Food
Master saucier and chef Michael Broughton creates classic French country fare, from slow-roasted pork belly to sous-vide lamb. A commitment to ‘terroir-driven’ food shows in the provenance of locally sourced, seasonal ingredients, from asparagus and artichokes to wild mushrooms and truffles. At Terroir the fare is elaborately crafted but deceptively simple on the palate. No short cuts are taken in the kitchen, from the sublime sauces to the hand-rolled ravioli and signature prawn and mushroom risotto. Broughton’s signature lies in simplicity, subtle combinations and a healthy respect for the delicacy of seafood, which elevate and transform the natural flavours of fine ingredients.

Wine
Like any good cellar-door restaurant, they serve their own acclaimed wines by the bottle and glass, as well as by the carafe.

Service
Consistently among the best – professional, with warm winelands hospitality.

Ambience
Sit inside under the reed ceiling or dine on the terrace with its garden views and pond.

And...
There is always a vegetarian starter and main course on the daily chalkboard menu. (GH)