Terroir

Terroir Review

The setting on a golf estate and wine farm is pretty, but it's the excellent food and service that really stand out here. Chef Michael Broughton does his best to honor the concept of terroir (from the French terre for "earth") and get as many ingredients from the surrounding area as possible. The menu changes regularly to make use of the fresh produce. Earthy and nutty cèpe mushrooms lightly fried in butter, garlic, and parsley make great starters. Main courses might include braised pork belly with ginger, juniper, and soy on smoked mash with braising juices and cabbage purée, or the duck-confit pancake with fig jam. Try the pear and Frangelica crème brûlée for dessert. There's a jungle gym for small foodies but, interestingly, no separate menu. Though the wine list is small, you can sample several different (and delicious) wines by the glass. Try the barrel-fermented chenin blanc, one of the estate's best-kept secrets. To avoid disappointment, be sure to book well in advance.