The restaurant is a minimalist space with floor to ceiling windows overlooking the vineyards. Sitting on the terrace I spied humming birds darting through the trees.
In the open plan kitchen the staff worked at a pace behind George, who commanded the service counter. Each dish was assembled by him and approved.
The food is fresh, local and changes daily, depending on what is available. The only regular menu item is the Chalmar beef.
For starters I had the green lentil soup with sorrel, creme fraiche and roasted pear. Sliced pears cut the earthy taste. Comfort in a bowl, unusual, delicious, real cooking. No fancy pants cheffy stuff.
My partner had the organic baby leek tart. A light crispy, slightly carmelised pastry held the leeks. Clean intense tastes.
For mains I had ragout of braised Overberg lamb with soft polenta and gremolata. This lamb had been slow cooked and was full of flavour. It sat on a creamy bed of polenta which was the nicest I’ve ever tasted. There was one tiny hitch with the dish. The sauce which accompanied the lamb was a tad too reduced. A minor grumble.
My partner had the smoked garlic and sorrel risotto with parmesan and baby leeks. The smoked garlic sat on top of the dish. He would have loved to have had the garlic incorporated into the risotto. A real winter dish, the risotto was laced with sorrel, its slightly lemony note contrasted with the saltiness of the parmesan. This is an almost impossible herb to find. George grows his own in his herb garden, so freshness is guaranteed.
For dessert I had the pan fried brioche with prune and armagnac ice cream and hazlenuts. Delicious, but another minor gripe; where was the armagnac? I thought this could have been a great dish if the prunes had been left to soak more in the alcohol, and suck up all that boozy richness. The brioche had sat in the pan a bit too long, and the carmelised edges were tending towards charred. My partner had the carmelised apple tart with vanilla ice cream and creme anglaise. It had disappeared before I had a chance to taste it myself. He said it was delicious.
The entire location is a smoke free zone, which is great. However George encourages smokers to have a drag in the herb garden. I’d ban them completely.
Beautiful food, great service, dreamy views, a memorable visit. Would I go back? Yes, in a heartbeat.
Jordan Restaurant, with George Jardine. 021 881 3612.
Winter menu R180 for 3 courses, R220 with two glasses of Jordan wine.
A la carte menu, R220 two courses, three courses R225. Jordan wines sold at list price.Lunch Wednesdays – Sundays 12:00-15:00.
Dinner Thursday and Friday evenings only.