The Kleine Zalze Restaurant opened in the space previously home to Terroir restaurant. Over nearly 16 years of operation Terroir proved hugely successful, but the new tourism landscape and safety concerns and regulations prompted Kleine Zalze to rethink - and reboot - the farm’s food and wine offering.
“At the heart of our thinking is really to create and offer a holistic Kleine Zalze integrated food and wine experience for the summer,” explains Kobus Basson, Managing Director and Owner of Kleine Zalze. “And, of course, across both the new restaurant and wine tasting centre we put enormous effort into staff training to ensure strict compliance with all of the latest Covid-19 hygiene protocols.” To assist with the reinvention, respected chef Nic van Wyk was brought in to lead and assist the team as culinary consultant. And Van Wyk is certainly no stranger to the estate.
“In many ways Kleine Zalze is where everything started for me,” reminisces Van Wyk, who opened Terroir with chef Michael Broughton in 2004. “But over my years of cooking across the winelands I’ve always had a soft spot for Kleine Zalze, so I was thrilled when Kobus asked me to be involved and advise on this new chapter for the estate.”
“The food I like to cook is quite timeless,” says Van Wyk. “My approach has always been about being honest, authentic and generous in my cooking. That is what we want to offer at the Kleine Zalze Restaurant. Not necessarily fine dining but certainly top-quality delicious food.”
The menu at the Kleine Zalze Restaurant will change regularly and offers a compact selection of plats du jour; a collection of delicious dishes inspired by classic cuisine. This could mean a bowl of plump West Coast mussels, steamed in white wine and served with crisp baguettes freshly baked in-house. Perhaps beef fillet with a classic béarnaise, or given a lift with truffle-infused jus. Triple-cooked chips come standard, of course. On another day, look out for fresh line fish from local suppliers, served with simple lemon butter sauce. For dessert, why not a classic crème brûlée? “These are timeless dishes; their flavours never go out of fashion,” says Van Wyk.
Alongside the plats du jour Van Wyk also created a small selection of tapas plates, perfectly pitched for a lighter meal at the restaurant or to complement a wine tasting. “These tapas plates are a chance for the chefs to get a little more creative, a bit more playful in contrast to the straightforward plats du jour,” adds van Wyk. The new culinary approach is also designed to ensure seamless integration of the food and wine experience on the estate.
The wine tasting centre introduced a new selection of tasting options to showcase the wines of the estate. Guests can now enjoy a Cap Classique tasting, a tasting of the wines from the Cellar Selection range or a tasting of the award-winning Vineyard Selection range. For the first time guests can enjoy sampling the full range of exclusive Family Reserve wines. There is also a summer offering where a selection from the different ranges can be tasted.
“I believe that the wines of Kleine Zalze need to become the focus again,” explains Van Wyk. “The food is there to help us linger longer, but on a wine estate it should be there primarily to support and shine a spotlight on the wines.” The Kleine Zalze Restaurant is open from Wednesday to Thursday 11h00 - 19h00 and Friday and Saturday 11h00 - 22h00. Sunday hours are 11h00 - 17h00 with last food orders at 15h30. A plats du jour will be available between 11h30 and 15h00 from Wednesday to Sunday.
Wine-tasting and light snacks from the tasting room are offered daily. Monday to Thursday 09h00-17h30; Friday & Saturday 10h00 - 17h30; Sunday 11h00 - 17h30. The tasting room is open for sales until 18h00 daily but tasting ends 17h30.
Kleine Zalze Wines and Restaurant are situated on Strand Road (R44), Stellenbosch, South Africa.
For press assistance contact Lise Manley of Manley Social on +27.828285168 or, email lise@publicity.co.za or visit the Press Room of Manley Social at www.manleysocial.co.za