Chef Michael Broughton and the team at Eat Out Restaurant of the Year, Terroir, on the Kleine Zalze Wine Estate outside Stellenbosch, have returned inspired and enthused after their well-deserved winter break.

Youll be pleased to know theyve just extended their opening hours too in anticipation of the upcoming spring months. They are now open for lunch 7 days a week, and for dinner from Monday to Saturday.

This months recommendations from Michael:
The Veal Fillet with Madeira: Veal fillet rolled in a wild mushroom dust, served on a butternut garnish with a risotto, flavoured with the shin and Madeira wine, and a shiny robe of Madeira sauce, and garnished with glazed baby onions and asparagus tips.
Wine pairing suggestion: Kleine Zalze Vineyard Selection Shiraz

Also making its debut this month is Warm Carpaccio of Beef with Rosemary and Truffle Vinaigrette: Ultra-thin slices of lean rib-eye beef brushed with rosemary butter, then flashed under a hot grill for a few seconds. To finish, a generous splash of truffle vinaigrette, then a garnish of Parmesan shavings and baby salad leaves.
Wine pairing suggestion: Kleine Zalze Cellar Selection Merlot

Terroir
Kleine Zalze Wine Estate, Techno Park turn-off, Strand Road (R44), Stellenbosch
021 880 8167 or terroir@kleinezalze.co.za