Food
Chef-patron Reuben Riffel’s culinary talents simply get better with age, as does his spruced-up, ever-popular eatery where enjoyment seems the only thing on people’s minds. And no wonder… His deceptively simple bistro fare is virtuously good (you can taste every fresh flavour), perfectly portioned and cleanly plated. Try the soufflé or chilli-salted squid, or a salad, which will have you pining for seconds. Reuben’s seafood risotto is easily the best you’ll find in the valley. If you can hold back from scoffing the last of the parmesan and truffle-infused mash, you might just manage an equally moreish dessert.
Wine
A broad, thoughtful and fairly priced selection covers all regions, with good by-the-glass options.
Service
Polished, friendly and on the ball, servers are happy (and able) to advise on all manner of menu cross-questioning.
Ambience
The interior is modern with high ceilings affording a spaciousness and relaxed sophistication. Balmy days are wonderful for alfresco dining in the tree-shaded courtyard.
And...
The restaurant has recently expanded, with more space for more happy diners. (LR)
deborah van niekerk van niekerk
26-May-2010
Bad Service and an even worse attitude...shame on you.
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Bachman Thomas
4-May-2010
We ate a Reuben's in mid April of 2010 and imagine our surprise to find a live worm in our green salad. They were apologetic and comp'd THE SALAD ONLY. We woud have expected that drinks or entrees or desserts would have been removed from the bill after this. ...
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colin wood
31-Mar-2010
Love the restaurant, but I've had poor (bad) service the last few times, and food standard is lower than before!
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