Come dine with us at Reuben’s.  The iconic Reuben’s.  The famous Reuben’s.  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 Reuben’s Warwick Chef and the Vine Experience started with arrival in the reception lounge at the One and 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.


The moment arrived when we were asked to make our way to Reuben’s. The expectation of good food and wine was confirmed with the serving of the amuse bouche which consisted of dill poached Franschhoek 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.

A vegetarian option was available.


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.


A beautiful meal deserves a beautiful dessert.  This was indeed the case, although the dessert was rather unusual.  The selection of South African Cheeses (baked camembert, Chevin 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 information on the next one click HERE

Written for JAR Photography by Anthony Adams

Photography for JAR Photography by Jason Dubbz Petersen

Name of Restaurant: OCHRE

Address: One&Only Cape Town, Dock Rd, Victoria & Alfred Waterfront, Cape Town, 8001

Contact Number: +27 (0) 21 431 5888

Email Address:

Opening times:

Breakfast Daily: 6.30 am to 11.00 am

Lunch: Private functions only

Dinner: 18.30 pm to 22.30 pm (Closed Wednesdays)


View Set Menu 1
View Set Menu 2
View Set Menu 3
View Dinner Menu

Dress code: Smart casual

 #jarphotoct#foodie ,#foodporn ,#foodphotography ,#foodiesofsa ,#foodiesofinstagram ,#capetown. #southafrica

Nobu Cristal Champagne Brunch

Dining at NOBU, a Japanese sushi restaurant at the One and Only Hotel at the V & A Waterfront in Cape Town, is an experience to be savoured. 

We visited NOBU for the monthly Cristal Champagne Brunch, held on the last Saturday of each month.  We were greeted warmly and excitedly by the staff who called out loudly in union the Japanese welcome “Irashaimase”.  From that moment the authentic Japanese experience started.

Our waitress, Linda, was very friendly and efficient.  She ensured we were comfortable and understood the menu. 

Canape’s, with some wine, were served.  The edamame and chicken tacos proved to be worthy and tasty starters. But what was to come, proved to be worthy of being served in a Japanese palace.

The sushi buffet was a delight.  A cold buffet containing sushi of every description, as well as Tempura (offered in very interesting little containers), was followed by a hot choice of chicken or beef yakitori, black cod butter lettuce or shrimp quinoa yuzu truffle. Sushi of every description was displayed in a most attractive manner and proved as tasty as it looked.  A few trips to the buffet later (we wanted to go for more, but couldn’t!), the consensus amongst our party was that this was the tastiest sushi we had ever tasted. 

But the best was yet to come – a sunning pastry buffet! Nobu cheese, Macaroon’s, Canele, Lime spring roll, Malva pudding, Lemon tart, Chocolate cake, Pineapple Bavoise, Green Tea Raspberry Opera Cake, Ice cream, and Sorbet all formed part of the delightful sweet temptations.  Delicious all!!

The experience at NOBU is exactly that, an experience. The lovely seating, warm setting caused by great lighting creates an inviting and relaxing ambiance. A DJ played some great music as well!  Although, at R1 360, the Cristal Champagne Brunch at NOBU proved pricey, the fare on offer was wonderful.  Perhaps the foreign currencies won’t feel the pinch quite so much …

For full album click HERE.

Head Chef, Harold Hurtada and his team at Nobu for a lavish gourmet brunch every last Saturday of the month from 11.30am to 2.30pm with live DJ entertainment.


Brunch is R1380 for adults and includes a glass of bubbly on arrival. Enjoy a ‘free-flow’ of Cristal for an additional R1900 per person or R800 per person for Louis Roederer Champagne.

Children from 4 to 12 years old enjoy 50% off.

For information on the next one click HERE

Written for JAR Photography by Anthony Adams

Photography for JAR Photography by Jason Dubbz Petersen

Name of Restaurant: Nobu Restaurant

Address: One&Only Cape Town, Dock Rd, Victoria & Alfred Waterfront, Cape Town, 8001

Contact Number: +27 (0) 21 431 5888

Email Address:

Opening times:

  • Tue to Fri: 6:00pm to 10:30pm
  • Sat to Sun: 12:00pm to 3:00pm, 6:00pm to 10:30pm
  • Mon: Closed

Nobu Menu’s
View Nobu Classic Menu
View Nobu Lunch Menu
View Nobu Main & Bites Menu
View Nobu Dessert Menu
View Nobu Wine & Sake

 #jarphotoct #foodie #foodporn #foodphotography #foodiesofsa #foodiesofinstagram  #capetown #southafrica

BLAAUWKLIPPEN – Bunny Chow and Wine Pairing

There is something romantic and exciting about visiting a wine farm.  Thus it was that on a sunny winter’s morning that we set off to Blaauwklippen Vineyards, in the  Stellenbosch region, for some wine tasting. 

The restaurant is a beautifully presented place with wonderful table settings and lovely ambiance.  The waitrons welcomed us expectantly, and the adventure commenced.

Once seated, the waitron explained what we were about to receive.  The bunny chow, which would be paired with three local wines, was prepared fresh and would take some time.  In the meantime we could enjoy some bubbly.

“Bunny chow” conjured up images of half a loaf of unsliced bread, excavated and stuffed with curry – a popular delicacy typically enjoyed on the Cape Flats. The Blaauwklippen variety was somewhat different, but every bit as tasty. 

Served on a platter was a trio of pie-like creations with different fillings – butter chicken and springbok curry.  The third bunny chow was called eatenmess, a dessert filled with chocolate, fruit and some brandy – a delightful surprise.  This trio was perfectly and deliciously paired with the Blaauwklippen Sauvignon Blanc 2018, the Blaauwklippen Shiraz 2017, and the Blaauwklippen before & after Aperitif respectively.

A lovely experience in a lovely environment.  Blaauwklippen is open daily from 10am – 5pm.  The meal, the wines, the service, and the setting – well worth the R175 per person.


Children’s Activities ; Family Market ; Tastings Room ; Bistro

  • Wine Tasting – R80 (Per Person)
  • Enjoy a selection of any 5 wines of your choice! (excluding Reserve Wine)
  • Bunny Chow & Wine Tasting – R175 (Per Person)
  • Macaron & Wine Tasting – R150 (Per Person)
  • Chocolate & Wine Tasting – R150 (Per Person)

For full album click HERE.

Name of Wine Farm: Blaauwklippen

Address: Strand Road, R44 Stellenbosch, Stellenbosch, 7600

Contact Number: +27 (0)21 880 0133


Summer Times (1 October – 30 April)

  • Mondays to Saturdays: 10h00 – 18h00
  • Sundays & Public Holidays: 10h00 – 17h00

Winter Times (1 May – 30 September)

  • Mondays till Saturdays: 10h00 – 17h00
  • Sundays & Public Holidays: 10h00 – 17h00

Written for JAR Photography by Anthony Adams

Photography for JAR Photography by Jason Dubbz Petersen