To mark a decade of excellence at Delaire Graff Estate and to celebrate the appointment of a new Head Chef, the estate warmly invited us to sample their innovative new menu. Nestled in Stellenbosch’s heart, Delaire Graff Estate vividly showcases why it captivates locals and global wine, food, and art enthusiasts alike.
Surrounded by sprawling vineyards and a vibrant botanical paradise, the estate sits against a dramatic mountain backdrop. Moreover, its flourishing flora and fauna create a dynamic backdrop for an exquisite collection of art and sculptures.
Upon our arrival at Delaire Graff, striking sculptures greeted us along the picturesque drive. Specifically invited to a landmark lunch honoring both a decade of excellence and the new Head Chef, we savored MCC and admired a vibrant display of yellow florals in the art-filled entrance hall.
Adjacent to the winery, Delaire Graff Restaurant boasts timeless interiors that elegantly highlight South African heritage through sophisticated design and bold artworks by artists like William Kentridge and Deborah Bell. Renowned for delivering world-class South African hospitality, new Head Chef Kevin Grobler eagerly embraces his return to his homeland with his family after leading the Michelin-starred JAN Restaurant in Nice, France, for three years.
Hailing from Bloemfontein, Grobler sharpened his skills under top Cape chefs at Terroir, Cavalli, and Delaire Graff Restaurant before venturing to Europe. Now, having returned to Delaire Graff, he credits his growth to mentors Christiaan Campbell and Michael Deg, whom he deeply respects.
To honor cellar master Morné Vrey’s 10-year legacy of elevating the brand, Grobler crafted a wine-inspired tasting menu. He drew inspiration from the estate’s elegantly crafted, terroir-driven wines to design each course. The result? A lunch that enchanted our senses, with every dish paired with a wine ingeniously woven into its flavors.
“I started with each wine’s tasting notes,” Grobler shared, “and then collaborated with my team to create the dishes, brainstorming every step.” He emphasized, “This isn’t a solo effort. My team works tirelessly, collaboration drives us, and I proudly recognize their contributions.”
In the glass-fronted kitchen, where French copper pots gleam above the bustling pass, Grobler leads a 44-member brigade. Each team member thrives under the 32-year-old chef’s energy. Additionally, Grobler passionately champions sustainability and ethically sourced ingredients, matching his zeal for crafting flawless, flavorful dishes.
Grobler builds sustainable cuisine by sourcing ethical, natural ingredients, maximizing their use creatively, and preparing elements from scratch. He draws inspiration from the freshest seasonal and organic produce, much of it harvested from Delaire Graff’s expansive edible gardens. For additional ingredients, the kitchen partners with small-scale local farmers chosen for their sustainable, ethical practices. Notably, all fish on the menu is line-caught and SASSI green-listed.
“Our food celebrates local, earthy, authentic flavors,” Grobler declared. “We let the ingredients’ purity, provenance, and beauty shine.”
Furthermore, Grobler passionately follows a nose-to-tail, root-to-leaf approach to minimize waste. Sustainability shapes his approach to food waste and recycling. For example, he aims to eliminate single-use plastic in the kitchen. Now, daily deliveries of fresh, organic produce arrive in open crates instead of plastic, and organic waste fuels the estate’s wormery. Additionally, Grobler prioritizes the estate’s gardens, enhancing crop rotation for better yields.
“Today, we might choose sirloin; tomorrow, rib eye,” Grobler explained. “We value every cut, not just the traditionally prized ones like fillet.”
As seasons shift, Grobler evolves the sustainably focused à la carte lunch and dinner menus, alongside a new nine-course evening tasting menu. An extensive wine list, spotlighting the estate’s own labels, complements these offerings.
After exploring the art-adorned entrance halls, we took our seats at the tables. Johann Laubser, Delaire Graff’s CEO, delivered a heartfelt speech celebrating this milestone and introduced the new Head Chef. The audience eagerly absorbed details of the menu, and then we dove into the culinary experience.
To start, we savored Delaire Graff’s exquisite Cabernet Franc Rosé 2019, paired with rosé-cured salmon gravlax, cold-smoked tomato broth, tomato chutney, lemon gel, and crispy capers—a vibrant beginning.
Next, an intermediate course featured pea mousse with marinated fresh peas, black olive crumble, fermented garlic emulsion, and bocconcini, perfectly matched with Delaire Graff Banghoek Reserve Chardonnay 2018.
The main course followed, showcasing braised beef short rib with Jerusalem artichoke purée, charred onions, braised mustard seeds, poached baby leeks, and onion chips, harmonizing with the flagship Delaire Graff Botmaskop 2017.
To conclude, a dark chocolate cake with roasted guavas, guava and port gel, Dulcey foam, Dulcey crémeux, and coconib tuile paired exquisitely with Delaire Graff Cape Vintage 2016—a heavenly finale.
After this unforgettable lunch, with flavors lingering, we toured one of Delaire Graff’s luxurious villas. These opulent accommodations, designed for up to eight guests, redefine grandeur.
Meticulously crafted by the celebrated David Collins Studio, the 660-square-meter Villa features bespoke materials and elegant furnishings. Furthermore, original artworks from Laurence Graff’s private collection, showcasing Africa’s top modern and contemporary artists, adorn the walls—a true visual feast.
Outside, a serene space with sun loungers and parasols invites guests to relax in seclusion while soaking in stunning views of the estate’s vineyards and mountains.
Overall, the day delivered an unparalleled experience—a dreamy retreat fit for African royalty. Thank you, Delaire Graff. May we linger here forever?
Outside, a serene space with sun loungers and parasols invites guests to relax in seclusion while soaking in stunning views of the estate’s vineyards and mountains.
Overall, the day delivered an unparalleled experience—a dreamy retreat fit for African royalty. Thank you, Delaire Graff. May we linger here forever?
Contact details :
Delaire Graff Restaurant Details
The restaurant is open for lunch daily from 12:00 to 14:15 and for dinner from Wednesday to Saturday from 18:30 to 21:00. To book a table, visit https://www.delaire.co.za/dining/the-delaire-graff-restaurant/, call +27 21 885 8160, or email reservations@delaire.co.za.
