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Reuben's Restaurant & Bar Restaurant Review: A South Africa native, chef Reuben Riffel made a name for himself at the Franschhoek Country House before leaving for England to lead a restaurant in Cambridge. Boekenhoutskloof winemaker Marc Kent lured the chef back to his hometown to open Reuben's Restaurant & Bar. Start with braised lamb spring rolls with pine nuts, feta, garlic candy and mint or pan roasted scallops with black pudding, vanilla, apple chutney, watercress and cider jus. Main dishes range from goats' milk ricotta ravioli with red pepper essence, spinach, olives and tomato to kingklip (an eel-like fish) served with noodles, roasted spinach, coconut and lime sauce. Blesbok, an antelope indigenous to South Africa, is complemented by braised red cabbage, parsnip purée, mange tout and Port jus. For dessert, indulge in a warm dark chocolate fondant with crème fraiche ice cream and salted caramel, or a Muscat brûlée with Indonesian spiced layer cake and plum ice cream.