What 13 people say about Indochine
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We had the Squid & Duck Larb salad to start which was full of flavours & a more than adequate portion. This was followed by the Aromatic Prawn Curry which was delicious with generous numbers & size of prawns. All the while we were attended by at least three people who were well trained and very professional. We were...
Read full reviewWe had the Squid & Duck Larb salad to start which was full of flavours & a more than adequate portion. This was followed by the Aromatic Prawn Curry which was delicious with generous numbers & size of prawns. All the while we were attended by at least three people who were well trained and very professional. We were lucky that the weather was good enough to sit outside on the deck with fabulous views of the mountains and Cape Town.
beautiful place ,very nice prawns and excellent service
Thanks to Restaurant Week we've visited Indochine, which otherwise we wouldn't have tried because there are just so many options in town and the Winelands. So, great opportunity to try out a new restaurant. Lunch started with a bang - the squid abd duck salad was unbeleivable, one of the better dishes I've had in a ...
Read full reviewThanks to Restaurant Week we've visited Indochine, which otherwise we wouldn't have tried because there are just so many options in town and the Winelands. So, great opportunity to try out a new restaurant. Lunch started with a bang - the squid abd duck salad was unbeleivable, one of the better dishes I've had in a while. The staff wasn't really informed about the event but dealt with our questions a bit hesitantly. The setting is just awesome, with the views over the winelands hard to beat. I'd definitely recommend having lunch at Indochine, as it's definitely top 20 material!
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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.
