I had a great evening at Reuben’s at the One & Only Cape Town the other night sampling their new menu.
Probably the best sommelier in Cape Town (and SA), Luvo Ntezo, welcomed me with a glass of Rainbow’s End Cabernet Franc 2014 – which I LOVED. He also introduced me to the Noble Hill Single Vineyard Chardonnay 2014 – another fine choice.
Once seated we shared platters of lamb bobotie samosas (R110), the most succulent, fat mussels steamed in a Chenin Blanc (R115), octopus carpaccio with lemon gel (R140) and my favourite of the evening – beef tartar with ponzu, cured cucumber, makataan preserve, spicy ketchup rocket pesto, parmesan, mushroom marmalade and sous-vide egg yolk (R160). A mouthful … I know! But a fantastic mouthful. It was so delicious I could have consumed the whole plate of tartar on my own but had to – ever so reluctantly, share with my fellow table guests. 🙂
For mains we could choose between pork belly (R240), smoked beetroot risotto, kingklip with smoked carrot puree (R265) or a beef fillet with Madagascan pepper crème (R290). As I was on another eat-less, low carb food regime (will it ever stop?), I opted for the fillet – it was just absolutely delicious. The pepper sauce was intensely peppery in flavour in a really good way and the fillet was done to a perfect medium rare. The Cabernet Franc that found its way into my glass was a perfect accompaniment to the fillet.
Reuben’s new dessert menu offered a tantalising selection of desserts … from Cape Malay koesisters to Granny Smith tarte tatin. Doing my best to evade the calorie intake, I quietly told the waiter about my low carb thingie he just said: “Not to worry, I shall bring you some freshly cut fruit.” Such a thoughtful and generous gesture. The fruit was seasonal, fresh and a lot! Happiness was plastered all over my face.
Reuben joined us for the evening. As always, his friendly, down to earth disposition and understated charm still puts him in my books as one of our country’s top chefs…and a really great individual.
The menu reflects a continued trend for shared food. “People like sharing so we’ll be continuing with our table topper, snacky type dishes and we’re excited to be using our own spice combinations in many of these – look out for Zaatar, Vadouvan and Ras el Hanout, softer, subtle spices that make food so interesting,” said Reuben.
Call (27) 21 431 4511 or mail email@example.com