At this celebrated winelands restaurant, chef Michael Broughton serves refined bistro fare with a pronounced seasonal influence.
Over the years, Terroir has become known for several iconic dishes – the prawn risotto being one of them, and chef Michael’s wonderful dessert soufflés being another. Happily, these can still be found on the menu. That fantastic risotto is still as good as ever, served with the perfect sauce Americaine and delicious little pops of sweetcorn for a nice textural surprise. It’s a fantastic way to start your meal here, but the seasonal menu also holds other treats, like the Malay-style baby squid with smoked mackerel, aioli and coconut – a winning dish.
Also known for their duck dishes, you can’t go wrong there, and indeed a dish of confit duck with roasted kohlrabi, rhubarb jus and carrot crumble is expertly prepared, a delight on the plate. Not all the meats receive the same attention though: two servings of rib-eye with butternut terrine and parmesan foam are tasty but not, unfortunately, cooked rare as requested. As for dessert, the soufflé of the day – banana, lime and coconut caramel – is bursting with flavour (if a smidgen undercooked). The true star is the vanilla tart with honey ice cream and almond crumble: truly magnificent. Be sure to ask about the trios of ice cream and sorbets – there are always wonderfully inventive flavours to be enjoyed.
Apart from the substantial Kleine Zalze range of wines, the blackboards hold a short but excellent selection of wines – though these do come at a price.
Very welcoming. While helpful and always on stand-by, staff could be a bit more informed about the elements of the dishes, especially where there are many moving parts.
This is one of those restaurants that works for all seasons. When it’s cold, ask for a table inside near the fireplace and heaters; when the weather’s sunny, the place to be is outside on the terrace, with it’s lovely views over the estate and the Stellenbosch mountains. The décor is all inviting warm tones, with wooden furniture and touches of red.
Perfect for that ‘winelands lunch’ visiting friends from the Transvaal (or UK) will be asking about.
Eat Out critics dine anonymously and pay for their meals in full. Read our editorial policy here.