As the Cape Town summer seems to be lingering for a little while longer and the trees start changing to their Autumn hues in anticipation for the colder months we embarked on a tantalisingly winter menu launch at the esteemed Terroir Restaurant in Stellebosch.
Situated along the famous R44 Stellenbosch wine route, Terroir is nestled on the gorgeous estate of Kleine Zalze. Famous for their wines they need no introduction and with the numerous accolades and countless positions secured in the EatOut Top 10, Terroir was definitely going to be a culinary highlight for me this year.
In 1996 this plot of land became well known for being a Three Ships Whisky distillery. It was then bought over and transformed into the iconic brand it is today. With award winning wines, a world famous golf course, a critically acclaimed restaurant as well as a four star luxurious lodge accommodation, Kleine Zalze is a home away from home.
Terroir opened in October 2004 and has always been a MUST on the Stellenbosch winelands gourmet route when traveling along these parts.
Kobus Basson must have known that he was sitting on a gold mind of sun-kissed perfectly positioned vineyards that created the perfect cross between old and new world wines. Sticking to the traditional wine making process with the aid of a few modern equipment features, the good gene pumps through every bottle.
See a list of the multi-award winning wine ranges by clicking this link: http://www.kleinezalze.co.za/wines/ranges
Seated under the ancient oak trees with sprawling land and the second hole on the golf course ahead of us, this doesn’t look like a typical day to indulge in the new winter menu, however it was the perfect day to appreciate what the winelands is renowned for.
The unpretentious atmosphere of this establishment has been carefully thought through with the chalkboard menus, untouched surroundings and minimal decor. It is these very details that multi-award winning Head Chef Michael Broughton had in mind for his uncomplicated menu that is classically paired with well-known flavours and the critically acclaimed wines from the Kleine Zelza estate.
Chef Michael Broughton has come along way from his first restaurant which he opened in Parkway in Johannesburg in 1997. The awards rolled in and the locals loved his flair and new age ideas when it came to food and the perfect pairings. After a few hop skips and jumps while working his name up the South African Food ladder he established Terroir in 2004.
No foams, no froths, no gastronomy…just pure goodness with the freshest local produce that he finds between the rolling hills in his surroundings. Seasonal flavours and perfecting the classics is something this well know “King of Sauces” is particularly popular for. Constantly being inspired by food trends, world travel and perfecting French cooking techniques makes Michael and his team a sure step ahead of the rest.
What does he have up his sleeve for this winter spectacular…
From May – September 2017 Chef Michael has dreamt up a menu that is both a seasonal spectacular AND EXTREMELY affordable. With any two-course from the chalk boards paired with a glass of the iconic Kleine Zalze Vineyard select at R295 per a person, this is a definite must on your winter eats list.
If a slightly longer more leisurely lunch appeals to you then the four course that Chef Michael had in store for us definitely wouldn’t stretch your pocket into you wondering when you could possibly eat out again. At R395 per person, the four course meal also has a wine pairing option for just R100 more…I think ill have two of those!
Take a look…
THE WINTER MENU AT TERROIR
Freshly baked bread of the day with flavoured butters and olives
Sesame crusted Norwegian salmon with a white bean and miso puree paired with the Kleine Zalze MCC Brut NV
Seared line fish with bean ragout and langoustines paired with Kleine Zalze Vineyard Selection, Chenin Blanc 2016
Dry aged Angus Sirloin of Beef with celeriac, kale and brisket croustillant paired with the Kleine Zalze Vineyard Selection, Cabernet Sauvignon 2015
Chocolate, coffee and caramel with a whiskey ice cream paired with a Noble Late Harvest
An absolutely outstanding menu left every possible winter craving dead in its tracks. The flavours were outstanding and the complexity of the sauces is revolutionary in the culinary world.
You can browse the menu online by clicking the following link: http://www.kleinezalze.co.za/terroir/cuisine and be sure to check it regularly as the dishes change seasonally.
For reservations and enquires Terroir is open for Lunch on Tuesday – Saturday from 12:00 till 14:30 and Dinner on Tuesday- Saturday from 18:30 till 21:00 and you can call +27 (021) 8808167 or email to make a booking online: firstname.lastname@example.org