Winter is the time to experience the true value of Terroir
11 May 2012 by Kleine Zalze
The upcoming months in the Cape call for modern comfort food and
satisfyingly earthy flavours. With an inviting fireplace and warm,
knowledgeable service, Terroir situated on the Kleine Zalze estate
offers foodies that rare thing in winter: a real deal.
Regulars and newcomers to this award-winning restaurant can take advantage of Michael Broughton’s Winter Special menu featuring the likes of seared salmon on Puy lentils with Thai green curry flavours and bacon foam or tempura-style caramel and ginger calamari with yuzu mayo, spicy tomato jam and fresh pea shoots. The mains, including a classic beef fillet with all the trimmings, are deliciously generous while desserts such as baked banana savarin with white chocolate ice cream, cherry coulis and pistachio are suitably decadent without being too sweet. Offered from Monday to Saturday at lunch and dinner, the Winter Special is available from now until the end of September.
‘Winter brings a welcome change of pace and, of course, a different style of cooking – everybody in the kitchen loves it,’ says Michael Broughton, who opened Terroir amongst the vineyards of Kleine Zalze eight years ago. ‘We've had a great run since opening in 2004, and it just keeps getting better. Our Winter Special is aimed at our loyal local following and is also there to encourage people to experience the restaurant for the first time,’ he adds.
The Winter Special includes a choice of three starters, three mains, two desserts and a cheese board, with dishes changing according to seasonal availability of ingredients. Unlike the rising price of petrol, the price of the menu will delight anyone who appreciates quality and value for money. Two courses costs only R175, three courses costs a reasonable R198. Both deals include a complimentary glass of award-winning Kleine Zalze wine to set the mood.
Broughton’s trademark sauces are the cornerstone of his award-winning food characterized by French cooking techniques, judicious seasoning and his razor-sharp, less-is-more approach to balancing layers of flavour on the plate. When it comes to the food his dynamic young team produces out of a fast-paced kitchen that is open seven days a week, Michael says: ‘It’s important to keep surprising customers, but not at the risk of sacrificing their sense of comfort.’
The Winter Special is in no way a dumbed-down version of Terroir’s signature a la carte chalkboard menu that is available throughout the year. It’s simply a pared-down and therefore more affordable take on the award-winning chalkboard menu with the creation of every dish driven by the same thoroughness, quality and authenticity for which Terroir has become well known. Almost everything is made on the premises, from the bread to the bacon.
The Winter Special may be ordered by tables of eight or less guests, and is available from now until 30 September 2012 from Monday to Saturday at lunch and dinner (excludes Sunday lunch). To reserve a table, please call 021 880 8167 or email .
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