Monday, May 13, 2013

New winter feasts at Reuben's One&Only

Besides the new winter menu on offer at Reuben's One&Only – featuring his signature classics among new heart-warming plates such as steak-and-Guinness pie, slow-roasted Oxtail Bordeaux and the Asian-style leek, mussel and prawn hot pot – Reuben has launched a series of interactive cooking demonstrations held every Thursday evening.

I was lucky enough to be invited to attend one of the first demonstration evenings and it was so great to watch Reuben in action. Once guests have placed their order, they are welcome to watch Reuben and Chef de cuisine Victoria Stott prepare and assemble the dishes at a designated area. Guests can then chat casually with the chefs and ask questions about the dishes. 

I took Mr fabulosity along for the dinner, where we we totally indulged in some hearty winter delights. For starters I ordered the chilli salted squid with compressed cucumber, fragrant herbs, nuac chum and lime mayonnaise (R70). It was delicious and I would definitely have it again.


Mr Fabulosity had the confit duck leg with savoy cabbage and white bean casserole and thyme jus (R70). I think I won this round.

confit duck

For mains it was a tough choice as Reuben has a variety of great meat dishes on offer. In the end I chose the saffron braised Karoo lamb neck with cauliflower puree, apple fondant, roast root vegetables and a olive and caper jus (R135). It was very, very rich and in order to make the most of our dinners, I swapped plates with Mr Fabulosity half-way through.

lamb neck

I had persuaded him to order the other dish I craved, which was the pan roasted organic springbok loin with potato rosti, choucroute, confit garlic, port mushrooms, caramelised cauliflower puree and thyme jus (R190). I must confess that this dish was more suited to my palate as I often find lamb quite rich,  and was absolutely beautifully cooked.

springbok loin

Neither of us had space for dessert, but there were some tempting offers, such as the malva pudding, stone fruit and golden raisin compote, apricot puree, honeycomb ice cream and citrus anglasie.
The cheese platter also looked divine, offering four cheeses with accompaniments.

All in all a wonderful, indulgent evening!

Cheese with preserved

Malva pudding with stone fruit

As a side note, it's good to know that the restaurant offers a very good lunch special:

The Reuben’s Business Lunch caters perfectly for time-strapped guests with an unbeatable three-course offering of a wholesome seasonal soup, a gourmet sandwich and a decadent pudding, all for just R125 (or R150 including a glass of wine). This winter lunch menu changes daily and will be available to enjoy in both Reuben’s and Vista Bar & Lounge.

Book your next dinner at Reuben's One&Only through: 021 431 4511
or mail to

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