Terrific Terroir

I had heard the word ‘Terroir’ been thrown around in foodie circles for a while now – and always in very positive terms. So when my sis and I got to spend an entire weekend in Stellenbosch recently, I put my big sister foot down and said we just had to visit this magical Terroir place. And so we did 😉

Terroir is located on the picturesque Kleine Zalze Wine Estate, and is probably magnificent to visit on a warm summer’s eve. Turns out, it is just as magical to visit on a cold winter’s eve. The interior is elegant and yet unpretentious. We immediately felt comfortable in this warm and cosy space.

After being welcomed with a glass of Kleine Zalze MCC Brut Rosé (R60), our absolutely amazing waitress, Leana, talked us through the dishes on the chalk board menu. I love that Terroir’s head chef Michael Broughton adapts his menu to seasonal availability, which, of course, means an exciting ever-changing menu.

Selection of breads

The pilchard amuse bouche

While we were making important decisions on which delectable dishes to choose, Leana brought us some homemade breads (brioche, tomato focaccia, and sourdough) with red pepper butter, normal butter, and some olives to munch on. Eventually, we made our decisions and placed our orders. Leana suggested Terroir pair our meals with Kleine Zalze Vineyard Selection wines and we, of course, agreed!

My sis started off with the highly recommended prawn risotto with Americaine sauce (R140) and loved it! It came paired with a glass of Chenin Blanc (R70).

My starter of confit pork belly, BBQ buttermilk, chorizo and rocket (R135) came paired with a glass of SMV (Shiraz, Mourvédre, Viognier) (R90). The buttermilk foam absolutely made my dish and I was so happy I chose it. All the flavours complemented each other perfectly.

Prawn risotto

Confit pork belly

Next, Benike moved on to the line fish. This was a kingklip, served with braised red cabbage, apple, parsnip puree, pine nuts and mustard sauce (R260). It came paired with a glass of Chardonnay (R70). I’m having a bit of a love affair with Chardonnay at the moment and this one became one of my new favourites. The line fish dish was bursting with flavour and the parsnip puree was amazing.

Deciding to try something a bit more exotic – well, for me at least – I chose the smoked duck breast (R260). This came served with orange, sesame, pak choi and chestnut puree. The chestnut puree added something magical to this dish and definitely made it a winner! It came paired with a glass of Shiraz (R90).

Kingklip

Smoked duck breast

Citrus yoghurt dessert

For dessert, my sis went with the citrus yogurt with white chocolate, almond and banana ice cream (R115). She liked that it was a ‘fresh’-tasting dessert and not too sweet. I had a super yummy Irish coffee, which made me very happy!

Our dining experience at Terroir was fantastic and everything from the atmosphere to the service to the food itself was perfect. So, yes, Terroir was everything I had hoped it would be and more! I can’t wait to visit again.

For more information on Terroir or Kleine Zalze, please visit their official website hereA huge thank you to Leana for answering our million questions and taking such good care of us and to Manley for arranging our visit to Terroir.

Written by Sabine Palfi
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Article Date: September 2017