"Salt, where would we be without it?"
says Pete Goffe-Wood

When Pete Goffe-Wood, consultant chef, named the scintillating new restaurant SALT at the Ambassador Hotel in Bantry Bay, Cape Town he named it after an essential ingredient that marries and ties all the elements of food together. 

The transformation of their restaurant since December 2006 is remarkable resulting in a stunning state of the art showpiece with a staggering view through the wrap around walls of glass, perfectly shaded in the late afternoon.  An invitation to linger over a glass of wine and later stunning coffee, a speciality of the house, while gazing over the azure Atlantic ocean, a stretch of bay that is probably one of the most exquisite worldwide.  

Pete Goffe-Wood and Executive Chef David Winton prepared a menu of dishes to compliment the Plaisir de Merle wines from one of South Africa's most important estates. A show piece, 1 000 ha estate in Simondium, Paarl which has earned international acclaim for its white and red wines. Winemaker Niel Bester has the benefit of working with Paul Pontallier of Chateau Margeaux in producing classically styled but accessible wines.

The chefs chose Springbok Carpaccio served with rocket and nectarine salad, topped with shaved parmesan and drizzled with white truffle oil and teamed it with Plaisir de Merle Grand Plaisir, resplendid wine with the hints of ripe black fruit scented with violets. Impressive and elegant wine from a great estate in Simondium.

Opulent Plaisir de Merle Merlot, the perfect fit, well rounded and rich in flavours a foil for Grilled Ostrich Fillet, served with a mango and tamarind relish with a walnut raita.

Were do you think we are food wise in 2007? 

We are certainly moving in the right direction but I think we are still lagging behind the top restaurant scenes i.e. London, Sydney, New York and Paris.

The South African table, what is the direction you wish to take? 

We think that the South African Table is slowly developing and evolving. More and more chefs are showcasing South African ingredients. We feel that applying a modern restaurant approach to traditional ingredients and combinations is the way forward. This is an approach that lifted modern British cuisine as well as Australian and the same revival of old classics will happen here.

Are you a purist or are you pretty flexible in your approach to cooking? 

Purist in the sense that dishes must be authentic. If you are cooking with foreign cultures you should keep to the ingredients and methods practiced by that ethnic cuisine. Purist in the sense that ingredients must of best quality and, wherever possible, should have farming practices of a humane and sustainable nature. Purist in the sense of clean simple tastes and cooking methods, not trying to mask the natural flavour and textures of ingredients, not trying to make them into something they are not. We are flexible provided it doesn't compromise any of our purist sentiments.

The enchanting Plaisir de Merle

Plaisir de Merle Chardonnay 2006, Gold Medal winner of the 2007 Swiss International Air Lines Wine Awards, taking double honours as both Top Chardonnay and Top White. The wine has also been selected for on board service in first class on Swiss International Air Lines. 

Who would be the person you would most like to cook for? 

Pete - Always family, the most important people in my life!
Dave - J.R. Tolkien

If you had an unlimited source of ingredients, what would be your idea of the ultimate dish? 

Pete - Tornedo Rossini with velvet textured Kobe beef
Dave -  Steak Tartar with Wagyu beef 

What is your most memorable dish? 

Pete -  Spaghetti al Nero di seppia, a Sardinian dish with fresh cuttlefish and ink sauce at The Nielsen Park Kiosk in  Shark Bay, Sydney
Dave - Cassoulet in Riems, France 

Do you both believe in the healing power of food? 

Undoubtedly and it is worth remembering that the love with which the food is prepared is also a great healer.

What are your joint ideas of comfort food? 

Pasta e fagioli - beans & bacon in broth.
Braised oxtail with mashed potatoes. 
Caramelised rice pudding. 

Which chefs do you admire? 

Michel Roux Jnr, Marco Pierre White, Neil Perry, Alistair Little, Tetsuya Wakuda, Matt Moran.

What three ingredients would you take with you to the ends of the earth? 

Pete - salt, extra virgin olive oil and aged sherry vinegar 
Dave - tuna, chorizo, aged balsamic vinegar

At the long bar adjoining the restaurant. 

Comfortable, cosmopolitan subtly dressed with the earthy hues of smoky blues, warm chocolate browns and stone colours combine with the natural wood floors to provide a relaxing and highly pleasing whole. Choose from their selection of wines by the glass and enjoy a nibble from their tapas menu. Impressive Plaisir de Merle, Grand Plaisir, a great blend of Cabernet Sauvignon, Petit Verdot and Malbec. Link to Plaisir de Merle's superb estate on Showcook.

From the exquisite dessert menu, Amarula Panacotta, a meltingly delicious blend of apricot, chocolate and vanilla - creamy perfectly chilled and irresistible! 

Gidi Rautenbach, restaurant manager is passionate about SALT, the cuisine and service. With an impressive career, in both wine and food Gidi has made sure that both play an important role in addition she feels very strongly that serving excellent coffee is part of SALT's philosophy and has sent all the barmen to be trained as barristas.  So whether you order espresso, macchiato, latte or cappuccino with the Australian style flat top it will be prepared with a sure hand.

SALT
For restaurant reservations call  021- 439-6170 or email salt@ambassador.co.za
For more about restaurant consultant Pete Goffe Wood and his company EAT contact Pete Goffe Wood  021 448 5262 pete@pgweat.co.za 

See more on Showcook.com!
PLAISIR DE MERLE
GLORIA JEAN'S COFFEES

 

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A SHOWCOOK.COM PRODUCTION 
Photography by Franz Lauinger