As is often the case for restaurants in Cape Town, a modest décor combines with uncomplicated yet succulent cuisine at Terroir. Portable chalkboards listing seven starters and seven mains are carried around as required; in the background, a narrow strip of window reveals a huge team of chefs cooking up a storm. If the weather’s good, book a table on the shady terrace outside; inside, behind the foldaway glass doors, décor is modern country: charcoal-coloured accents against off-white walls. Lively waiters defer to you as “the lady” and “the gentleman”, and provide a very personal understanding of the food on offer. Michael Broughton is a younger, more laid-back chef (shorts in summer) than you’d expect given the awards he has drummed up over the years. His approach is simple and unassuming; very seasonal, very local (only the langoustines are imported-from neighbouring Mozambique), yet coaxing rich and satisfying flavours onto the plate. Scallops, dusted with curry and Parmesan, are unforgettable, as is the trout tartare, so beautifully presented it looks like a work of art -even after you’ve licked the ginger and lime foam off the plate. Beef fillet with Bordelaise sauce competes well against braised Karoo lamb, and don’t pass on desserts. To drink, choose from the vintages under “Interesting Wines.” Pity about the locale, in a security estate.