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
C
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
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
Looking down Stellenbosch Kloof from the restaurant's terrace
George plates a dish under the watchful eye of Louise, his wife
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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