f Terroir Cuisine | Kleine Zalze

Terroir Cuisine

Terroir’s menu evolves with the seasons and the inspiration of chef Michael Broughton. Michael describes his style of cooking as ‘deceiptively 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. Please note our menu is subject to change seasonally to ensure only the best local products are available and served.

Enquiries & Reservations

Lunch

Dinner

Tuesday to Sundays:

Tuesday to Saturdays:

12:00 - 14:30

18:30 - 21:00

Advance reservations are highly recommended.

Phone: +27 (21) 880 8167

Email: restaurant@kleinezalze.co.za

Fillet of kob with gnocci, summer baby vegetables and veloute’ sauce

Fillet of kob with gnocci

Chevice of Yellowtail with pickled veg, soy, mirin and ginger vinaigrette

Yellowtail with pickled veg

Smoked duck breast with compressed melon, feta and truffle

Smoked duck breast with compressed melon

Chocolate cremeaux with cinnamon, caramel corn and vanilla sherbert

Chocolate cremeaux