We update information about newly opened and closed restaurants continuously.
* Café Dijon has closed its restaurants on Plein Street and at Zorgvliet in Stellenbosch, and has opened in the Rockwell Centre in Green Point, Cape Town, on Napier Street opposite Anatoli’s.
* Luke Dale-Roberts, Eat Out Top Chef at The Test Kitchen, is to open a real test kitchen, called The Kitchen of Dreams, a private experimental place to develop new recipes, at the Old Biscuit Mill
* Chef Luke Dale-Roberts is opening a pop-up Pot Luck Club in Swiss ski resort Verbier, at the Hotel Farinet, from 8 December – April, to be run by him, his chef Nicolas Wilkinson, and front of house Selena Afnan-Holmes.
* Col’Cacchio has opened a new outlets in Westlake, and a new one is coming in Claremont too.
* A new Vida é Caffe new branches are to open on Maindean Place in Claremont, at the new Wembley Square 2 development, at The Paddocks, and Groote Schuur. Two more branches are planned for Mauritius.
* Honest Chocolate is opening a second outlet, a ‘production kitchen’ in the Woodstock Industrial Centre
* Moyo is to open in November, where the Paulaner Braühaus was in the V & A Waterfront. It has taken over the tearoom at Kirstenbosch already.
* TRUTH Coffee has opened on Buitenkant Street
* FEAST is to open where Franschhoek Food Emporium was, in Place Vendome
* Deluxe Coffeeworks has opened where Reuben’s Deli used to be in Franschhoek.
* Okamai Japanese Restaurant has opened at Glenwood wine estate in Franschhoek
* Cavalli restaurant is said to open on the stud farm on R44, between Stellenbosch and Somerset West, this year or next
* The Slug & Lettuce has opened where Beads was on Church Street in Stellenbosch
* Stables at Vergelegen Bistro has opened as a lunch restaurant in Somerset West. Its Lady Phillips Restaurant is being given a make-over by Christo Barnard, and will open on 1 November with a new name called Camphors at Vergelegen. The new chef will be PJ Vadas, previously of The Roundhouse in Camps Bay.
* Coopmanshuijs in Stellenbosch is opening a restaurant.
* Chef Johan van Schalkwyk has left the Stone Kitchen at Dunstone Winery, and has opened his own restaurant Twist Some More in Wellington.
* Chef Bjorn Dingemans has opened The Millhouse Kitchen restaurant on Lourensford wine estate in Somerset West.
* Chef Shane Sauvage (ex-La Vierge) has opened La Pentola restaurant in Hermanus.
* Ali Baba Kebab (renamed from Laila) has opened as a small beef and lamb kebab take-away and sit-down outlet, next door to Codfather in Camps Bay
* Gibson’s Gourmet Burger and Smoked Ribs has opened as a 70-seater restaurant in the V&A Waterfront, taking part of Belthazar. Owned by the Belthazar/Balducci group.
* Down South Food Bar, previously on Long Street, is said to re-open in the Riverside Centre in Rondebosch
* Ou Meul Bakkery from Riviersonderend has opened a bakery and coffee shop in Long Street
* Deluxe Coffeeworks has opened a roastery and coffee bar at 6 Roodehek Street
* The Deli @ The Square has opened at Frater Square in Paarl.
* David Higgs (ex Rust en Vrede) is opening a new 30 seater restaurant in The Saxon in Johannesburg.
* Big Route Top Gourmet Pizzeria has opened on Main Road, Green Point, next door to Woolworths, serving 52 different pizzas, salads and crêpes.
* Cousins has opened in the Parliament Hotel, where Il Cappero used to be.
* Aces ‘n’ Spades Bar has opened in ex-Boo Radley on Hout Street
* No. 6 Restaurant at Welbedacht has opened at Welbedacht/Schalk Burger & Sons wine estate in Wellington, run by the ex-owners of Oude Wellington
* Café Dulce is to open a new branch in Tygervalley Centre
* Gourmetboerie is to open at the bottom end of Kloof Street, where Depasco used to be, in October.
* Kushi Indian Restaurant has opened a branch on Main Road in Sea Point
* Time & Place Restaurant and Bar has opened on the corner of Wale and Buitengracht Street
* Make Sushi Bar has opened in Sea Point
* Thai Café is opening on Plein Street, Stellenbosch
* Simply Asia has opened in Paarl
* Restaurant @ Zomerlust has opened in Paarl
* Christina’s has opened at Van Loveren in Robertson
* Bellini’s is said to be opening on Greenmarket Square in October
* Moksh Authentic Indian Cuisine restaurant has opened in Paarl
* Vino’s has opened in Wellington
* Alfama’s has opened on Waterkant Street
* Taj Mahal has opened in Sea Point
* It’s a House is to open on Jarvis Street in October, as a bar, coffee shop, and design art space.
* Lion’s Head Bar is to open on Bree Street in October, selling craft beer and food
* An Indian restaurant is to open in the original Madame Zingara building on Loop Street, by the Madame Zingara Group
* The Caviar Group is opening three new restaurants in the Gateway Centre in Umhlanga by the end of this year: Beluga, Sevruga, and Osetra
* A new bar and Café is to open underneath the Cape Royale Luxury Hotel, where Bamboo used to be
* Cattle Baron has opened in Hermanus.
* Café Blanc de Noir has opened on Brenaissance wine estate in Stellenbosch
* The Reserve is said to be opening a beach restaurant in the V&A Waterfront.
* Chef Nic van Wyk, previously with Terroir, is opening a restaurant at Diemersdal in Durbanville during the course of this month.
* Lizette’s Kitchen has opened in Vöelklip, Hermanus.
* Cattle Baron is to open at Pontac Manor in Paarl
* Col’Cacchio is opening in Hermanus at the end of November
* Merchant Café is opening on Long Street, opposite Merchants on Long, later this month.
* Paulina’s Restaurant is opening at Rickety Bridge in Franschhoek
* Ocean Jewel Deli opens at Woodstock Junction on 22 October.
* Buitenverwachting has opened a Coffee Shop and Roastery
* Wakaberry is opening on Kloof Street at the end of October
* Rock Sushi Thai has opened in Meadowridge
* Jimmy Jimanos sports bar is opening on Long Street
* Dolcé Bakery is opening in St John’s Arcade in Sea Point
* The Coffee Bloc has opened at Buitenverwachting
* The Salzburger Grill has opened in Sea Point
* Sabarosa in Bakoven has closed down.
* Sunbird Bistro in Camps Bay has closed down
* Limoncello in Gardens has closed down, but is continuing with its pop-up restaurant truck
* Paparazzi has closed down on St George’s Mall
* Wicked Treats in Franschhoek has closed down.
* Casa Nostra has closed down in Sea Point, until it finds a new venue.
* Bistro on Rose in Bo-Kaap has closed down as a restaurant
* The Kove in Camps Bay has closed down, its space has become part of sister restaurant Zenzero
* Sinnfull has closed down in Sea Point and Camps Bay
* Liam Tomlin Food is closing down in Franschhoek at the end of October
Restaurant staff/venue changes
* Il Cappero has moved from Barrack Street, to Fairway Street in Camps Bay.
* Table Thirteen has reduced in size in Green Point and will open in Paarden Eiland later this year.
* The V&A Waterfront Food Court is closed for renovations until November. A sign outside the construction area lists the following businesses moving into or returning to the area: Primi Express, Anat, Carnival, Nür Halaal, Royal Bavarian Bakery, KFC, Boost Juice, Simply Asia, Steers, Debonairs, Subway, Marcel’s, and Haagan Dazs. Nando’s is also opening.
* Fyndraai Restaurant will move to another building on the wine estate in November, and will offer fine dining. The current restaurant will serve light lunches and picnics.
* Josephine Gutentoft has moved to Makaron at Majeka House as Restaurant Manager and Sommelier.
* The Reserve has changed its name to Reserve Brasserie. Seelan Sundoo, ex Grand Café Camps Bay and ex La Perla, is the new consultant chef and GM (Seelan Sundoo has since left, now running the Shimmy Beach Club).
* Chef Andrew Mendes from ex-Valora is now at Nelson’s Eye restaurant, where they are setting up a lunch section and cocktail bar upstairs.
* Giulia’s Food Café Restaurant has opened where Miss K was on Main Road, Green Point. Now serve Italian-style lunch and dinner, but have retained some Miss K breakfast and pastry items.
* Having bought the farm about 18 months ago, Antonij Rupert Wines has taken over the Graham Beck Franschhoek property. They will re-open the tasting room in October, initially offering all its Antonij Rupert, Cape of Good Hope, Terra del Capo, and Protea wines to taste. They are renovating the manor house, to which the Antonij Rupert and Cape of Good Hope wines will be moved for tasting at a later stage.
* Orphanage is expanding into a property at its back, opening on Orphan Street, in December, creating a similar second bar downstairs, and opening Orphanage Club upstairs, with 1920’s style music by live performers
* GOLD Restaurant has moved into the Trinity building
* Opal Lounge has closed down on Kloof Street, and has moved into Blake’s Bar building, renaming it Dinner at Blake’s. A wine and tapas bar has also been opened, called Bar Rouge.
* Mano A Mano has opened on Park Street, where Green’s used to be.
* MondeVino Restaurant at Montecasino in Johannesburg, the MasterChef SA prize for the next two years, is to be renamed Aarya, and is to be run by Chef Deena Naidoo from November onwards.
* Bizerca has moved into the ex-Gourmet Burger space in Heritage Square on Shortmarket Street.
* Co-owner Abbi Wallis has taken over the running of The Stone Kitchen at Dunstone Winery in Wellington.
* Marcelino has left Marcelino’s Bakery, leaving the control with Mr Zerban. A Zerban’s style restaurant is being added onto the bakery and will open mid-October. It will change its name to EuroHaus.
* Chef Chris Erasmus from Pierneef à La Motte is doing a stage with Chef Rene Redzepi at Noma, the number one World’s 50 Best Restaurants, in Copenhagen this month
* MasterChef SA runner-up Sue-Ann Allen is joining South Africa’s number one Eat Out Top 10 restaurant The Greenhouse as an intern for a month, from 21 August.
* Vintage India has moved out of the Garden’s Centre to the corner of Hiddingh and Mill Street, around the corner.
* Nook Eatery in Stellenbosch has been sold, with new owners.
* Crêpe et Cidre has closed down in Franschhoek. Gideon’s The Famous Pancake House has opened in its space.
* Brampton winetasting bar on Church Street, Stellenbosch, is undergoing renovations to treble its current size, planning to reopen in the first week of September.
* Noop restaurant in Paarl has new owners
* Buena Vista Social Club has changed its name to Barbosa Social Club
* Chris Marais is the new chef at Blaauwklippen, previously with The Oyster Box
* Daniel de Villiers is the new chef at Grand Dedale in Wellington, previously with Delaire Graff
* Phil Alcock is the new chef at Two Oceans Restaurant at Cape Point, having previously worked at The Cape Grace, The Showroom, maze, and more
* Albert van der Loo, previously with Le Coq and Dieu Donne restaurants in Franschhoek, is the new Head Chef at Oude Werf Hotel in Stellenbosch.
* Chef Emile Fortuin, who was at Reuben’s Robertson for a very short time, has left and moved to Tokara
* Camil and Ingrid Haas (ex Bouillabaisse and Camil’s) have returned to Franschhoek, with the view to get involved in a restaurant
* Chef Cheyne Morrisby has left The Franschhoek Kitchen at Holden Manz, and has joined the Mantella Group (owners of Blake’s and ex-Opal Lounge). Update: Chef Cheyne has left the Mantella Group, after a very short time.
* Tiaan van Greunen is the new Executive Chef at Reuben’s at The Robertson Small Hotel, after the departure of Emile Fortuin
* Alex von Ulmenstein is the new Restaurant Manager at Indochine, at Delaire Graff Estate
* Manager Raymond Brown has left Reuben’s Franschhoek, and has been replaced by Martell Smith.
* Zelda Oelofse is the new Manager of Harvest Restaurant at Laborie, having taken over from Yolanda Prinsloo.
* Maryna Frederiksen is the new Executive Chef at The Franschhoek Kitchen at Holden Manz.
* The ex-Caveau owners are said to be taking over the running of the Twankey Bar of the Taj hotel.
* Sand at The Plettenberg hotel has changed its name to Seafood at The Plettenberg.
* Grande Provence is closing on Sunday evenings until the end of September.
* Tokara is closing for a Spring break from 24 September – 4 October
* Planet Restaurant is closed on Sunday evenings until the end of September
Chris von Ulmenstein, Whale Cottage Portfolio: www.whalecottage.com Twitter:@WhaleCottage
Reuben’s Franschhoek and our Whale Cottage Franschhoek both opened seven years ago, and I fell in love with Reuben’s when I first stumbled upon it in 2004. It was fresh and different, with a unique menu, the service was outstanding with Maryke Riffel heading front of house, a young French sommelier was charming, and Chef Reuben Riffel cooking and often coming out of the kitchen to chat to his guests. Despite the last visits having been disappointing, we kept supporting his restaurant, well positioned for our guests to walk to in Franschhoek. We have reached the end of our tolerance of poor service and mediocre food at Reuben’s Franschhoek.
Reuben Riffel had opened a restaurant in Cambridge for friends when Boekenhoutskloof directors Tim Rands and Marc Kent invited him to come back to his home town to open a signature restaurant on the main road. Reuben had started working as a barman at Chamonix in Franschhoek, and started cheffing when a chef did not come to work. He loved it so much that he developed himself without any formal chef training. Reuben’s fame in Franschhoek was instant, with an Eat Out Top 10 award in 2004 for Best Restaurant and Best Chef, a mere 6 months after opening, something that had never occurred before. Reuben’s opened a branch at the Robertson Small Hotel, owned by Rands, about three years ago, and last year it was a huge honour for him to have been invited by Sol Kerzner to open a branch at the One&Only Cape Town. It was obvious that the food and service quality would suffer as Reuben tried to stretch himself across his three restaurants, and it is in Franschhoek that we have heard other locals complain, and other guest houses too no longer send business there. Chef Reuben tried to get help, having chefs Richard Carstens and Camil Haas working with him in Franschhoek, but both left him at short notice.
The main restaurant interior is large, with a separate room for functions or more guests, and an unpopular passage close to the noisy kitchen. The bar has an interesting counter made from a plane wing. Reuben’s has a large fireplace, making it warm and cosy, but it was smoky at times, due to the heavy wind on my last visit. Tables are wooden, with the Reuben’s name engraved into the top, with white leather chairs, and a bench against the wall. The managers sit behind a counter, in front of a Reuben’s branded wall, and it looked rather untidy from my angle, with a silver handbag on the floor, and boxes visible. A bowl of fruit was on the counter, looking more like a hotel dining room reception than that of a restaurant, with no flowers at all, as they used to have. Each table has a little ceramic jar of coarse salt. No pepper grinder is on the table, nor is it offered for any dish. Cutlery is by Maxwell Williams. Staff wear white shirts, and black pants and aprons. There are no tablecloths on the tables.
When I popped in at Reuben’s, just wanting something warm but light, after a long two and a half hour concert in the church, a table was available, after a five minute set-up, in a still busy restaurant. I was handed the standard menu, and saw with a shock that it has changed: individual prices have been removed, and the prices are listed as R220 for 2 courses, R268 for 3 courses, and R315 for 4 courses, which was not what I was looking for. I asked about the winter special, but the Manager Carmen, Chef Reuben’s sister, looked at me as if I had lost it. The Winter Special (3-courses for R150) is no longer available, she said. She then fetched the Street Smart special menu, which ran until the end of last week in honour of all the Street Smart restaurants collecting monies to help street children rebuild their lives, with a voluntary R5 donation at 57 participating restaurants, which offered four courses for R195. This is also not what I had in mind. I was then told by Carmen that locals are allowed to order individual items off the menu, at R65 per starter, R 120 for a main course, and R65 for a dessert. Somehow the maths did not add up, in that a starter/dessert and main would only cost R185, instead of the quoted R220. I also want my guest house guests to enjoy a meal without the pressure of having to order for a minimum of R220 per person, given the tight financial times. As guest house owners we were not informed by Reuben’s that this had changed.
In the confusion of the two menus presented and the price issue, I chose the Street Smart option, and Carmen kindly allowed me to replace the oxtail main course with a steak. It was the worst ever dining experience at Reuben’s Franschhoek (our previous dinner on 24 April coming a close second, with the fireplace not lit on a chilly night, two wines on the list being out of stock, no vintages specified for the wines by the glass, the lunch menu still on the blackboard at dinner, very expensive wine by the glass, messy pouring of the wine, kingklip served for the ‘tuna pickle’ and blamed on a typing error, no cheese on the French Onion soup, and very slow service in a long wait for the main course).
Reuben’s brother Jevon was the waiter, and brought two slices of dry-looking wholewheat bread, the nice bread tray with a choice of breads baked by Chef Reuben’s mother clearly no longer being offered. Jevon ‘wipped’ when I asked him to remove the bottled water he brought to the table without checking with me. I only drink fresh Franschhoek water! After bringing a jug of water, and pouring a glassful, he did not top it up again. Chef Reuben was not on duty, and it was Chef William Carolissen doing the honours in the kitchen.
The only Shiraz by the glass available was a Reuben’s house wine made by Goose wines, at R45, which I declined. It surprised me that Reuben is not Proudly-Franschhoek in his choice of branded wine. The ‘pre-starter’ was a French Onion soup, with epoise toast and gruyere, nothing special at all. Of the four courses, I enjoyed the Warm duck salad the most, a rather busy collection of shredded duck, toasted cashews, avocado slivers, papaya, orange, sprouts, radishes, cucumber, served with a cinnamon soya dressing and miso honey. Listing the ingredients, only two or three items of each, seemed an overpromise, and perhaps more of fewer ingredients would have been better. The biggest disappointment was the grilled Chalmar beef sirloin, served with what was called ‘glazed vegetables’, but were steamed mange tout and green beans, ‘swimming’ in a port and mushroom ‘jus’! In a separate bowl came the worst ever chips, thick cut, over-dosed with salt and pepper, and raw inside. I asked Carmen if it is customary to bring chips, as the menu did not state it, and she said it was. I suggested that she check with clients about the choice of starch, as I am not a chip eater and would have preferred something healthier and saltless. She ‘wipped’ and did not respond to my feedback, nor to my returned bowl of chips! The steak was more medium than the ordered medium-rare, and the very heavily salted and liquid ‘jus’ spoilt it completely. Things looked up with the attractive dessert, being Apple tarte tatin (delicious), apple panna cotta (nice green colour but bland and tasteless), and a most odd-tasting green vanilla Calvados sorbet, the description sounding better than the actual dessert.
Wishing to understand why Reuben’s had changed the menu to a non-price one (not seen in seven years), and how I could still bring my guests to the restaurant with responsible pricing, I spoke to Carmen once more. She showed her irritation, stating that no one else had complained about it (neither had I – I was just trying to understand it), and that if guest house guests arrived, they would offer them the local price choice as well. What she did not know was that the Pohl family of four staying with us over the same weekend had reserved a table directly on the same evening, on our recommendation. They were not offered any special pricing on the a la carte menu, nor the Street Smart menu. Carmen became more and more defensive about the menu, and said that I should question Reuben about it, as he had designed it. She could not explain the rationale for such an expensive winter menu, but she did tell me that individual prices will be added to the menu in summer again, which confused me even further! I was struggling to pick up 3G for Twitter inside the restaurant, and when checking this with Martell Smith, the Deli Manager who doubles up as a hostess in the restaurant at night, she assured me that the internet was switched on. When I stepped outside, the internet worked perfectly, as it did when I returned inside the restaurant. Martell seemed to ‘wip’ about this. Martell had come to the table to check on my satisfaction with the steak (no other course was checked), and it was so bad that I just shook my head, not wanting to have anyone else ‘wipping’ around me if I were to express what I was feeling!
Reuben’s brother Jevon had worked for us a good six years ago, and had run off in a huff and a puff without giving notice when he was reprimanded for making a costly error. He has never served me at Reuben’s previously. He did not speak a word to me, just being a ‘fetcher and carrier’, except at the end, when he demanded that I sign the credit card slip. When I questioned his lack of communication, he walked off while I was speaking to him, throwing a ‘wip’ with his colleague. When he walked past my table, I asked him why he had walked away, and I received a rude torrent of abuse from him, which was completely uncalled for. I told Carmen about Jevon’s rudeness, and she then lashed out at me, saying that I should speak to Reuben, as Martell had called Reuben, complaining to him about our interaction about the internet, and then she walked off while I was speaking to her!
The menu has shrunk in size to A4, with many more menu items that on the previous A3 menu we had. I was surprised to see advertising on the menu for Reuben’s recycled ‘stemware’, as well as for Moniki chocolates from Tulbagh, when Franschhoek has the excellent Cafe Le Chocolatier and Huguenot Fine Chocolates! The menu no longer lists the who’s who of the kitchen. The menu is changed daily, Carmen told me. On the evening that I was there, the soup choices were French Onion, mushroom, and rich cauliflower. Eleven starters included the signature squid, blue cheese and onion tart, salmon sashimi, chicken liver parfait, mussels, oysters, and a butternut salad. There were 10 main courses, including chicken and prawn curry, pork belly, sole, gnocchi, oxtail, springbok steak, calf’s liver (always been my favourite), and beef tartar. Ten dessert options included lime creme brûlee, Valrhona chocolate pave, carrot cake pudding, poached pears, and a cheese platter. Sides of vegetables can be ordered at R35.
For the seven years of daily business sent to Reuben’s in the summer months, with regular problems tolerated over the years in making bookings with Reuben’s staff telephonically, the last dinner was a sad one, as it appears that Reuben’s staff feel that they can lash out at customers. The service standard is inconsistent, as I have had nothing but excellent service from another Manager Raymond, and from Jessica, a long-standing waitress. It is sad that Chef Reuben’s family members should have been the rudest of all the staff on Saturday, and disappointing was his nepotistic “my staff are perfect” response to an e-mail I sent after the dinner, informing him that I no longer felt comfortable in sending guests to the restaurant after the rudeness I had experienced. There was no apology nor thanks for all the business that we had sent there over the years, nor acknowledgement of our almost evangelical promotion of what was a favourite restaurant for a long time.
It would appear that Reuben realises that he has grown too big, and he has bought a building up the road from Place Vendome, to which he will move his restaurant in November, being a smaller sized 50-seater, with space for an extra venue at which he can do cooking demonstrations, to keep business going in winter, and ensuring a big saving in rent, he told me at the Mandela birthday meal media conference at the Drakenstein Prison a few weeks ago. His Manager Raymond told me that both Franschhoek restaurants will run concurrently until the lease of the current restaurant expires, meaning that Reuben will have four restaurants for at least another year, which can only mean further service problems. Talk about Reuben trying to get out of his contract at the One&Only Cape Town continues to circulate in Franschhoek, despite his denial, but then he blatantly denied that he was opening at the One&Only Cape Town a year ago!
Reuben’s Franschhoek is not worthy of an Eat Out Top 10 Restaurant nomination any more. If one dares to pass on any feedback to the staff, one might be reported to ‘headmaster’ Chef Reuben, and be abused by the staff! Reuben has lost the passion for his business, and the Franschhoek restaurant needs a professional full-time Manager who can go beyond the Groendal-syndrome. Reuben has to be at the One&Only Cape Town restaurant three times a week, appears in Robertson’s spice advertising, does cooking demo’s, and increasingly appears to be ‘commercialising’ himself, losing touch with what is going on in his restaurants as a result! The current pricing policy is cheeky, and communicates that Reuben’s does not seek the support of locals. We wish Reuben well in balancing all his balls!
POSTSCRIPT 8/8: We are delighted to hear from our guests who went to Reuben’s on Saturday evening that the 2-, 3-, and 4-course price option has been dropped, and that each item on the menu is back to being individually priced! They found the food excellent, especially the bean soup, but were disppointed that the waitress had no knowledge about the wines on the board at all.
POSTSCRIPT 7/9: We have heard that the sale of the building that Reuben’s was buying in Franschhoek fell through. They may be considering another option close by.
Reuben’s Franschhoek, 19 Huguenot Road, Franschhoek. Tel (0-21) 876-3772. www.reubens.co.za (The website contains an Image Gallery, but one must click onto thumbnails to view them. The menu is an out of date one for 11 August of last year. A Winter 2011 Special menu, looking very similar to the Street Smart one, is listed!). Monday – Sunday Lunch and Dinner.
Chris von Ulmenstein, Whale Cottage Portfolio: www.whalecottage.com Twitter:@WhaleCottage
I had not been to Reuben’s Deli in Franschhoek in years, and I was told that it was closed for some time, but had re-opened in December. I popped in to the newly named Reuben’s to go Deli on the very busy Monday public holiday, and could not believe how inexpensive the prices were, offering exceptional value, and allowing those that did not book for Reuben’s timeously to at least have a taste of what is served at the main Reuben’s restaurant.
The interior has been upgraded, and a modern silver chandelier has central focus. The shelves are covered with Reuben’s branded jams and preserves made by Reuben’s mother-in-law, Willowcreek olive oils, Rozendal lavender vinegar, mustard, chutney, risotto in packets, tins of Italian tomato products, lemon syrup in bottles, and colourful Easter eggs. A refrigerated counter contains cured mozzarella, farm butter, take-away Dalewood Fromage cheese boards, and pre-packaged charcuterie (including coppa, chorizo, prosciutto) from an unmarked supplier in Cape Town, at unbelievably low prices – I bought a pack of coppa for R 15. Bread, muffins, cupcakes, bottled capers, hummus, lemon meringue slices and chocolate tarts are also for sale.
I ordered a Rotisserie petit chicken (R52), and with it a seasonal green salad (R15). I ran out of time to eat the chicken, as it took quite some time to serve it. I had the salad, which included cucumber, green beans, and tomato, which must have been sprinkled with coarse salt, making it extremely salty. The home-made dressing was good though, as was the chicken, which I took back to Cape Town, to have later that evening. Other lunch options are home-made chicken pies, quiche, ‘pulled pork bun’, a local cheese platter served with preserves, a charcuterie platter, and a meze selection, none of these costing more than R55.
Not wanting to miss out on a dessert, and seeing another customer have the Pavlova, I had to have one too. It was a decent sized portion and deli-cious, at the unbelievable price of R15. It was topped with a mix of blueberries, strawberries, pomegranate pips and raspberries, and the surprise decoration was a slice of dragon fruit, which I had read about very recently on Twitter. It has some resemblance to kiwi fruit when sliced, but has pinkish colouring on the outside, and the inside is white with pips. It tasted rather bland, but it did give the Pavlova a special touch. The Manager Martell Smith explained that owner and chef Reuben Riffel had bought the dragon fruit for a shoot, and that the leftovers were used for the Pavlova – in other words, I should not expect it as a regular part of the dish. Other dessert choices are chocolate tart, baked cheesecake, lemon tart and cupcakes, none costing more than R20.
Breakfast is served all day, and includes a health breakfast, scones with jam and cream, muffins or croissants with cheese and jam, and Danishes, none of these items costing more than R18. Toasted ‘sarmies’ are also available, on a choice of ciabatta, wholewheat bread or rye, at R20 – R32, and include toppings such as salmon, chicken, camembert and fig jam, and Caprese style.
Martell is the bubbly manager, and previously was in the kitchen at the Mount Nelson and Vineyard Hotels, she told me, after she graduated from the International Hotel School. Jessica is one of my favourite Reuben’s waitresses, and she was serving the Deli customers, always friendly, always with a smile. The Deli draws from the main Reuben’s kitchen for the food and its bar for the coffees. The cappuccino (R17) was a lovely foamy one, and served in a large cup. The seating is in an undercover alleyway, but also in an open section outside the bar, closer to the street. The covered section has a vine trellis growing over it, and is next to a water feature, containing some has-been bridal bouquets, it seems. A vase with a chinchincherie stem decorated the plastic table cloth-covered table. Cutlery was brought to the table rolled in a paper serviette.
Reuben’s offers complimentary wireless internet, and the Reuben’s to go Deli offers a delivery service to businesses on the main road, a first for Franschhoek. One can pop in for take-aways as well, without the sit-down service. Although the menu is completely different to the standard Reuben’s restaurant one, Reuben’s to go Deli is a most affordable first taste of Reuben’s, and what it stands for. It offers the most unbelievably good value, good quality food.
Reuben’s to go Deli, Reuben’s, 19 Huguenot Road, Franschhoek. Tel (021) 876-3772. www.reubens.co.za (The Reuben’s to go Deli is not mentioned on the Reuben’s website at all!). Monday – Sunday, “early” – 16h00.
Chris von Ulmenstein, Whale Cottage Portfolio: www.whalecottage.com Twitter: @WhaleCottage