6 Reviews
French, Mediterranean, Modern
Phone Number 0218808167 Opening Hours Lunch Dinner

Lunch: Tuesday to Sunday 12noon to 2.30pm

Dinner: Tuesday to Saturday 6.30pm to 9pm


Menu - Terroir - A la Carte Summer Menu - Updated February 2018


French, Mediterranean, Modern
Amex, Mastercard, Visa
Accepts credit cards, Accommodation, Booking required, Child friendly, Dinner, Fireplace, Food, Licensed, Lunch, Parking, Serves food, Wheelchair

Critic's review

  • Ambience
  • Service
  • Food

Jeanne Calitz

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.

Best for...
Perfect for that ‘winelands lunch’ visiting friends from the Transvaal (or UK) will be asking about.


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User reviews

6 Reviews
    Had to admire the ex pertise and technical perfection within this dish.The scrawny prawns were a bit overdone though The steak was an utter and complete failure from every aspect Can't believe where they could even have found such an overaged animal Needed a chainsaw to cut it. Even if the steak was edible the overall dish was not worthy of a top restaurant Have their marvellous bread the. Leave rather the. Pay top dollar prices
    Really a great experience, the food was pack full of flavor
    Compared to other fine dining experiences a disappointing evening. Neither Service, nor food could convince us.
    Cape malay squid starter was exquisite. The confit duck croquettes which came with the duck mains were sublime. As per usual, everything on the plates looked stellar, tasted better and nothing was there just for the sake of using it.
    A quiet vineyard setting overlooking the mountains of stellenbosch terroir truly speaks to those pleased by natures bliss Who needs golden floors and glass ceilings when you have natures scenery as decor The food is well planned with a perfect balance and seasoning Plating and plates are all so artistic even with little or no theatrics the meal looks and tastes amazing - honest food prepared by caring chefs Service is well run with a maitre d from irish descent casually dancing from table to table seeing all is well a real classy affair Waiters and runners look after guests with polite little gestures like folding napkins hanging coats pulling out chairs and engaging in light conversation when its needed Well done terroir and chef michael a truly satisfying dining experience

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