Winner of the Best Restaurant in Cape Town during Restaurant Week Autumn Edition 2017.
Unlike those that wish they could go back in time and erase the feeling of eating at their favourite restaurant so they can enjoy it again, I was very fortunate to experience Reuben’s at the One & Only Hotel for the first time for the Sunday.
RESTAURANT WEEK 2017
STARTERS
CAULIFLOWER AND PARMESAN VELOUTЀ
Light cauliflower and parmesan velouté with cauliflower textures and smoked raisin purée
OR
ROAST PORK RACK
Roast pork rack with pomme anna, blackberry gel and pork jus
OR
MOJO PICON CHICKEN
Char-grilled chicken skewers served with mojo picon sauce
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MAIN COURSES
LAVASH
Fried lavash, homemade pesto, chickpeas, cucumber, baby gherkins, watercress, hummus, tomato textures,
pickled mushrooms, miso and honey dressing
OR
COCONUT RED CHICKEN CURRY
Red chicken curry-infused with coconut milk and Cape spices served with basmati rice, sambals and poppadum
OR
CHALMAR SIRLOIN 220G
Chalmar be ef sirloin with Parmesan fries and horseradish crème
OR
PORK BELLY
Pork belly den miso, caramelized pineapple, sweet corn, basil, tomato, pommes fondant, BBQ, spicy lemon and
yuzu
OR
PRAWN AND CHORIZO PASTA
Creamy Mozambican prawn and chorizo pasta, chilli, Parmesan, rocket and garlic bruschetta
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DESSERTS
HOT CHOCOLATE PUDDING
Chocolate pudding, black forest biscotti, Amarena cherries, Chantilly, vanilla bean ice -cream, black sesame
croquant, cherry custard
OR
TIRAMISU
Chocolate pot de crème, mascarpone foam, Frangelico gel, cocoa nest, coffee bean ice – cream
OR
HERTZOGGIE
Hertzog koekie, apricot curd, coconut crumble, meringue sticks, glazed apricots, mini macaroon,
coconut ice –cream
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The beginning portion of this review might not be as sound as I was momentarily dazzled by the ambiance and splendour of the restaurant upon arrival. It felt surreal to realise that I was dining at the very same restaurant as many of the South African greats, especially on the occasion of restaurant week.
We started off the extensive menu with a cauliflower and parmesan veloute – a thick and creamy cauliflower soup with the punch off parmesan in the after each bite. It was accompanied by a raisin puree that cut the creaminess so that it was not too overpowering.
The roast pork rack was the alternative starter. Served with a blackberry gel and pork jus, some sweetness was added to the otherwise smoky flavours of the pork rack. Just unfortunate with starter portion sizes, that this delicious rack was gone in a few bites.
For the main course, I indulged in a healthy 220g portion of chalmar sirloin. The sirloin was cooked perfectly to my taste (although it is not my favourite cut) and the accompanying parmesan fries and horseradish dip turned the regular pub ‘steak and chips” into an upmarket bistro dish.
Alternatively there was coconut red chicken curry. The Thai-style dish was a bit heavy handed with the coconut milk but did manage to transport the eater to East Asia with its spice infusion.
For dessert, the star here was the hot chocolate pudding. The rendition of a chocolate volcano with ice-cream was elevated with black forest biscotti and black sesame croquant. The chocolate cake itself was gooey and melted in the mouth and the vanilla ice-cream was rich in flavour and the perfect partner to the cake.
Tiramisu was also on the menu for dessert. This tiramisu as non-traditional in that it was a deconstructed tiramisu and sponge cake was dipped in liquor instead of biscuits. Notwithstanding, the flavours were rich and pungent – the coffee strong and the liquor sharp and in the end, it all balanced out well.
It is both unfortunate and fortunate that at the end of this experience, I am one of those people that wish to rewind time to retry Reuben’s. The local celebrity chef for wish the restaurant was named has certainly given the Cape Town cuisine scene a jewel for all the senses. Reuben’s certainly was the perfect end to Restaurant Week 2017.
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Restaurant Info
Reuben’s One & Only
One&Only Resort,
Dock Road,
V&A Waterfront
8001
Written for JAR PHOTOGRAPHY by Lynelle Moodley
Photography for JAR PHOTOGRAPHY by Jason “Dubbz” Petersen
