Terroirs

Terroirs state their philosophy is simple: It is about the purity of the product, either raised, or grown, with sensitivity and compassion. With great food and great wine sourced with an eager eye for provenance.

Terroirs has a wine bar on the ground floor where people can come for a tapas and a glass of wine or get thoroughly stuck into a selection of delicious dishes and explore the depth of the wine list.

Chef Ed Wilson is passionate about allowing the ingredients to speak for themselves. The menu is always focused on the best of seasonal produce and changes regularly to reflect this. Charcuterie is a feature of Terroirs. The selection changes but usually offers a terrine, a rustic jambon persillé, some French saucisse, lardo di Colonnata and ham. Items can be ordered individually or as part of a board. A selection of seasonal cheeses are available and these can be ordered individually or as part of a selection.

There are approximately a dozen “small plates”, tapas sized portions designed so that one can order and explore a range of taste sensations. Typically you might find bone marrow and truffle on tartine; potted brown shrimps; salad of smoked duck, green bean and walnuts; squid, chickpeas and romesco and piperade Basquaise.

Amongst the five changing plats du jour favourites have included wild sea bass a la plancha, endive and orange; slow cooked pork belly & Tarbais beans; or braised duck and salsify pie.

Desserts are by no means an afterthought: Sicilian lemon posset, Agen prune and armagnac tart and crepes & salted butter caramel have almost become fixtures on the menu.