The foundation of our food is taste; the destination of a dish is satisfaction, most of our
dishes are unique to our style and created out of the inspiration and ideas gathered from
just about every avenue leading to food, produce or present day food heroes . In the past we have been prolific culinary globetrotters with magpie gathering tendencies,
armed with enthusiasm and a modicum of talent, bringing back ideas to hatch at Terre à Terre, the ideal recipe roost.
It is all about creation - sound cooking techniques and undoubtedly quality and integrity
of ingredients. We have great respect for traditional cooking methods; many of our food
ideas and concepts have their roots embedded in history – we dig them up and rework them to suit our needs. It seems a little rude to our ancient culinary movers and
shakers to so blatantly meddle with their meaty masterpieces so we don’t (well not too
much) but we learn and take the good bits,make them better (hopefully), marrying
them together with our own tinkering and experience.
There doesn't really seem to have ever been a challenging trail blazing flesh free 'cheffy'
type guru for us to follow – Augustus Escoffier or Anthony Bourdain without the meat?
Doesn't really work does it? Flesh free food has a massive, interesting and often scary
history steeped in religion and ethical /political beliefs. Whatever your beef about being a
veggie is – for us it’s about challenge and chutzpah.
v = Vegan
gf=Gluten Free
For all other dietary requirement please ask
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