A new location brings a new menu for chef Reuben Riffel, but one that does well to blend new dishes with time-honoured classics. Loyal diners will be happy to reacquaint themselves with the signature pork belly with fynbos honey, as well as Reuben’s always-delicious chilli-salted squid with a fragrant salad of dressed Asian greens. Another classic worth a try is the tuna tataki with lime mayonnaise and toasted sesame seeds. If you like tataki, this is about as good as you’ll find anywhere.
The new menu also offers taster plates for sharing, while main courses are a globetrotting lot, jetting from peppered picanha steak to butter-chicken curry and excellent Vietnamese pho.
Desserts lean towards classic bistro fare, with oozy baked camembert and bacon jam, chocolate fondant and – pick of the bunch – a spiced up crème brûlée with roasted pears and white chocolate soil.
A liquorice toffee from Darling Sweet is a thoughtful touch to finish off the meal.
There's a decent wine offering divided by cultivar. The focus is, rightly, on Franschhoek cellars, with selected estates from further afield. Great selection of local craft gins for summer G&Ts.
Waiters smartly turned out in blue denim and black waistcoats are unfailingly friendly and efficient.
The new Reuben’s is a gorgeous space of screed floors and walls decked with art. Arrive past the glassed-in wine cellar to a long restaurant filled with bistro-chic tables and striking blue banquettes. Stylish, yet cosy, there’s a fireplace for chilly Franschhoek nights.
Long-time fans will be pleased to see the silver airplane wing making up the bar counter in the outside courtyard. It's an idyllic spot for summer evenings.
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