Indochine International Bali Menu

Dine at Delaire Graff

Savour the taste of Bali-inspired cuisine at Indochine Restaurant this Summer.

5-course Bali menu R550 per person | wine pairing R350

Virgil Kahn, Head Chef of Indochine, has crafted a special 5-course set menu to celebrate Bali cuisine. Tucked away at Delaire Graff Lodges & Spa, Indochine’s intimate setting is ideal for a special lunch in the Cape Winelands. Admire sweeping views across the Stellenbosch Valley while Chef Virgil Kahn takes you on a culinary journey with elegant dishes infused with authenticity.

DISTINGUISHED HERB: Vietnamese coriander is a herb whose leaves are used in Southeast Asian cooking regularly. Other names for this herb include Vietnamese mint, Vietnamese cilantro, hot mint, laksa leaf, and praew leaf. The flavor of this perennial herb is similar to coriander with a spicy taste followed by a bit of a lemon zing. Vietnamese coriander is grown at Delaire and is a regular ingredient in our dishes 

Amuse Bouche

3 small plates 

  • BHARLI VANGI | coconut, red skin peanuts and blistered eggplant
  • WATERMELON & CHILI LEAF | rendang flavours, coconut and tamarind
  • NASI GORENG | chicken prawn satay, mango, chili and egg

Villiera Jasmine- White Blend 2019

Main Course

  • BABI GULING | pork belly, 8-spice blend, sambal mutah, urab salad, rice

Delaire Graff Banghoek Reserve Merlot 2018

Dessert

  • PAI SUSU | coconut, pisang and black rice

Delaire Graff Sunburst NLH 2015

 

*Kindly note that the menu is subject to slight changes*

 

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