Welcome to Terroir, our relaxed and intimate winelands restaurant situated on the tranquil Kleine Zalze wine estate. In the same way that excellent wine is the product of its terroir, the menu at Terroir relies on the perfect ingredients to create what our chef, Michael Broughton calls 'deceptively simple' food.
The Provencal-inspired chalkboard menu is inspired by the seasonal, fresh and organic produce from the region, as this was Michael's dream: "to create terroir-driven food matched with wines from the region". "The emphasis will be on quality ingredients, whether farm fresh vegetables or organic pork. It's the ideal food with which to contemplate the wine in your glass."
lassic parmesan risotto made with stock. Topped with medium black tiger prawns(sautéed in pan with oil, garlic, chilli, langoustine butter and basil then deglazed with lemon juice). Chiffonade basil and corn folded into the risotto. The dish is finished off with a classic Americane sauce/foam (langoustine butter, reduced milk, pinch cayenne) which has been emulsified with gruyere.
Fillet is sous vide and seared off in a pan with salt and pepper. Served on top of leek and potato Ragout, seared wild mushrooms and vine tomatoes. Surrounded with a black truffle beef jus.Topped with bacon foam (waiters to pour at table) Garnished with onion rings, glazed courgette Wine :BF cab/ BF shiraz
Lemon fondant is baked with lemon, white chocolate and coco butter topped with a vanilla swiss meringue. The fondant sits on top of a black current smeer, accompanied with pear compote( infused with cinnamon and juniper). Served with a ricotta* ice cream(ice cream is infused with lemon verbena and rosemary). Garnished with lemon verbena*, lavender flowers and almond crumble.
Menu items change regularly, according to seasonal availability of ingredients. The wine list is not only a showcase for the wines of Kleine Zalze, but also to a variety of other great wines from South Africa and the rest of the world, that we believe guests will appreciate for their character and rarity in a South African context.
"We would like to achieve an incredible mix of good food, a relaxed ambience and outstanding service," comments Michael. "We have a devoted and motivated young team that can bring something unique to this special area."