Tag Archives: Reubens restaurant

One&Only Cape Town and Reuben’s part ways after nine years, new spicy Ochre restaurant opens!

The announcement that Reuben’s at the One&Only Hotel in the Waterfront in Cape Town has closed down after nine years was sent to me as a media statement by Umme Khan, the Hotel Marketing and PR Coordinator on Friday, with a bizarre request in the email introducing the statement. The tone of the Hotel’s announcement, and.Chef Reuben Riffel’s response to it, sound world’s apart, making one suspect that the separation was less than amicable.

After receiving the media statement, I messaged Chef Reuben, asking him to comment about the nine year relationship with the One&Only having come to an end. He replied promptly, writing by What’s App as follows: ‘Hi Chris. Yes our contract comes to an end mid-October. All I can say from my side is that it was amicable. We had a good relationship for the 9 years through good and bad times. Obviously it’s a sad time that we have to say goodbye to our colleagues that side but we are confident the new restaurant will be a success. It’s been a pleasure for us to be involved with the OneandOnly (sic).  

The opening of Reuben’s at the One&Only in September 2010 created a stir nine years ago, when Chef Reuben and his team stepped into the shoes of Gordon Ramsay and his maze restaurant, the restaurant with which the Hotel opened its doors initially, alongside Nobu. Nobu appears to be staying, so the closure of Reuben’s sounds odd, given that the contract could have been renewed, as has probably been done twice during the nine year relationship. At the time, Reuben’s Franschhoek was the epitome of South African cuisine, and it was One&Only owner Sol Kerzner himself who came to eat at the Franschhoek restaurant and asked for the hand of Reuben’s to marry his Hotel.  The financial incentive must have been huge, in opening up a third Reuben’s (with Franschhoek and Robertson) at the time, with the obligation that Chef Reuben spend three days a week at the Hotel, a pressure he could not keep up over time, as he added on more Reuben’s restaurants to his portfolio, and took on other responsibilities, such as TV shows like MasterChef. 

Reuben Riffel becomes the One and Only Chef at One&Only Cape Town

On Saturday morning the following statement was posted by Manley Communications on behalf of Chef Reuben, for Reuben’s Restaurant:

‘NEWS FROM CHEF REUBEN RIFFEL:

“In 2011 I served lunch to one of South Africa’s iconic entrepreneurs at my original Reuben’s in Franschhoek. That person was none other than hospitality giant Sol Kerzner. The lunch was the beginning of a great 9-year adventure with One&Only Cape Town, Mr Kerzner’s first One&Only Resort on the African Continent.

It was a journey of memorable experiences and highlights including traveling to New York City on behalf of Kerzner International to be interviewed by Martha Stewart on the Martha Stewart Show as well as the Today Show.

My significant chapter with One&Only now comes to an end as I turn towards new ventures and collaborations.

Maryke and I will be forever grateful for the association with one of the globe’s most respected hospitality brands and I have no doubt that the new chef and team will be as happy in this space as we were. I wish them much success on the pass.”

Reuben Riffel
Chef’

Surprisingly this media statement gets the date of the iconic lunch which brought Mr Kerzner to Reuben’s Franschhoek wrong, it having been in 2010, as the new Reuben’s opened at the Hotel in September 2010!

It is an introductory paragraph to the email which accompanied the One&Only news that caught me by surprise, in its dictatorial instruction to remove all mentions of Reuben’s from my Blog, demanding not only the removal of the Reuben’s One&Only mentions. As this is the most outrageous request that I have ever received, I can only read a negative message in it, and that is that the Hotel no longer wishes its name to be associated with that of Reuben’s. This is the harsh paragraph:

’In the interest of keeping your site up to date, we would like to inform you that Reuben’s no longer trades at One&Only Cape Town, please can all mention of Reuben’s be removed from your site.’

The poorly prepared media release received from One&Only does not mention Reuben’s at all. It is purely focused in the new replacement restaurant Ochre. It follows below:

’OCHRE LAUNCHES AT ONE&ONLY CAPE TOWN A celebration of local flavours and heritage
Cape Town, 10 October 2019 – One&Only Cape Town announces Ochre, their new restaurant; offering a contemporary interpretation of age-old South African recipes. Bringing together a kaleidoscope of heritages to create uniquely re-imagined dishes and flavours.

Resort Executive Chef Chris Mare has created a unique menu inspired by local cuisine, adding his own interpretation to favourites such as Bobotie and West Coast Mussels. For local diners this means a nuance of “tuisgemaakde” nostalgia; and for visitors an exploration of South Africa on a plate.

The considered menu comprises 6 starters and mains, and 3 desserts; which are interspersed with surprise tastes and treats. In addition, there are show-stopper house specialties – designed for sharing.

Starter choices include Buchu Cured Gemsbok with sour figs, makataan, tomato jam, Gemsbok tartare, wild rosemary and honey dressing; and Cape Octopus with West Coast mussels, key lime, garlic chips and lemon grass sauce.

Mains include a Pulled Lamb Bobotie with short crust pastry, sweet potato and banana puree, brandied raisins and apricot chutney; “Pens & Pootjies” Braised pork belly, trotter skilpadjies, marogo, pampoen pofferties and malay curry sauce; or diners can choose to share one of the House Specialities such as a 1Kg Lamb Saddle or Beef Rib-eye.

Desserts are decadent works of art, and the in-house pasty team has out-done themselves on sensations such as Forest Flora Peppermint Crisp – whose presentation needs to be seen first hand in order to fully appreciate.

Noteworthy is the impressive wine list – curated by award-winning Head Sommerlier, Luvo Ntezo – containing unique and rare finds, as well as well-known labels. Diners have the opportunity to engage with one of the resort Sommeliers, who is able to assist them in navigating the choices available, and sharing wine insights and stories.

This vibrant new addition to Cape Town’s dining scene is set in an iconic and central location, and its space allows for group bookings, special occasions, business meetings and intimate dinners. Ochre is situated below a 15-metre long series of printed panels – Berni Searle’s “Offering” artwork – which depict abstract red and ochre crepe paper forms bleeding vibrant, swirling colour into water. The piece draws on the particularities of Searle’s Cape Malay heritage, the rituals and traditions that persist through generations. It’s these rich earthy colours and their stories that inspired the creative direction of Ochre – whose name is known to describe the family of pigments used to depict tales and celebrations since pre-history, as well as the rich colours of Cape Malay spices like turmeric, cinnamon and paprika.

“The spice trade has an immense history that connects people from the furthest corners of the globe,” says Mare. “This trading history includes the Dutch, German, and French influences to the Cape, which will be offered in the restaurant.”

Under-stated, stylish local inclusions thread through all aspects of the décor and dining experience. Shweshwe fabric – described as the denim of South Africa – has been incorporated in the uniforms, as well as bespoke rope necklaces designed by PICHULIK and handcrafted by local female artisans. The crockery has also been designed and custom-made especially for Ochre, by Cape Town based Diana Ferreira of Diana Ceramics. These special and unique elements, form part of the Ochre culture. The ambience and service-style is welcoming and familial, and holds an unstuffy elegance. Ochre will welcome diners from 10 October, and will forge a new and exciting melting pot in the Cape Town dining space, inspired by colours, flavours and the culinary history that has linked us all through time.

Ochre is open to the public as well as resort guests for breakfast daily from 06h30 – 11h00, and for dinner from Thursday to Tuesday 18h30-22h30. Groups and special occasions are welcome. Reservations recommended:
Restaurant.reservations@oneandonlycapetown.com
+27 21 431 5888 https://www.oneandonlyresorts.com/one-and-only-cape-town-south-africa/cuisine

About One&Only
Created exclusively for the ultra-luxury market, One&Only is conceived as a hallmark of excellence. Set in some of the most beautiful locales in the world, each award-winning resort offers guests a distinctive style and personality borne of its local culture, a genuine hospitality and a lively energy that is unrivalled. One&Only has announced the expansion of the portfolio with the inclusion of resorts in nature, urban centres and One&Only Private Homes. These new experiences will complement the existing resort collection including One&Only Reethi Rah in the Maldives; One&Only Le Saint Géran in Mauritius; One&Only Royal Mirage and One&Only The Palm in Dubai; One&Only Palmilla in Los Cabos, Mexico; One&Only Cape Town in South Africa; Emirates One&Only Wolgan Valley in The Blue Mountains in Australia and One&Only Nyungwe House in Rwanda. As part of the new portfolio, One&Only has announced a second resort in development in Rwanda, One&Only Gorilla’s Nest, as well as One&Only One Za’abeel in Dubai. Other resorts in development include One&Only Desaru Coast in Malaysia, One&Only Kéa Island in Greece and One&Only Portonovi in Montenegro, the first properties for the collection in Europe, and a new resort in Puerto Vallarta, Mexico, One&Only Mandarina. More information on One&Only is available at oneandonlyresorts.com’

The closing of Reuben’s in the One&Only Cape Town follows the closure of Reuben’s restaurants in Robertson and Paternoster, leaving only Reuben’s in Franschhoek and in Johannesburg. Reuben’s was the first Chef with a multi-restaurant Portfolio, and has gone back almost full circle, in only owning two Reuben’s restaurants, alongside other joint RiffelCarstens restaurant ventures. Riffel’s Racine in Franschhoek also closed down recently, now replaced with the RiffelCarstens restaurant Arkeste.

Ochre, One&Only Cape Town. Tel (021) 431-5888 www.oneandonlyresorts.com Twitter:@OOResorts Instagram:@oocapetown

Chris von Ulmenstein, WhaleTales Blog: www.chrisvonulmenstein.com/blog Tel +27 082 55 11 323 Twitter:@Ulmenstein Facebook: Chris von Ulmenstein Instagram: @Chrissy_Ulmenstein

 

‘Hayden Quinn: South Africa’ episode 3 very fishy! Paternoster a West Coast ‘Greek island’!

Hayden Quinn 3 Kobus van der Merwe and Hayden Quinn 10494566_298016930370357_9146370295150676386_nIt was lovely to see ‘Hayden Quinn: South Africa’ back on track in episode 3 last night, with beautiful filming of the small fishing village where nothing happens every 45 minutes, it was joked!   The word ‘Afrikaans’ was not mentioned once by Hayden, but he struggled to pronounce the surname of his host Chef Kobus van der Merwe from Oep ve Koop Bistro,  previously named Oep ve Eet when we ate there.

Paternoster was shown from its most beautiful side, with an endless beach, fishermen’s boats on the beach, and white-washed houses making the village look like a ‘little Greek island’, Hayden observed. It is the oldest fishing village in our country, and the name of the village comes from ‘Our Father’.  Hayden stayed at Abalone House & Spa, and the ‘quirky bohemian feel’ of its interior decor was shown, being dominated by prints of the work by the late artist Vladimir Tretchikoff. The strict architectural guidelines for houses in Paternoster was highlighted.   Interesting is that there was no mention of Reuben’s Restaurant at Abalone House, one of the five restaurants belonging to Reuben’s Robertsons Pop-Up and Pop-In Riffel!  Interesting too is that Gaaitjie restaurant with unfriendly owner Suzi Holtzhausen also was not mentioned, one of the better restaurants in the village.

Chef Kobus used to work at New Media Publishing in Cape Town before returning to his home town Paternoster, where his parents own ‘Die Winkel op Paternoster’, a mouthful for Hayden to say!  Chef Kobus uses a section of the building and the garden to serve his guests, and forages seafood as well as wild greens and shoreline herbs, which he uses in the preparation of his dishes.  Chef Kobus was described as being recognised as a WWF SASSI (South African Sustainable Seafood Initiative) ambassador in his sustainable and responsible use of fish in his Bistro. Continue reading →

Franschhoek Fireplace Route offers warm restaurants and tasting rooms

During the first sharp winter spell earlier this week, questions were asked on Twitter about restaurants with fireplaces in Franschhoek.  As a service to the Franschhoek visitor, I have compiled a list of warm and cosy restaurants and wine tasting rooms with fireplaces:

Restaurants with fireplaces

Allora Restaurant: Italian style menu with pizza, pasta and other Italian dishes   Tel (021) 876-4375

Bistro Allée Bleue:  cosy atmosphere in this blue-decor bistro at the entrance to the wine estate. Tel (021) 874-1886

Café BonBon:  Very cosy room, home-cooked style food (right).  Tel (021) 876-3936

Common Room: Tapas style restaurant at Le Quartier Français. Tel (021) 876-2151

Country Kitchen: Second restaurant at winetasting center of Mont Rochelle Hotel and Mountain Vineyards  Tel (021) 876-3000

Dieu Donné:  Large fireplace for the large restaurant with a view, menu varied style  Tel (021) 876-3384

Dish: Restaurant at Le Franschhoek Hotel. Tel (021) 876-8900

Dutch East: multi-style menu.  Tel (021) 876-3547

Elephant & Barrel: pub tucked behind French Connection, good spot for sports match broadcasts.  Tel (021) 876-4127

Franschhoek Kitchen: two rooms, one with a large fireplace, good fresh cooking from Chef Bjorn Dingemans. Tel (0-21) 876-2738

Franschhoek Station Pub & Grill: with its 1915 fireplaces (above), must be Franschhoek’s oldest.  Tel (021) 876-3938

French Connection: French style menu Tel (021) 876-4056

Grande Provence Restaurant: smallish fireplace but warm restaurant with excellent fine dining menu. Tel (021) 876-8600

Grillroom:   steakhouse that also sells meat.  Tel (021) 876-2548

Haute Cabrière Cellar Restaurant:   cosy eating in a cave-like cellar restaurant.  Tel (021) 876-3688

Kalfi’s Restaurant: the fireplace caused a fire in the restaurant, closing it down for two days earlier this week.  tel (021) 876-2520

La Petite Ferme: this long-established restaurant with a view, located at the foot of the Franschhoek Pass, has a fireplace in the entrance room of the extended restaurant space.  Tel (021) 876-3016

Le Bon Vivant:  highly creative chef Pierre, but disappointing service, tucked away one block from main road, behind ABSA.  Tel (021) 876-2717

Le Coq: Two fireplaces, one each for the Grill and Light Meal sections of the new restaurant on the main road.  Tel (021) 876-4404

L’Ermitage Restaurant: restaurant at L’Ermitage Hotel, at foot of Franschhoek Pass. Tel (021) 876-9200

Mange Tout: fine dining restaurant inside Mont Rochelle Hotel. Tel (021) 876-2770

Monneaux:   multi-style menu, located within Franschhoek Country House.  Tel (021) 876-3386

Pierneef à La Motte: soon-to-be award winning restaurant with creative chef Chris Erasmus, Cape cooking with a modern twist.  Tel (021) 876-8800

Reuben’s Restaurant: large fireplace in this well-known fine-dining restaurant (right). Tel (021) 876-3772

Rickety Bridge Restaurant in the Vines:  hot and hearty meals served include curry and casseroles. Tel (021) 876-2016

Winetasting Rooms with a fireplace

Boekenhoutskloof: Home of highly regarded Boekenhoutskloof wines, as well as of Chocolate Block, The Wolftrap and Porcupine Ridge.  Tel (021) 876- 3320

Glenwood: Cellar tours at 11h00 daily.  Chardonnay Vignerons Selection is flagship wine.  Tel (021) 876-2044

Grande Provence: Both Grande Provence and Angel Tears wines sold.  Tel (021) 876-8600

Haute Cabriere: Cabriere Pinot Noir and Pierre Jourdan sparkling wines. Cellar tour and Sabrage on Saturdays at 11h00.  Tel (021) 876-8500

La Bri: Its labels are inspired by colourful flowers.  Tel (021) 876-2593

La Chataigne: Three wines are made – a Sauvignon Blanc, the Kastanje white blend and Marron red blend.  Tel (021) 876-3220

La Petite Ferme:   Cellar tour and tasting offered.  Tel (021) 876-3016

Le Manoir de Brendel:   Produce Sauvignon Blanc, Chardonnay, Cabernet Sauvignon, Merlot and Shiraz wines.  Tel (021) 876-4525

Maison: excellent Chenin Blanc and Shiraz with very friendly wine-tasting in Weylandts-interior cottage (left). No charge for the tasting, and blue cheese and biltong are served with the wine tasting.  Tel (021) 876-2116

Mont Rochelle Mountain Vineyards:  Miko is the flagship wine, named after the late owner of the estate. Cellar tours three times a day.  Gourmet food and wine tasting.  Tel (021) 876-3000

Rickety Bridge Winery:   Cellar tours by appointment. R15 tasting fee for five wines, but waived if wine is bought.  Tel (021) 876-2129

Topiary Wines:   First Platter 5-star for their sparkling wine in 2010.  Tel (021) 867-0258

Vrede en Lust:  No tasting fee is charged at this wine estate at the entrance to Franschhoek, in Simondium. Known for Boet Erasmus, Mocholate Malbec, Marguerite Chardonnay, and more. Tel (021) 874-1611

It was interesting to note that a number of restaurants and wine estates called said that they were waiting for the delivery of their wood, and would only have their fireplaces blazing from next week onward.

Chris von Ulmenstein, Whale Cottage Portfolio: www.whalecottage.com Twitter: @WhaleCottage

Reuben Riffel becomes the One and Only Chef at One&Only Cape Town

What Spill Blog had predicted three weeks ago, but what Reuben Riffel had denied vehemently to the media and to ourselves, has been announced in the Sunday Times today – Reuben Riffel will take over the helm of one of the restaurants at the One&Only Cape Town, establishing a Reuben’s restaurant in the space vacated by Gordon Ramsay’s maze at the end of July, on 1 October.  This will be the third Reuben’s, joining the restaurant family in Franschhoek and Robertson.   Reuben has committed to spending three days a week at the Hotel, to look after the restaurant.

Following speculation about him taking over the restaurant, which he denied, Riffel had warned restaurateurs to heed the example of Ramsay spreading himself too thin, and in not having a hands-on control over one’s restaurants, as quoted in sake24.  

We congratulate Reuben and his team, and wish them huge success in a very large space of 170 seats to fill, with all eyes from the Cape Town and international market focused on how he will fill Ramsay’s shoes.  Reuben’s largest challenge will be the service level offered, it not having been a strength of his restaurants in more recent times. 

The full Sunday Times story follows:  

“One of South Africa’s top chefs, Reuben Riffel, has been picked to be the apple of hospitality tycoon Sol Kerzner’s eye.

Riffel – who has gone from eating pig’s head as a youngster to feeding well-heeled patrons his signature ginger and caramel pork belly – will replace famed UK chef Gordon Ramsay at Kerzner’s One&Only hotel in Cape Town. Ramsay’s Maze restaurant was expelled from the premises following rumours of crisis talks earlier this month. In an exclusive interview this week, Riffel recalled the day Kerzner, his daughter, Andrea Kerzner, and Alan Leibman, the president of Kerzner International, visited Reuben’s, his restaurant in Franschhoek. The high-profile party feasted on chilli salt squid starters, blue cheese tomato jam tarts, tomato soup with coconut sorbet and lamb shanks with waterblommetjies. Afterwards, Kerzner made Riffel a business offer he could not refuse. “I was flabbergasted. I mean, to be asked this by such a massive industry person. So I told him I’d think about it,” said Riffel. Leibman was full of praise: “Mr Kerzner enjoyed the experience tremendously, he described the food as bursting with local ingredients, extremely tasty and heart-warming. He was also impressed with the extensive wine selection.”

Riffel’s contract, signed on Tuesday, stipulates that he will man the restaurant at the hotel at least three days a week. This follows on Ramsay’s striking absence from Maze. Reuben’s at the One&Only will be decorated in Riffel’s trademark ox-blood red with bold artworks. “I want it to be more relaxed, unlike the traditional idea of hotel restaurants being stiff, that colonial feeling,” he said. The softly-spoken chef, who was raised in Groendal outside Franschhoek, got his big break when he landed a job at the Chamonix Restaurant in Franschhoek, where his mother worked temporarily as a kitchen hand. He has since risen to become one of South Africa’s most celebrated chefs”.  

The Food & Beverage Assistant Manager at the One&Only Hotel Cape Town has confirmed Reuben’s appointment, as has Maryke, Reuben Riffel’s wife.  Maryke has confirmed that they will take over some of the existing staff at the hotel’s restaurant, and that the Franschhoek and Robertson staff of Reubens will assist in the opening of Reuben’s at the One&Only Cape Town on a temporary basis.  She said that Reuben is itching to get into the One&Only kitchen, to “eat it and smell it”, but will be spending the next few days in Robertson to run a cookery course.

POSTSCRIPT 23/8:  The One&Only Cape Town’s media release, released today, is short and sweet, and appears rushed in containing unforgivable typing errors:

“(23 August 2010) It has been announced that Reuben Riffel – one of South Africa’s best loved celebrity chefs – will open his first urban restaurant at One&Only Cape Town later this year. The annoucement (sic) was made in Cape Town late last week by Alan Leibman, President of Kerzner International (EAME). 

Talking to the annoucement (sic) Sol Kerzner, Chairman and CEO of Kerzner International explained that he had dined at Reuben’s restaurant in Franschhoek while he was in Cape Town over World Cup. “I saw in Reuben an opportunity to capture the essence of South African spirit and pride the world saw as we hosted this major event and invited him to bring his acclaimed local flair to a new restaurant at One&Only Cape Town. We are very pleased to have him on board and feel it’s quite fitting that One&Only’s first urban resort is also the setting for Reuben’s first urban restaurant.”

“I’m really excited and proud about the pending launch of my new restaurant,” said Reuben Riffel. “Reuben’s at One&Only Cape Town will serve wholesome bistro fare, made from locally-sourced produce. With the resort’s central location, I hope to not only introduce my food to more Capetonians, but also visitors to the Mother City. The restaurant will have a sophisticated – but decidedly unfussy – brasserie feel to it, while the food will provide an exciting combination of local flavours appealing to any palette.” 

Reuben’s at One&Only Cape Town will open on Friday 1 October and reservations can be made by calling 021 431 5222 or emailing restaurantreservations@oneandonlycapetown.com“ 

 

POSTSCRIPT 23/8: Fin24.com writes about the appointment of Reuben Riffel at the One&Only Cape Town today, and questions his denial to them two weeks ago about expanding his Reuben’s restaurant chain: http://www.fin24.com/Business/Gordon-Ramsays-replacement-named-20100822 

 

POSTSCRIPT 31/8: The One&Only Cape Town website describes the opening of Reubens at the One&Only Cape Town as follows:

“One&Only Cape Town is proud to launch Reuben’s first urban restaurant on 1 October 2010. Reuben’s serves deceptively simple, wholesome bistro fare, with fresh flavours, generous portions and beautifully plated dishes. The restaurant has a sophisticated, but unfussy, brasserie feel and the food provides the exciting combination of local flavours that one would expect from one of South Africa’s most loved chefs, Reuben Riffel.

Riffel rose to fame when his first restaurant, Reuben’s, opened to much acclaim in the historical town of Franschhoek in 2004. Reuben’s has since won the coveted Eat Out ‘Restaurant of the Year’ and ‘Chef of the Year’ awards.  Reubens’s appeals to the culinary side of the soul and will be enjoyed by young and old. Reuben’s at One&Only Cape Town will open on Friday, 1 October and reservations may be made by calling +27 21 431 5222 or e-mailing restaurantreservations@oneandonlycapetown.com“

POSTSCRIPT 20/9 : Reubens at One&Only Cape Town has opened ahead of its 1 October opening date.  Dinner two days ago was a-maze-ing.  Read our review 

Chris von Ulmenstein, Whale Cottage Portfolio: www.whalecottage.com