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One of the first signature chef restaurants in the Cape Winelands, Jordan Restaurant brought Chef George Jardine’s brand of contemporary fare from city to country in 2009.
We are excited to announce that Marthinus Ferreira, of Dw eleven – 13 in Johannesburg, has taken over the management of The Jordan Restaurant, taking over from Chef George Jardine. The signature restaurant will trade under the name The Jordan Restaurant with Marthinus Ferreira.
Marthinus Ferreira has helped shape the South African food scene, with his flair for food gastronomy inspired by his childhood favourites and influences from abroad, having worked with some of the world’s top chefs, including Chef Gordon Ramsay & Chef Heston Blumenthal.
Gourmet Guide Description
Marthinus Ferreira’s attention to detail and sublime sauces earned him two-plate status at DW 11-13 in Dunkeld, Johannesburg. His new home is the iconic Jordan’s wine estate in Stellenbosch. Immediate access to prime, seasonal ingredients and operating in a restaurant that allows nature in, is pure joy for this passionate chef. The stunning winelands vista is a far cry from an entrance in a busy carpark in Dunkeld, and Jozi diners who loved his cuisine are sure to follow.
“It’s all about generosity at Jordan’s,” stated chef Marthinus. A small plate of frozen grapes and pickled olives precede a verdant salad of spinach, herbs, sprouts and a miso dressing, plus milk bun brushed with oil using a bouquet garni with a side of miso butter. “My style is unique and different to what is in the winelands. It’s all about intense and deep flavours,” expressed Marthinus.
A trio of desserts may include a decadent chocolate mousse with crunchy peanut honeycomb and banana ice-cream. The gorgonzola dessert is a sweet-savoury combo of melon, walnut, pancetta, pear and gorgonzola sauce.
The service is relaxed yet superior, friendly and informative. It’s detail-driven, with colour-coded ceramic cups to indicate whether you are drinking still or sparkling water, many touches like a monogrammed ceramic knife and a tray of fruits presented to flavour the waters.
There is an ‘everything menu’ – everything on an a la carte menu, but not as a five-hour experience, instead condensed for more relaxed dining. Watch out for winemaker dinners, each season will be heralded with a menu showcasing what Marthinus is currently playing with.
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