Reuben’s Restaurant at the One & Only Hotel CT – René Petersen


After many, many monthly visits we got to go back and try the A la Carte Menu and we decided we definitely going back again soon!!!

IMG_2115 (2)

What an absolute pleasure, we have been to numerous Chef & the Vine Dinners, Sunday Buffet’s, but am embarrassed to admit we never had a dish on the A la Carté Menu. We set that right at the start of 2018 and as I said what a pleasure.

IMG_5107 (2)

The menu has something for everyone and showcases dishes that reflect a celebration of the Cape’s rich culinary heritage, good honest food indeed.

Visiting Reuben’s is always like we with family, all the staff treats us like one of their own still maintaining their high levels of standards.

IMG_5110 (2)

Our waiter was very knowledgeable, as always, and whilst trying to suggest some dishes, only confused us even more because everything simply sounded too good. Therefore before we even enjoyed one flavourful morsel we already were thinking of our next visit, this is always a good sign. 😉

Nothing disappointed and it’s hard to pick a favourite but the Velouté and Pork Belly deserves a mentioned.


A la Carte Menu



Lamb Neck – R125

Braised lamb neck with confit garlic, brioche crusts, tomato and lavender jus


Chilli Salted Squid – R125

Lime mayonnaise, nuach chum and fragrant salad


Rabbit 3 ways – R155

Rabbit assiette with mustard and bacon


Cauliflower& Parmesan Velouté – R90

Light cauliflower and parmesan velouté with cauliflower textures

and smoked raisin purée




Seabass – R245

Pan-seared sea bass with tender-stem broccoli, wild mushrooms,

confit baby boilers and a Noble Late Harvest sauce


Pork Belly – R220

Pork belly den miso, caramelized pineapple, sweet corn, basil,

tomato, pommes fondant, BBQ , spicy lemon and yuzu




Hot Chocolate Pudding – R80

Chocolate pudding, black forest biscotti, Amarena

cherries, chantilly, vanilla bean ice cream, black sesame

croquant, cherry custard.

Thank you once again One & Only Family, looking forward to the next visit and trying out the rest of the A la carté menu.

For the full album click HERE

Restaurant Info:

Reuben’s Restaurant


Dock Road

Cape Town

Tel No: +27 21 431 4511


 Written for JAR PHOTOGRAPHY by Rene Petersen

Photography for JAR PHOTOGRAPHY by Jason “Dubbz” Petersen

The Bistro at Klein Constantia – Jan ’18 – by Nicole Brown

This was a beautiful little restaurant situated in Klein Constantia Wine Estate where we were greeted by friendly and professional staff. We chose to sit on the outdoor patio area which was intentionally wrapped around a tree that provided shade for the seating area.


The attention to detail could be seen once the waiter came to set our table when the “Klein Constantia” emblems on our plates were set down facing us.

We started out with Wildfire sourdough bread with some Anwilka Olives, the bread was fresh with a Crispy crust that went well with the butter.


Woodfired sourdough & Anwilka olives R45



Coal baked beetroot & Chevre Frais salad R85


Country pork terrine R105


Trout mi-cuit with crispy capers & dill sauce R115



Smoked tomato parpadelle with basil and local aged parmesan R125


Linefish with greens & lemon mayonnaise R175


Duck confit, prune & olive relish with green sauce R205



Chocolate Almond torte with lime cream and berries R80


Local cheese platter R135

Kindly note that a discretionary 12% gratuity is added to the bill

The menu offered 3 choices for starters and mains. The starters ranged from a coal baked beetroot salad, to country pork terrine and a trout mi-cut with Crispy capers and dill sauce, I opted to for the country pork terrine, which was served with fresh greens and what seemed to be a sweet jam with raisins, this complimented the pork terrain so well.

For the mains offered we choose smoked tomato pappardelle, to the catch of the day and duck, I chose to have the catch of the day which was cod that was done to perfection, the cod was served with a green salad and lemon mayonnaise. This dish was very light yet satisfying.

Dessert was choice between a local cheese platter and a chocolate almond torte, and I settled for the torte which was served with lime cream and fresh berries, this was a sweet way to end a three course meal.

This was a well put together, simple menu that will satisfy the taste buds. The setting is just perfect for a beautiful summer’s afternoon which will definitely have me driving through the vineyards for another chilled experience.



Restaurant Info:

The Bistro at Klein Constantia

Klein Constantia Road



Tuesday to Sunday between 12.00pm and 2.30pm.

The kitchen closes at 3.00pm.

Cheeseboards are still available thereafter until close at 4.00pm.

Tel No: +27 21 794 5188


Reservations Link Click: HERE

Written for JAR PHOTOGRAPHY by Nicole Brown

Photography for JAR PHOTOGRAPHY by Jason “Dubbz” Petersen


Janse & Co – Jan ‘18 – by Jody Brown

Janse & Co, nestled in bustling Kloof Street, a heart-warming and home-styled restaurant is awaiting our visit. The modern urban look and feel is definitely easy on the eye. The polite and very knowledgable staff were very attentive and always on standby which made our evening even more delightful.


As the sun set behind the prestigious Table Mountain the outside eating area lit up and had a cosy yet intimate feeling. The atmosphere was great as the area is known for its night life.


3 COURSE 385

4 COURSE 485

5 COURSE 585

6 COURSE 685

7 COURSE 785


Tomato, Basil, Consomme


Kale, Macadamia Nut, Sesame Seed, Klipkombers

Kohlrabi, Fennel, Lemon, Olive Oil

Potato, Apricot Spice, Creme Fraiche, Bottarga

Linefish, Broccoli, Daikon


Watermelon, Beetroot Kvass, Cocoa Nibs, Duckweed

Beef, Horseradish, Cherry, Amaranth

Chicken Terrine, Smoked Milk, Radish, Sorrel


Trout, Plum, Grape, Verjuice

Octopus, Strawberry, Umeboshi, Mint

Suckling Pig, Kimchi, Sprouts


Leek, Beurre Noisette, Smoked Almond, Crème FraÎche

Raw Beef, Onion, Black Garlic

Prawn, Mango Atchar, Lime, Cos Lettuce


Oyster, Shallot, Rye, Pine

Fine Beans, Duck Egg Hollandaise, Pangrattato

Ash Goat Cheese, Apple, Shiso, Blueberry




Dark Chocolate, Milk Chocolate, Lemon

Pecan Nut, Gooseberry, Caramel

Almond, Litchi, Elderflower

Peach, Raspberry, White Chocolate





CONSOMME – Traditonally a flavourful clear soup or broth.

SEAWEED – We harvest our sea lettuce and klipkombers in the Atlantic Ocean. A variety of Ulva and Kelp are used.


BEETROOT KVASS – A healthy fermented probiotic beverage, made in-house from beetroot and salt, originated in Russia.

COCOA NIBS – Fermented and roasted bean of cocoa tree, before sugar or milk is added to make traditional chocolate.


DUCKWEED – Aquatic plant, small leaves that are high in protein.

AMARANTH – A leaf vegetable and grain, leaves are peppery with slightly sweet flavour.

KIMCHI – Fermented Korean spiced cabbage made in-house.


BEURRE NOISETTE – French word for burnt butter, with a nutty flavour.

BLACK GARLIC – Slow caramelisation process, 60° Celsius for up to 60 days

BOT TARGA – Cured, air-dried fish roe.


SHISO – Japanese herb with a basil, mint, citrus and cinnamon flavour profile


The variety of starters such as dehydrated potato with crème fraiche and bottarga will satisfy any taste bud. The staff certainly had me browsing the menu as everything seemed tempting. Heading to my mains,  being a seafood fan and tend to get a cheap thrill for so-called line fish and the choice of the day was cob. It was surprisingly very good served chargrilled which was well-balanced on a fine slice of daikon with broccoli on the side.


It was time for desert and choosing something “safe” I chose Pecan Nut, Gooseberry with Caramel topping. It was well presented and not too sweet, the Gooseberry was shoved to the side as I’m not a fan, but the hard glazed caramel topping made up for every bit.


The evening was very well spent and to sum it up the staff was excellent as they took their time to study and master the menu and also understanding the owner’s vision. The food was good and pricing is fair. Is it a restaurant that I’ll visit again? Most definitely.





For the full album click HERE

 Restaurant Info:

Janse & Co

75 Kloof St,


Cape Town,


 Tel No: 021 422 0384

 Written for JAR PHOTOGRAPHY by Jody Brown

Photography for JAR PHOTOGRAPHY by Jason “Dubbz” Petersen