Indochine Restaurant

An Indo-Asian Experience

Embark on a thrilling epicurean adventure with Head Chef Virgil Kahn at Indochine Restaurant. One of the earliest meeting points between East and West, Cape sailors returned from Asia’s spice lands with great riches, and it is these flavours that are celebrated at Indochine, together with the expression they found in South Africa’s Cape Malay cuisine.

 

The interior of Indochine restuarant
A waiter serving a dish at Indochine

The Terrace and Swallows

Dine al fresco with views of Table Mountain on the western horizon or beneath the eye-catching Swallows in Flight art installation by Lionel Smit and André Stead in Indochine’s rich and intimate blue- and copper-toned interior.

A waiter serving to a table at Indochine restaurant

Past and Present

Balancing authenticity and innovation, Head Chef Virgil Kahn draws on old Cape Malay family recipes and his frequent trips to Asia to offer fresh, delicate food as light as it is satisfying, served with an imaginative touch of theatre

A dish at Indochine

Homegrown Gastronomy

The ingredients from which Virgil conjures his unique Afro-Asian cuisine are grown especially for Indochine Restaurant on the Estate and picked daily from the biodynamic greenhouse.

A platter of cheese and grapes

Morning Indulgence

For Lodge guests in residence, start the day with a luxurious breakfast at Indochine. Local, organic produce is served alongside freshly baked breads, cold-press juices and tempting brunch dishes.

A portrait of Chef Virgil Khan

HEAD Chef

Virgil Kahn

Head Chef Virgil Kahn is behind the evocative, fine dining food theatre that is Indochine. He comes to Delaire Graff Estate from an esteemed background, having cooked at Gordon Ramsay’s Maze and Nobu at The One&Only Cape Town.

Kahn’s philosophy is centred on an all-sensory dining experience, combining exquisitely balanced flavours with imaginative presentation. “The restaurant is Asian influenced, but definitely not a fusion of any sort,” he explains. “It is a collaboration between fine dining, the European kitchen and South African style.” The result is an authentic, exciting menu that defies categorisation.

Signature Dishes

Line Fish Sashimi

Asian herbs, spinach noodles, tosazo dressing

Pair this dish with:
Delaire Graff Cabernet Franc Rosé, 2020

Made from 100% Cabernet Franc, this unique Rosé displays flavours of ripe strawberries, cassis and candyfloss with dark red berries and cream on the mid palate and a juicy, crisp and dry finish.

220g Free Range Wagyu

Homemade chili rub, pickles, truffle salt, african garlic aioli, hand cut fries.

Pair this dish with:
Delaire Graff Cape Vintage, 2017

Uplifting and beautifully weighted. The wine was matured in 20-year old oak barrels for 12 months and was released only after a further 18 months of bottle maturation. Good acidity and finely honed tannins complete the palate experience.

Pear and Tonka Bean

Turmeric pickled pears, tonka bean dolcelatte, granola.

Pair this dish with:
Delaire Graff Sunburst Noble Late Harvest, 2015

Tropical fruit aromas such as litchi and blackcurrant, with subtle apricot, peach and geranium. Rich and layered spicy tropical fruit flavours abound on the palate with extraordinary freshness.

Stories from the Estate

A dish at Indochine

Artful Cuisine

Words by: Stefan Chomka
Read time: 5 minutes

Serving a delectable menu of modern Asian cuisine, Indochine Restaurant at Delaire Graff Estate offers a beguiling blend of mountain views, striking art and robust flavours.

Read the story

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