What 13 people say about Indochine
Food | |
Service | |
Atmosphere |
Very pleasant staff with a sense of humor. Will definitely be visiting more often.
Incredible experience food was delightful great service and stunning location
Great.
An amazing place to dine. What a lovey setting, fantastical decor and a lovely warm fireplace on a rainy cold autumn's night. We had a hiccup in regards to catering for our dietary requirements, but that was quickly fixed. Fast and attentive service made the evening a joy. The Asian prawn curry was amazing. Will definitely be back.
I really loved Indochine. The setting, mood and ambience of the restaurant was excellent. They had roaring fires which kept us cosy during the chilly evening. Lovely decor and it made us really feel like we were stepping into a very special place.
Service was really good, however some of our requirements were not...
Read full reviewI really loved Indochine. The setting, mood and ambience of the restaurant was excellent. They had roaring fires which kept us cosy during the chilly evening. Lovely decor and it made us really feel like we were stepping into a very special place.
Service was really good, however some of our requirements were not noted up front. They did make a plan to cater for us afterwards, but there did seem to be confusion. Other than this, high quality service received.
Food was devine, loved the asian prawn curry...tasty and lovely.
All round an excelled experience
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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.