Since Terroir regularly ranks in Eat Out‘s Top 10, I’ll assume it needs no further introduction. (If I’m mistaken, please click here.)

Terroir Winter Plates

The man behind the numbers, Chef Michael Broughton, hails from my old stomping ground, Durban, and is one of the east coast’s best exports. I hope you Capies don’t mind, but I intend to wax lyrical about a Durbs-boy on And since you’ve got him now, you should proudly revel in your conquest.  

Terroir Winter Plates

After a detour upcountry, Michael calls Somerset West home and spends his stove-side hours on Kleine Zalze wine estate in Stellenbosch. You might have caught sight of him doing the celebrity-chef thing impeccably well in Seasons of Terroir, which aired on the National Geographic channel earlier this year (and repeats frequently, so set your PVR). 

But before I allow Michael – talented, delightful and thoughtful as he is, reinforcing the rule that each element on a plate needs to earn its rightful place, and that garnish shouldn’t take over a dish – to take over this review, I ought to tell you about the headline act: The Terroir Winter Plates. 

Terroir Winter Plates

Designed to emanate ‘warmth, comfort and generosity’, we’re talking old-fashioned favourites done right. There’s a meat option and a fish option (that’s it, sorry Veggies), with variation in the accompaniments. 

Dry-aged Angus sirloin will come with roast taties, and a salad and flavoured butter of the day. Fresh fish will partner with either a winter salad or white bean and mussel ragout, depending on Chef’s inclination.


The dishes go for R195 each, including a glass of Kleine Zalze Vineyard Selection. They’re hearty plates that don’t need bolstering with starters and sweets, but if you can’t resist delving into the greater menu, choose from the a la carte chalkboard.

I certainly couldn’t turn down this season’s latest dessert edition: cognac baba with marshmallow ice cream and tie-died pineapple. Those barefoot-on-the-beach, flower child Durban roots showed themselves in a deliciously amusing way.


Where Kleine Zalze, Die Boord, Strand Road (R44), Stellenbosch
Trading hours Terroir is open for lunch daily from noon to 3 pm, and for dinner Monday to Saturday from 6:30 pm to 9 pm
Cost R195 pp, which includes a glass of Kleine Zalze Vineyard Selection wine (red or white)
Need to know The Winter Plates are available, along with the a la carte chalkboard menu, for lunch and dinner, 1 May to 30 September 2015. Not available to tables or groups of 9 pax or more. 
Socially savvy? Use the hashtag #winterplates to capture your experience on Twitter, Facebook and Instagram.
Contact To reserve a table, call +27 21 880 8167 or email [email protected]  

Photography Courtesy

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