Time seems to slow down upon entering the 10 2nd Avenue Boutique Hotel in Houghton Estate. The enveloping greenery of towering trees and hotel gardens offers an immediate sense of calm. The newly revamped property feels like an oasis within the buzzing hum of Joburg city life. Nestled inside is The Salt Road Houghton, by chefs Craig Cormack and Beau du Toit.
The award-winning duo is known for their salt-centred cuisine, with a chain of local and international restaurants that include Salt at Waterford Estate in Stellenbosch and The Salt Road Doha at the Andaz Doha by Hyatt in Qatar.
The serenity of The Salt Road Houghton’s exterior is matched by the restaurant’s understated elegance within. Natural tones are complemented by shades of blue, creating a space suited to intimate dining and special occasions. The restaurant also curates regular food and wine experiences.
Salt as Story
Atop each table is a selection of salts, including Baleni Sacred Salt, Hawaiian Black Lava Salt, and Kalahari Desert Salt, arranged on a Himalayan salt block. This sets the tone for what follows. With each dish underscored by a particular salt, the experience becomes an invitation to travel through flavour, technique, and story.
Rooted in Heritage
Baleni Sacred Salt is currently enjoying renewed interest among younger chefs, who are reframing its use through indigenous ingredients and personal expression. Found in the Baleni natural hot spring in the Greater Giyani municipal area in Limpopo (a natural heritage site), the salt is harvested in winter by women from the Tsonga indigenous community, using ancestral methods passed down through generations.
Craig — often referred to as a salt chef — has been a frontrunner in sharing these rich histories and stories through his research into different varieties of salt, boasting a collection of over 200 naturally occurring salts. His fascination with salt started long before The Salt Road. Deep diving into the mineral has unlocked the alchemy of salt’s many uses beyond seasoning, which include preserving, fermenting, blanching, brining, adding texture, and transforming food’s chemical structure. Additionally, how the salt is harvested and processed also informs how you cook with it.
“Salt has become our superpower. We cook with flavour. The deeper we went, the more we realised salt is not an ingredient; it is a foundation of cooking itself. It connects us to how people cooked long before modern kitchens,” says Craig.
“Natural salts behave differently: some are softer, some more aggressive, some hold moisture. That affects when we use them, how we season, and how we build flavour,” he adds.
A Menu Shaped by Salt
The menu at The Salt Road Houghton draws on global influences, with generous small plates and all-day dishes grounded by African and exotic salts. Standout dishes on a recent visit included the burnt chilli honey-glazed chicken skewers, and authentically flavoured Turkish imam bayildi with lamb kofta, underscored by Kalahari Desert and Baleni salts respectively. What’s particularly impressive is the inclusion of vegetable-forward dishes that confidently hold their own.
“Our menus are built around history, tradition, fermentation, and fire. Salt ties all of that together. It is present in preservation, in ageing, in how we cook over flame, and in how we finish a dish. It is less about showcasing salt and more about using it to tell a story that feels grounded and honest,” Craig says.
On what he loves about experimenting with African and exotic salts, he adds: “There is something very honest about African salts. Baleni carries real heritage and depth; it feels rooted in tradition. Kalahari is clean and pure, very direct. Khoisan is softer and more rounded, which makes it incredibly versatile. They are not over-processed; they come from the land, and you can taste that immediately.
“We use exotic salts to educate, and bring the best out of each dish. Hawaiian Black Lava brings texture and a subtle smokiness; it adds contrast where needed. We love to use this on desserts specifically. Himalayan pink flake is more about structure, and a clean mineral finish. This works well with delicate dishes like fish and salads. Each one has a purpose, and we use them with intent, not decoration.”
With autumn now in full swing, The Salt Road Houghton’s menu has taken on a Mediterranean leaning.
“The slower off-season is a fun place for chefs — a time to enjoy bigger, heartier dishes like aubergines, slow-roasted vegetables, deeper flavours, and things that work well with fire and a bit more richness,” Craig says.
