Two weeks ago I attended a lunch at INDOCHINE at Delaire Graff Estate to experience the new menu inspired by Chef Virgil Kahns recent adventures in South East Asia. This exceptional menu with new Asian-influences launches at the restaurant this month. Kahn spent three weeks working and dining in some of the world’s best restaurants. This included a stint at two fellow Relais & Châteaux properties: Wanakarn, a beautiful beach resort and spa situated north of Phuket (offering authentic Thai cuisine), and Saint Pierre, a one Michelin star restaurant in Singapore, featured contemporary French fine dining with an Asian flare.
Kahn had the privilege of tasting his way through a 25-course “emoji” menu at world-renowned Gaggan in Bangkok, a restaurant that has held the top spot on Asia’s 50 Best Restaurants list for four consecutive years. A highlight of his trip, among other internationally acclaimed restaurants including Nahm and Paste in Bangkok and Belon and Ronin in Hong Kong, as well as many humble street food stalls which were equally inspirational and bursting with fresh, flavourful dishes. Having visited South East Asia myself in 2016 and eating at Nahm, I know how inspirational this trip will have been.
Kahn has crafted a gastronomic experience with his new menu at Indochine Restaurant. Artful dishes present layers of intricate flavours, beautifully balanced and prepared with the utmost precision. The menu incorporates innovative combinations of ingredients and the latest trends Kahn learnt on his trip. His new signature dish brings an original twist to an authentic dish that left a lasting impression on him in Bangkok: an escabeche of tuna lightly cured in a ginger-chilli pickling liquid served with salmon and ginger floss, caviar, Thai basil, caramelised onion and garlic. A complex dish that is elegantly simple and perfectly refreshing for the upcoming summer season.
Our lunch included these inspired dishes:
Beetroot ponzu, quail egg, furikaki, bonito cream
Squid ink tempura fish, maple kwepi
Kudu tartar, mustard pickle, ponzu pearls
Pine needle smoked langoustines, Kaya, fermented lime
Shrimp paste and crackers
Watermelon and Tuna
Salmon ginger floss, salmon roe, Thai herbs
Massaman of Chicken
Smoked potato, pickled shallots, cashew nuts
Pineapple & coconut – Espuma, coconut salad, pound cake
The dishes at Indochine celebrate the freshest seasonal produce and most of the herbs, microgreens and vegetable come directly from the farm.
Indochine’s new menu started on 1 November 2018 and will include nuances and flavours from abroad but will also incorporate local flavours creating a unique Afro-Asian culinary concept that is not to be missed.
The restaurant itself is very beautiful with a ceiling art installation of over 1000 swallows by Lionel Smit and Andre Stead. A deep blue and copper colour palette creates an elegant backdrop for Indochine’s fine-dining food theatre, with exquisite views that stretch all the way to Table Mountain.
For bookings and enquiries, please email firstname.lastname@example.org or call +27 21 885 8160.
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