Over the last two decades, George Jardine, frequent winner of a coveted place in the Eat Out Top Ten, has earned his spurs as one of the top chefs in the country. Commuting between his new venture in Stellenbosch and his destination restaurant at Jordan wine estate, his creative energy is boundless. A focus on seasonal flavours showcases local, organic produce on a changing menu, which tempts with sublime combinations.
The menu identifies the exact provenance of ingredients from east coast monkfish and hake to Walker Bay white mussels and Oak Valley pork. The main ingredient is enhanced with delectable sauces, reductions, garnishes and foraged sides, from samphire (sea asparagus) and dune spinach to wild mushrooms and micro-greens. Earthy, smoky tastes and textures are showcased in signature dishes like smoked, acorn-fed pork with pease pudding, prawn boudin blanc, Williston lamb kidneys and roasted root vegetables. There are gastronomic choices for vegetarians, from caramelised leek tart with truffled watercress to gorgonzola gnocchi with charred Brussels sprouts.
A fine attention to detail and a subtle balance shows on every bespoke ceramic bowl and plate. If available, signature dishes tempt, with aged pasture-reared Greenfields sirloin on a bed of creamed puy lentils and the freshest, flakiest hake poached in red wine with glazed bone marrow.
Expect bold, contemporary fare from a master with supreme respect for the meticulously sourced ingredients on his cutting board and in his kitchen.
A good selection of affordable wines by variety, glass and bottle, as well as craft spirits.
Attentive and on the ball, with warmth and charm.
Intimate and cosy in the covered courtyard and small, interior dining room with botanical vegetable illustrations.
Share a selection of South African farm cheeses if you’re too full for dessert.