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The dining experience at Delaire Graff Estate is one to take time to savour. Discover an exclusive celebration of taste, here to enjoy from the first moment to the last.
Delight in contemporary menus accompanied by exceptional South African wines in the Delaire Graff Restaurant, discover Asian-inspired balance and flavour at Indochine Restaurant, or choose to dine in the indulgent privacy of your Lodge.
Our team of chefs and world-class sommeliers deliver exquisite flavours served amidst breath-taking views of the Stellenbosch Valley.
Every plate comes bursting with authenticity and fresh produce handpicked daily from our greenhouse in our beautiful natural setting. Join us for an unforgettable experience in the heart of the Delaire Graff Estate.
Gourmet Guide Description
The jewel of the winelands has a restaurant that embodies all that is Stellenbosch and captures her essence on a plate. Sit on the terrace in dappled sunlight to embrace the stunning views of the Banghoek mountains, vineyard and olive grove, or indoors behind the floor-to-ceiling glass doors where breathtaking art abounds. The Delaire Graff restaurant is sure to impress any discerning diner with culinary prowess, premium wines and dining that truly showcases the terroir and time of year.
The seven-course dinner with wine pairing presents the supreme opportunity of tasting nature’s bounty partnered with the best of Delaire Graff wines, or choose from the expansive wine list. Or choose the chef’s signature plant-based menu, an ode to Mother Nature with dishes like seasonal asparagus with a vegan truffle sauce and kale, or the olive oil panna cotta with strawberries and a blackcurrant sorbet. Know that most of the prime ingredients have been harvested on the estate, just before lunch or dinner service. There’s a carefully curated a la carte menu, select but with something for everyone, even the option of a seemingly simple salad like the prawn and pawpaw with orange, pine nuts, saffron and roasted garlic, for lunch. Dishes like the chilli prawns with squid ink linguine and the cured market fish tartare are light, but if you want something heartier consider the wood-fired Bonsmara beef with aubergine, kale, pickles and a sherry jus. South African flavours and ingredients are well celebrated, like Karoo lamb, and artfully plated.
It’s refined, sophisticated dining with excellent and personable service to live up to the setting and the standards of the Delaire Graff name. Extravagant and local ingredients are perfectly combined by chef Clinton Jacobs to exhibit elegant simplicity.
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