Twice the winner of the Eat Out Chef of the Year award (2006 and 2007), George Jardine continues to delight with food that is delicious to eat and gorgeous to look at without being precious. While the menu changes often, you could start with something like the braised gemsbok ravioli, deliciously plump with flavour, that’s served with caramelised shallots and cauliflower and parmesan veloute that takes cauliflower to new heights. The lightly seared Fisantekraal trout rolled in porcini dust and black pepper is a knockout, garnished with avocado and baby beets. Move on to superb Chalmar sirloin with rich smoked bone marrow crust and Bordelaise sauce, or pan-roasted springbok loin nestling on bright yellow carrot cake purée, an impressionistic delight. Finish with a trip to the walk-in cheese room for some of the best artisan cheeses the country has to offer, such as Brevis Blue, Cremolat Gorgonzola, and hard cheeses like Kimilili Witzenberger and Healey’s Mature Cheddar.
While the selection features the award-winning wines of the estate prominently, there are also carefully chosen treasures from the rest of the winelands, some with hefty mark-ups.
Hospitable and professional with a knowledge of the cuisine—as one would expect in a restaurant of this calibre.
If the spectacular view of the valley and the surrounding Stellenbosch Mountains doesn’t take your breath away, you’re made of hard stuff indeed. In summer the wraparound glass windows are peeled back to take full advantage of the situation. The kitchen is open-plan with the industrious George and his acolytes in plain sight.
Generous portions should warn you to go slow on the excellent bread board with the smoothest aioli this side of Provence.(September 2013)
For an overall experience Jordans stands back for no restaurant in the country. For me this is the best food/venue combination in south africa. The only rival for the ambience at this venue is the quality of the food.
I have recommended this restaurant to so many people from the england, scotland, germany, australia and they have all told me what an incredible day they had at jordans.
My personal favourite is the mussels papillote with lemongrass, ginger, coconut milk, and lime, but everything on the menu is exceptional including the fresh breads and pates. For dessert Chef George Jardine's signature dish is his honey and poppy seed souffle which is finished is smooth scoop of vanilla bean gelato and warm custard. This food is all served while over looking a beautiful little lake where, where you kids can run around, and the surrounding mountains. The only civilisation you will see is the kitchen where your food is being prepared.
If you really enjoy the food you can return another time and do one of chef George Jardine's Cooking classes, where you can learn amongst others, his honey and poppy seed souffle. Seeing the chef in action and learning 1st hand from him is an absolute treat and if you get the opportunity, grasp at it. Also, if you can get 8 people or more together he will give you your own class.
Having done 4 classes myself, and going with friends and family, including my parents, everyone who i have gone with has said what an incredible experience it is, learning from the best, and seeing a chef that is cooking food for, and with you, taking such pride and showing such an attention to detail.
Do yourself a favour and go! (And stop by the deli as you leave)
Had lunch at Jordan restaurant, my husband had the mussels and I had snoek ravioli starter which was superb, our main was such a disappointment I had monk fish, but the sauce was so salty I could not eat my food.
I don't think I will go back.
We had a delightful meal that was ruined after I saw the head chef, George Jardine, lick his fingers after sampling a sauce from one of the bottles. He then proceeded to plate up food without washing or sanitising his hands.
Great shame. Wont be going back.
Obviously i was not with you at this meal, but i have been to Jordan and Jordan Bakery on many occasions and i can personally vouch for the cleanliness of their kitchens and hygiene of all the staff.
I have even done 4 cooking courses with chef George Jardine where you work with the staff and see the kitchens.
Everyone is instructed to wash their hands before they touch anything and their kitchens are immaculate. The greatest evidence of this is that they would even allow others into the kitchen and that the diners can see in.
No one would do this unless they were confident of the condition of the kitchen.
On a side note, albert and michel roux and everyone who has come under them like marco pierre white tastes with their fingers. If the hands are clean, who really cares. Go to 3:30 in this video if u want to see
http://m.youtube.com/watch?v=59wk8G9QVaE - Jared
March 22, 2014
This was a struggle to find - do not use the iPhone maps, it will take you to a dirt road, tell you to park and start walking! Consequently, we arrived pretty late for lunch and missed the starter. However, we had a main (duck breast and steak) which were both exquisite. We had dessert - the cheese board really stands out, with cheeses from all over.
We had a lovely dinner and our waiter was excellent. When paying our bill, the treatment he received from the young floor manager was appalling & we felt embarrassed for him. In the group of about four tables around us she spoke to him as if he lacked the mental capacity to navigate, or even hold the card machine correctly.
Unfortunately this was a big spoil to an otherwise perfect evening.
Hello Richard/Marcelle, I was at Gourmet Gurus on Wednesday 20th Feb 2013. It would be great if you could sort out the problems at your restaurant because you do have a wonderful location.
- Suven Pecku
March 5, 2013
Shocked by your comments, we have had many steaks and always had a great meal at Gourmet Gurus, our potatoes have always been crispy and totally divine, vegetables fresh from garden - would be great to know if you eat else where then where as I cannot find a better place!
March 4, 2013
Hi Suven, Please let me know when you were at the restaurant as I would like to rectify this situation. We roast our potato wedges and do not microwave any food.
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.
I had the pleasure to dine at this venue on Saturday 1st of December. We were a party of 11 people and the overall experience and service was absolutely phenomenal. 5* does not do it justice. The view and setting alone could have made this evening magical, but we were blown away by the gastronomic experience that awaited us. As a complete tasting meal I haven't had any better in this country, not from any of the other top 10 restaurants which we also visit often. Well done to this exceptional team. We will be back for may more evenings of delightful food and service.
After 14 years living abroad in the Netherlands I was spoilt, again, by the high level of service that exists in South Africa relative to the European continent. The Jordan Restaurant staff are by far, more professional, more attentive, efficient and polite than the vast majority of restaurant staff here in Europe. Compliments too to the innovative chef(s) and kitchen staff for the delicious meal that my family and I enjoyed last Sunday. I'll be back!
An extraordinary experience, faultless in every way. The set winter menu of 4 courses served with 2 glasses of Jordan wine is truly excellent value. George Jardine is brilliant - every mouthful was exceptional and we look forward to returning very soon.
I would love to post this on all public venues but not sure how. This was the second most amazing food I have ever had... (Tetsuya's in Australia runs a verrry close first). The chef's melding of flavours, and differentiation of flavours, absolute attention to detail and preparation left us all with taste buds tingling where we didin't know we had them, and gave us a new experience of food. This man is a genius! We would travel back just to eat his food.
We were lucky. It was a perfect day in early autumn and somehow there was a softness in the air, and the leaves on the vines, in the soft, rolling landscape, were turning a subtle tone of yellow and red. There was a dam, of course, a girl was throwing a ball to the sheepdog on the sprawling lawns. The wines, the wines! (I just wish their website would make it easier to locate their wines. I had to eventually Google 'double gold Veritas barrel fermented to get hold of the name) It's Outlier, and it had matured for a year or two. Magnificent. I was sure I could taste sweet melon but the tasting notes proved me wrong. Then, the meal, the vista. The girl was still tossing a ball to the dog. Someone was taking photographs. The starter of mussels baked in parchment paper was the best I have yet had. The Saldanha Bay mussels (Spanish) were unforgettable, swimming in a gentle pool of coconut milk and lemon grass. (I thought I detected fennel but I was once again wrong, at least according to the waiter. It was not my day in that sense.) I have to say the aioli was simply the lightest I have tasted. I wondered if there was cream in it, but decided not to ask, lest I be proved wrong yet again. It was, how should I put it, a study in lightness. Then the sole gratin was a bit of a let down, I have to say. The poor sole fingers were simply smothered in cheese and layers of potato. No, it didn't work. It was too rich. Potatoes and sole? No, perhaps not. But who cares. I don't even think about that ... as I am haunted by the mussels in a coconut milk sauce .... and aioli as light as clouds. Well, why say everything was perfect when you can find fault? I thought the salesman at the wine cellar was a bit familiar. "Did you steal my pen?" he barked at a tourist. There's a fine line between being warm and inviting and being too familiar.
After 4 visits for lunch we were with 10 people for our first dinner at Jordan restaurant last Friday - unfortunately our last evening in South Africa. From the first to the last minute an unforgettable experience! Sparkling wine for the sundowner and this fantastic view! The tasting menu was "un poem" from the first course, the service fast but very relaxed and so friendly and the choice of the wines - one of the best in South Africa. Thank you very much to all the people from Jordan Restaurant! Sven and the German group - and we'll come back in October!
Had a bad service experienced with my wife this afternoon - waiters are not enough at lunch time. Requested salt and pepper - had to wait five minutes, no one asked "how is the food?" Ordered a wrong dessert, we requested to change another one, our waitress refused and she said the restaurant will either charge her or the customer for the wrong order, if I like the other one, I can order another one again. She had a very bad attitude. I complainted to the manager after I paid my bill, the manager said this is not their restaurant's policy, if the customer's not happy with the food, they will change it. The front line waitrons must have more customer service training, otherwise no customer will come again.