Terroir’s menu evolves with the seasons and the inspiration of chef Michael Broughton. Michael describes his style of cooking as ‘deceptively simple’ and has this to say about his approach to food: ‘Less is definitely more. The challenge of being creative is knowing when to exercise restraint. What I leave off the plate is just as important as what I put on it. You don’t want things that complicate the plate. Each individual flavour must be identifiable and add to the enjoyment of the whole. I love to take a classic combination and intensify and ramp up the flavours. At Terroir we are constantly pushing the boundaries, experimenting with ingenious new cooking methods to intensify flavours. To deliver big, bold flavour on the plate, tomatoes are confited, fish is cured, spices and nuts are roasted before being used, and sauces are reduced often three or four times.’
Everything on the menu is informed by the best of what’s fresh, seasonal, and where possible, locally available. Increasingly, the sourcing of ingredients and the provenance of ingredients is key. At Terroir, ‘local is definitely lekker’ whether it is the organic strawberries from a farm close by or fresh fish received daily from the boats at Gordon’s Bay. The menu makes the most of seasonal specialities, such as fresh cep, tuna and berries. A highlight of any meal at Terroir is the basket of fresh bread, baked daily in the kitchen.
