Salsify is a contemporary restaurant in Cape Town, South Africa celebrating seasonal and local ingredients. In this series, we go behind the scenes with Head Chef Ryan Cole to see how some of Salsify's top dishes are made.
In this episode, Head Chef Ryan Cole makes springbok loin. Taking pride in using South African ingredients, this is a unique and original dish epitomising Salsify's approach to food.
About Chef Ryan Cole:
When the opportunity presented itself to take over the historic Roundhouse in Camps Bay, Ryan was the natural choice to head up this exciting new venture. Ryan is a quick minded natural talent and one of the best technical chefs he has ever worked with, says Luke. Ryan has taken the reigns at Salsify at the Roundhouse and is enjoying creating a unique dining experience to tempt and delight. The team do not try to “play it safe” and enjoy pushing the culinary boundaries to offer guests a memorable experience worth returning for time and again.
Ryan has a passion for forraging and micro seasons and utilising ingredients in ways that bring their best to the fore. The name, Salsify at the Roundhouse, bears witness to this as Ryan says: “I love salsify, it’s the most unassuming of vegetables, with its ugly and rather unfortunate looking exterior, but it is absolutely amazing to work with, full of taste surprises and so versatile”,
Salsify at The Roundhouse offers fine dining without the snobbery, and invites everyone to come as they are.