And for good reason too. The focus is on locally sourced ingredients that are given that Jardine flair. Expect dishes inspired by his vegetable and herb garden, and seafood treats such as the smoked yellowtail made in his wine barrel fish smoker.
Try the steamed Saldanha mussels, springbok pot-roast or seared ribeye, all paired with Jordan Wines, which complement his contemporary country fare. The expansive farmyard views are the cherry on top, and this makes for one delicious hat trick.
How does it feel to be nominated for the Eat Out Restaurant Awards?
It always feels great to be nominated for The Eat Out Awards. It’s a good pat on the back for the entire team.
Describe a signature dish at your restaurant?
A signature dish at Jordan Restaurant is something prepared with great seasonal ingredients and lots of love – our menu changes daily, so this philosophy is our signature.
In your opinion, what makes a top restaurant?
Good service, good food and a value for money experience.
What ingredients are always in your kitchen?
Too many to mention.
Three words that describe you?
Real, gone, kid