Highly acclaimed chef George Jardine and award winning winemakers Gary and Kathy Jordan have joined forces to open a new restaurant in the grounds of Jordan Wine Estate in Stellenbosch. The Jordan Restaurant is located next to the estates tasting room and seat up to 80 guests, either indoors or outside on the patio, opened its doors on the 1st of December 2009. The partnership brings together the Jordans, owners of one of the countrys best known and respected wineries, with former South African Chef of the Year Jardine, whose eponymous restaurant in Cape Town was recently listed in the San Pellegrino Worlds 100 Best Restaurants for the second year in a row. George Jardines menu focuses on local and seasonal ingredients sourced from South Africas best suppliers and producers. The restaurant houses a selection of the finest seasonal South African cheeses in a walk-in cheese room. Guests are able to join George Jardine in the cheese room to make a personal selection.
CONTEMPORARY FINE DINING After winding your way onto the Jordan Wine Estate in Stellenbosch enjoy a wine tasting, drop into the deli and or settle in for a leisurely feast. The setting is superlative, with a birds eye view of the dam and beyond, and so is the food. George Jardine put Jordans on the map and head chef Kyle Burn is keeping it there. Inspiration comes from the surrounds, from walks into the forest and the joy of foraging for sorrel, chickweed and mushrooms. As the seasons are unpredictable the produce is always served as it arrives, never out of season unless pickled or preserved. The foundation of the food is simple flavours, often classic renditions with a twist, and always using good technique. They tried taking Georges mussels en papillote off the menu but had to bring it back to keep regulars happy. The small menu changes weekly. Expect dishes like fried confit duck kromeskies with liver parfait, organic carrots, celeriac Chantilly and toasted almonds. The double-herbed springbok loin is harmonized with braised red cabbage, butternut puree and poached turnips. There is a wonderful interchange of ideas and dishes between George and Kyle, who loves braising. This could be a memory from his moms cooking of classics like a Sunday roast and chicken a la king – real home-cooked fare. In winter richer foods dominate, in summer anticipate a lighter menu. Desserts are without fail delectable and the wines, predominantly from the estate, top an unforgettable winelands experience. If it is more of this delicious fare that you wish to experience, consider sister restaurant Jardines or Georges new venture, restaurant Seven, also in Stellenbosch. “The food is flavoursome, and I like guests to leave satisfied.” Chef Kyle Burn