After winding your way onto the Jordan Wine Estate in Stellenbosch enjoy a wine tasting, drop into the deli and or settle in for a leisurely feast. The setting is superlative, with a bird’s eye view of the dam and beyond, and so is the food. George Jardine put Jordan’s on the map and head chef Kyle Burn is keeping it there.
Inspiration comes from the surrounds, from walks into the forest and the joy of foraging for sorrel, chickweed and mushrooms. As the seasons are unpredictable the produce is always served as it arrives, never out of season unless pickled or preserved. The foundation of the food is simple flavours, often classic renditions with a twist, and always using good technique. They tried taking George’s mussels en papillote off the menu but had to bring it back to keep regulars happy. The small menu changes weekly. Expect dishes like fried confit duck kromeskies with liver parfait, organic carrots, celeriac Chantilly and toasted almonds. The double-herbed springbok loin is harmonized with braised red cabbage, butternut purée and poached turnips.
There is a wonderful interchange of ideas and dishes between George and Kyle, who loves braising. This could be a memory from his mom’s cooking of classics like a Sunday roast and chicken á la king – real home-cooked fare. In winter richer foods dominate, in summer anticipate a lighter menu. Desserts are without fail delectable and the wines, predominantly from the estate, top an unforgettable winelands experience.
If it is more of this delicious fare that you wish to experience, consider sister restaurant Jardine’s or George’s new venture, restaurant Seven.
“The food is flavoursome, and I like guests to leave satisfied.” Chef Kyle Burn
Address: Stellenbosch Kloof Road, Vlottenberg, Stellenbosch, 7604
Phone: 021 881 3612