CAPE TOWN, winter, restaurant specials – we all know the drill by now, and one that’s always worth getting out of bed for is Terroir, in Stellenbosch.
Because you’re going to need to plan and book, I’m telling you about this now even though the restaurant is closing for its annual break on June 17 and reopening on July 10. The winter special is valid for lunch and dinner until September 30 so there’s plenty of time to take up the offer. This year, diners can choose two-courses for R295 per person or three courses at R395 per person, wine included – two glasses of Kleine Zalze Vineyard Selection wines served with the starter and main courses.
To begin, there is lightly smoked sea salmon trout with pickled celery and orange and sage emulsion, followed by a main of braised and flame grilled rack of Karoo lamb with fregola, pea and bagna càuda. To finish, indulge in the strawberry swirl meringue with honey poached pears and pistachio. The usual Terroir complimentary bread board (that honey and soy butter!) still bearing Sandy’s sourdough, and evening amuse-bouche and petit fours are dished up too. Vegetarians get chef Michael Broughton’s hand rolled tagliatelle, truffle sauce with aubergine chips, basil and Jerusalem artichoke.
It’s a brilliant special, but going à la carte brings great joy. For example, among the starters is Broughton’s legendary (and I do not use the word lightly) prawn risotto with sauce Américaine, which has been on the award-winning restaurant’s menu for about as long as I can remember – and for good reason (above). I gently forced my friend Sabine to order it, and she commented: “The risotto is not lovely; it’s heavenly” so that worked out well. I had the Norwegian salmon with citrus, horseradish and vichyssoise, perhaps not what everyone would go for on a cold rainy day, but it was certainly delicious.
For my main course I had the lamb (see above, pictured below). Initially, I’d wanted to order the beef picanha on mushroom ragout with pickled onions, peppercorn sauce, and the outer leaves of Brussels sprouts (none of that nasty pink centre), but let Sabine have it, as she was my guest. Let’s just say I was happy with the outcome. The lamb was perfect, and those fiendish little fregola nuggets were stirred through with pulled morsels of meaty goodness. We had a side order of courgette chips in tempura batter, with garlic aioli, which we thought we couldn’t eat all of then proved ourselves wrong.
Sabine had dessert – hazelnut chocolate brownie, salted caramel ice cream, cut through with tart grenadilla – and held herself back from licking the plate, saying she’d happily have a second helping.
The winter special offer is valid until September 30, 2019, for lunch and dinner (max 10 pax per booking). Individual à la carte orders can still be made, and will be charged at the listed menu price. Terroir is open for lunch Tuesdays to Sundays from 12pm – 2.30pm and for dinner Tuesdays to Saturdays from 6.30pm – 9pm. Advance reservations are recommended. To book call 021 880 8167 or email firstname.lastname@example.org
Terroir will be closed for its annual winter break from June 17, 2019 and re-opening on July 10, 2019. Kleine Zalze Wines and Terroir restaurant are on Strand Road (R44), Stellenbosch.
PHOTO CREDIT: BIANCA COLEMAN ©