Cold, winter days in the Cape Winelands calls for a great wine farm with incredible views, a fireplace, delicious food and of course a glass of Proudly South African wine and this is exactly what we experienced at one of our favourite wine estates Delaire Graff in Stellenbosch in celebration of their ten year anniversary and the introduction of their incredibly talented new head chef, Kevin Grobler.
If you're looking to experience the ultimate luxury, Delaire Graff is unlike any wine estate you've ever seen! From five star accommodation to Graff Diamonds, designer fashion boutiques, gourmet restaurants and an incredible spa (read more about our spa experience ) - this estate has it all!
To celebrate a #DecadeofDelaire we were invited to a stylish lunch with a select group of media to enjoy a special menu created by Chef Kevin Grobler and boy were we in for a treat!
Before we get into the food, here's a bit of background info on the amazing Kevin Grobler:
Born and educated in Bloemfontein, Grobler worked under some of the finest chefs in the Cape at the likes of Terroir, Cavalli and Delaire Graff Restaurant, before expanding his horizons and heading to Europe. Grobler has come full circle by returning to Delaire Graff Estate, having earned his stripes under previous head chefs Christiaan Campbell and Michael Deg, who remain his highly respected mentors.
Regarding the food at Delaire Graff, Grobler will be following a nose-to-tail, root-to-leaf philosophy to reduce waste and will source ingredients that are local, earthy and real.
Now let's get to the incredible menu (this is truly one of the best meals we've ever had so get ready!)
Delaire rosé and rosé cured salmon gravalax, cold smoked tomato broth, tomato chutney, lemon gel and crispy capers paired with Delaire Graff Cabernet Franc Rosé 2019 - this is literally the best rosé I've ever had and I always have it when we go to Delaire Graff!
Pea Mousse, marinated fresh peas, black olive crumble, fermented garlic emulsion, bocconcini paired with Delaire Graff Banghoek Reserve Chardonnay 2018
Dark chocolate cake, roasted guavas, guava and port gel, dulcey cremeux, coconib tuille paired with Delaire Graff Cape Vintage 2016 - by far one of the best desserts I've ever had the dulcey cremeux is something I would want to bottle and take home! Delicious!
And to end the perfect meal, a little sweet treat (loved the presentation of this!)
To say the food was delicious would be the understatement of the century! Thank you so much to Chef Kevin and Delaire Graff for hosting us and for one of the most memorable food experiences to date!
Here's to ten luxurious years!
No comments yet on Celebrating a Decade of Delaire Graff .