Indochine Restaurant, Graff Delaire.

Executive Chef Virgil Kahn has returned from an inspirational trip to Southeast Asia and has launched an exceptional new Asian-influenced menu at  Indochine  Restaurant.

Kahn spent three weeks working and dining in some of the world ’s best restaurants. His epicurean journey began and ended 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 Michelin star restaurant in Singapore.

Chef Virgil Kahn from Indochine Resaurant.

Seated beneath an exceptional work of art - a swirl of 1000 swallows, Indochine has exquisite views that stretch all the way to Table Mountain.

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  dish so complex,  yet elegantly  simple and perfectly refreshing for summer.

Chilli Pickled Tuna with watermelon, ginger salmon floss, Thai basil, coriander, caramelized onions & garlic, roe.

For salads think Gochujang Pork - smoked loin,  terrine,  belly,  white kimchi,  dashi enoki,  ulva emulsion,  mustard relish, lacto-fermented apple,  burned endive.

Gochujang Pork salad at Indochine.

For reservations and more information visit their website or call +27 21 885 8160