TABLE TOPPERS - One&Only Cape Town

CAPE TOWN
SOUTH AFRICA
I BELIEVE IN FARM TO TABLE, INGREDIENT DRIVEN MENUS AND THIS AUTUMN’S SELECTION IS NO DIFFERENT. I HAVE SOURCED
INTERESTING LOCAL ARTISANS WHO SHARE MY VALUES AND I’M SURE THAT YOU WILL TASTE THE INTEGRITY IN THEIR PRODUCTS
THE LAST YEAR WAS A BUSY ONE FOR ME PERSONALLY AND WITH IT CAME THE OPPORTUNITY TO TRAVEL AND BE INSPIRED, THESE
INFLUENCES ARE ALIVE IN THIS NEW MENU. THE JOY OF FOOD, LIKE MOST EXPERIENCES WHEN SHARED, IS MULTIPLIED AND SO I
ENCOURAGE YOU TO ORDER FOR THE TABLE AND EXPERIENCE THIS CULINARY JOURNEY TOGETHER - Reuben Riffel
HEAD CHEF: CHRIS LAW
|
RESTAURANT MANAGER: MATHIAS HEINZ
|
HEAD SOMMELIER: LUVO NTEZO
SA LA DS
Small plates ideal as
START ERS
QUINOA, ROASTED ROOTS, ZA’ATAR SPICE,
TARTAR OF CHALMAR BEEF FILLET, SHAVED
S
MISO BEEF BILTONG, MAKETAAN, SMOKED BEETS,
A
N
V
GRATINATED HEALEY’S AGED CHEDDAR CHEESE
CUSTARD, RAINBOW ROOTS, MOSKONFYT,
MACADAMIA NUTS, FRAGRANT LEAVES,
ROASTED ONION POWDER
A
N
V
- 90
MARINATED CHICKEN FRIKADEL
- 140
COMPRESSED FORELLE PEAR WITH SMOKED PECANS, COS,
ROMAINE BUTTER LETTUCE, BLUE ROCK DRESSING
- 85
LOCAL HAND-MADE BURRATTA, HEIRLOOM TOMATO,
BASIL, GRANOLA, BALSAMIC PURÉE
- 135
TA B L E T O P P E R S
- 65
Designed for sharing
AROMATIC VIETNAMESE BEEF BROTH WITH
P
- 80
BUCKWHEAT NOODLES
PORK BELLY WITH PEA PURÉE, CHILLI GINGER
CARAMEL JUS, HAM CROQUETTE, PORK CRACKLING
FISH TOSTADA, AVOCADO PURÉE, GREEN CHILLI DRESSING
WEST COAST MUSSELS IN GARLIC, CHENIN BLANC,
- 65
CRISPY CHICKEN WING CONFIT, ROASTED APPLE,
PARSLEY, CELERY AND ANCHOVY CREAM,
TOASTED BAGUETTE
- 85
TEMPURA GREEN BEANS
- 90
MARMALADE, BRIOCHE, PEA SHOOTS
- 95
KAROO LAMB KNUCKLE, DRIED FRUIT, SALTED CHILLIES,
SPICED CHICKEN LIVER PARFAIT, QUINCE JAM,
CHICKEN RILLETTES, PARSNIP CREAM, ONION
A
S
- 125 /
- 95
GREEN PEA AND CORIANDER SOUP, SMOKED
A
- 85 /
SALMON SASHIMI, CUCUMBER PICKLE, SWEET
WASABI, GINGER DRESSING
P
CAESAR, CRISP BAGUETTE WAFERS, GRANA PADANO, BOTARGA
CLASSIC / CHICKEN / PRAWN
- 135
GORGONZOLA AND JALAPENO DRESSING
N
V
- 80
HIBISCUS HONEY, LABNEH
SPICED PUMPKIN VELOUTÉ
- 120
- 75
A
P
SKILPADJIE, LARDO, SLOW BRAISED ONION TARTLET,
S
CRISPY SQUID, GARAM MASALA, LIME MAYONNAISE,
SWEET HANEPOOT REDUCTION
- 85
- 75
BABY VEGETABLE ATCHAR
F RO M T HE O C E AN
Chilled from the seafood counter
MEDIUM SALDANHA BAY OYSTERS (6)
- 170
LARGE SALDANHA BAY OYSTERS (6)
- 195
POACHED MOZAMBIQUE TIGER PRAWNS (3)
- 115
POACHED MOZAMBIQUE LANGOUSTINES (3)
- 190
POACHED WEST COAST CRAYFISH TAIL (1)
- 140
N - NUTS
|
V - VEGETARIAN
{
SEAFOOD ON ICE
POACHED SHELLFISH SERVED WITH SAUCE VIERGE OR MASALA AIOLI
2 TIGER PRAWNS, 2 LANGOUSTINES, 2 MEDIUM OYSTERS,
1 CRAYFISH TAIL, BABY VEGETABLE ATCHAR
- 395
S ALL DISHES CONTAIN SHELLFISH
|
S - SHELLFISH
|
P - PORK
ALL PRICES ARE QUOTED IN ZAR AND INCLUSIVE OF 14% V.A.T
PRICES AND MENU ITEMS ARE SUBJECT TO CHANGE DUE TO FRESH PRODUCE AVAILABILITY
|
}
A - ALCOHOL
CAPE TOWN
SOUTH AFRICA
SOUT LAMB, SMOKED AUBERGINE
PURÉE, STICKY ONIONS,
MACERATED TOMATO,
GOAT’S CHEESE - 135
F L AT B R E A D S
N GRILLED COURGETTE, BUTTER
S CRAYFISH, ONION PURÉE,
V BEAN HUMMUS, SUNDRIED TOMATO,
JALAPENO, CAPERS,
LOCAL HAND-MADE
MOZZARELLA - 245
LOCAL FIOR DI LATTE,
PUMPKIN SEEDS - 95
S IDES
MAINS
A
S
PAN-FRIED LINEFISH, CREAM, CAULIFLOWER, APPLE, CRUMBED MUSSELS,
RAS EL HANOUT CARAMEL - 210
N
KAROO LAMB SHOULDER BOBOTIE, YOGHURT BAKED KAROO LAMB CHOP,
CARROT BRÛLÉE, APRICOT PURÉE, COMPRESSED PINEAPPLE, MASHED POTATO
- 45 each
PAN-FRIED GREEN VEGETABLES,
FETA, CHILLI, CONFIT GARLIC
- 240
MASHED POTATO,
FARM BUTTER AND NUTMEG
A
N
ROASTED DUCK, HONEY ROASTED PARSNIP, SPICED CITRUS SAUCE, ROASTED ONION
AND THYME PURÉE - 230
A
N
GRILLED SPRINGBOK LOIN, WALNUT-HONEY COMPOTE, SAVOY CABBAGE, MEDJOOL DATES,
PINOTAGE JUS - 250
V
EGGPLANT AND TOMATO CONFIT, BUFFALO MOZZARELLA FRITTERS, ROASTED PORCINI
PURÉE, GREEN OLIVES, HERB VELOUTÉ - 144
CHICKPEA CHIPS, AIOLI
N FINE BEANS, ALMONDS,
GARLIC AND BROWN BUTTER
TRIPLE COOKED STEAK CHIPS
- 210
GRILLED NORWEGIAN SALMON, SALTED HONEY AND BURNT LEMON BUTTER
HONEY ROASTED ROOTS
POTATO GRATIN
On Fire
BEEF FILLET - CHALMAR - PASTURE REARED - 250g
- 160
RIB-EYE ON THE BONE - RYAN BOON - GRASS FED - 400g
- 240
DRY-AGED BEEF SIRLOIN - RYAN BOON - GRASS FED - 300g
- 220
LAMB CHOPS - KAROO - 300g
- 240
PEPPERED OSTRICH FAN FILLET - GARDEN ROUTE - 300g
FREE RANGE WHOLE BABY CHICKEN - GORDON’S BAY
S
LANGOUSTINES - MOZAMBIQUE (6)
S
WHOLE CRAYFISH - WEST COAST - APROX 600g
SAUCES
- 220
- 35 each
- 185
SMOKED PAPRIKA, LEMON BUTTER
- 425
GINGER, CHILLI, LEMONGRASS BUTTER
- 650
REUBEN’S BBQ
THE ABOVE DISHES INCLUDE A SAUCE AND SIDE OF YOUR CHOICE
MONKEYGLAND
- 160
REUBEN’S BURGER
SALTED HONEY, BURNT LEMON BUTTER
PERI-PERI
P 80/20 CHUCK BEEF - GRASS FED - 180g
CARAMALISED ONION, SMOKED BACK BACON, CUMIN BOERENKAAS,
HAND-CUT SHOESTRING FRIES, BACON TOMATO SAUCE
A PINOTAGE JUS
P BACON, TOMATO
TA S T I N G M E N U :
A FIVE COURSE TASTING MENU DESIGNED TO EXPERIENCE REUBEN’S IN ONE SITTING
PAIRED WITH WINE
- 895 | WITHOUT WINE
- 595
AT REUBEN’S WE ARE COMMITTED TO SOURCING SUSTAINABLE PRODUCTS FROM SUPPLIERS AND PRODUCERS WHO SHARE OUR VALUES AND ETHICS
Our partners:
CHALMAR BEEF - ESTABLISHED IN 1969, THIS FAMILY RUN FARM PRACTICES STRESS FREE CATTLE HANDLING ON SUSTAINABLE FARMLAND
RYAN BOON - COMMITTED TO SOURCING THE FINEST MEATS FROM AROUND THE COUNTRY AND DETAILING THE PEDIGREE AND HANDLING OF EVERY CUT
HEALEY’S CHEESERY - CHEDDAR CREATED FROM THE FINEST UNPASTEURIZED MILK FROM FREE RANGE CERTIFIED HERD CATTLE, FREE OF HORMONES AND STEROIDS
LAZENA POULTRY - A FAMILY RUN FARM IN GORDON’S BAY RAISING FREE RANGE CHICKENS, COMPLETELY FREE OF ANTIBIOTICS, GROWTH STIMULANTS OR HORMONES
PUGLIA CHEESE - TRADITIONAL ARTISANAL HANDMADE MOZZARELLA
N - NUTS
|
V - VEGETARIAN
{
|
S - SHELLFISH
|
P - PORK
ALL PRICES ARE QUOTED IN ZAR AND INCLUSIVE OF 14% V.A.T
PRICES AND MENU ITEMS ARE SUBJECT TO CHANGE DUE TO FRESH PRODUCE AVAILABILITY
|
}
A - ALCOHOL