Once again, the ambiance and atmosphere at Reuben’s mesmerized me. Although I had many visits to this food haven I always look forward to coming back again and again.
With it being Restaurant Week, we were invited to an evening of Chef and the Vine.
On arrival we were escorted to the lounge to chill with a glass of Delaire Graff Summercourt Chardonnay 2016 paired with pickled mussels served with spans peck, dill and citrus dressing.
Quite refreshing I must admit enjoyed amongst good company amidst the laughter and selfies. We had a good few minutes to enjoy this time before being escorted to our table at the restaurant.
The in house sommelier was so excited to introduce Delaire Graff Estate because their wine that accompanied the starters was his absolute favourite. The mushroom consommé with Miso Jelly, pickled shimerji mushrooms, sautéed erynjii and shiitake mushrooms with mushroom dust was a delight with the Chenin Blanc 2016.
Never before have I eaten mushrooms in all shapes and sizes and was amazing.
Entree followed soon after comprising of Mussel risotto topped with golden seared scallop, beurre noisette and served with a saffron meringue. Delaire Graff Shiraz 2016 accompanied this dish. Loved the Shiraz!
The main was to die for; Duck duo – confit duck leg, seared duck breast, cauliflower truffle, candied mushrooms, pickled carrot ribbons, mange tout, served with a black cherry jus.
The meat was tender and tasted amazing coupled with Delaire Graff Botmaskop 2016.
And for those of us with a sweet tooth Upside down pineapple cake – spiced pineapple, passion fruit gel, mint chips, mango and passion fruit sorbet. The wine to end the evening was Sunburst Noble late Harvest 2015.
Reubens will always be on top of my list of restaurants to visit. Great place to dine with Chef and the Vine.
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One&Only Cape Town,
V & A Waterfront,
Tel No: 021 431 4511
Opening Hours: Daily for Breakfast ; Lunch and Supper
Written for JAR PHOTOGRAPHY by Sharon Moodley