We know we have written about eating at Jordan several times, but it is our favourite winelands restaurant. George Jardine’s food is delicious, local and fresh. His presentation is fantastic and we love the relaxed atmosphere of the restaurant, the views
Some may produce quite low alcohol wines, as ripening has been slow and steady with good phenolic ripeness but lower sugars than usual, not a bad thing.
Peter’s starter of Saldanha Mussels en Papillote was full of Asian aromas, flavours and fat, plump green lipped mussels.
True to form, the men ordered very tender aged Chalmar Ribeye, served in neat fingers, topped with tempura shimeji mushrooms, roasted broccoli, sesame, onion and a rich soy dressing.
John had it without the mushrooms
Both courses went well with the Shiraz.
Riaan Nel is a very friendly and efficient manager
and the staff reflect this
Only two of us could manage the wicked dessert of Valrhona chocolate torte, honeycomb, roasted plum and fig sorbet; the rest of us feasted with our eyes.