Luxury Journal

By Affluence Magazine

SALT at Paul Cluver

SALT at Paul Cluver – there’s a new kid in the valley

As a Leading Luxury Publication in South Africa Affluence Magazine had the honour to interview Chef Craig at Salt at Paul Cluver

Add a pinch of salt and a dash of wine to make up the ingredients for a winning recipe also known as SALT at Paul Cluver, the latest venture from legendary chefs Craig Cormack and Beau du Toit. Set to open to the public on 13 December the intimate yet cozy restaurant will be spearheaded by Mechell Spann.

Craig and Beau’s passion for everything food and wine related resulted in the perfect culinary partnership with Paul Cluver Wines, which is home to some of South Africa’s finest wines. Just over 60 minutes from Cape Town, in the Elgin valley, visitors will now have the opportunity to make the most of their experience. With tranquil surroundings and only the sound of Mother Nature’s call when sipping on your Paul Cluver Wines favourite whilst enjoying a delicious meal.

“This was the perfect opportunity for us to grow the SALT experience, and the Cluvers presented us with the most amazing venue to work with. It was a match made in culinary heaven. With Beau and myself guiding our new shining star, Mechell Spann, we believe that SALT at Paul Cluver will be a great success, “says Craig. “Although we are still in the infancy stages of this exciting journey our focus is to make Paul Cluver Wines the first wine farm destination to offer a wine, salt and food pairing experience.”

Open for breakfast and lunch the menu celebrates elements of wholesome meals, with a twist. Expect some popular breakfast dishes with one or two unusual offerings. Free range eggs with home-cured and smoked bacon are on the menu, but why not try a Banana Cream Pie for breakfast instead. Make the most of the lunch offering selecting from the starters, mains and dessert sections, promising to take your taste buds on an epicurean journey. Plum fed Pork with salt and pepper Squid gives new meaning to Surf and Turf, whilst the Oyster mushroom farfalle will be the perfect excuse to have a ‘meat free Monday’ everyday. You can’t leave without dessert. Milk tart with a twist; a decadent Three Bean Sundae or a piping hot waffle with lashings of fudge ice cream and maple syrup are bound to satisfy any sweet tooth. 

“Our ‘SALT’ philosophy is to have an authentic approach which means using only the best ingredients to cook honest, no fuss, but tasty food, ‘’ says Beau. “It’s about keeping it real.”

Completing the dynamic trio chef Mechell adds, “Made with the best and simplest of ingredients we turn our dishes into absolute wonders, which you would come to expect from an award-winning farm. In the kitchen, we have no limits when it comes to creating the perfect dish. Cooked and prepared in the correct way where each food offering is able to speak for itself. The restaurant promises a relaxed atmosphere where you can enjoy great food and superb wines.”  

The restaurant will be open from Tuesday to Sunday (8:30am to 4:00pm), and pre-booking is recommended to avoid disappointment.  Please be advised that the restaurant will be closed on 25 and 26 December 2017, as well as 1 January 2018.

For more information or to book contact 021 844 0012 or email


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