Venues

Terroir

Terroir
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Cost
R240 avg main meal
Ambience
Comfy & casual, Contemporary cool
Food
French, Mediterranean, Modern
Payment
Amex, Mastercard, Visa
500

Critic's review

Jeanne Calitz

Food
Over the years chef Michael Broughton has refined his menu and technique to present diners with unpretentious but uncompromisingly delicious and excellent cuisine. It is, quite simply, a superlative experience.

Things start swimmingly and proceed in the same vein. A plate of amuse-bouches brings patatas bravas with cream cheese, bacon and chive sprinkles; a wonderful scoop of chicken liver pâté with a smidge of red-onion marmalade; and cheese puffs so light they’re in danger of floating away.

The breads – seeded, sourdough and tomato focaccia – accompanied by smoked olives, further succeed in whetting the appetite. By now it should become clear that this is going to be a spectacular meal. A starter of prawn risotto with sauce Américaine is so delicious it will spoil you for all risottos ever after. Consisting of moreish parmesan risotto topped with fat prawns sautéed with chilli, kernels of charred corn for a sweet and crunchy surprise, a fantastic crayfish bisque and fragrant sauce Américaine, it is a marvel of balanced flavour and textures.

The menu may appear deceptively simple, but the food is full of complexity and shows excellent technique. Listed simply as a ‘garden salad with crispy goat’s cheese and marinated tomatoes’, the dish, when delivered, rewards with a plethora of complementary ingredients: fresh greens share the plate with textures of goat’s cheese, delicate tomato jellies, poached tomatoes and a scoop of beautifully tart tomato granita, not to mention olive soil and pickled courgette.

A serving of dry-aged sirloin, accompanied by baby vegetables, maître d’hotel butter and hollandaise, is perfectly cooked and very satisfying. The line fish is a highlight – roasted kingklip is topped with an ingenious black squid crust crafted to resemble the fish’s skin, matched by delicate ratatouille, crispy rösti, lemon beurre blanc and rich black fermented garlic, the slightly sweet acidity of which just ties the whole together beautifully.

Dessert is no less of a treat – the Grand Marnier and vanilla soufflé (with strawberry ice cream and caramel) is delightful, with raspberry smears painted inside the ramekin rising up with the soufflé, offering a piquant counterpoint to the vanilla sweetness.

There’s also evidence of a dab hand with the ice creams and sorbets – the results are silky soft, and it’s hard to resist delectable flavours like raspberry-and-rose sorbet, and ice creams flavoured with marshmallow and violet. It’s an unforgettable meal: the food brims with flavour, confidence and generosity. Well played, chef. Well played.

Drinks
Most of the lovely Kleine Zalze wines are available, some by the glass, with the selection rounded out by some heavy-hitting whites and reds from elsewhere.

Service
Staff members are attentive, welcoming and well informed about the menu and various dishes. There is a charming, familial atmosphere to it all; you get the idea that staff members have become like family.

Ambience
The atmosphere is one of relaxed country-style dining, with lots of wooden touches adding warmth, and quality crockery and stemware adding class. Tables next to the big windows offer calming views over the beautiful estate.

And…
In summer, the courtyard offers outdoor seating against the soothing backdrop of a bubbling fountain – truly the perfect setting for a long, lingering lunch.

(September 2015)

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  • Eat Out

    Food 
    Imagine, if you will, chicken wings stuffed with foie gras and served with truffle cream, black mushrooms, parmesan and – a masterstroke – salt and vinegar foam. Marvel at the vibrant, fresh seafood flavours of line fish with mussels, squid, seaweed butter, lime salt and edamame beans. Delve into pork belly paired with winter beets, pear and cider jus. And indulge in a perfectly executed apple tart with tonka bean ice cream and baked custard with more than a touch of boozy flavour. This is the kind of delicious, expertly cooked food you can expect to enjoy at Michael Broughton’s fantastic restaurant, Terroir. Michael picks top quality produce and winning flavour combinations, and puts his own touch on the classics. Plating is gorgeously uncluttered and every dish shows a mastery of technique. The portions are generous and the flavours wonderfully layered, leading to a marvellous, memorable experience.

    Wine
    A very well-put together wine offering. All the Kleine Zalze wines are, of course, available – and by the glass, poured generously in carafes. You'll also find a host of excellent wines from fine producers beyond the estate, such as Cederberg, Creation and Rustenberg. Note the specials board for featured wines – a nice touch.

    Service
    Warm, efficient and enthusiastic. Though casual and relaxed in style, staff members are very attentive and knowledgeable about the food.

    Ambience
    Boasting a very scenic setting, this bustling restaurant charms with a crackling fire inside on cold days, creating a warm and jovial atmosphere. In summer, the shaded terrace makes for a cheerful, restful dining experience.

    Comments by the 2014 Eat Out Mercedes-Benz Restaurant Awards judges

    “Michael’s love for depth of flavour and sauces shines through.” – Arnold Tanzer

    “Simply superb. If I could eat here every week, I would.” – Kate Wilson

    “There’s a very clear direction to Michael’s cooking: classic dishes interpreted in various ways, just this side of cheeky.” – Andy Fenner

    (August 2014)

  • Reinette Geldenhuis

    Food
    Classic, simple meals are guided by the availability of fresh produce of the season. The chalkboard menu compiled by award-winning chef Michael Broughton features signature dishes such as the starter of prawn risotto with sauce Américaine, roasted belly of pork with rhubarb and truffle macaroni, handmade duck tortellini, double-baked soufflé and mushroom risotto. Other stand-out dishes include deboned duck with blueberries and hazelnuts and the apple brioche pudding with apple ice cream and caramel. Truffle permeates the restaurant. The friandise – lemon poppyseed cake, macaroon and fudge – upon receiving the bill are a lovely touch.

    Wine
    Known for its carefully selected wine, with emphasis on pairing the food to specific wines produced at Kleine Zalze. The wine list is extensive with sound recommendations per glass from the great selection of Cape wines and a touch of French flair.

    Service
    Friendly service from attentive staff who can sometimes lack an energetic vibe. More attention to detail can be given.

    Ambience
    This simple, homely and basic farm-style interior is humble with doors that open and invite beautiful summer days and nights. It’s also a perfect antidote to winter; end your day gathered around a warm fireplace.

    And...
    The winter specials are worth the visit. (September 2013)

User reviews

  • We had a very pleasant dinner at Terroir. It was my first time and I was very anxious. The food was really great and very nice plated. The wine list was fine but the ambience was not what you would expect. It is cozy but if you compare it to the other restaurants in the top 10 I visited it needs an upgrade. But the food and the service and value for money is great and that's more important.
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  • I've had the privilege and pleasure of dining at Terroir on a number of occasions in the last few years. Whether it had been for lunch or dinner, the experience was always top class. Sitting outside under the marquee and old oak trees in the Summer months makes for a wonderful, romantic setting. And during Winter sitting inside near the fireplace is just perfect. The staff are welcoming, friendly and very knowledgable on the dishes and wine menu. I don't consider myself a regular there, but perhaps I should as even when I was out and about one afternoon in the town of Stellenbosch, one of the waiters recognised me and greeted me with a smile saying he hoped to see me again soon at the restaurant. I cannot recommend the food at Terroir enough. The thing I like most is that the menu changes on a regular basis which ensures only the freshest ingredients are used, but also allows me as the diner to experience new tastes and flavours. If you're at a loss to choose from the menu, I would say you can never go wrong with Chef Michael's signature Prawn Risotto dish to start and the Angus beef dish for mains. With the complimentary breads, amuse bouche, three course meal and a little something extra with the bill - don't forget the great wine too - it is of UTMOST importance that you arrive hungry! :)
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  • Great location, outside seating in cool setting , plenty of shade Menus on black board, not a huge selection but the items cover all the Usually things. Bread and amuse bouse very good Starters and main course excellent quality, presentation is a delight Good wine selection, don't chose with out seeing the specials board for bin ends. Desserts were again on a black board
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  • In the beginning of the year our plan was to go to every restaurant on the Top 10 of South Africa, we started at number 1, things happened and finally we made number 10, Terroir, and I was surprised that it was number 10. At Terroir I discovered my favour meal, I have never had this meal in my life before but all of a sudden it was my favourite. Coming from Pretoria, my boyfriend is a meat lover, and I must commend the chef on the piece of meat he placed on the wooden board. As we carried on eating, the four of us just could not stop talking about how great it is to spend your money on such a great experience. Congratulations on getting a new spot on the Top 10!
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  • Had another great lunch here, first one was quite some years ago already and it was good to see (and taste) that Terroir still has it all: great food, impeccable service and a wonderful ambiance. We had plenty of different dishes amongst the four of us and loved them all. Finger licking good Prawn Risotto, Fried Mozzarella and a Goats Cheese Garden Salad that looked liked something out of a painting. For mains Courgette Raviolis, Angus Beef Fillet with Truffle sauce (mmmm) and the winner the Pork Belly. We proceeded with a nice cheese platter followed by some beautiful desserts. We should mention our waitress Coreen who provided some of the best service so far in the Cape. Any question we had regarding ingredients or dishes she was able to answer immediately and she was always around when she needed to be. Thanks for a lovely afternoon.
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Facilities

  • Accepts credit cards
  • Accommodation
  • Booking required
  • Child friendly
  • Dinner
  • Fireplace
  • Food
  • Licensed
  • Lunch
  • Parking
  • Serves food
  • Wheelchair

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