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Gather around the Tasting Table at Reuben's for a spread of South African dishes.
Terri Dunbar-Curran
IF THE idea of peppadews stuffed with goats’ cheese, pine nuts, tomato confit and olive crumbs, or juicy lamb meatballs with pomegranate, cinnamon and split peas gets your mouth watering, then head down to Reuben’s at the One&Only Hotel at the V&A Waterfront and tuck into the new tasting menu.
Up to 12 guests can gather around the tasting table on the mezzanine level and share a meal of delicious seasonal SA flavours.
Inspired by Reuben’s executive chef, Reuben Riffell, and head sommelier Luvo Ntezo’s recent trip to the US, the menu is designed to showcase SA’s culinary heritage.
One&Only’s executive chef, Jason Millar, and his team will create a selection of dishes which guests help themselves to from a lazy Susan in the centre of the table. Think quickly, or the dish of braised smoked fish with sourdough, lime-tomato and apricot salsa will be whizzed round to the other side of the table before you’ve had a chance to sneak another spoonful.
The starters menu includes chilli-salted squid, a creamy potato and carrot velouté and sublime chicken and herb creamy crisps.
For mains, help yourself to the lamb meatballs and smoked fish as well as a traditional bobotie with yellow rice, banana sambal and baked sweet potato with moskonfyt.
And, of course, for dessert, there’s malva pudding with Amarula ice cream as well as coconut cream flakes with toffee’d mango.
l The tasting menu costs R295, excluding beverages. To book, call 021 431 4511.
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