Since opening its doors 10 years ago, Terroir Restaurant in Stellenbosch became one of the most sought-after gourmet destinations in the Western Cape. The restaurant consistently ranks within South Africa’s top 10 restaurants, and its ongoing success brought with it various prestigious awards.

Kleine Zalze Estate created the perfect setting for the Terroir Restaurant under the historic oak trees with views over the De Zalze Golf course, surrounding gardens and vineyards – the perfect place to relax and enjoy a fine meal paired with excellent Estate wines.
The Newspaper paid Terroir Restaurant one cold and rainy winters evening a visit. We were welcomed into the relaxing ambience where excellent food and friendly service was awaiting us. In the back a fireplace was adding to the pleasant atmosphere.
The Chef
Michael Broughton, the Executive Chef believes in “Classic pairings, intense depth of flavour and the characterization of the “perfect sauce” toward creating the “terroir–driven food” perfected for the futuristic guest. Added to his passion is the creation of flavours in line with wines of the region against locally sourced organic ingredients.
“The proof lies in the pudding,” reflects precisely what Michael accomplishes. The many accolades is proof of the success he has achieved in balancing food with wine and giving the guests the benefit of a gastronomic experience of world standard. Grounded on classic French cooking techniques, Michael is undoubtedly a “Master” at the art of developing healthier dishes.
As a Chef Michael said, “To show restraint, precision and simplicity on the plate is at the core of our food philosophy,” and, “If you can’t make magic with sauce, then what’s the point? For a saucier to make the perfectly balanced sauce takes time, skill and patience.”
The Gastronomic Experience
In a relaxed atmosphere the gastronomic journey at Terroir began with a display on the “Bistro-styled chalkboard Menu” reflecting descriptive dishes paired mainly with wines from Kleine Zalze Estate.
A bread plate of appetizing Tomato and Smoked olive Focaccia and sourdough rolls with salted butter was on offer while awaiting our first course.

We were served a tasty Amuse-bouche of Gougiers cheese, pork spring rolls with sweet sauce, fish croquettes with basil crème which was paired with Kleine Zalze MCC. This full-body classical style Method Cap Classic (MCC) crafted from the finest selected parcels of the traditional grape varieties Chardonnay and Pinot Noir superbly blends with this appetiser giving great character to the flavours.
We were presented with appetizing Prawn Risotto consisting of Tiger prawns with garlic lemon and chilli with sauce Americaine paired with the Kleine Zalze Family Reserve Sauvignon Blanc. The wine complemented the quality of the dish with its ripe fig, pea and full floral herbaceous flavours on the nose and intense complexed lime, ripe asparagus and peppery notes on the palate.
The second course on the Menu was the delicious cured Lamb Belly with juniper and rosemary, braising juices, Duka and potato gnocchi paired with Kleine Zalze Cabernet Sauvignon, with its well integrated ripe prune, plum and cherry fruit providing an alluring combination of blackberries and cedar wood flavours delivering a lingering after taste perfectly complementing the meaty flavours of this dish.

The presentation of the succulent 6 week well matured Sirloin of Angus Beef looked and tasted amazing. It was accompanied by root vegetable pate, white Bordelaise and truffle vinaigrette excellently paired with Kevin Arnold Shiraz with its multi-layered berry spice aromas and savoury, and the wild berry flavours on the nose is a splendid selection complementing the dish.
The evening ended with the perfect choice of Dessert. The first selection Lemon Cheese cake with redcurrant, vanilla, almond crunch, elder flower and apple ice cream, was followed by the Citrus Tart with blood orange puree, pistachio macaroon, popcorn powder and lime with yoghurt ice cream. Both these dishes were paired with Kanu Kia-Ora.
A Noble Late Harvest, with its melange of citrus, apricots, fynbos honey and toasted almond infused nougat ready on the nose to enhance that explosion onto the palate with a full, and rich mouth feel that embodies the flavours in both the Lemon Cheese cake as well as the Citrus Tart.

All dishes were prepared with great detail, and was deliciously plated, reflecting outstanding quality. The Newspaper can highly recommend Terroir Restaurant for an incredible dining experience.
It may be said, Terroir’s wine list offers a selection of wines, specifically selected to live up to the quality and style of its food.
Accolades over the past ten years
Many accolades have been awarded Terroir Restaurant over the past ten years. These are: Top 10 Restaurant 2005. The Eat Out Johnny Walker Restaurant of the Year Award as well as the Service Excellence Award 2006. Best of Wine Capitals of the World South African Wine Tourism Restaurant of the Year 2006. The Top 20 Restaurants in South Africa 2007. The Prudential Eat Out Service Award (Service Excellence Award) – the only restaurant to win this award twice, 2008 and 2009. Wine magazine’s Dine ‘Top 10’ restaurant awards in 2005, 2006, 2007 and 2008.
Third Best Restaurant in South Africa 2008. Fourth Best Restaurant in the highly competitive Top 10 category at the 2009. Sixth Best Restaurant in the Top 10 category at the 2010 Eat Out Awards. Sixth Best Restaurant in the Top 10 category at the 2011 Eat OutDStv Food Network Restaurant Awards. The Ninth Best Restaurant in the Top 10 category at the 2012 Eat OutDStv Food Network Restaurant Awards.
In concluding may it be said that Terroir’s delightfully informal setting under the oak trees on Kleine Zalze Estate belies the rigorously disciplined approach to the creative process executed in the kitchen of Chef Michael Broughton and his team.
The Restaurant only offers limited seating to ensure excellent service and quality food.
Winter Special from 1 May – 30 September 2014

2 course meal and a glass of Kleine Zalze wine for R240

3 course meal and a glass of Kleine Zalze wine for R280

Terms & Conditions Apply see website for details.
For more information Call 021 880 8167 or visit www.kleinezalze.co.za