Savour the seasons at Delaire Graff Estate

The extraordinary natural setting of Delaire Graff Estate is reflected in the beautifully presented seasonal dishes at Delaire Graff Restaurant.

Delaire Graff chef Clinton Jacobs and a plate of strawberry and basil namelaka.

POSITIONED ATOP the Helshoogte Pass, Delaire Graff Estate provides the ultimate Cape Winelands experience. It’s a destination dedicated to beauty in its many forms and, much like polishing a diamond to re- veal its brilliance, jeweller Laurence Graff OBE has transformed an extraordinary natural setting into a world-class destination for fine dining and wine, with exclusive boutiques, breathtaking art around every corner and sustainability at its heart. Sustainability plays an important role in the kitchen at Delaire Graff Restaurant, where the head chef, Clinton Jacobs, carefully considers sustainable dining practices when creating his menus for the season ahead. Throughout the autumn, Clinton will be using ingredients such as pomegranate, quince, salsify, cucumber and Jerusalem artichokes sourced directly from the Estate’s greenhouse and vegetable
garden within his dishes.

The Delaire Graff Estate’s greenhouse.

Around sixty-five percent of the fresh produce incorporated into both the à la carte and Signature Chef’s Dinner menus at Delaire Graff Restaurant is handpicked on the Estate, while the balance is provided by local suppliers who share the same philosophy of organic farming. Underpin- ning the bounty provided by the Estate is a sustainable, earth-friendly approach that nourishes the land from the soil up, led by Torstiel Gumbo, Delaire Graff Estate’s dedicated garden manager.

Clinton Jacobs started his career at Delaire Graff Estate’s Indochine Restaurant – where diners are invited to embark upon an epicurean adventure, with dishes that honour the expression of South Africa’s Cape Malay cuisine – under the guidance of head chef Virgil Kahn. He then went on to travel and cook internationally, with positions in the south of France and at Australia’s prestigious one-hatted Margan Wines & Restaurant, located in northern Sydney. A committed, thoughtful chef, he believes in simple, straightforward flavours, executed exceptionally and presented beautifully.

The light-dappled terrace of Delaire Graff Restaurant.

To make a reservation at Delaire Graff Restaurant or Indochine Restaurant, please call +27 21 885 8160 or email reservations@delaire.co.za or indochine.res@delaire.co.za. For further information, please visit delaire.co.za.