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.
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.
CANAPÉS ON ARRIVAL
Warwick Dry Rosé First Lady 2016
AMUS E BOUCHE
DILL POACHED TROUT FRANSCHHOEK
With gooseberry gel, lemon hazelnut bubbles, squid ink tuille
First Lady Sauvignon Blanc 2017
SOUS VIDE SWEET BREADS
With carrot royale, de-hydrated pineapple, pine nut and pancetta granola , sage burre noisette, chardonnay jus
White Lady Chardonnay 2016
With pan – fried forest mushrooms , celeriac and cashew purée, confit baby onions , crispy new potatoes , macerated tomatoes , sour cherry jus
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
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.
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Reubens Restaurant at The One & Only Cape Town
One & Only Hotel,
V & A Waterfront,
Tel : +27 21 431 5888
Written for JAR PHOTOGRAPHY by Anthony Adams