An eclectic restaurant vision in the heart of rugged wine country.
Chef Silas Masih channels his Fijian-Indian heritage through the menus at Pepper and Salt. This singular approach to flavour is perhaps what’s stood him in such good stead for over 15 years, cultivating a loyal following of local diners and visitors to Denmark and the wider Great Southern. Located at Forest Hill Wines, the dining room feels lofted, offering views across distant treetops in a region famed for its towering forests. Two- or three-course options make a welcome change from menus with higher course counts. While Masih’s heritage undoubtedly shines, he also leans into broader influences: think spiced marron paired with Japanese fried prawn cakes and white dashi, or market fish presented with cauliflower hummus and a spicy nam jim jaew. Although there’s plenty of high-end polish, there is also a homey feel to the service and a playful generosity, with dishes like Vietnamese-style duck served alongside ‘seven-spice bad boy chips’.
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