Nestled in the foodie town of Stellenbosch you’ll find Jardine. Chef George Jardine and his team manages to draw the best out of every element on the dish to create this symphony of food.
We loved the fact that we could see this symphony in motion watching the chefs prepare our dishes. The hostess and staff were both knowledgeable and attentive. The explained every element on each dish and we loved every moment of it.
There is only one word to describe our experience and that sublime! Definitely one of, if not the best restaurant we’ve visited this year.
Restaurant Week Menu
Confit joostenburg vlakte duck, butter poached turnip, sautéed duck liver, hazelnut and red mustard leaf
Poppy seed crusted trout, young beets, dill root, butter sauce and wild garlic
Grilled dalsig avocado and aged gruyere cream, ‘greens’ dressing and dhukka
Pan roasted angelfish, early spring greens, white asparagus and saldanha bay mussels
Dry aged pasture reared greenfields sirloin, purple sprouting broccoli, broccoli puree, onion and soy dressing
Stuffed and fried zucchini blossoms, salted zucchini, tapenade and lime
Hazelnut and chocolate “brootjie”, raspberry coulis, chocolate ball ice cream
Vanilla and orange blossom pannacotta, macerated strawberry, strawberry sorbet
Selection of South African cheese
2-course a la carte R250,
3-course a la carte R350
For the full album click HERE
Waterford Winemakers Lunch Sat 20 January 11am. R550 per person, incl short demo, 3 course lunch and wines. Tel 021 886 5020 or firstname.lastname@example.org
1 Andringa Street,
Tel No: (021) 886-5020
Lunch: Tue—Sat 12:00—14:30 (arrival)
Dinner: Tue—Sat 18:00—20:30 (arrival)
Written for JAR PHOTOGRAPHY by Rene Petersen