Our Asian-inspired cuisine at Indochine is an evocative, fine dining food theatre, where delicate flavours come alive and each dish is synonymous with vitality, wellness and healthy living. Discover Asian tapas turned into an art form, or experience a tea ceremony, find signature dishes like pork belly and duck – everything is served to create an all-sensory dining experience. Come and enjoy every moment of exquisitely balanced Asian-influenced flavours in our intimate setting. Inside, a vibrant blue and copper colour palette creates a calming backdrop. Dine under the stunning Swallows in Flight art installation, sculpted by Lionel Smit and Andre Stead, where over 1000 swallows become part of the incredible views that stretch across to Table Mountain.
A PERFECT MARRIAGE OF ASIAN AND CAPE FLAVOURS If dinner at Indochine by night is romantic and intimate, by day one can absorb and appreciate the magnificent setting of Delaire Graff Estate, where fine cuisine, wine, art and luxury harmonise. At Delaire Graff Restaurant sunshine ingredients shine, at Indochine restaurant chef Virgil Kahn marries Asian and Cape flavours with aplomb. This talented chef finds his inspiration from his surroundings, researching, always experimenting and books. He describes his food as a new style of Asian cuisine – with a balance of Cape (sweet, spicy and Cape Malay) and Asian. He and his team are innovative, “We play a lot,” he says. His favourite ingredient is cardamom – black, white and green. If you love pungent flavours then the vindaloo of local seafood – langoustine, mussels, prawn, squid, line fish, Bombay potato, apple, celery and cardamom dressing, is a must. Virgils Thai green curry is also exceptional – a vegetarian delight with Asian mushrooms, lotus root, water chestnut, purple basil, eggplant and a green peppercorn relish. Leave space for dessert. The burnt pear with a tonka bean panna cotta, chai granola, salted caramel, a calamansi sorbet and honeycomb, is delectable, as is the white Szechuan sorbet with strawberry crisp, meringue, chocolate marquise and berry gel. Virgil works closely with the sommelier to ensure that food and wine pairings are unforgettable – their Indopop is served exclusively in the restaurant, another good reason for choosing Indochine for a special meal. Diners leave with memories provided by a team that is proud to be there and shows it by genuinely caring about their guests. “I never want people to go away hungry. I want people to feel valued and enjoy the food.” Chef Virgil Kahn