Jordan Restaurant

To celebrate our anniversary, my husband booked for us to stay at Jordan Wine Estate and have dinner at the restaurant there. (How great is he?) The Jordan Restaurant is really amazing - the views of the vineyards, mountains and lake are absolutely stunning. The talented chef, George Jardine, makes use of local and seasonal ingredients and plates them beautifully so that your food really looks as good as it tastes. The restaurant has an open plan where guests sit near the kitchen, so you can watch the chefs preparing and plating your food, which is also a great thing to experience.

I was super thrilled to see that the restaurant has a wine pairing menu, which we opted for, seeing as it was a special occasion (although you don't really need to have a special occasion). The three course meal (which we had) costs R425 per person, with an extra R220 per person for the wine pairing. The five course meal costs R625 per person, with an extra R350 per person for the wine pairing. The five course options are made up of the Chef's choice and all of the guests at the table would have to order the five course meal. I'm sure this would be an amazing experience, but we opted for the three course meal so that we could choose our own dishes. The menu changes quite regularly, so I presume that their course options may not always be the options I will be mentioning below. However, you can still get a clear idea of what the experience will be like.

For starters, I ordered Steamed Saldanha Bay mussels "papillotte" style - the mussels were put into a folded paper bag and then baked. This dish was served with lemongrass, coconut milk, chili, lime, ginger and garlic. The wine was a glass of Jordan "The Real McCoy" Riesling 2015. I liked this dish as it was tasty and I had never eaten anything cooked in a "papillotte" style before.

Gary ordered the Terrine of Pork Knuckle (see below) which was beautifully presented. It was served with celeriac and fennel remoulade, Granny Smith apple and Klondyke cherries. The wine was a glass of Vondeling Babiana 2015.

For the main course, Gary ordered the Aged Kameeldrift Sirloin (see below), served with a soft herb crust, tarragon and smoked marrow pomme puree and charred onion. The wine was a glass of Jordan Cabernet Sauvignon 2013.

Terrine of pork knuckle
Terrine of pork knuckle
Aged Kameeldrift sirloin
Aged Kameeldrift sirloin

For my main course, I chose the Confit, roasted and fried Baby chicken (see below), which was served with crushed pea, butter poached baby turnip, and caramelised cabbage. I loved the plating of this dish the best. The wine was a glass of Jordan "Black Magic" Merlot 2013.

For dessert, Gary ordered the Honey and poppy seed soufflé (see below left in the photo on the right). For the this dish, the chef comes to your table to pour sauce over your soufflé and place a scoop of ice cream on top, which makes a nice touch. The wine was a glass of Jordan Mellifera 2016.

I ordered the Vanilla and lime panna cotta (see below right in the photo on the right), which was served with raspberry jelly, dried mangoes, roasted apricots and berry sorbet. The wine was also a glass of Jordan Mellifera 2016. Although the whole dessert was lovely, I could have eaten an entire bowl just of the berry sorbet - that was really amazing.

Confit, roasted and fried chicken
Confit, roasted and fried chicken
Honey and poppy seed soufflé and Vanilla and lime panna cotta
Honey and poppy seed soufflé and Vanilla and lime panna cotta

Another dessert option is called "A trip to the cheese room", where you can literally go into a little room at the entrance to the restaurant and pick your own cheese to eat from a wide selection of cheeses. I think I'd go back just to try that out!

Contact: +27 (0)21 881 3612
Email: restaurant@jordanwines.com
Address: Stellenbosch Kloof Road, Vlottenberg, Stellenbosch, 7604
Website: http://www.jordanwines.com/dine-with-us/jordan-restaurant/

Note: No children under the age of 12 are permitted for dinner

Leave a Reply

Your email address will not be published. Required fields are marked *