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Kleine zalze terroirIt took one weeknight watching “Seasons at Terroir” to pick up the phone and book a table for J and I.  Chef Michael Broughton is celebrating his 10th year at Terroir and his new stunning cookbook, “Terroir”,  is available at the estate and all reputable bookstores. Aren’t we just so lucky to have such inspiring,  talented and award winning chefs within our midst? I highly recommend Terroir Restaurant this summer. This place has such a relaxed country atmosphere, yet with utter sophistication. The outside area is perfect for balmy lazy lunches and I’m quite certain transforms into a romantic oasis in the evening.

wine tasting kleine zalzeFirst up, we had to have a wine tasting, before lunch. They now have an award winning MCC which is delightful. And the wooden chenin blanc is something quite special.

table bread terroirSome bread, farm butter and olives to nibble on. So fresh and made with love. The menu of the day was presented to us on a chalkboard – and this is when I wanted everything.

Amuse bouche TerroirThen came the amuse bouche: fish cakes with dill mayo, sticky pork spring rolls and little gruyere buns. YUM!

salmon tartar TerroirStarter 1 was Salmon Tartar. So so fresh and balanced. Divine.

chicken wing starter TerroirStarter 2. This was definitely the dish of the day for me. Gorgeous! Confit deboned chicken wings stuffed with mushrooms and truffle, confit onion tart and foie gras. Mind blowing. Need to go and have this again. Inspired.

HOney glazed Pork belly Terroir
pork belly TerroirHoney Glazed Pork Belly, pork ravioli, crackling and fondant apple. If pork belly is on the menu, I will almost always order it and goodness me, it was sublime. I would’ve liked the belly to be a bit more tender but that’s just me nitpicking. Served with creamy mustard mash, yes please! I am just in love with the plating and styling of every dish.

Beef, truffle TerroirJ had a juicy 200 g piece of sirloin cooked to perfection. Truffle puree, jus and more mushroomy goodness. And those veggies in the background is a portion of roasted baby veggies to share. Stunning!

For dessert, I’m afraid to say we could not fit another morsel in! But what had my eye was their Black forest pud with cherry ice cream – need to give it a go when I return.

Overall, what a lovely restaurant to unwind, drink good wine and eat superb food. 9/10 from me.
Visit their website or call 021 880 8167

Terroir view
Photographs by my talented husband and awesome dining parter, Johann Erasmus.

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