Delaire Graff Restaurant sits inside the winery building on Helshoogte Pass, at the crest of the road that connects Stellenbosch with Franschhoek. The terrace looks across vineyards and the cultivated slopes of the Simonsberg toward the Banghoek Valley beyond — a long, layered view that shifts through the day as the light moves across the hillsides.

The kitchen runs on seasonal South African produce, with a menu that takes a bistro approach: familiar in structure, precise in sourcing. The estate grows its own produce, converts kitchen waste into compost through an on-site wormery, and draws on ethically sourced local suppliers for what the gardens and vineyards do not provide. Head Chef Clinton Jacobs leads the kitchen.

The interior was refurbished and reopened in October 2025. David Collins Studio designed the new space: dark-stained timber, bronze ironmongery, richly veined marble, curved orange leather banquettes, and works from Laurence Graff's private art collection placed throughout. The estate's own award-winning wines — made by winemaker Morné Vrey from Bordeaux varietals and Chardonnay grown on the pass — are the natural pairing at the table.

Delaire Graff Estate is roughly fifty minutes by road from Cape Town International Airport. Dinner service runs Wednesday to Saturday; lunch is served daily.