Terroir restaurant, the award-winning eatery at Kleine Zalze, on the outskirts of Stellenbosch, hosted a few guests at the launch of its new summer menu last week, which were the perfect accompaniment to the languid heat of the coming months.
The meal showcased the clearly inexhaustible talents of chef Michael Broughton and his team, as we sampled the new dishes, with a selection of matching wines.
The yellow-fin tuna carpaccio, which is seared in cumin and coriander, and served with avocado and a shallot, soy and ginger dressing, was sublime, a fusion of delicate and distinctive tastes.
It was preceded by a quinoa, vegetable salad that offered a mélange of diced fresh summer vegetables, with feta and preserved lemon and tomato vinaigrette, served with their superb bread (the famous sourdough starter – a “part of the family”).
Guests can try a confit of duck leg, wrapped in pastry with sauce demi-glace and served with nutmeg and baby bok choy, that has been braised with honey and sesame, and sounds delectable.
We rounded out the meal with combinations of three desserts (my fork was the quickest draw in the west, and I fancy I got the lion’s share): picture Le Kit Kat – a smooth chocolate ganache with flavours of hazelnut and almond served with a Mascarpone sorbet.
Michael, who hails from Somerset West, says that while winter saw the restaurant team serving up big hearty plates of warming meals, the summer menu is lighter – offering crisp, fresh and deceptively simple meals that focus on bold flavours, textures and seasonal produce.
Summer dining opens out on the terrace, where the living is easy, with a chilled glass of Kleine Zalze Sauvignon Blanc.
Terroir took a spot on the American Express list of South Africa’s most exceptional eateries for 2018/19, at the award ceremony in October.
