Monday, January 07, 2013

Lunch at Jardine on Jordan

Jordan Restaurant with George Jardine
The menu changes very often as they cook seasonally and use as much local produce as they can obtain. This was what we ate on Sunday 30th December 2012

Flash fried Blesbok liver, thinly sliced with crisp fried sage leaves, pancetta, apricots and mash on radish slices
Beautiful buttery pastry leek tart with truffle and watercress

Classic duck and cherries with a marvellous jus and cape gooseberries (physallis) and baby beets. The leg had been crusted with polenta.
Moist and succulent gurnard in a smoked tomato sauce topped with home-made linguine and sprinkled with basil and parmesan. Who says cheese doesn't go with pasta? This was an excellent dish with loads of smoky tomato flavour
Herb crusted tender Chalmar beef on a classic creamy risotto with the best beef jus we have both tasted in years.  George Jardine is renowned for his spectacular sauces and jus.
One of the beautiful views from Jordan of their vineyards and others in the valley
Jordan wines are available by the glass
Looking down Stellenbosch Kloof from the restaurant's terrace

 George plates a dish under the watchful eye of Louise, his wife
The elegant, quiet and cool tasting room at De Morgenzon, next door to Jordan
Midsummer vines, green after the wet winter and covered in bunches of grapes, still ripening
Wonderul contrasts of Canna lilies, olive trees and vines on De Morgenzon
The outside of the De Morgenzon tasting room
© John & Lynne Ford, Adamastor & Bacchus 2013

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