Jordan
has taken over the running of the bakery from George Jardine as he now wants to
concentrate on his 2 restaurants, the one on Jordan and his new restaurant in
Stellenbosch. It is a sensible move for Jordan as they do have lots of people
dropping in tastings who want for lunch and now breakfast who did not make a
reservation and they can now accommodate them. We had a lovely brunch enjoying
some of the items on the menu, seated on the deck below the bakery. thebakery@jordanwines.com
It is the middle of winter, which has been bleak
and cold, but this day was wonderful. Full sunshine, not a cloud in the sky and
even so warm on the deck that we needed umbrellas. One of our Champagne days,
when the air and the mountains sparkle
Taking our seats at the long table
Fresh bread, baked by Hartley in the Bakery, with
Jordan 's lovely olive oil and spicy chipotle butter
Marketing manager Thea van der Merwe
National Sales manager Jacques Steyn CWM welcomes us
Our brunch tasting menu
Layers of pressed winter vegetables (Carrot, sweet
potato, butternut and celeriac) with a rich tomato emulsion, basil pesto and a
potato glass flake. The perfect vegetarian/vegan dish. We drank this with Chameleon
Rose 2015
Honey Niewoudt, the chef from the Bakery
Anker Ale, oh so crispy battered fresh hake served
with a very mild creamy tartare sauce
Jordan is the only other place which sells draft
Anker beer from Den Anker in the V&A Waterfront
It goes perfectly with the fish
Now believe it or not, these are mini editions of
the Bakery burger. The meat has been marinated in Jordan's Prospector Syrah;
they are served on sesame buns with tomato, mayo and lettuce, topped with
cheese and bacon and skewered with a folded gherkin.
The burgers came with unbelievably crisp golden
triple cooked chips (SO hard to resist) and a glass, or two of the Prospector
Syrah. The buns, apparently, have potato flour in them to make them extra fluffy
Dessert was one of our neglected winter fruits,
guava, cooked and made into a delightfully sharp sorbet with some of Jordan's Mellifera
sweet dessert wine. This was served with a savoury thyme cheesecake with some
apricots incorporated
Magnificent Mellifera, their Natural Sweet dessert wine to
savour, made from Riesling
And finally, beautiful fig and almond biscotti
topped with à point (French for at the peak of ripeness ) Paarl camembert which
went perfectly with the Mellifera, the Prospector and a double espresso. A
lovely lunch that you can now go and try for yourself
And enjoy the magnificent views
A good place for an office meeting
Or just to gaze at the far fair mountains and the
vineyards
© John & Lynne
Ford, Adamastor & Bacchus 2016
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