Tuesday, May 27, 2014

Birthday lunch at Jardine on Jordan

Saturday saw us driving to Stellenbosch Kloof to visit one of our favourite restaurants for daughter Clare’s birthday celebration. While we started out with the best intentions, unfortunately and regrettably Banting went out of the window. We had a superb lunch, even though we castigated ourselves severely and suffered afterwards for falling for the carbs, but who can pass up fat crisp hand-cut chips, a chocolate marquise or a honey and poppy seed soufflé ? Oh, and did we mention the two warm, freshly baked breads, and hot mini vetkoek? Well, one day off can’t do too much harm can it? 
A very wet day, so behind glass near the fire ...
... but still with a beautiful view of the lake and the autumnal vines on the hill
A nice gas fire keeps the restaurant very warm
Decisions, decisions
John ventured out into the rain for a photograph
The restaurant was almost full when we arrived at 12.30 and, as usual, it pumped
The menu always has good choices for every kind of eating
A glass of Jordan’s fine unwooded Chardonnay for Lynne and one of The Outlier Sauvignon Blanc for John
Warm bread straight from the oven. Who could possibly resist? Not us. There is a watercress pesto, a rich caponata with pine nuts and a divine garlic mayonnaise. This is the hidden first course, as it is just part of your meal. And you can then go and buy the bread in the bakery next door to take home.
We defy you to pass up on the crisp hand cut chips. These are the ones we couldn’t resist
Such a beautifully presented starter plate of the Fairview roast lamb with Jerusalem artichokes
Pretty as a picture, too, was the (Banting) starter portion of a brawnlike tender suckling pig terrine with a sauce grebiche, sliced baby beet and pink onions with some apple squares. Such good intentions....
Then to mains. Tender and delicious herb crusted Boran sirloin with fried marrow, garlic purée, spinach and celeriac for father and daughter. Jordan The Prospector Shiraz was a superb match
Lynne wanted to try the Silver bream, a new fish for her, and it had a good texture - soft and full of flavour, served with a slightly sweet carrot purée and baby roasted carrots. She enjoyed it with the Jordan Barrel Fermented Chenin blanc. The downfall was the chips.
Dessert. So we ordered – allow 20 minutes – with plenty of time, the famous honey and poppy seed soufflés,
served by the pastry chef herself. She breaks the top and pours proper vanilla crème anglaise into each soufflé, which had risen beautifully. They were very sweet, as the insides of the ramekins have to be coated in granulated sugar to get them to rise properly and rise they did. So you do need a rather sweet tooth to enjoy this dessert
And then it is topped with vanilla ice cream...
John, always the chocoholic, had the Valrhona Chocolate marquise with orange jelly and crème fraiche, also topped with vanilla ice cream
And the kitchen came up trumps with a small token to Clare for her birthday. 
Thank you all for another memorable meal. We will be back
The bill for our lunch (with wine by the glass) came to R1460 including 10% tip)
Proteas love the rain
Buying some treats from Louise Starey at the bakery on our way home
© John & Lynne Ford, Adamastor & Bacchus 2014

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