After three years as Sous Chef at JAN Restaurant in Nice, Chef Jan Hendrik van der Westhuizen’s Michelin-starred restaurant, Chef Kevin Grobler has returned to SA and has taken up the head chef position at Delaire Graff Restaurant.
This isn’t Chef Kevin’s first time in the Delaire Graff kitchen though – the Bloemfontein-born chef worked under Chefs Christiaan Campbell and Michael Deg while they held the reins, and now he’s come full circle. Together with his team of 44, Chef Kevin Grobler will be utilising as much fresh, seasonal and organic produce from the Delaire Graff garden for his modern bistro cuisine menu. The garden makes use of crop rotation to achieve better yields, but for items that can’t be grown or produced on-site, supply comes from a small network of sustainably-minded local farmers.
‘Our food is very local, earthy and real. It’s about allowing the purity of flavour, local provenance and sheer beauty of the ingredients to shine,’ says Grobler. Reducing waste through utilising as much of the vegetable or animal as possible, Chef Kevin is also committed to reducing the amount of single-use plastic in the kitchen. He’s achieving this through daily fruit and veg deliveries arriving in an open crate rather than plastic. Waste that can’t be used in the kitchen goes to the estate wormery.
Dishes you’ll find on the Delaire Graff menu that showcase Chef Kevin’s style include Rosé-cured salmon gravalax, cold smoked tomato broth, tomato chutney, lemon gel and crispy capers for a start; Pea mousse, marinated fresh peas, black olive crumble, fermented garlic emulsion, and bocconcini; Braised beef short rib, Jerusalem artichoke purée, charred onions, braised mustard seeds, poached baby leeks and onion chips; and lastly, Dark chocolate cake, roasted guavas, guava and port gel, Dulcey foam, Dulcey crémeux, coconib tuille.
To take a look at some of the dishes on the menu, as well as the restaurant, browse through our gallery below.