The Restaurant at Newton Johnson reader review

Friday, December 13th, 2013

Reviewed by Irna Van Zyl

When we heard chef George Jardine had an interest in the new restaurant at Newton Johnson we were determined to go as soon as possible. And how happy we were because what has always been one of the most beautiful spots for a restaurant now also is home to the best food in the region.

Our starters - we tried all four on the menu – got us off to a wonderful beginning and we all agreed that it was difficult to choose between the pea velouté, West Coast mussels, Langekloof salmon trout and slow braized beef tongue.

We followed this with the excellent cashew crusted hake or pork loin with grilled cauliflower, granny Smith apples and lemon. Not to forget the dessert we all shared: the Eton Mess with vanilla meringue, berry compote, coconut sorbet and Crème Chantilly.

All of this was washed down with the fabulous five-star NJ Family Vineyards pinot noir. And to top it all we were thoroughly spoilt by our waitron Christopher.

The Restaurant at Newton Johnson is aiming high – they want to be in the Eat Out Top Ten next year. In the meantime we certainly wish you visitors by the hundreds. We’ll be back sooner rather than later!