REUBEN'S


AWARD-WINNING EXECUTIVE CHEF REUBEN RIFFEL

Rebents chefs table - One&Only Cape Town, South Africa, South Africa

Reuben's

ABOUT

Good food is a journey best shared with family and friends. One&Only Cape Town, home to Reuben Riffel's first urban restaurant, showcases a menu that reflects a celebration of the Cape’s rich culinary heritage, embracing the ancient spice routes, the diversity of cultures that have influenced South African modern cuisine and the abundant fresh produce found along the shores and in the waters of our two oceans. House specialities include artisanal meats from South African farms prepared to accentuate characteristic flavours.

HOURS

Open daily for breakfast, lunch and dinner
Breakfast: 6.30am to 11.00am
Lunch & Dinner: 12.00pm to 10.30pm

Dress code: Smart Casual

SPECIAL EASTER MENU

Easter Lunch Buffet Menu
Easter Seafood Tasting Menu

MENUS

A la Carte Menu
Lunch Menu
Dessert Menu
Tasting Menu with Wine Pairing
Tasting Menu without Wine Pairing

VOUCHER GIFTS

Spoil someone special with a Reuben's voucher experience - further information

CONTACT US

To reserve your table, please call Restaurant Reservations +27 21 431 4511 or +27 21 431 5888 or email: restaurant.reservations@oneandonlycapetown.com

For bookings of 10 guests or more, credit card authorisation is required. For bookings of 8 guests or more, and when a set menu is selected, full pre-payment or credit card authorisation is required.

One&Only Cape Town - Reuben's

Chef and the Vine

Taking advantage of One&Only Cape Town's rich viticultural surroundings, Reuben’s Restaurant is delighted to partner with some of the Cape’s most revered and awarded wine farms to produce a brand new, monthly experience, ‘Chef and the Vine’. Hosted by Reuben’s Head Chef, Chris Mare, and One&Only Cape Town’s Head Sommelier, Luvo Ntezo, the series presents thoughtfully prepared, seasonal dishes that compliment selected wines perfectly. Running from February through to December, a new winery is featured each month, showcasing their most celebrated collections, from robust Chardonnays to Cabernets.

23rd February - De Toren
30th March - Ataraxia
27th April - Iona
30th May - Holden Manz
23rd June - Thelema
27th July - Hamilton Russell Vineyards
31st August - Warwick Wine Estate
28th September - Kanonkop
26th October - Rust en Vrede
29th November - Rupert Wines
13th December - Oneiric

Reubens restaurant - One&Only Cape Town, South Africa, South Africa
SUNDAY LUNCH

Sunday Lunch at Reuben's with Amy Tjasink

Embark on a culinary adventure with the whole family as South Africa's favourite Celebrity Chef Reuben Riffel creates an innovative, bistro-styled Sunday Lunch buffet of comfort cuisine along with live entertainment that everyone will love.

Sunday: 12.30pm to 3.30pm
Price: R350 per person
Children under 12 years of age pay half price

Please note: a substitute musician will entertain guests should one of the performers not be available.

Reubens Tasting Table - One&Only Cape Town, South Africa, South Africa
REUBEN'S TASTING TABLE

Reuben's Tasting Table

Located on a mezzanine platform overlooking the main restaurant, Reuben's Tasting Table is available for private dining for up to 12 guests. An ideal option for special occasions from birthday parties and special family gatherings to business luncheons and dinners. Guests may dine a la carte or design a personalised Set Menu, Tasting Menu or Wine Pairing Menu.

Reubens Franschoek - One&Only Cape Town, South Africa, South Africa
REUBEN'S CUISINE

Reuben's Franschhoek

Keeping things simple and letting the food and service do the talking is what you can expect to find at Reuben’s Franschhoek, Reuben Riffel’s first restaurant in the Franschhoek Wine Valley. Like the cuisine, the restaurant exhibits a homey-yet-sophisticated atmosphere where guests enjoy dining in an unhurried setting. Apart from the eclectic, regularly updated menu that lists a good number of Reuben’s favourites, specials of the day are scribbled on three large chalk boards. As does all of Reuben's cuisine, these specials are created to take advantage of the freshest ingredients as they become available. 

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