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 culinary trip from Africa to Asia' There can be nowhere more beautiful to treat yourself to adventurous, unforgettable dining than on the luxurious Delaire Graff Estate in Stellenbosch. Boasting sweeping views, legendary art and exemplary cuisine, this jewel of the Relais & Châteaux collection demands more than a cursory visit. Take your time to enjoy a wine tasting, lunch at the Delaire Graff Restaurant or some relaxation at the spa. Tempting your appetite for exceptional cuisine at Indochine is enough of a reason to get there. Sit outdoors to soak up the all-encompassing view or after dark enjoy the intimate ambience, the blue and copper hues glinting under more than 1000 metallic swallows in flight Start your fun with Delaire Graff Sunrise or the special Indopops, only available at Indochine. Precise yet playful, humble chef Virgil Kahn is a master at marrying the scents and spices of Africa and Asia, gently teasing them into colliding harmoniously. Delicate yet hearty. His inimitable flair for plating is the first impression, the lasting one is of every bite-sized morsel creating unforgettable impact. An amuse bouche may be small, but know that it will be multi-dimensional and really tasty, with sophistication the name of the game. His love affair with fresh produce, including Asian herbs, some sourced from the vegetable garden and greenhouse on the estate – is obvious. “We are more focused on using really authentic South African products that are really native to us,” says Virgil. Truly sublime epicurean delights are crafted by Virgil, all as imaginative as his squid with peanuts, lime, coconut, grapefruit, caramelized onion and garlic topped with kale meringue. The piquant fragrance of the Tom Yum Goong bears testament to his ability to satisfy all senses with elegant simplicity. Service is streamlined, dignified and knowledgeable. Virgil has a true talent for fusing cuisines, creating punchy flavours that reflect the characters of Asia and Africa. Sustainability is key. "For me it means to be biodiverse and really looking at everything that we do to sustain everything on the planet – using local ingredients and suppliers in a close radius, cutting down on carbon footprint and to be ecologically conscious."