The menu reflects the "sunshine cuisine" that the executive chef has cultivated at The Restaurant at Delaire - vibrant, contemporary, seasonal and mainly regional food typical to the Mediterranean type climate of the Cape. 

The latest international cooking techniques are incorporated into the day-to-day operation of the kitchen. The use or application of sous vide (food is essentially vacuum packed in a bag) cooking will be used extensively in the preparation of the menus. This technique not only enhances the flavours of the ingredients used but also put efficiency and consistency into practice.

Delaire is situated in close proximity to market gardens, fresh seafood markets, artisan cheese and cured meat producers. Not to mention the state of the art greenhouse and the herb and vegetable garden.  As far as practically possible, organic, free range, pesticide free and artisan ingredients are the norm.  Lunch and dinner menus are regularly updated to reflect the freshest ingredients available on a daily basis.