Beautifully tasty lunch at Terroir at Kleine Zalze

Welcome to Terroir, Kleine Zalze

What is your favourite restaurant? A question I regularly get asked and one I find extremely difficult to answer. I don’t know how people make their judgements for all those “Best restaurants in the world” lists, it’s a tricky business. Having said that, today we are having lunch at a restaurant that I would certainly put up there at the top of my list.

Terroir opened in October 2004 and I’ve been at least once every year since then when I visit Cape Town. It’s almost like an annual pilgrimage that I have to make. The restaurant is set on the Kleine Zalze wine estate near Stellenbosch and on a balmy summer day you sit under the shades overlooking the De Zalze Golf Course and the terraces of vineyards. Simply walking down those steps to Terroir gives me a sense of contentment – and of course anticipation for the food to come.

You’re know you’re going to eat beautifully presented plates of seasonal, modern South African cuisine and drink wonderful wine. The menu is chalked up on the board and as the waitress talks you through the dishes on offer freshly baked bread is served. And a bowl of their wonderfully smoky olives. Today we had a choice of four dishes per course.

Bread at Terroir — Freshly baked bread and wonderful smoked olives

Sweet and sour salmon with a difference

It was one of those days when the choice was made easy for me with two dishes I couldn’t wait to try. For my starter I chose this stunning seared salmon dish served with bacon, watermelon, sweet and sour sauce and kewpie mayo. An unusual mix of ingredients but one that worked beautifully. The salmon melted in my mouth, the sauce had a lovely sweet/sour balance with its crunchy watermelon and crispy bacon. Kewpie mayo is Japanese mayonnaise and considered by many to be the king of mayo – it was rich and creamy. And what beautiful colours!

Terroir salmon — The spectacularly sweet and tangy salmon

The perfect prawn risotto

The prawn risotto with Americaine sauce is Terroir’s signature dish – and has been on the menu as far back as I can remember – the only dish that remains on the ever-changing menu. I think there would be such an outcry if it was ever removed that they don’t dare to! I have friends who don’t even look at the menu but simply order prawn risotto every time. They can serve it in starter or main course portions. And yes, it does taste as good as it looks. This version of sauce Americaine (a classic French sauce) is truly spectacular, makes me want to lick the bowl clean.

Terroir prawn risotto — The ever-fabulous signature prawn risotto

Beef tartare to dream about

This is one of my favourite dishes and I’ve eaten it in many, many restaurants around the world. Terroir’s version is served with a soft quail’s egg, basil pesto, charred aubergine puree and asparagus ribbons. And a silken sauce to pour over. Such a pretty and indulgent plate of richness.

Terroir steak tartare — Compact and rich steak tartare

The flakiness of Kingklip

Today’s fresh line fish was kingklip, one of my favourite fish with it’s great firm texture and sweet flavour, It was served on a bed of spinach with chorizo, crispy pieces of squid and mild red pepper.

Terroir kingklip — Flaky, juicy kingklip with squid

Bring on the pork belly

The quest to eat pork belly in every corner of the Western Cape continues. The confit pork belly was served on a luscious pea veloute, with crushed potatoes, delicate sprout leaves and pickled onions.

Terroir pork belly — Sweet and tender pork belly

As I ordered two starters (one instead of a main, not as well as) I decided to treat myself to a truly indulgent side – truffled mac. Bubbling in this beautiful little pot, the rich earthy flavours and creaminess were wonderful.

Terroir truffled mac — Richly earthy truffled mac

Don’t try to resist the pudding

Desserts are equally beautiful like this amazingly dedication mille-feuille of apple with fennel, rose and vanilla ice cream.

Terror does a good cheese board selection which several of us opted for. A lovely range beautifully presented with a basketful of crisp breads.

Cheese at Terroir — Tasty local cheese beautifully displayed

Biscuits at Terroir — Crunchy homemade biscuits

Menu at Terroir — Terroir’s blackboard of choices and the view beyond

Another great lunch at Terroir – as these stunning pictures prove that. I love that you can always depend on that. I can see I’ll be back again next year because it’s just too good to resist.