Launch of winter menu

Smoked sea salmon trout with pickled celery and orange and sage emulsion.

Since opening in 2004, Terroir restaurant has been honoured nine times with a Top 10 award in the annual Eat Out Mercedes-Benz Restaurant Awards.

This achievement, considering Cape Town’s global reputation for high-quality, cutting edge food, attests to chef Michael Broughton and his team’s consistency and attention to detail.

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 year Terroir restaurant, located at De Zalze, has welcomed the arrival of winter with a special set menu offer, where diners can choose from either a two-course option at R295, or three courses at R395, which includes two glasses of Kleine Zalze wines served with the starter and main courses.

Vegetarian diners are also well taken care of this winter, with Broughton’s hand-rolled tagliatelle, truffle sauce with aubergine chips, basil and Jerusalem artichoke.

Terroir reopens today, Wednesday July 10, after its annual winter break, and the winter special is valid until the end of September.

Bolander editor Carolyn Frost was a guest at the launch of the winter menu.