It’s always a privilege to sample celebrated chef George Jardine’s menu at the acclaimed Jordan Restaurant, tucked away at the end of Stellenbosch Kloof Road. Patrons are welcomed with a complimentary bottle of sparkling water and a generous bread platter (boasting charcoal buns, foccaccia, seed loaf and some gloriously garlicky aïoli) that could fill you up before dinner if you’re not careful.
Deciding from the menu (updated regularly) can prove to be a challenge, so if you want to abdicate freedom of choice for one evening, indulge in the five-course chef’s choice. Make quick (delicious) work of the beautifully presented beetroot-cured Norwegian salmon before moving on to the delectable seared Rustenburg duck salad with dollops of honeyed sweet potato and the heady flavour of coriander.
The rolled Karoo lamb shoulder is a dish that works remarkably well. The moist lamb melts in your mouth and is supported by the soft parmesan polenta, olive tapenade and broad beans. The only vegetarian option for mains was a lemon-and-thyme risotto, which could be a tad more flavoursome.
Jordan Restaurant has a cheese room where diners can assemble their own post-meal platter. Or you could try the menu classic – an expertly prepared and decadently sweet souffle (á la orange on the day that we dined). However, for the more adventurous, the lemongrass ice cream served with a baked coconut tart is definitely a highlight.
If you haven’t chosen the pairing option, don’t despair. The wine list offers more than enough options per glass for you to make sure you aren’t missing out. The estate’s own wines form the cornerstone of the menu, but are not exclusively offered.
While there was no overly warm reception at the door, the service was adequately attentive. Answers to any queries about the menu are somewhat off-hand.
The ambience draws its strength from the glorious surrounds and the fact that you can unabashedly watch the kitchen at work.
A special-occasion indulgent dinner.
Eat Out critics dine unannounced and pay for their meals in full. Read our full editorial policy here.