The Delaire Graff Restaurant welcomes visitors back to its exquisite property under the helm of the new head chef Kayla-Ann Osborn. I was there recently to meet her and shoot a few of her summer dishes. A passionate cook from a young age, Kayla-Ann is only 27 years old and the first female head chef at Delaire Graff Estate. She made a name for herself at The Chef’s Table, a well-known fine dining restaurant in Durban.
Along with an à la carte menu, Kayla-Ann has launched her 5-course set menu that promises exceptional flavours and farm-to-fork provenance. Embracing all the fresh produce grown on the Estate and ingredients sourced from local producers, the snippet of the menu that I got to see, and the taste was exceptional. The buttered red roman with Saldanha mussels, heirloom carrots and smoked mussel velouté was a truly delicious dish.
Guests can expect flavours of roast heirloom golden beetroot, local truffled gnocchi, and Cape Malay spiced pumpkin amongst others. Inspiring vegan and vegetarian dishes take pride of place on the menu where all the dishes pair beautifully with the Delaire Graff portfolio of wines. The menu will change with the seasons and supports the ethos of sustainability.
You can read a little more about Kayla-Ann and the new menu here.
Open daily for lunch, and for dinner from Wednesday – Saturday
These are what a few of the dishes look like:
For more about Delaire Graff Estate:
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