visited. (We were also spoilt with a little berry cornel, a sweet and sour South African flavour that you’d either love or hate, depending on your acid tolerance.)
Finally, the surprise of the day was a “Romany Creme” macaron! It tasted identical to the South African favourite, par the texture. This was so well done.
Final Thoughts
What I liked most, though, was the pace. It’s an evening that gives you space to talk, to pause, and to actually enjoy what’s in front of you. There’s no sense of being rushed or oversold — just good food, considered flavours, and a setting that feels quietly intimate.
Enjoy the Explorer menu for R875 until the end of September or include wine pairings as follows:
- Prix Fiex Exploere Menu – R875pp
- Pioneer Pairing + R850
- Iconic Pairing + R1350
- Infusion Pairing +R350 (non-alcoholic)
Book by calling 087 093 5890 or mailing he***@********co.za Enjoy!
