If you go over to Stellenbosch soon—and you should, as the days are perfect, if a bit cool, at the moment , you will find that haven of culinary deliciousness called Terroir once more open after their winter break.
Words by Greg Landman. Photographs by Jaco Voges.
I can frankly think of nothing better than to cosy up in their delightful dining room and indulge—just a little –in some of Michael Broughton’s fabulous food. The winter special is 2 courses, starter and main or main and dessert for R295 and includes a glass of the great wine from Kleine Zalze.
Some things have changed—like that spectacular pork belly with smoked apple mash—but the irresistible prawn risotto with Americaine sauce is still flying out of the kitchen. Something we hadn’t had before was the Stilton soufflé with pear and lacquered pecan nuts, rich and satisfying.
The smoked duck breast with orange and chestnuts is superb, as is the Angus beef sirloin with smoked bone marrow and mushroom sauce, enough to break a carnivore’s heart. The caramelised apple with maple and oats crunch and caramelia ice cream is worth the trip alone.
So don’t wait—take someone with you and you can get to have four different dishes. The service is one of the best in the country, as usual.
PHONE 021 880 8167 FOR BOOKINGS