JORDAN RESTAURANT NOMINEE

BEST FOR Unwaveringly consistent gourmet fare in a postcard pretty location. FOOD Since he opened Jardine Restaurant, chef George Jardine has handed over most of the kitchen reins to his talented head chef Kyle Burn. The three or five courses paired with wine are a great way to acquaint yourself with Jordan’s food philosophy and chef Kyle’s delicate treatment of fine produce. Order the moreish Maison farm organic golden beet fondue with potato gnocchi, purple kale and black pepper crumble. The tender and perfectly roasted Cradock springbok served with parmesan polenta, caramelised shallots and raw chard salad is an honest ode to the nation’s treasured venison. The soufflés are legendary – think honey and poppy seed pillowy clouds. DRINKS Jordan’s award-winning wines plus a choice selection from other estates. SERVICE The service is pitch perfect. Professional but fun. AMBIENCE Rain or shine, the ultimate scene stealer is the view: from the terrace, or inside from the all-glass-fronted space. (SS)