Houghton’s Salt Road restaurant champions the art of coking with sodium

Championing the art of cooking with sodium is Houghton’s newly launched Salt Road restaurant.

As chefs around the world revisit the ancient techniques of curing, fermenting and even baking with salt, a Joburg restaurant is leading the charge locally.

Salt restaurant, launched on July 26, located on 10 2nd Avenue Boutique Hotel reintroduces itself to food lovers with a refined culinary approach rooted in the ancient, yet increasingly relevant, art of cooking with salt.

The opening night was filled with an immersive experience that began with bubbles at sunset as well as a sound and salt tasting and ended in a candlelit food and wine journey through the new menu.

Led by celebrated chefs, restaurateurs and consultant Craig Cormack and Beau Du Toit, the restaurant draws on over 40 years of culinary expertise and nearly two decades of thorough research into global history and techniques of salt-based cooking, from old-world preservation to contemporary finesse.

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Menus are seasonal and designed to reduce waste, with composting as standard practice and many herbs grown on site

“Quality isn’t negotiable. It starts with the produce, but it ends with how we treat people, our team, suppliers, and guests,” noted Cormack.

Cormack’s private collection of over 180 salts, sourced from regions as diverse as Peru and Denmark, forms the backbone of a menu designed not around fleeting trends, but technique.

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Salt Road’s atmosphere complements its culinary intent of elegance in intimate surroundings designed for slow, sensory dining.

A curated whiskey and wine lounge also offers curated pairing experiences that highlight how salt can enhance and elevate tasting profiles.

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