What 13 people say about Indochine
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Service | |
Atmosphere |
The Randang was particularly outstanding. Was a sensory & gastronomic spoil of note!
We visited Indochine on a beautiful sunny afternoon. The setting is spectacular. The food was interesting, with the brisket definitely the winner of the day. Two of us had the vegetarian options which were imaginative but lacked a single protein-rich item. The dessert was disappointing - lots of different thing...
Read full reviewWe visited Indochine on a beautiful sunny afternoon. The setting is spectacular. The food was interesting, with the brisket definitely the winner of the day. Two of us had the vegetarian options which were imaginative but lacked a single protein-rich item. The dessert was disappointing - lots of different things on a plate which didn't really come together as something sensational. The pannacotta was overset. At R850 I expected a bit more; I wouldn't go back. The wine-pairing at R495 was great, esp. as the regular wine list has massive mark-ups.
We enjoyed a beautiful lunch with friends at Indochine on Saturday. Delicious 3 +1 course meal with wine pairing on the terrace. Wonderful.
Beautiful location, food not as good as expected
The food was excellent, the service was great and the atmosphere was wonderful. The wine estate is stunning. A wonderful experience. Highly recommend.
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About Indochine
Cuisine: Asian, Fine Dining
Indochine Restaurant
AN INDO-ASIAN EXPERIENCE
Embark on a thrilling epicurean adventure with Head Chef Virgil Kahn at Indochine Restaurant. One of the earliest meeting points between East and West, Cape sailors returned from Asia’s spice lands with great riches, and it is these flavours that are celebrated at Indochine, together with the expression they found in South Africa’s Cape Malay cuisine.
The Terrace and Swallows
Dine al fresco with views of Table Mountain on the western horizon or beneath the eye-catching Swallows in Flight art installation by Lionel Smit and André Stead in Indochine’s rich and intimate blue- and copper-toned interior.
Past and Present
Balancing authenticity and innovation, Head Chef Virgil Kahn draws on old Cape Malay family recipes and his frequent trips to Asia to offer fresh, delicate food as light as it is satisfying, served with an imaginative touch of theatre.
Virgil Kahn
Head Chef Virgil Kahn is behind the evocative, fine dining food theatre that is Indochine. He comes to Delaire Graff Estate from an esteemed background, having cooked at Gordon Ramsay’s Maze and Nobu at The One&Only Cape Town.
Kahn’s philosophy is centred on an all-sensory dining experience, combining exquisitely balanced flavours with imaginative presentation. “The restaurant is Asian influenced, but definitely not a fusion of any sort,” he explains. “It is a collaboration between fine dining, the European kitchen and South African style.” The result is an authentic, exciting menu that defies categorisation.