Venues

Delaire Graff Restaurant

Delaire Graff Restaurant
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Cost
R260 avg main meal
Ambience
Classic elegance, Contemporary cool
Food
Bistro fare, Modern, South African
Payment
Amex, Mastercard, Visa

Critic's review

Hetta van Deventer-Terblanche

Food
The food is classic bistro chic, touched occasionally with South African flavours. The Chef's menu is creative, artistically presented and balanced with flavour. The menu is an expression of the season, offering appetisers such as goat’s cheese complemented with beetroot, walnuts and an apple pickle, or citrus-cured trout served with velvety guacamole ice cream and a creamy lime aioli, contrasting in texture with dill and an almond crumble. Oysters have been a long-standing standard menu item. A variety of salads are available, such as the house Caesar salad or buffalo mozzarella salad, which is packed with fresh natural flavours like plum tomatoes, basil and olives.

Main courses include options such as a perfectly prepared pea and herb risotto with macadamia nuts and smoked fromage blanc, beef sirloin served with braised shin, basil mousseline and creamy butternut purée, or Karoo lamb neck slow-cooked with all the natural herby Karoo meat flavours and served with a home-made spiced sausage.

Dessert is art on a plate (again) with a pre-dessert fantasy of marshmallow and chocolate that is almost too beautiful to eat. Other dessert creations such as frozen peanut butter parfait with chocolate air and whisky jelly – or cocoa nib panna cotta with chocolate and mint crémeux – is tempting enough to skip starters and mains completely and head straight for dessert.

Drinks
The wine list is compiled and presented by a knowledgeable sommelier who offers not only excellent advice, but provides interesting background about each wine – what a pleasure! The extensive wine list featuring local and international wines, includes estate wine by-the-glass options.

Service
The Delaire team has found that sweet spot where service is of the highest standard; staff intuitively act and follow through where a colleague has left off. Chefs presenting dishes at the table is a special touch. The service cannot be faulted; it is warm and welcoming and the professional staff is well informed.

Ambience
Experience ultimate luxury, indulging all the senses, as Delaire Graff estate encompasses it all with exquisite views over the Banhoek Valley, lush gardens, a stylish restaurant, art, and objects of beauty all around.

And…
Most of the vegetables and herbs are home-grown in their own vegetable garden.

(September 2016)

Eat Out reviewers dine anonymously and pay for their meals in full. Click here to read our editorial policy.

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  • Hetta van Deventer Terblanche

    Food
    The food is refined bistro fare, with South African flavour nuances forming a golden thread that runs throughout the menu. Chef Michael Deg’s cuisine follows the seasons, with oysters a standard menu item. Find familiar South African tastes in dishes such as the cured ostrich with pearl barley and a parsley and caper purée for starters, Karoo springbok loin with a liquorice jus for mains, or the local artisanal cheese platter for dessert. Michael plays with interesting flavours, including Asian ones, and keeps up to date with the latest trends on the food scene, offering delicious combinations such as pork shoulder terrine accompanied with trendy beer jelly, finishing it off with a typical South African sweet note: orange and sultana gel. Other delightful combinations are seared line fish with hake-and-lemon mousse, tamarind gel and cauliflower puree. On the dessert menu, the combination of fennel, liquorice and guava is a beautiful one, or opt for that classic match made in dessert heaven – passion fruit and chocolate.

    Drinks
    The extensive wine list features well-selected local and international wine choices, and estate wines offered by the glass. If one takes into account the huge investment that is necessary to create such a luxurious restaurant, the services of a sommelier and the use of top quality stemware, the fairly expensive wine prices should come as no surprise.

    Service
    The service is warm and professional and staff members are well informed, sharing recommendations in an unobtrusive manner. When a chef comes out to the table to introduce a welcome surprise dish, it is a special touch that connects the diner to food from the heart.

    Ambience
    For those to whom a restaurant is more than just about good food, Delaire Graff Restaurant encompasses it all, with exquisite views over the Banhoek Valley, opulent architecture, and artwork, sculptures and objects of beauty throughout the estate.

    And…
    The view from this restaurant is undoubtedly one of the most beautiful in the country.

  • Eat Out

    Food 
    Offering lovely bistro-chic cuisine in a fabulous setting, the Delaire Graff Estate Restaurant changes its menu according to the seasons. The à la carte menu for lunch and dinner is a relaxed but delicious affair, with dishes like fish and chips, a fine sirloin steak and a very good Caesar salad with parmesan biscuits and a dusting of biltong. The West Coast oysters are always wonderful, and then the menu has a few interesting surprises up its sleeve, like duck leg terrine with homemade brioche and a toasted custard slice with caramel popcorn and banana sorbet. At night, the impressive tasting menu offers a more structured experience. The latter is once again beholden to the seasons, but on occasion has included a goat’s cheese croquette with beetroot mousse, and springbok loin with celeriac purée and fig jus.

    Wines 
    They offer an extensive wine list, sourcing quality wines both locally and overseas, with estate wines available by the glass. It’s the kind of list that demands you take your credit card, though – lots of big players here.

    Service 
    Very good: informed, friendly, accommodating.

    Ambience 
    Like sister restaurant Indochine on the estate, this restaurant boasts fantastic views over Helshoogte. The interior is very smart, with flamboyant flower displays and orange booth seating, while the outside terrace charms with fairy lights all over and a relaxed vibe.

    And...
    If you’re in the mood for a bit of sparkle, the Graff Diamonds Store is also on the premises, with gorgeous one-of-a-kind watches and jewellery that will make your eyes pop.

    (August 2014)

  • Breathtaking views. The holistic, purist approach is evidenced by sublime flavours and textures in dishes like trout cannelloni with nasturtium, salt-cured buffalo mozarrella, smoked roe, capers and quinoa; pork belly with slow-cooked egg and gnocchi; and sticky short rib with prunes, cauliflower and potato mousse. (EO mag 2014)
  • Food
    If you’re looking for an unforgettable dining experience that’s worthy of Michelin star status, then the Delaire Graff Restaurant is a must. The holistic and purist approach to the preparation of the dishes remains true to its promise and Chef Christiaan Campbell doesn’t hold back. Starters like trout cannelloni served with nasturtium, salt-cured buffalo mozarrella, smoked roe, rye, capers and quinoa sound like a mouthful, but are deservedly so in terms of sublime flavours and textures. The pork belly that comes with a slow-cooked egg yolk, potato gnocchi, bacon and cheese is also highly recommended, as is the sticky short rib served with prunes, cauliflower, hot potato mousse and horseradish. The duck breast and duck leg fritter combination is a winner on the main course menu, bursting with moist juices and succulence not often found in many restaurants. Chef Christiaan’s take on the classic fish and chips dish is also a firm favourite with locals and international guests.

    Wine
    Expertly trained sommeliers are on hand to guide patrons through the extensive wine list, which features signature wines from the Delaire Graff vineyards and other estates in the vicinity. Prices are definitely not for the faint-hearted, however!

    Service
    Service is exemplary: professional, courteous and friendly.

    Ambience
    Guests are able to relax on the terrace under a dappled canopy of pin-oak trees while enjoying breathtaking views, or within the spectacular restaurant interior that’s decorated with a diverse collection of South African art. The views from the terrace entice you outdoors when the weather calls for it.

    And...
    If you’re going all-out, then order the almond and fromage blanc bun, served with a burnt almond ice cream and honeycomb. Heavenly! (Priscilla Urquhart, July 2013)

User reviews

  • Epitome of beauty. This place is art and diamonds... The beauty of the landscaped driveway creates a deep sense of curiosity - Immediately you are lured to expect beauty. It is however until you reach the main building, that you fall in love -the breath taking view immediately fills you with a sense of Quietude and sedateness Their food is heavenly, artistically prepared and presented. Their plating is appealing to the eye and the taste. Amazing!!! Their staff is so engaged and attentive. A sommelier spent what seemed like a lifetime helping me to pair my food with my wines- meticulously and patiently. A mere rooibos tea is an experience... The whole three course was truly a magical journey... It spoke to all the senses. I have been here twice and am coming back. It is a soothing and rewarding CULINARY experience, Food orgasm!!!
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  • Delaire Graff Estate is any art, food and wine lovers dream location. Upon arriving at the estate the beauty of the landscaped driveway grasps your attention, but it is not until you reach the main building that you notice the many large sculptures. The sculptures along with the breathtaking view immediately fill you with a sense of tranquillity. When walking towards the main reception area, you have an amazing view of the main building with all the natural design features they incorporated into the design from the stone cladding on the walls, wooden roof features to the stone flooring as you enter the building. All of these elements just emphasised the presence of nature and made you feel part of the surrounding landscape. Upon walking inside the reception area, you are welcomed by a very large portrait of a Cape Malay woman by talented South African Artist, Lionel Smit above the reception desk along with Vladimir Tretchikoff’s "Chinese Girl". This Chinese girl is also often referred to as the Mona Lisa of kitsch and was the most popular art print of the twentieth century. She is only on display from 10 am to 5 pm so make sure you do not miss her as she is truly a sight for sore eyes. The main reason for our visit to this estate was the restaurant, and especially its dessert course the “Mushroom Terrarium”. After seeing a photo of this masterpiece on one of their social media posts, I knew where our next culinary feast would be. The entire experience at the restaurant was amazing. Upon entering the restaurant, you are greeted by the lovely host, and while being accompanied to our table, the art experience continues with artwork by William Kentridge, Frank Benson, Sydney Kumalo and Stephane Graff to name only a few. After we had been settled in at our table, we were greeted by our waiter and were served the amazing “bread basket”. I thought to myself that if this is a taste of what head chef Michael Deg had to offer, then boy were we in for a treat. After showing the waiter the photo of the mushroom terrarium, we were informed that this item was available as part of their tasting menu experience. He did not even have to twist my arm, the tasting menu it was. It was time for our first course of this eight-course tasting menu. The canape "Soft Shell Crab With Dill Aioli" The aioli had a perfect balance and worked very well with the crab. I loved the wooden boards that they used for the plating of bread as well as the canape. The restaurant also offers a wine pairing with the tasting menu, which was really tempting but after just finishing the estate’s wine tasting before dinner we decided to rather focus on the food. The second course was an "Amuse Bouche" and consisted of a piece of gemsbok rolled in biltong spices and sesame seeds, a gentleman’s relish and pickled onion. Chef Michael brought out the dishes himself and explained a bit about it. He had my husband at….. BILTONG. The meat was extremely tender and moist, especially considering that venison can be cooked perfectly and still feel dry. The third course – “Freshwater Crayfish, Asparagus, Kale, Jalapeno And Coriander” The asparagus foam was very smooth, and the taste of asparagus in the foam is not as intense as I would have expected. The kale on the plate brought that extra little bit of crisp that for me just tied the entire dish together. The fourth course – “Line Fish Squid Ceviche, Oyster Mushroom, Bok Choy, Spiced Lemon Dressing” The ceviche was cured perfectly with the flavours being light and fresh. The citrus flavour was balanced beautifully heroing the fish. I really loved the lemon sauce; it was like little lemon drops from heaven that added that little extra burst of citrus flavour. The fifth course – “Beef Tail And Tongue” When it comes to beef I prefer to stay away from both the tail and the tongue. Something that I would not order, but like the previous courses it was just amazing. Who knew that oxtail and tongue could taste like this? The meat was so soft and the different flavours the chef-infused within the beef was just mind blowing. It just melted in your mouth. WOW. That is all that I could say about this dish. It was hands down my favourite of the savoury dishes for the evening. Pallet cleanser – “Lemon And Jalapeno Sorbet With Gin Jelly” The combination of the lemon and the jalapeno was just brilliant I would never have thought to combine the two and with the almost bitter touch of the gin jelly, it made for a great pallet cleanser. The sixth course – “Karoo Lamb Neck, Garden Peas, Mebos And Black Olive Jus” Again meat was so soft and tender. You could pull it apart with a butter knife. The seventh course – Pre Dessert “Mushroom Terrarium” It finally arrived. When you look at the dessert, it looks like something out of a fairytale. It consisted of so many elements. Chef Michael explained each element in detail. At the bottom of the glass was the yoghurt pannacotta, followed by chocolate soil, chocolate twigs, apples compressed with elderflowers, Shimiji mushrooms, honeycomb stones dipped in white chocolate and a honey meringue mushroom. Every single element of this dish was done to an absolute perfection, and the taste was really something spectacular. This dessert was so intriguing that it could have been the pressure test in a master chef final. The eighth course – “Naartjie Parsnip, Chocolate Air, Oatmeal And Macadamia” I really loved the plating of this dish. The combination of the naartjie and parsnip was just brilliant and complimented each other so well. The different textures just tied the dish together. It was a beautiful finish to this tasting menu. As the coffee and petit fours came out, I was not sure if there was any space left in my stomach. Every single item on this tasting menu was amazing. This was by far one of the best meals I have had. Every single course complimented the next, and each course was presented beautifully. It is no wonder that the restaurant is amongst South Africa’s top 20 restaurants. I would highly recommend the restaurant to anyone any day. Chef Michael, you get the DBM splash of approval.
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  • One of the best experiences I've had. The surroundings are breathtakingly beautiful. The service is out of this world. The food tantalizes every taste-bud. It made a plunge in our budget but was so worth it.
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  • We took a friend from London to lunch on Monday and she has not stopped talking about it since! Everything from the friendly professional service, to the wonderful food (do not miss the exceptional puddings) created a perfect lunch and of course the view is the icing on this gateau! look forward to taking our next guests in a few weeks time.

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  • We had a fantastic evening at this restaurant. Couldn't fault the ambience or service at all. The mains were absolutely delicious. However, charging R40 for a side dish of plain steamed vegetables was highly unfortunate and excessive. If you're not going to make any extra effort on a side dish, do not charge such an exorbitant amount on it. It creates the impression of greed and detracts from the highlights.

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  • I love this restaurant and make a point of visiting it every time I'm in the Cape. The setting is spectacular with some of the most beautiful views anywhere on earth, specially at sunset. The service is attentive and extremely professional while the sommelier is extremely knowledgeable and always happy to assist.

    On to the food. Quite simply, spectacular! The lobster bisque is by far my facourite dish of all time and my mouth waters just thinking about it! For dessert the strawberries with black pepper is amazing, so much so that I end up ordering two portions most times!

    This is a must try restaurant.

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  • I've been pondering this review.....had a special dinner here a few weeks ago. The setting is spectacular - if you can get there before sunset, you'll be treated by a truly African sunset experience. The venue is amazing - luxury, beautiful art, amazing furniture pieces. But, restaurants are about the food - beautifully plated starters - lovely breads. I didn't enjoy my mains, which was crayfish. I may be obsessing about the fact that it cost R295! The cheese board was amazing, and the service attentive. My issue is the bill! Tough - just under R3000 for 2 couples, one bottle of wine only. So it felt a bit expensive for me, but recommended nonetheless.

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  • I dined here on Thursday 5th April. This is the second time I have eaten here and received really bad service. They make a huge fuss when you arrive, and you spend the rest of your visit pleading for some attention. Our waiter Alex, was easily the most arrogant we have had in years, and we are a family that eats out 3 or 4 times per week, that takes some beating. Also, there is a goats cheese, cucumber and tomato salad (in that order on the menu), which arrives with 99% extremely large, thickly cut , cheap tomatoes. To put it at it's most polite, this is a faciful description of what actually arrives on your plate. It is evident they don't cater for repeat, local diners, but once-off foreign tourists.

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  • The afternoon was truly a wonderful experience. Oysters to start, Cape Salmon for mains and cheese to finish off. Sitting on the shaded deck overlooking the valley in near perfect weather conditions was great. Please expect to pay European prices, but it is well worth it.

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  • We recently enjoyed one of the best lunches ever. Service was sharp and the ambience and views quite spectacular.

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  • A very disappointing lunch at Christmas. Tasteless, badly presented. Extremely expensive for a meal which I left on the plate. We have eaten here a number of times, and this was seriously one of the worst meals we have been served in South Africa. Beautiful setting, lovely crystal wine glasses, great art, and very poor food was our experience this time.

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  • My partner and I had dinner at the restaurant on Saturday 3 December. A special thank you to Morne and Michael for a spectacular evening - great food, exceptional service and a stiff bill ( it was worth every cent ). It was most definitely worth the drive from Cape Town. Highly recommended.

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  • Very disappointing. Chicken served raw and bloodied. Never again.

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  • We recently entertained some well traveled guests and we were blown away by the whole experience.The reception,service,food,wine(we selected from the Delaire range),ambience and,of course,the view,were world class.A great addition to the local wining and dining scene.
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  • Delaire Graff Restaurant was one of the culinary highlights on our trip to South-Africa. The Paprika Squid was delicious and of surprising texture/taste and made with surpreme cooking-art. In the same way the -Fish & Chips - touched the soul. The Delaire Sauvignon Coastal Cuvee was of excellent make and refreshed us on this warm spring day, completing perfectly our delightful lunch.
    Coming from the old-continent I would compare the cuisine with the best Michelin-Star-Restaurants in Europe.
    Congratulations to the team of this wonderful Diamond on the Hill.
    Not to forget the outstanding architectural art of the whole setting and the art collection.
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  • It is often our pleasure to be able to use the lovely calm, soft, sunny winter days to take a trip into the winelands and enjoy the fantastic scenery. This time we chose Delaire as it is in one of the most beautiful parts of the Cape. However, the experience was a disappointment. Firstly, there was no lunch menu and no smaller portioned options available, pricing is unacceptably high for what was offered, and as a beef fillet we were told that it was sirloin, because the chef preferred to use this cut. What nonsense, sirloin is inferior to fillet and rump, both in texture and flavour. The price was still a hefty R165 for about 190 grams, and it was very firm and flavourless, typical of sirloin, with minimal accouterments. The winelist is well stocked and the selections are good but again the pricing is not conducive to repeat visits.The venue, view and gardens are superb, but unfortunately we got the impression that they were doing us a favour by hosting us. We were one of only four tables that were occupied for the entire duration of our visit and the service was of a high standard pleasant, positive and attentive. It is a pity they dont want to cater for those seeking a light lunch, at more value related pricing.
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  • I was at the restaurant two weeks ago, and there was nothing on the menu which I liked, I ended up having the special of the day which was potato and leek soup which I did not enjoy and was charged R90, I phoned the manager of the restaurant and his answer was DID I ENJOY THE VIEW so basically I paid for the view.
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  • Delaire Graff Estate Restaurant is certainly missing a trick in not being upmarket and tourist friendly by not making breakfast or lunch available and or by not making (and they have the facilities) coffee or tea during the day. I had overseas visitors who were not impressed by this poor showing. The hotel/restaurant certainly is impressive (BUT ONLY TO HAVE DINNER). Certainly not endearing to potential long term good clientele. Maybe the owner should stick to sellings diamonds only?
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  • As we sat on the terrace overlooking the full moon rising above the Drakenstein Valley, I thought we were in for a treat. The entrance and exquisite art work and water features leading past the cigar lounge and into the restaurant was, I thought, a taste of what was to come. Sipping wine, the good enough Delaire Savignon Blanc, among foreigners was pleasant, while glancing over the menu was a slightly stressful experience, the prices were extra-exorbitant. And the courses could have been detailed more, descibed by our waiter perhaps, or written out. But as regular eater-outers and epicureans in the winelands, we were willing to spoil our tastebuds and do damage to our credit cards. We ordered starters of oysters, very good, the tomato essence was original and tasty, the beef starter was beautiful! However, the mains - at R120 - R210 were not extraordinary. R120 for fish [hake] and chips we got mushy-not fresh and flakey- hake, chips and a small amount of tartar sauce (although the batter on the fish - can I have the recipe?). The lamb kebab was delectable, the cob risotto with basil pesto, and lobster and prawn gnocci was good. However, NOT the best food in the winelands! And complaints about the fish fell on deaf ears. Management was not present and the chef unwilling to leave the kitchen to talk to us. A one time eating experience - there are many more fish in the sea, uhm, winelands!
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  • We dined here after Christmas during our 3-week vacation from the UK. The setting is spectacular, as is the spanking new restaurant, a wonderful mix of old & new.After relaxing drinks on the terrace we were escorted to our table by the fireplace. Despite the fact that the restaurant was full the service was timely & very friendly.My seared tuna was a perfect starter & I couldnt resist the fish, chips & mushy peas as a main course. Wow, the best I have ever tasted.All together a great evening out, highly recommended.
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  • Magnificent setting, world class art collection and decor, superb staff and food. The flagship for South African restaurants.
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  • Spectacular setting with excellent service and food. The 2nd best in the Stellenbosch area after Overture.
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  • Spectacular setting with excellent service and food. The 2nd best in the Stellenbosch area after Overture.
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  • Very disappointing food on this beautiful wine estate.Went to the new Delaire vineyard and restaurant last weekend. The new winery is spectacular and very beautiful (money well spent by the Graffs). The architecture and views are excellent.However, we were very disappointed with the food in the new restaurant. I ordered the lamb shoulder, which was very fatty and drenched in truffle oil. I could only taste truffle, not the delicate lamb. I left most of the lamb dish as it was inedible. I mentioned this to the manager, so that he could tell the chef but he told me that the shoulder of lamb is a fatty cut. Yes, I said, I have eaten shoulder of lamb all over the world and this was not the way to cook lamb. To be honest, the manager couldnt have cared less about what we thought. Very disappointing! My advice is to come to Delaire Graff for wine tasting only, and then drive down to the Terrior restaurant on the Keleine Zalze estate. That is how South African food should be cooked.Also the prices at Delaire are very high compared to other better restaurants in the area.
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  • My partner and I recently visited this pristine restaurant, which came highly recommended. . . The interiors of both the restaurant and tasting room certainly makes this one of the most beautiful restaurants in the world. The art, awe inspiring - from William Kentridge, Deborah Bell, Fred Schimmel to Robert Hodgins - to name but a few. The crockery all bone china rosenthal, quality stem ware and everywhere you look - each little detail has been attended to. The service was good but we found that there were so many different waitrons at our table that it made us feel that everyone was all over the restaurant.The waitron was knowledgeable and helpful - even well informed about the collection of art, which was quite impressive. Overall, an average eating experience in the most beautiful setting in the Cape Winelands .
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  • The most amazing restaurant in SA, I was surprised when my boyfriend asked me for dinner at the new restaurant Delaire - it is always fun and exciting to visit a new restaurant.On arrival the hostess was waiting for us in the front entrance (and might I add – what a stunning entrance) she was so kind as to take us on a quick tour of the building and the amazing art. We were seated and introduced to our waiter Melanie – the whole evening was a success. The food was absolutely delicious and the service was even better, I have never felt more like a VIP than that night. Our dining experience was exceptional and without hesitation, we would highly recommend Delaire to anyone who wants to wine and dine like royalty surrounded by beauty and people that’s passionate about what they do.We will definitely visit this restaurant again, job well done to the new restaurant - you are fabulous.
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  • A spontaneous decision to have a dinner at Delaire Graff in the Helshoogte Pass at 20h55, after a meeting in Stellenbosch on a Thursday evening, the third visit to this previously excellent restaurant, was a disappointment. Three things had changed from two previous visits - the staff, the menu and the prices. The first problem was on arrival at the security gate. Three security guards were on duty, and not one of them reacted when the car stopped at the gate. The guards say that a spotlight onto their security house blinds them in that they cannot see arriving cars, a major security weakness for all guests and staff at the estate. The security guard seemed rattled when he was told that the guest wanted to come for dinner, and looked at his list to no avail, as no booking had been made. The guard struggled to open the second gate, by which time a car arrived from inside the property. The space is too narrow to allow two cars to drive past each other at this point. A lady got out, and proclaimed the restaurant to be closed, and that one is not allowed to arrive without a booking. She was identified as the receptionist by the security guard. No communication took place between the security gate and the restaurant, and the lovely touch of being greeted when one gets out of the car, as experienced on two previous occasions, fell away. The guest walked into the restaurant, and was initially ignored. Willem van der Merwe, the friendly Maitre’d , has left the restaurant for the Grande Roche, the customer was told. Michael Theart, the Junior Maitre’d on duty that evening, was called from the kitchen, and asked the chef’s permission to accommodate the arriving guest. It was immediately evident that things have changed at Delaire Graff, Willem’s absence being the most significant. He came to the table regularly, made conversation and seemed to care about his customers. This warmth has left with Willem, which is a great shame. Not one of the staff on duty had been seen in the restaurant on previous visits. The menu had been reduced in range of dishes, and the crayfish lasagne, which the customer had intended to eat, was no longer on the menu. It has been renamed Crayfish Raviolo, and is still charged at R 195, the most expensive dish on the menu. The price range of the starters, between R 88 - R 115 on a first visit, now ranges between R 90 - R 115, with three soups offered and 3 salads, ranging from R 55 for the mesculin salad to R 90 for a tomato and feta salad. The main courses previously cost around R 155, with the exception of the crayfish lasagne, and now range from R 125 for a prawn linguine and a lamb burger, to R 175 for the springbok loin. Desserts still cost between R 65 - R 85 for a small selection of three, excluding a choice of ice cream. No winelist was brought to the table by the waitress, and had to be requested. The wine steward admitted that he was new. This showed when he poured the wine by the glass at the table without allowing one to taste it first. The raviolo was not as good as the lasagne, tasting more of pasta and very little of crayfish, unsatisfactory at the price of the dish. It was served lukewarm, but the braised carrots ordered as an extra were piping hot. This feedback was passed on to the waitress, with no reaction or apology was offered. The Junior Maitre’d was later asked whether he had received the feedback, and he confirmed that he had, and that he had passed it on to the chef. However, he made no attempt at an apology to the client. At no stage did he communicate with the customer, something Willem would have done regularly during the evening. A disconcerting note on the menu, not visible on the previous menu, was,”12,5 % discretionary service charge will be added to final bill”. This message seems a contradiction in terms, but luckily this was not added to this customers bill. Staff carried a waste bin from the bar area to the kitchen area in full view of the dining guests, something that could have waited until the customers had all gone home.Delaire Graff deserves to receive credit for the cleanest and best smelling restaurant cloakrooms ever experienced. The bill was brought to the table with a small container of mini Smarties, especially made by Von Gesau chocolates in Greyton. Delaire Graff now has staff that lack warmth and care. It is exceptionally expensive, at R 38 for a 750 ml bottle of its own estate mineral water, and R 30 for a cup of coffee. No staff member bade farewell to the diner, nor accompanied her to the car, as the staff had done on two previous occasions.
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  • A spontaneous decision to have a dinner at Delaire Graff in the Helshoogte Pass at 20h55, after a meeting in Stellenbosch on a Thursday evening, the third visit to this previously excellent restaurant, was a disappointment. Three things had changed from two previous visits - the staff, the menu and the prices. The first problem was on arrival at the security gate. Three security guards were on duty, and not one of them reacted when the car stopped at the gate. The guards say that a spotlight onto their security house blinds them in that they cannot see arriving cars, a major security weakness for all guests and staff at the estate. The security guard seemed rattled when he was told that the guest wanted to come for dinner, and looked at his list to no avail, as no booking had been made. The guard struggled to open the second gate, by which time a car arrived from inside the property. The space is too narrow to allow two cars to drive past each other at this point. A lady got out, and proclaimed the restaurant to be closed, and that one is not allowed to arrive without a booking. She was identified as the receptionist by the security guard. No communication took place between the security gate and the restaurant, and the lovely touch of being greeted when one gets out of the car, as experienced on two previous occasions, fell away. The guest walked into the restaurant, and was initially ignored. Willem van der Merwe, the friendly Maitre’d , has left the restaurant for the Grande Roche, the customer was told. Michael Theart, the Junior Maitre’d on duty that evening, was called from the kitchen, and asked the chef’s permission to accommodate the arriving guest. It was immediately evident that things have changed at Delaire Graff, Willem’s absence being the most significant. He came to the table regularly, made conversation and seemed to care about his customers. This warmth has left with Willem, which is a great shame. Not one of the staff on duty had been seen in the restaurant on previous visits. The menu had been reduced in range of dishes, and the crayfish lasagne, which the customer had intended to eat, was no longer on the menu. It has been renamed Crayfish Raviolo, and is still charged at R 195, the most expensive dish on the menu. The price range of the starters, between R 88 - R 115 on a first visit, now ranges between R 90 - R 115, with three soups offered and 3 salads, ranging from R 55 for the mesculin salad to R 90 for a tomato and feta salad. The main courses previously cost around R 155, with the exception of the crayfish lasagne, and now range from R 125 for a prawn linguine and a lamb burger, to R 175 for the springbok loin. Desserts still cost between R 65 - R 85 for a small selection of three, excluding a choice of ice cream. No winelist was brought to the table by the waitress, and had to be requested. The wine steward admitted that he was new. This showed when he poured the wine by the glass at the table without allowing one to taste it first. The raviolo was not as good as the lasagne, tasting more of pasta and very little of crayfish, unsatisfactory at the price of the dish. It was served lukewarm, but the braised carrots ordered as an extra were piping hot. This feedback was passed on to the waitress, with no reaction or apology was offered. The Junior Maitre’d was later asked whether he had received the feedback, and he confirmed that he had, and that he had passed it on to the chef. However, he made no attempt at an apology to the client. At no stage did he communicate with the customer, something Willem would have done regularly during the evening. A disconcerting note on the menu, not visible on the previous menu, was,”12,5 % discretionary service charge will be added to final bill”. This message seems a contradiction in terms, but luckily this was not added to this customers bill. Staff carried a waste bin from the bar area to the kitchen area in full view of the dining guests, something that could have waited until the customers had all gone home.Delaire Graff deserves to receive credit for the cleanest and best smelling restaurant cloakrooms ever experienced. The bill was brought to the table with a small container of mini Smarties, especially made by Von Gesau chocolates in Greyton. Delaire Graff now has staff that lack warmth and care. It is exceptionally expensive, at R 38 for a 750 ml bottle of its own estate mineral water, and R 30 for a cup of coffee. No staff member bade farewell to the diner, nor accompanied her to the car, as the staff had done on two previous occasions.
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  • Had a wine tasting and dinner at Delaire Graff last night with my wine club. What an incredible venue! And the food! And the service! And were not even saying anything about the wonderful art collection which just lifts it into a different sphere. But the best of all is the care and attention that goes into everything they do and offer. Its not cheap, but its value-for-money rating highly with me as you feel absolutely treated after the visit. I cant wait to go back in daytime to really see everything and enjoy lunch. They are planning to offer tapas and lighter meals during summer which should make it more affordable for locals. The huge deck in front of the restaurant will be the prime spot in the Winelands for the food, service, wine and the incredble view!
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  • A Chateaux fit for the Beautiful Cape Winelands. We were just going for a wine tasting which was fabulous, so different from the conventional tasting in approach and charm. We were then persuaded to stay for lunch which was sublime. The chef manages to get so many flavours on a plate. The food is amazing. From the greeting, the tasting to the lunch the staff were incredible, it is very seldom that friendliness and warmth carry through the whole building. The guy leading it all on the floor was fantastic, he explained the menu and gave us extra special attention. The winelands has not seen an establishment that gets the food, wine and service spot on. Bravo Delaire!
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  • Last weekend had opportunity to vist the new Delaire Restaurant located between Stellenbosch and Franschhoek. What an absolute gem and stunning views. The restaurant / wine centre is exquisitely decorated and covered in wonderful local art. The food was elegeant and beautifully presented, without being pretentious. The service was very attentive and friendly. Ideal for a long lazy lunch, or in fact any time!! I will be back.
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  • Myself and friends ate at this wonderful spot for lunch the other day and I was so amazed that I had to take my parents the following evening. The food is great and the place is stunning, so tastefully designed and decorated. The one element that stood head and shoulders above any other was the hospitality and attention to detail in the service offering, on both occasions the best service that we have ever experienced. Management has done a great job! I look so forward to returning.
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Facilities

  • Accepts credit cards
  • Accommodation
  • Booking required
  • Child friendly
  • Cocktails
  • Dinner
  • Eat Out reviewed
  • Fireplace
  • Functions
  • Licensed
  • Lunch
  • Parking
  • Wheelchair
  • WiFi

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