Friday, November 03, 2023

Lunch at Marthinus Ferreira's Jordan restaurant

A family friend from the UK has been visiting us and she wanted to visit Stellenbosch
So we took her to one of our favourite wine farms, Jordan, for a taste of their Cap Classique
and then lunch in their restaurant, run by talented Chef Marthinus Ferreira

At the tasting room, enjoying the crisp, zesty and very fine Cap Classique Blanc de Blancs

Lynne and Angela exploring the overseas wine purchase options for Angela

One of the best views from a Stellenbosch restaurant

The open kitchen shows busy chefs and the service was superb

Lunch offers only the three course menu and we thoroughly recommend it
It changes regularly as the dishes are fresh and seasonal

The freshly baked pot bread with caraway seed was as light as air, glazed in honey with rosemary
To dip it into is whipped, burnt lavender butter and in the center a soupçon green of mint oil, delicious
A treat was the spinach leaf and rocket salad with toasted corn and seeds, bean sprouts and parmesan cheese
in a miso dressing, topped with rice paper crisps
A lovely way to prepare one's palate for the lunch

and yet more unexpected excitement with sweet and smoked olives made on the farm
Then three amuse bouches - one of each for each of us
Baby cucumbers topped with fruit salad,
a chardonnay poached pear slice en brochette
topped with a blue cheese mayo and celeriac chiffonade and grated pecan nuts,
a 'biltong' salad on crisp tempura nori seaweed, with horseradish cream,
salt baked beetroot, soy and honey glaze, topped with bonita flakes
and all in miniature

Our waiter explaining the dishes for us
We ordered one of our favourite Jordan wines to drink with the meal, The Outlier Sauvignon blanc

The starter of Marinated Tuna Crudo, which we all ordered, was superb
the textures and umami flavours wake up the palate, the slices of tender tuna were thin and fresh
Topped with shaved fried artichoke, caramelized onions, nasturtium leaves,
a dab of salmon caviar and a green salsa verde 


The main course of tender Kuruman Sirloin beef on burnt onions, celeriac purée,
kimchi, potato pavé, broccoli, and a rich and sticky bone marrow and beef jus

The Confit Lamb Shoulder is served two ways:
a slice of crisp sous vide belly and a small shredded lamb cake
It is accompanied by pomme purée filled with ratatouille, grilled courgettes and rich lam jus
Perfection

For John, the only dish without mushrooms, they are in most of the meat sauces, was the Sous Vide Hake
Stewed peppers, chickpeas, tomatoes, olives and crushed potatoes made a fine saucy blanket beneath the fresh Hake

Time for dessert after a bit of a pause
The fresh Strawberry shortcake was delicate and refreshing
A yogurt mousse rippled with strawberry purée, with a strawberry compote went perfectly with the basil sorbet
- strawberries and basil are a match made in heaven -
Small squares of matcha pecan blondies added great flavour and good texture
as did the sprinkling of baby basil leaves and edible pansies

The "Not a Black Forest" dessert - almond mousse, stewed cherries, miso ganache, chocolate and ice cream
It was much appreciated

Is this a cash crop of winter wheat in the middle of the vineyards?

The Spring vineyards are so green and verdant at the moment

A vineyard waiting to be planted and a huge gum tree

and, when we thought it was all over and coffee was ordered, these two plates of fancies appeared
On the left, macarons and one of our favourite canelli and, on the right, pillowy marshmallows and very good orange jellies

A tiny sparrow after crumbs on the deck
We hope to be back to taste more of Marthinus's excellent summer dishes

As our English guest insisted on picking up the bill, we cannot comment on the amount paid,
but it was not a sponsored meal

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