Jordan Restaurant

At one of the top spots in the winelands for a spectacular meal, chef George Jardine showcases his award-winning dishes by combining expert technique with top-notch produce and a light, unpretentious touch. Dishes are accessible and delicious and change with seasonal availability. A favourite starter is mussels en papillote, steaming with Asian aromatics like lemongrass, ginger, garlic and coconut milk, while mains such as Chalmar beef fillet with marrow and morels is meltingly tender with unctuous saucing. He has a light touch when it comes to fish dishes and vegetables are treated with respect and care. If there’s a soufflé on the dessert menu, it has to be ordered – pear soufflé with crème anglaise was a recent favourite.

Jordan wines feature expectedly heavily, but there are some other great offerings, which change regularly.

Completing the husband-and-wife team, George’s wife Louise oversees front-of-house with a friendly hand. The staff are well-trained and can explain the sometimes complex dishes well.

It’s pared-down modern here, with a completely open-plan kitchen so you can see the chefs at work (or play). On balmy days the sliding doors are thrown open, and all the tables are moved to the deck with its views over a dam and of the gorgeous Stellenbosch mountains in the distance.

A trip to the cheese room is a must. (LvA, October 2012)

Karine Dequeker
25-Mar-2013
On a date with my husband, could not have wished for a better place! Particularly loved the "lightly grilled Yellowtail, herb crust, Ceasar dressed kale and fried capers, followed by the "tartar of salt and sugar cured Blesbok, toasted hazelnuts and celeriac chantilly".

Great wine pairing and pleasant service.

A L
7-Mar-2013
Excellent experience!

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