REUBEN’S & WARWICK WINES – CHEF AND THE VINE

The mere mention of this master of culinary delights sent waves of expectation to the palate. The dining experience was aptly named “Chef and the Vine”, and promised to be an experience of note. The chef, of course, was Reuben, whilst Warwick referred to the range of wines from Warwick wine estate.

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The experience started with arrival at the infamous Vista Lounge at the One & Only.  Seated in the very comfortable and impressive lounge, being served canapés paired with Warwick Dry Rosé First Lady 2016 by friendly and professional waiters, one could sense a wonderful sense of expectation.

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MENU

CANAPÉS ON ARRIVAL

Warwick Dry Rosé First Lady 2016

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AMUS E BOUCHE

DILL POACHED TROUT FRANSCHHOEK

With gooseberry gel, lemon hazelnut bubbles, squid ink tuille

First Lady Sauvignon Blanc 2017

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STARTER

SOUS VIDE SWEET BREADS

With carrot royale, de-hydrated pineapple, pine nut and pancetta granola , sage burre noisette, chardonnay jus

White Lady Chardonnay 2016

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MAIN

WILDEBEEST LOIN

With pan – fried forest mushrooms , celeriac and cashew purée, confit  baby onions , crispy new potatoes , macerated tomatoes , sour cherry jus

Trilogy 2014

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DESSERT

SELECTION OF SOUTH AFRICAN CHEESES

Baked camembert , chevin goat ’s chees e  discs  rolled in , cumin Boerenkaas on grilled baguette with smoked  butter

Warwick Methodé cap Classique

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The moment arrived when we were asked to make our way to Reuben’s Restaurant. The expectation of good food and wine was confirmed with the serving of the amuse bouche which consisted of dill poached Franschoek  trout with gooseberry gel, lemon hazelnut bubbles and squid ink tuille. An absolute feast for the eyes and joy for the palate. Served with First Lady Sauvignon Blanc 2017, this was a delight.

The starter of sous vide sweet breads served with carrot royale, dehydrated pineapple, pinenut and pancetta granola, sage burre noisette and chardonnay jus was interesting and very tasty.  It was perfectly complemented with White Lady Chardonnay 2016.

 

 

The main course was the much-anticipated Wildebeest Loin.  Beautifully presented with pan-fried forest mushrooms, celeriac and cashew purèè, confit baby onions, crispy new potatoes, macerated tomatoes and sour cherry jus , it was enhanced by a glass of Warwick Trilogy 2014.  Although one of our party felt her serving was rather underdone, this was soon rectified. A beautiful main,indeed.

 

A beautiful meal deserves a beautiful dessert.  This was indeed the case, although the dessert was, in itself, rather unusual.  The selection of South African Cheeses (baked camembert, chevi goat’s cheese ,  cumin Boerenkaas on grilled baguette with smoked butter) together with the Warwick Methodè cap Classique , provided, a wonderful finale to a great evening.

A beautiful setting, wonderful food, great wines, delightful company.  A great night out.  Reuben’s and Warwick – a winning combination!!

Vegetarian options were available for every course.

 

For the full album click HERE

Please contact:

Reubens Restaurant at The One & Only Cape Town

One & Only Hotel,

Dock Road,

V & A Waterfront,

Cape Town

Tel : +27 21 431 5888 

Email: Restaurant.Reservations@oneandonlycapetown.com.

 

Written for JAR PHOTOGRAPHY by Anthony Adams

Photography for JAR PHOTOGRAPHY by Jason “Dubbz” Petersen

 

One thought on “REUBEN’S & WARWICK WINES – CHEF AND THE VINE

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