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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 chili salted squid or peri peri chicken livers with sweet corn croquettes, beets, candied macadamia nuts and blue cheese Chantilly cream. Main dishes range from braised lamb neck with masala curry sauce, compressed pineapple, turnips, tumeric mash and tempura fine beans to roasted duck breast with honey-spiced beets, prune and black tea purée and pickled pears. For dessert, indulge in a banana parfait with peanut butter ice cream and chocolate ganache or traditional malva pudding.