John had his 75th birthday on the 27th so Lynne planned a lovely lunch at chef George Jardine's restaurant on Jordan wine estate. Deservedly one of our favourites, the food is always superb, the views are second to none and the Jordan wines are exciting and go so well with the food
Looking over at one of the newer vineyards of dryland grapes. Given the signs of global warming affecting the classic grapes, Gary and Kathy Jordan have planted Assyrtico, a grape from the volcanic Greek island Santorini. You can enjoy picnics on this lawn below the restaurant; just order them from The Bakery restaurant next door to Jardine
The terrace, where we always try to get a table on the front in good weather
One is fully protected from the sun by large umbrellas
They apparently knew it was John's birthday and sent us a glass each of Villiera Tradition Cap Classique to celebrate
A very special gesture; thank you Louise and Chef George
The menu of the day. There are always choices for all
Daughter Clare and Lynne ordered the same starter, a tender braised pork belly soft dumpling with Asian flavours, on an unctuous creamy honeyed parsnip purée and topped with spiralised courgette in a Nam Gin dressing, and crisp pork crackling popcorn. Small, but very satisfying and a good mix of flavours and textures. We both had a glass of The Outlier Sauvignon blanc. Clare does not enjoy wine, so had a long Tanqueray Gin and tonic with her lunch
John went for the Saldanha Bay mussels en papillote in a superb Asian coconut sauce,
served with a vetkoek (savoury deep fried doughnut) for dipping in the sauce
Those plump mussels - it is a large serving
After a short rest, the main courses arrived. Lynne's choice of pan roasted, very fresh and softly flaky Hake, with whole golden baby beetroots cooked and sliced in a parsley sauce with smoked mussels, was as pretty as a picture and very enjoyable
We had to have some of George’s triple cooked chips, which come as a side
Because we were three and greedy, we ordered two portions. An essential side at Jardine’s
John had a glass of the Prospector Shiraz with his steak
Father and daughter are steak eating people and really enjoyed the tender aged Chalmar sirloin and its herb crust,with roasted glazed aubergine and purée, stuffed roasted baby tomatoes, and Swiss chard balls
John's plate proved how much he enjoyed it, it was "Jardined"! George’s sauces are so goodthat it is a term we have evolved for a thoroughly cleaned plate in the 20 or so years we have enjoyed his food
Chef George in his open kitchen with his wife Louise, who ably manages the restaurant
As a special treat, we all ordered the Poppy seed and honey soufflés. John's came with a tiny birthday candle
Our lovely waiter Mazai comes to the table and 'dresses' each soufflé with a warm crème Anglaise poured in the centre and then drops the vanilla ice cream on top
This perfect light and fluffy soufflé is quite dreamy, (if a little sweet for Lynne)but as a treat if really lives up to all expectation. The ice cream and the crème Anglaise add so much to it
Some energetic, but quiet, children playing on the lawn - takes one back to one’s youth when walking upside down was de rigeur and hand stands had to happen daily to use up all that youthful energy. Another lovely experience, thank you all
Our bill. We had a voucher that we had purchased from Jordan during lock down and it was deducted from our bill
All content © John & Lynne Ford, Adamastor & Bacchus
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