New in town

Two of SA’s favourite chefs have opened restaurants in Sandton

REUBEN’S@THE CAPITAL REUBEN RIFFEL

For his first venture in Johannesburg, affable Chef Reuben Riffel has collaborated with Sandton’s Capital Moloko hotel and put his name behind the venue’s restaurant.

For Reuben fans, the look and feel doesn’t reflect that of his popular restaurants in the Cape, it’s a little bland and dark — white tablecloths instead of place mats would go a long way to giving it more of an upmarket Reuben’s feel. Fans will be pleased to know that, although Reuben is not always at the helm, his team are and the famous pork belly is on the menu — this time Asian-style, which is as mouthwateringly tender, juicy and flavourful as I remember, with a little bite, which tempered the richness of the pork beautifully. It was certainly the best dish of the evening. A selection of Cape Malay dishes which Reuben does so well, also feature. Niggle? It’s on the pricey side, even for Sandton. Starters are R100 upwards, mains the higher end of R200.

Tel: 011-384-4949, reservationsjhb@reubens.co.za,

SAINT CHEF DAVID HIGGS

The critics are raving about Saint in Sandton, the new collaboration between Higgs and Gary Kyriacou, the duo behind the very successful Marble venture in Rosebank. Following on the trend of Marble, no expense has been spared on the design, which is world class — and ever so chic. Although this is no local pizzeria, there are memorable authentic pizzas and other traditional Italian dishes on the menu. Carnivores, don’t despair, as the meat, chicken and fish dishes that make Marble memorable are there too. Main courses average about R100 and upwards. Higgs is a perfectionist and it shows on every plate. Niggle? If you are keen to try it out, do despair about securing a reservation. Word is that the waiting list for popular nights is up to three months.

Tel: 010-594-5888 , info@saint.restaurant