Quiet, energy‑wise and beautifully unobtrusive, Samsung’s WindFree air conditioners deliver soft, still‑air cooling that keeps every corner comfortable.

With the hot summer season approaching in South Africa, Samsung’s WindFree Air Conditioners will make a great addition to your home. They are engineered to deliver a comfortable climate, energy efficient and quiet¹, draft-free² cooling, whether you’re trying to fall asleep or be productive in your home office. With intelligent airflow, adaptive cooling and a sleek design, Samsung’s WindFree Air Conditioners offer fresh still-air³ in your living space.

Small Rooms: Cooling That Lets You Rest Easy

Using WindFree Cooling Technology, Samsung Air Conditioners disperses air through thousands of micro-holes, creating a soft, steady cool breeze that feels natural, not harsh. Its reduced-noise⁴ performance makes it suitable for bedrooms, nurseries and home studies. While the compact, modern design fits neatly into smaller spaces without compromising power or style.

Open-Plan Living: One Temperature, Every Corner

Open-plan homes look great, but keeping them evenly cool? That could be a challenge. With high ceilings, sun-facing windows and wide layouts, you need an effective air conditioning system.

Samsung has air conditioning units that are built for different spaces. Their wide-angle airflowand AI Auto Cooling technology learn your environment, automatically adjusting settings to match your comfort needs. The result? A room that stays evenly cool.

Designed with sleek, minimalist finishes, they look stunning, blending easily into your living space, providing both form and function equally.

Apartments and Shared Spaces: Quiet Comfort That Uses Less Energy⁵

The Samsung WindFree Technology rangebrings calm and control with energy-efficient⁶ inverter technology that reduces power use while keeping temperatures steady.

Its sleek, uncluttered design complements modern interiors, while its near-silent⁷ operation ensures your neighbours, and your wallet, will thank you. It’s proof that smart living doesn’t need to mean compromise.

^1,4,7 _{Tested on the AR12TXCAAWKNEU model. WindFree mode generates only 23dB of noise, compared to 26dB with the Samsung conventional model.}

^2-3 _{ASHRAE (American Society of Heating, Refrigerating, and Air-Conditioning Engineers) defines “Still Air” as air currents at speeds below 0.15m/s that lack the presence of cold drafts}

^3-4 _{Tested on the AR12TXCAAWKNEU model. WindFree mode generates only 23dB of noise, compared to 26dB with the Samsung conventional model.}

^5-6 _{Tested on the AR07T9170HA3 model, based on the power consumption of Fast Cooling mode vs. WindFree Cooling mode.}

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As the weather heats up households now find themselves running their washing machines more frequently, they need to find smarter ways to save both time and money. Samsung’s AI-powered Bespoke washing machines are designed to meet seasonal demands – delivering advanced technology that makes laundry effortless, efficient, and more sustainable.

Smarter Laundry for a Busy Season

Samsung’s Bespoke AI washing machines are built to reduce the hassle in doing bigger loads with tougher fabrics. Equipped with intelligent features that optimise detergent, water, and power use, they take the guesswork out of laundry. That means great results, even when laundry piles up during summer.

Key Features for Energy-Savvy Households:

• AI Wash¹ + AI Energy Mode: Automatically uses just the right amount of water and power for each load, minimising waste and cutting down on utility bills².
• QuickDrive Technology: Reduces washing time by up to 50% while using less energy³ – perfect for families who want efficiency without compromise.
• All-in-one combo: Seamlessly integrates a washer and dryer in one appliance, adjusting detergent, water, and drying settings to suit fabric type and load size – ideal for mixed summer loads like delicate linens, swimwear, and bulky towels.
• Super Speed Cycle: Washes a full load in just 39 minutes⁴, saving time and electricity – suitable for last-minute outfit changes or quick turnarounds between summer outings⁵.

Gentle on Fabrics, and the Planet

Summer fabrics, from lightweight linens to moisture-wicking sportswear, require delicate care. Samsung’s AI-powered wash cycles adjust automatically to protect each garment while still being thoroughly cleaned.

This summer, laundry doesn’t have to mean a higher electricity bill or wasted resources. With Samsung’s Bespoke AI washing machines, households can enjoy fabric-friendly care, powerful cleaning, and smart savings, all while reducing their environmental footprint. There’s a good balance of performance, efficiency, and sustainability for the season ahead. | samsung.com/za

1. Based on an AI-created algorithm. Actual results may vary depending on individual use.
2. Tested on WW11BB944AGBS2 by Samsung Internal Lab. Cotton cycle, 5kg weight at 40 degrees Celsius. Results may vary depending on clothes and environment
3. Tested in accordance with IEC 60456-2010 / Cotton (40℃, Half load) with Quick drive. vs. Individual results may vary
4. Based on using Super Speed at the default settings with a 5kg load.
5. Individual results may vary based on actual load contents.

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WORDS Jo Buitendach PHOTOS Supplied

What the experts say

We asked the gurus at Mossel Bay gin distillery Cape Saint Blaize for tips to boost your gin experience:

• In terms of glassware, a Collins glass is better than a gin goblet – the tendency to overfill a goblet with ice and tonic results in a diluted G&T.
• Avoid overfilling the beverage with tonic water – use a one-part gin/three-parts tonic ratio for the best flavour.
• Keep it simple with garnish – for example, only add a few slices of strawberry, or a few blueberries or raspberries.
• When prepping a citrus garnish, be sure to use only the thin zest of the outer flesh, and not a slice or wedge. The white part of citrus peel adds bitterness to your drink.
• Flame the orange zest over the glass before dropping it in.

Cape Saint Blaze has a fantastic recipe on its website for an easy Old Fashioned gin cocktail (as opposed to the usual whisky), which includes a cinnamon-sugar syrup and Angostura bitters. You can also try to make the more complex Floristic Bramble with blackcurrant syrup and cranberry juice. | capesaintblaize.co.za

Keeping it cordial

An easy way to pep up a gin is to mix it with a cordial made from fruit or botanicals, sugar and water. While you could try making your own, great premade options are available. Two In A Bush off ers an assortment of flavoured cordials craft ed from rooibos, pure spring water, and natural fruit juice concentrates such as raspberry and honeybush, citrus or peach. You can also try making the “G and Tea” cocktail, which contains equal amounts of gin and Two In A Bush rooibos cordial, a squeeze of citrus and sparkling water, all poured over ice. | twoinabush.co.za

Another cordial worth trying with gin is Babylonstoren’s Mountain Marigold Cordial, made with lemon, a dash of cardamom and vibrant mountain marigold flowers. Alternatively, Luckybird has an extensive selection of flavoured syrups to mix with your gin, including white grapefruit, elderflower, blueberry and African ginger. babylonstoren.com | luckybirddrinks.com

In a similar vein, experimental micro-distillery New Harbour Distillery produces a small selection of bitters – a flavour extract made by infusing botanicals into a neutral alcohol. Just a drop or two of bitters can add deep flavour to any gin-based drink. New Harbour’s selection includes Cape Gooseberry, Ginger Beer, African Baobab and Key Lime. | newharbourdistillery.com

Just the tonic

Gin may pair well with juice, but tonic is still the go-to mix, and has been for more than a century. The carbonated soft drink was fi rst commercially produced in 1858, initially to use in malaria prevention. While you can pick up a standard tonic at any supermarket, you can also treat yourself to a premium local product – like the Good Mix Indian Tonic, which has subtle citrus notes. The company also does a sparkling grapefruit mixer, with a touch of lime and salt, that pairs well with gin. You can get both at Hope Distillery. | hopedistillery.co.za

A zest for life

One of the easiest, most cost-effective ways of adding zing to your gin is the inclusion of fresh or dehydrated fruit, fresh herbs or citrus zest. While a slice of fresh lemon or lime is the obvious choice, dehydrated grapefruit or orange slices or berries are also great. Babylonstoren sells delicious dried blood-orange slices, made from oranges that are grown on the estate, if you fancy that idea. On the fresh herb front, rosemary, thyme and lavender work quite well with gin.

You can get even more creative and try basil, olives, juniper berries, cinnamon sticks, pink peppercorns or mango peel. Just remember: when deciding on any of these trimmings, try to match them with your chosen gin’s flavour profile. | babylonstoren.com

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WORDS Jo Buitendach PHOTOS Supplied

The festival will bring together 10 international bars and 10 of Africa’s finest, all crafting extraordinary cocktails that showcase innovation, culture, and world-class mixology. ‘Ajabu’ is a Swahili word that means amazing, miraculous, fantastic, wondrous, and incredible — a perfect reflection of this one-of-a-kind event.

This exciting festival was founded by Colin Asare-Appiah and Mark Talbot Holmes. Colin, born in Ghana and raised in London, is a pioneering force and trendsetter in the cocktail and spirits industry. He also co-authored the book Black Mixcellence: A Comprehensive Guide to Black Mixology with Tamika Hall. Mark Talbot Holmes is the founder of the award-winning U’Luvka Vodka. Together, their shared vision is to create a platform for the African hospitality industry, fostering innovation, collaboration, and creativity, all while celebrating the continent’s incredible people and drinks.

The event takes place at some of the top cocktail spots in both the Mother City and the City of Gold. It includes signature cocktails, guest shifts, and mashups where global, African, and local bartenders work side by side. There will also be informative seminars, including a ‘Deep Dive into Agave’, as well as talks on empowering women in the bar industry and the art of upcycling ingredients.

Participating watering holes in Jozi include Sin+Tax, Smoking Kills, Obscura, and Saint, while in Cape Town, you can visit Fable, Talking to Strangers, Kloof Street House, Cause/Effect, Bascule, Yatai, The Drinkery, Tjing Tjing, and House of Machines.

VISI Magazine was, of course, at the Johannesburg launch at Sin+Tax and had the chance to sample many of the festival’s signature cocktails. These included the ‘Pornstar Martini’, a sweet blend of Tonka Bean Vodka, passionfruit, and Pet-Nat, a natural sparkling wine, as well as the cocktail of the moment, a Paloma made with tequila, grapefruit, vanilla, pink peppercorn, and lime. But hands down, the winner of the night was the Forest Gimlet, a twist on the classic, featuring gin, green melon cordial, and olives

The AJABU Cocktail and Spirits Festival takes place from March 9^th to 12^th in Johannesburg and March 12^th to 16^{th In} Cape Town. For more details and for tickets visit ajabufestival.com

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Oceania Cruises built by foodies, run by foodies, for foodies.

As the waiter at Toscana, one of Oceania Cruises’ exquisite onboard restaurants, enquires about your preferred flavours for an olive oil and vinegar pairing, you know you’re in for a true epicurean adventure. The artfully paired olive oil and vinegar for dipping fresh-baked bread is merely an overture, whetting your palate for the main event – perhaps a succulent lobster linguine that dissolves on your tongue. 

Yet this is only the beginning of your extraordinary culinary journey with Oceania Cruises. While the fine dining experience aboard is exceptional, Oceania elevates your voyage by immersing you in the rich flavours of each port of call. Here are just some tasters of what awaits onboard.  

Catalonian Cravings 

The sun-drenched Spanish coast beckons food lovers with its enticing Catalan cuisine – from savoury paellas to velvety Arbequina olive oils and decadent Crema Catalana nougats. As your Oceania cruise calls at this gastronomic paradise, you’ll be fully immersed in its vibrant food culture. 

Unveiling Culinary Secrets 

Embark on Oceania’s Culinary Discovery Tour, where an expert chef unveils the stories behind Barcelona’s iconic ingredients. Explore the bustling La Boqueria, a food market brimming with fresh produce since the 13th century, and the colourful Santa Caterina Market. Your newfound appreciation for Catalan flavours is rewarded with a tapas feast at a local restaurant and a sweet treat from the chef’s personal favourite pastry shop. 

Hands-On Culinary Immersion 

After uncovering Barcelona’s culinary treasures, bring the flavours back onboard to Oceania’s exclusive Culinary Centre. In this intimate teaching kitchen limited to just 24 stations, you’ll learn how to transform those market finds – plump olives, fragrant lemons, and precious Castilla-La Mancha saffron – into traditional Catalan dishes under the guidance of a master chef. Savour the fruits of your labour with a multi-course meal featuring your creations, connecting with fellow guests over laughter and shared passion – and with a newfound skill to enjoy back at home! 

Global Gastronomy 

Why stop at Spain when the world’s flavours await? Beyond the immersive local experiences, Oceania’s stunning array of onboard restaurants beckons, from the Italian delights of Toscana to the Asian-fusion artistry of Red Ginger. Aquamar, part of the Spa and Vitality Centre, caters to wellness-conscious diners with a myriad of vegetarian and vegan options. 

As Riet Goetschalckx, Sales Director CEMEA at Oceania Cruises, explains: “Oceania Cruises is all about epicurean adventures. Whether you’re shopping for ingredients at local markets with an executive chef, choosing your own olive oils at Toscana, or selecting custom chopsticks at Red Ginger, it’s an immersive experience that goes beyond the plate; it’s the whole journey around food.” 

Indulgence in Every Detail 

The luxurious touches aboard Oceania Cruises vessels elevate your culinary experience to new heights. Dine on Versace dinnerware after savouring that lobster linguine, and marvel as the skilled mixologists craft aromatic cocktails using smoke bubble guns, transforming a simple drink order into a theatrical event. 

As the sun dips below the horizon, stroll the deck with a perfectly crafted cocktail in hand. The aroma of fresh herbs and simmering sauces fills the air, beckoning you to anticipate that first bite of a dish inspired by your day’s adventures ashore. This is the rhythm of an Oceania cruise – a true culinary odyssey. And it’s all yours to savour. 

Oceania Cruises is exclusively represented by Cruises International in South Africa. For more information, or to book your next Oceania Cruises voyage, visit the website or contact your travel adviser. 

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Combining extensive winemaking experience from California and South Africa, Vilafonté produces top-notch wines that measure up against the best in the world.

Not only is the Western Cape the oldest continuously wine-producing region outside of Europe, it is also home to one of the oldest documented soil types on our planet. This unique defining characteristic, along with the region’s varied climate – wet, cold winters paired with long, dry summers – creates an extremely favourable environment for the production of fine wine.

One of the vineyards making use of this unique geology is Vilafonté. We spoke to Mike Ratcliffe, owner and CEO of this luxury estate, about his team’s approach to creating some very special wines.

Can you share the story behind the founding of Vilafonté?

The Vilafonté journey started almost three decades ago, in 1997, when we planted our first vineyard and became the first South African-American high-end winemaking joint venture. I founded the winery together with former Mondavi and Simi winemaker Dr Zelma Long, and Opus One winery’s VP of wine growing Dr Phil Freese.

What inspired your passion for winemaking, and how has this influenced the philosophy behind Vilafonté?

Our philosophy has always been that there’s every reason to believe a South African wine can be produced to stand proudly among the greatest wines in the world. We still believe this today, and we feel we’re closer to achieving this status than ever before. An experiment became a project, and the project has become a passion.

How do you balance traditional winemaking techniques with modern innovations when crafting your wines?

Like an artist choosing his or her medium, we remain committed to traditional vinification techniques, but seek also to introduce the most modern and forward- thinking innovations. Hand-crafting remains our ethos, though, so mechanisation is something we eschew.

Any projects or new releases that you’re particularly excited about?

While every bottle with the Vilafonté label is exciting for our loyal customers, the soon-to-be-released 2021 Series C has achieved the highest-ever score for a South African red from Robert Parker’s Wine Advocate – a satisfying 99 points. Every connoisseur should strive to include this vintage in their wine collection.

What do you hope drinkers experience when they enjoy a glass of Vilafonté wine?

Vilafonté strives to be more than just a wine. We want our products to provide pleasure, to enhance an occasion, to elevate the drinker. We believe in curating moments, and that a great wine can uplift a meal to an occasion. Life is short – we need more grand occasions!

What vision do you have for the future of the winery?

The future of Vilafonté is bright. We will continue to seek out the nuances – to capture the brightest, most profound expressions of a vintage, and convey them for the benefit of our loyal customers. Vilafonté will never be for everyone – but it can strive to become everything for a selected few.

For more information, visit vilafonte.com

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Whether you are city-bound, on safari or at the seaside, a gin and tonic is the perfect pick-me-up. While a classic G&T will always be a popular choice, why not branch out and try a flavoured or infused gin to jazz things up? Here is VISI’s pick of the bunch.

CAPE TOWN GIN ROOIBOS RED

Launched in 2015, the award-winning Cape Town Gin & Spirits Company distils and bottles locally. Its Rooibos Red gin, infused with hand-picked organic rooibos, is vibrantly red in colour, and has the distinctive taste of rooibos, as well as a rich, earthy spiced flavour. Rooibos Red goes swimmingly with a good-quality tonic – or you can serve it in a negroni with equal parts vermouth and Campari.

R299 | capetowngincompany.co.za

CAPE FYNBOS GIN CITRUS EDITION

Cape Fynbos Gin is distilled in small batches and infused with more than 30 sustainably harvested indigenous botanicals, including wild dagga, buchu and honeybush. After distillation, the peels of orange, mandarin, lemon, lime and grapefruit are steeped in the spirit for seven days. The end result is a gin with complex herbal aromas of clove, white pepper, honey and wild fynbos, with a bright medley of citrus fruit. Serve it over crushed ice with tonic and slices of lemon.

R299 | drinkcapefynbos.com

DEEP SOUTH SPICE ISLAND GIN

Deep South Distillery in Kommetjie is well known for its delicious array of concoctions that include vodka, rum and, of course, gin. Its newest offering is the exciting Deep South Spice Island Gin – an aromatic and flavourful dry gin that has been masterfully infused with a smidge of Zanzibar spices. Mix it with ginger ale – or make a gin hot toddy when the temperature drops. Deep South Distillery also offers a flirty, floral Ruby Gin, and Three Citrus Gin.

R330 | deepsouthdistillery.co.za

GINATO POMPELMO

This playful Italian gin expertly blends juniper berries from Tuscany and Umbria, grapes from northern Italy and citrus fruit from the south. The crisp, summery, grapefruit-flavoured spirit is dusky-pink in colour, and promises a nose of tangy grapefruit aromas, combined with a fruity sweetness and a hint of citrus. Pompelmo is best served in a classic G&T with tonic water, ice and a fruit garnish. Ginato is also available in Limonato, Clementino and Melograno (pomegranate) flavours.

R330 | cutlerdrinks.co.za

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The Rotary Club of Wynberg will host their ‘Last Night of the Proms’ concert featuring ROCCOVER BEETHOVEN at Cape Town’s City Hall on March 16th and 17th, 2024.

The Cape Town Proms Orchestra, conducted by Richard Cock, is set to perform once again. Two soloists, including pianist, composer and musical director Rocco de Villiers, as well as up-and-coming baritone Lonwabo Mose, will accompany the orchestra. Audiences can look forward to the combined voices of the Cape Welsh Choir, the Cape Town Male Voice Choir, the Wynland Koor and the Tygerberg City Choir, in addition to the pipes and drums of the Cape Town Highlanders. As a special highlight, the 39 Carillon Bells of the City Hall will ring before and during the show’s interval.

The following organisations will receive benefits next year: Friends of Orchestral Music, Victoria Hospital, and various Wynberg Rotary projects. There will be generous lucky draw prizes available through the Proms programme, which include local getaways from Stanford Manor, Brookdale Estate, and Cellars-Hohenort. Free, secure parking will be available on the Grand Parade.

Tickets are on sale from mid-December at Computicket computicket.com.

For more information, contact Stephen Bredenkamp on 082 570 4440 or at last.night.of.the.proms@gmail.com.

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Curated micro-festival Littlegig is taking its creative ethos to a remote Lamu archipelago off Kenya’s East African coast.

Founded in 2013 by Georgia Black, the festival has taken place in both Cape Town’s Franschhoek and Kenya, taking artistry to intimate and remote settings where guests can fully immerse themselves in the carefully curated experience.

Sixty lucky guests will experience the convergence of some of Africa’s best creative talents such as literature and activism persona Tsitsi Dangarembga (Zimbabwe), visual activist and celebrated photographer Zanele Muholi (South Africa), and star filmmaker Wanuri Kahiu (Kenya). Music headliner is Grammy-nominated Valerie June (USA), hailed by the New York Times as one of America’s “most intriguing, fully formed new talents.” 

“Our mission is for Littlegig Lamu to create a diverse temporary community on this tiny East African archipelago,” says festival founder Georgia Black. “We want to amplify the global influence of Africa’s creative economy. And we want to experience the ancient and bohemian setting that is Lamu, with people who share our absolute wonder that such a place exists in our lifetime.”

Spanning over three days, the programme offers talks, art installations, live music and film screenings set up across a variety of exciting locations such as heritage forts, beaches, gardens and villas. 

The three-day event itinerary is as follows:

DAY 1:

MANGROVE SWIM CLUB (DAILY): Swimming in the mangroves at morning high tide, trailed by a beautifully restored taxi boat is one of Lamu life’s greatest privileges.

SHELA ART BY FOOT: A programme of performances, talks, shows and installations at some of Shela’s famed villas and spaces. Opening address by headliner Tsitsi Dangarembga. Art talk by headliner Zanele Muholi. African music video talk by Blinky Bill.

ALL HAIL PEPONI: Lunch at the legendary Peponi Hotel, whose menu, masterminded by Chef Ray Cournede is one of the best in East Africa.

MANDA VOYAGE & FLOATING BAR UNPLUGGED Dhow Sunset sail with musicians and Chef’s Table Beach BBQ. An Unplugged show at the Floating Bar with a performance by music headliner Valerie June. 

DAY 2:

OLD TOWN ANCIENT WISDOM: A walking route through Lamu Old Town with good coffee and a performance by Njoki Karu. A visit to one of Lamu Old Town’s most beautiful villas Kinooni House, with a talk and presentation by legendary Dutch trend forecaster Li Edelkoort who will be launching her book ‘Proud South’ to Africa at the event. Introduction by Brian Afande of Nairobi XR (extended reality) agency BlackRhino whose mission is to design, democratize and deploy XR technologies in Africa.

PALM GARDEN THEATRE & FILM FESTIVAL: A 30-minute solo theatre comedy by actor, writer and director Mugambi Nthiga. Followed by a celebration of important moments in East African cinema told by some of its makers, including headliner Wanuri Kahiu and producer Lucinda Engelhardt. 

DAY 3:

FARAWAY KIZINGO: 20-minutes by speedboat is the other-worldly, beautifully detailed 

Kizingo Eco Lodge. Performances and jam sessions by Valerie June, Fadhilee and friends, and heavenly swimming.

BANANA HOUSE BANQUET: Swahili feast at Banana House, Lamu’s lush and low-key hotel hangout for artists and seekers. With music performance by Lisa Oduor-Noah. 

MARARAHA DUNE PARTY: Closing party, open to the public, at a music venue in the dunes, Mararaha Village. Including the launch of Blinky Bill’s new album, which he will perform live, and a DJ set by Nairobi’s DJ IV. 

There will only be 60 guests, who have either been invited to buy tickets or have successfully applied. Applications can be made here. 

Cost includes the full programme, with food, drinks and boat transport where applicable. Cost excludes flights and accommodation. 

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Renowned chef Luke Dale Roberts’ latest culinary endeavour, SALON, takes guests on a global culinary journey, with an array of dishes inspired by his cooking and travels from around the world.

Luke is well known for his predecessors, which includes The Pot Luck Club and The Test Kitchen Fledgelings in Cape Town and The Shortmarket Club in Johannesburg which all won Eat Out stars at the 2022 Eat Out Woolworths Restaurant Awards.

Luke says: “From the start, I wanted the feel of this new restaurant to draw on the concept of a traditional European salon. It’s created a space that is as much about the food and drinks as the people around you.”

The striking interiors at the restaurant (situated at the Woodstock Biscuit Mill’s Silo Building) was conceived by interior designer Maurice Paliaga. The concept of the space was to juxtapose contemporary elements with textures and tones that highlight and pay homage to the concept of a traditional salon as well as the heritage of the building.

Guests are greeted at SALON through a sparkling golden portal, a bold and modern entrance to a pared-back and traditional space featuring Victorian-style floors and marble-topped bistro tables that exude Parisian flare. To make a space that gives an encompassing feel was a task for Maurice, working with the natural grid-like bones of the historical Silo Building. To soften the square dimensions of the room, he added golden domes and Art-Deco paintings, complimented with Venetian plasterwork and vintage-style filament lamps, creative a textural and warm experience for visitors.

“Luke also felt it was important that SALON was broken up into various areas, and so our plan created a general seating area backed by an elegant bar and banquettes, while intimate dining spaces feature just behind a series of arches,” explains Paliaga, who has created spaces for thoughtful conversation and edible adventure.

The SALON menu marks something of a return to the heady days of Luke’s seminal restaurant, The Test Kitchen. 

“The ‘Dark Room’ experience was, for me, the high point of The Test Kitchen at the time, so I decided to emulate that here at SALON,” says Dale Roberts. “On the Journey menu, I’ve taken each country that I’ve worked in and created a signature dish from that country’s culinary heritage. I really wanted this menu to be small, focused and interactive. I want people to come along on a voyage that really shows my evolution and influences as a chef.”

The Journey menu takes guests to each country that Luke has worked in and showcases his evolution as a chef and his various influences along the way. Part of that journey, he says, has been building teams of talented people, and working alongside Dale Roberts in creating the menu was Carla Schulze, Head Development

The Journey menu is priced at R1100 per person, with a condensed version of four courses – The Explorer – available at R550 per person. These menus are also available as a pairing menu with dishes matched to one of the small-batch wines, beers and sake. 

SALON is open from Tuesdays to Saturdays, and guests can reserve their “Journey” or “Explorer” timeslots between 6pm and 9pm. Bookings can be made online.

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