There are now two options for having lunch at Jardine’s.
The first is outside at bench tables where you can order sandwiches , coffee, tea and pastries.
The second is (on Wednesdays to Fridays only) to have a great value lunch from a small menu in the restaurant upstairs.
A few weeks ago, I spotted a supplier nipping upstairs with a big wet raw whole fish in a clear plastic sack.
This imbued me with confidence in this restaurant. We’ve all read the horror stories about restaurant served fish in Cape Town. Fresh means freshly frozen to some people (ie; 3 months ago). Yellow tail is cape salmon is kingklip is cob – sure nobody knows the difference. Or do they?
Upstairs, the short but perfectly formed menu offers three starters (two salads and smoked salmon), three mains (beef, salmon and a mushroom dish) and 3 desserts (creme brulee, ice cream and cheese).
My beef was requested rare and it came, beautifully presented, rare and tender.
The butter roasted cape salmon with squid ink risotto was more squid ink than risotto. Where was the rice? The fish was perfect though.
George Jardine is busy at the Jordan winefarm, but his partner Wilhelm Kluem was keeping an eye on things. George does still cook three nights at Jardine.
Service was efficient and unobtrusive. Jardine is a great stop for a quick, value for money, delicious tasty lunch. You’ll get in and out within the hour with none of the usual interminable hanging about as if you’ve nothing better to do.
Jardine Restaurant, 185 Bree Street (Cnr. Bloem St.) 021 424 5640.
Starters R35-R45. Mains R70-R80.
Dinner Mondays – Saturdays. Lunch Wednesdays – Fridays.