Jordan Restaurant

Jordan Restaurant
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  • Location 021 881 3612
  • Phone Number Jordan Wine Estate, Stellenbosch Kloof Road, Vlottenburg, Stellenbosch, Western Cape
  • email
  • Website URL
  • Opening Hours

    (May to Oct) lunch Tuesday to Sunday, dinner Thursday and Friday, (Nov to April) lunch Monday to Sunday, dinner Thursday to Saturday

R375 for three-course set menu; R420 for four-course menu (R640 with wine pairing)
Contemporary cool
Amex, Diners Club, Mastercard, Visa

Critic's review

Jeanne Calitz

Celebrated chef George Jardine’s fantastic, highly seasonal menus draw acolytes from far and wide. His food is at the same time lacking in pretention and bursting with flavour, high on technique and low on flash-in-the pan trends. Starters may include hot-smoked kabeljou served on a dramatic black risotto nero, the salty flavours balanced by the fresh addition of crushed peas and nasturtium pesto.

Mains bring satisfying, sophisticated dishes like a serving of rich smoked Kroon duck breast with sautéed duck liver and cauliflower jus. The salted hake with smoked mussels and roasted gnocchi also goes down a storm, but the clear winner of the day is a wonderful dish of buttered fettucini with Jerusalem artichoke veloutè, caramelised onion, fried artichoke and goat’s cheese. It’s one of those revelatory dishes that catches you completely unawares with the subtle impact of its flavours – the kind of vegetarian meal that will win converts for the cause.

For dessert, you may fall for the chocolate mousse with white chocolate ice cream, but then you’d be missing out on the superlative experience that is the honey-and-poppyseed soufflé. And you wouldn’t want to miss the seductive experience of those warm, comforting flavours rising from this perfectly cooked confection.

A final dessert option includes the much-raved about trip to the cheese room, where you can have your pick from a substantial array cheese that includes four goat’s milk cheeses, two blues, two gruyères, a Ficksberger, Boerenkaas and cheddars – all local, all perfectly aged, and wonderfully matched by a spread of accompaniments which include poached pears and preserved melon.

The day’s menu will include expertly recommended wine pairings and also the option of full wine pairing. Of course the lovely Jordan wines (all available by the glass) feature prominently, but not exclusively. Quality wines from the likes of Bouchard Finlayson and Newton Johnson also appear, and the mark-up is reasonable.

Warm and friendly. Staff are attuned to diners’ needs without being intrusive.

Even though the food is of superior fine-dining quality, the atmosphere is not at all stuffy, but warm and convivial, especially on winter’s nights when the fire is roaring away. On clear days, the floor-to-ceiling glass windows offer spectacular views over the verdant valley.

The farm now offers stylish accommodation with breakfast included, which only heightens the temptation to make a reservation for dinner.

(September 2015)

  • Eat Out

    Chef George Jardine’s seasonal menu captivates with outstanding flavours, textures and techniques. Sensitively sourced ingredients are prepared with complete confidence, and the end result is food that is unpretentious but delicious and beautiful to behold. A starter of fried and glazed bone marrow on brioche is a masterful exercise in contrasting textures: crunchy croquette, lightly toasted brioche, roasted Jerusalem artichokes and feather-light onion rings. The hot-smoked yellowtail served with spicy sago and charred aubergine boasts exhilarating flavours. Roast lamb, served pink and thinly sliced on a bed of creamy lentils, punctuated with jewel bright bunches of kale, is a standout. The same can be said for the marvellous vanilla custard tart. It may sound simple, but this dish is a masterstroke: crumbly shortcrust topped with velvety custard, layered with whipped nougat, and offset by little injections of tart rhubarb compote and candied citrus. It‘s beautifully plated perfection.

    The offering features mainly Jordan wines, along with a few other regional treasures. As matched by sommelier Isabella Immenkamp, the wines are ideally suited to George’s food philosophy.

    Welcoming, top-notch service with a smile. Staff are well informed about the menu and possible wine pairings.

    You can’t help but feel immediately at ease, stepping into this unpretentious restaurant with its spectacular views over the dam and vineyards. It’s a simple, welcoming space with a sunny patio that’s ideal for summer and a bright, cosy interior perfect for winter lunches.

    Comments by the 2014 Eat Out Mercedes-Benz Restaurant Awards judges

    “This is easy-going fine dining at its best.” – Arnold Tanzer

    “George has a wonderful aesthetic all of his own. It’s less about the pomp, more about creating the perfect mouthful.” – Kate Wilson

    “One of the most exciting menus I’ve seen this year.” – Andy Fenner

    (August 2014)

  • Greg Landman

    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)

User reviews

  • Technically, this review is for the dessert George designed for the Eat Out Awards - not the restaurant - but my word, was it fantastic! Our whole table fell silent while we let every spoonful melt in our mouths. The creamiest chocolate ganache, the most delicious caramel, some slightly bitter cocoa (I think) to offset the sweetness and that white chocolate ball on the top. Oh and the ice cream! Was it hazelnut? A millionaire's shortbread for the kings! Also, loved that the whole team came dressed in kilts. What amazing spirit from a restaurant.

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  • Had the most amazing experience at this restaurant. Was hosted by Dirk Uys for his 50th birthday and for a function of 50 plus guests, received food service and everything you could possibly want as if you were the only two guests at the table. The chef, the staff, the front office, the sommelier all were of excellent and coordinated elegance. Best restaurant for me 2015!
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  • Despite booking two months earlier,we were allocated a table off the main area, which was distinctly lacking in any sort of ambience. Weasked for another table and were shown a table located at the entrance, not perfect but better than the previous location. Meal spoilt by over use of salt, which overwhelmed the taste of the geelbeck bisque , as well as the second dish the yellowtail with tapenade. Unusually the highlight was the honey and poppyseed soufflé , excellent. The offer of a glass of the Jordan dessert wine did not compensate for a rather lacklustre meal, although in fairness we might have chosen the wrong dishes on the night. I do note however that previous reviews have complained about the over use of salt on TripAdvisor
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  • Fine dining with a beautiful view, Jordan offers easy-going meals in a relaxed atmosphere. 'This is the best fish I ever had' my boyfriend Conroy said as he took his first bite of the kabeljou. I tasted, and agreed. Carefully curated flavours that's not overpowering, I loved the combination of truffle, Boerenkaas and cauliflower in the gnocchi entrée. For someone who always goes for the chocolate dessert option, the soufflé was an absolute highlight and probably the reason I'll return.
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  • 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)
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  • Accepts credit cards
  • Booking required
  • Child friendly
  • Dinner
  • Fireplace
  • Food
  • Functions
  • Licensed
  • Lunch
  • Parking
  • Serves food
  • StreetSmart affliated
  • WiFi

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