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.
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.
Kahn’s philosophy is centred on an all-sensory dining experience, combining exquisitely balanced flavours with imaginative presentation. The result is an authentic, exciting menu that defies categorisation.
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 with rich and intimate blue- and copper-toned interior.