Wednesday, 7 January 2009

Dinner at Terroir - Craggy Range

Ah bliss. We are just home from a divine dinner at Terroir Restaurant at Craggy Range.

I'm very tired at this point, so just a quick bullet point review.
  • Roast Garlic bulb with our bread - yum!
  • Prawn Ravioli with Corn and Bacon consomme for me to start
  • Fish soup with couille & croute for Simon
  • Flounder, crispy roast potatoes & garlic for Simon
  • Sous-vide Pork Fillet with smoked tomato (something I've never tasted before), shallot, parlsey and roasted cous-cous for me
  • Wood fire roasted mushrooms in vine leaves as a side - lovely
  • Chocolate Fondant and Vanilla bean ice-cream for Simon
  • Apple tart, creme-fraiche ice-cream (wow!) and creme brulee for me with a glass of Sauternes.
And the setting, oh my word, decidedly breathtaking. Thanks to Dave H for the recommendation - this is now our number one dining experience for this trip.


  1. And here's my writeup I just wrote up for

    Food (main & entree) : 9/10
    Dessert: 10/10
    Presentation: 10/10
    Service: 10/10
    Environment: 10/10

    Wow! This is a great restaurant in a very magestic setting. We had dinner here this evening and would thoroughly recommend this to others.

    I started with the "Country fish soup – Provencal bisque with rouille and croutons" which was quite different but I enjoyed (although it's not something I would be rushing back to have tommorrow), whilst Jane had the "Prawn ravioli with sweetcorn and bacon consommé" which was lovely but not entirely to her taste.

    For the Main course I had the "Whole wood fired fish with romesco sauce and Terrôir fries" which was Flounder. This was filleted for me at the table and was really good and came with some beautifully roasted garlic. Jane had the "Sous-vide pork fillet, roasted couscous, parsley, shallots and smoked tomato salad" which was lovely. We had a side of the "Wood-roasted whole mushrooms on vine leaves with herb butter" and these were very good.

    I had the "Hot chocolate fondant, salted caramel, malted milk ice cream" for dessert which was done beautfiully, and Jane enjoyed the "TERRÔIR Classic Plate: apple tart, crème brulee, crème fraiche ice cream".

    The service was very polished but relaxed and not pretentious.

  2. Wow for that kind of review I hope the restaurant gives you a free dinner next time. Better try it ourselves when we are in the area.