Award-winning Jardine proves that food does not have to be pompous to win praise, with Scottish Chef George Jardines cuisine being described as “Straight forward, down to earth, totally impatient with any culinary hyperbole” (showcook.co.za). Sumptuous dishes such as Butter Roasted Quail with foie gras and quince stuffing or Brioche and Hazelnut crusted veal loin are examples of unfussy collaboration of imaginative ingredients. As a fairly new restaurant which opened its doors in 2006, the consistently excellent cuisine and a carefully compiled wine list combined with a thoughtfully designed restaurant has put Jardine right up there with the worlds finest. The chic 65-seat restaurant, decked out in chocolate brown and white, offers guests a view of the action in the kitchen or views of the city in what has been called a “modern but homely atmosphere”(diningout.co.za)

www.jardineonbree.co.za

Written by  Andrea Meyer.

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