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Terroir Welcomes Winter With A Memorable Menu Offer
29 May 2018
ACCLAIMED winelands restaurant Terroir has welcomed the arrival of winter with a special menu offer that is sure to make this award-winning Stellenbosch eatery the hottest table in town as the cold sets in.
While previous years have seen chef Michael Broughton and his team dream up a stand-alone winter menu separate from the à la carte offering, this year the focus is on encouraging both locals and visitors to indulge in the true Terroir experience by offering a taste of the full à la carte menu at an extremely pocket- friendly price.
From May to September guests can enjoy their choice of two dishes (starter/main or main/dessert) from Terroir’s French-inspired chalkboard menu for just R295 per person. This price also includes a glass of Kleine Zalze Vineyard Selection wine.
Broughton is renowned for his unmatched skills as a master saucier, and the new dishes on his winter menu showcase the considerable talents of this award-winning chef.
This winter the beef main course sees generous slices of flame-grilled dry-aged Rib-eye served atop a voluptuous Parmesan velouté, accompanied by beef cheek croustillants in a garden of Puy lentils, course black pepper and baby greens. A robust Shiraz sauce adds a punch of power and slight acidity to the plate.
Vegetarian diners are also well taken care of this winter, with Broughton’s delicate fine layers of hand-made pasta with tomato fondue, mushroom duxelle feathered with a light white wine sauce, plumped currants, pine nuts and generous shavings of Reggiano and crunchy baby greens.
“This dish is our vegetarian’s delight!” says Broughton, who has integrated plenty of bold umami flavours into his winter menu. And they’re often in dishes where you’d least expect it.
Of course a winter menu wouldn’t be complete without a main course of duck and a glass of Pinot Noir: this year we’re gently keeping the breast pink and it’s skin crispy infused with honey, fennel and orange. The legs are confit with hints of juniper and thyme served atop of salt baked celeriac and “duck crumble” and a hint of white truffle.
Press Release: www.manley-communications.com
Stellenbosch, Western Cape Cape Provencale, French, South African, Vegetarian
Since 2004 Terroir Restaurant in Stellenbosch has been one of the most popular gourmet dining destinations in the winelands. A relaxed venue beneath the oak trees on the Kleine Zalze wine farm is c...