Inspired by fresh, Asian herbs, micro-greens and vegetables grown in the estate’s own greenhouse, chef Virgil Kahn creates fine pan-Asian-inspired tapas bursting with subtle flavour combinations. Best mix ‘n match, sharing his interpretations of Asian classics from Thailand and Vietnam to Korea and Malaysia with a South African twist. A holistic approach to fragrant aromas, delicate flavours and natural textures in the kitchen carry through from the wellness philosophy of the spa. Start with the signature tuna tataki flavoured with fermented garlic and a divine curried beef laksa with langoustine dumplings. The starters and sides are so good it’s tempting to simply share a few and eschew mains: crunchy mussel omelette, edamame and shiitake pot stickers, springrolls and Thai beef salad. The flavours are authentically Asian and piquant, layered with aromatic basil, cardamom, coriander, galangal, lemongrass, lime and mint – and that elusive savoury umami quality. For mains, the signature vindaloo of local seafood is exquisite, combining gently steamed shellfish and linefish enhanced by apple and celery dressing. Vegetarians will enjoy the roasted, smoky textures of cauliflower, an exotic salad of green mango and Thai green curry with tamarind ginger chutney. Carnivores will enjoy the spicy spin on sticky beef short ribs or Korean BBQ chicken with kimchi. Leave space for desserts – a signature Willy Wonka green tea and chocolate composition which dances on your palate with jasmine meringue and yuzu sorbet. Finish with one of the exotic cleansing tea infusions which take you to the Far East.
Top-notch wine list of Delaire and other leading Stellenbosch cellars.
First-class with meticulous attention to detail from start to finish.
Chic and intimate fine dining in an arty interior plush blue and copper tones to a deck with spectacular vineyard and mountain views.
A romantic dinner on a pampered getaway in the winelands.
Eat Out critics dine anonymously and pay for their meals in full. Read our editorial policy here.
What an excellent restaurant. Top notch service and wonderfully flavourful food. The octopus starter with squid ink was fantastic and I would highly recommend the Penang Lamb as a main course.
The service was good and the sommelier knowledgeable, however, when the chef tells you in a blasé manor that the abundance of lemon pips in your Tom yum starter is last minute flavoring, one can only expect average to terrible food.
Lovely setting, food portions small and somewhat disappointing. I think there are far better (and cheaper) Asian restaurants in the Cape. The service definitely was lacking and seemed to be no communication amongst the staff.