How clever are Chefs Lyndal Wakeford and Cisca Rossouw to organise their launch for a Saturday lunchtime, meaning less stress than on a weekday, and a slightly better chance of finding parking, resulting in a well-attended function yesterday.
The Eatery is on Long Street, opposite Merchants on Long, and was previously the home of pop-up restaurants renting the space from owner Hannelie Rupert. Downstairs there are a few tables, shared with a long counter, as well as an open bakery, so that one can chat to and look at Chef Cisca baking their breads, biscuits, and cakes too. The coffee machine is stationed here as well, and they serve Legardo coffee, sourced from Stellenbosch. Upstairs is much more spacious, with a terrace too, which should be popular in summer. One corner has an electronic keyboard set up, and guitars have been hung on the wall for decor. We were told that they plan to have regular events.
Chefs Cisca and Lyndal met each other whilst studying at The Culinary Academy (now called The Hurst Campus) at Backsberg. They completed their qualification in 2012, and Chef Cisca joined The Bakery at Jordan directly, having done an internship there too as part of her studies. Chef Lyndal also did her internship there, but joined The Marine Hotel in Hermanus, and then worked at Jardine at Jordan. Chef George Jardine must have been a fantastic inspiration and mentor for the chefs, as baking is his passion. Chef Cisca is a specialist baker, while Chef Lyndal described herself as an ‘all-rounder’.
Wine vats as well as restaurant tables were set up with boards of lovely self-baked breads, including their more-ish rye with dried pear and macadamia nuts, sourdough, ciabatta, sweet potato crisps, barley rolls, and rye epis, offered with an aubergine and cumin dip, a very yummy chicken liver parfait, and sliced biltong from Ryan Boon Speciality Meats. We moved upstairs, and platters with canapés were served regularly, including carpaccio made from beef supplied by Ryan Boon, their own home-made pepper-crusted cured red wine Bresaola, roast beef sandwiches, and pork belly bites.
They serve breakfasts from 6h30 until 11h30, and their cooked breakfast dishes are reasonably priced in a range from R45 – R65, including fried eggs and bacon, scrambled eggs with Emmental, mince on sourdough toast, French Toast, as well as poached eggs with bacon and Hollandaise. Lunch is served between 12h00 – 16h30, and the pork belly with smoked mash and wilted spinach (R95) sounds delicious, having had a bite of it yesterday. They also serve hake curry and prawns (R75); pea soup and bacon bits at R65; grilled haloumi (R70); and a beef burger (R75). One can order take-aways as well, which are delivered to offices within a close radius.
The two chefs are lovely young ladies who have a huge potential with their Bakery at Jordan background and training, and we wish them well in a demanding industry. Decor is sparse, and furniture very basic.
Disclosure: We received a goody bag containing a miniature bottle of Amarula Gold, a jar of marmalade, a mini ciabatta, and a choc-chip cookie on our departure.