‘Classic pairings, intense depth of flavour and the perfect sauce characterise our constantly evolving chalkboard menu.’

- Michael Broughton

Michael’s dream of starting a restaurant in the Cape Winelands became a reality in the shape of Terroir, which opened in October 2004, after forming a successful partnership with Kobus Basson of Kleine Zalze.

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Grilled sardines with tomato sauce, squid, sweet ‘n sour apple with squid-ink vinaigrette

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Grilled sardines with tomato sauce

Travelling widely, reading avidly, eating out and networking with fellow chefs are all part of the on-going ‘research and development’ process for Michael.

‘Global trends reflect a return to doing the basics really well, and producing lighter, healthier dishes without forfeiting depth of flavour’ says Michael.

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sous-vide breast of free range chicken with winter vegetables and celeriac gnocchi

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Chicken with winter vegetables

Michael is constantly on the lookout for exceptional ingredients, all of which are essential to his signature ‘deceptively simple’ style of cooking characterised by intense depth of flavour and classic combinations on the plate.

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