After a decor refresh over winter, chef Reuben Riffel has reopened his eponymous restaurant at Cape Town’s glamorous One&Only hotel with a focused new menu that sees the quality of cooking dialled up a notch. While retaining the bistro homeliness, the complexity of the dishes shows that Reuben and his team of chefs are out to impress.
His trademark plate of chilli-salted squid with Vietnamese nuam choc dressing on a crispy leaf salad never disappoints, while the modernised beef tartar with rocket pesto and mushroom marmalade is another sure-fire winner among the starters.
Regulars may miss the selection of grills and burgers that used to dominate the main courses, but in their place is a compact selection of layered dishes that offer a far more intriguing dining experience.
While authentic Cape flavours make an appearance, they’re a golden thread running through the menu rather than a talking point of every plate. Rooibos-poached quince accompanies the peppered springbok steak, apple-tamarind sauce lifts the signature pork belly, while heirloom carrots drive home the farm-to-table trend sweeping the Cape.
Desserts are an absolute highlight too, thanks to acclaimed Head Pâtissier Kyle Hickman. The classic tarte tatin of tart Granny Smith apples may tempt, but don’t skip the Cape Malay koeksister with spiced caramel and cinnamon crumble. If you don’t have a sweet tooth, the cheese board selection is superb, and offered alongside some of the Cape’s iconic dessert wines. Experience it all at Reuben’s at One&Only Cape Town.
For info and reservations, visit www.oneandonlyresorts.com or call 021 431 4511.