This is the seventh Eat Out Top 10 award the restaurant has won since opening eight years ago – a significant achievement for chef Michael Broughton and his team. Broughton has been at Terroir since it opened in its idyllic vineyard setting on the Kleine Zalze wine farm in 2004. Terroir has maintained a loyal following amongst local and international foodies, who come back for the excellent sauces and classic pairings that characterize the seasonal chalkboard menu. This year Terroir was chosen as one of the Top 10 restaurants in South Africa from a competitive line-up of 19 nominees from around the country. Of the 19 restaurants nominated, an astounding seven of them are from Stellenbosch while 16 of the 19 are located in the Cape. ‘We are delighted with the award and very proud, the fact that Terroir has managed to achieve a top ten for seven years is very special. The competition keeps getting stronger and for us to continue to be recognized is very rewarding. Well done and thank you to Michael and his team!’, commented Kobus Basson, managing director of Kleine Zalze. Commented chef Broughton: ‘Since Terroir first featured in the Top 10, the stakes have got higher and higher with more and more restaurants entering the market place at a increasingly higher level – all competing for the same 10 places. On behalf of the entire team from Terroir I’d like to say thank you – we work really hard, we love what we do and it’s fantastic to get the recognition.’ On a personal level, this is Broughton’s ninth Eat Out Top 10 award – he won two Top 10 awards for his restaurant, Broughton’s, in Johannesburg, before relocating to the Cape. Terroir’s summer menu is now available, and will continue to change and evolve as fresh produce comes into season and the weather warms up. For now, the daily chalkboard menu features the likes of a red, yellow and candy beet salad with Japanese satsuma, goats feta, pistachio and miso; white asparagus with gruyere, poached Farmer Angus egg, balsamic caramel and shitake chips; lightly smoked loin of springbok with bing cherries and spiced butternut puree; and seared fillet of beef with leek and potato ragout, black truffle sauce, fried ceps, bacon and Parmesan crisp. Terroir is open Mondays to Saturdays for lunch and dinner, and on Sundays for lunch only. Reservations are highly recommended, especially in summer. To book, telephone 021 880-8167 or email restaurant@kleinezalze.co.za