Sydney, Australia: Reuben Hills Review

On first glance I thought I could immediately size this place up. Polished concrete. Exposed services. Enamel plates. Big open kitchen area and fancy neon lighting fixtures. Then the staff sealed the deal: “We get kind of busy so you need to wait till your party has arrived”. That was the final clincher. I had a flash back to the queue at bubblesdog in London, and the memories of my early 20s and casual no fuss brunches with fresh Aussie produce faded away. I was open to a different experience, but would have been more so if I was offered a coffee or a menu to wait. Or if half the café weren’t empty at the moment I was rebuffed. Or if it weren’t 11am on a Thursday.

There was almost no faulting of the food.

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We spent five minutes trying to figure out the sweet scented flavour in the poached pears. Considering there were three of us, all intellectual foodie wankers, this was impressive.

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The Baleada (kind of like a big, soft taco), with eggs, queso fresco, black beans had a lightness I didn’t expect for such a rich sounding dish. There was a creamy space between mouthfuls, but the black beans delivered with a mildly spicy kick.

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The salt caramel milkshake, perhaps their most spoken about menu item packed a rich sticky punch. Not for everyday consumption, but a real treat (and experience) nonetheless.

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The only let down was the heirloom tomato salad. Even after weeding out some less than fresh rocket leaves, it was a little lack lustre.

After some initial apprehension, I enjoyed Reuben hills. It was a nice experience. But the honesty and memorability for me came from the ladies I was meeting, not from the place itself.

Go to Reuben hills for the novelty factor. Go so you can say you’ve been. Go to write a Reuben Hills Review. Try the salt caramel shake and then, when you’ve ticked the box go back, Sydney siders, to your honest, rustic, local cafe. It might have a bit less polish, but I’d imagine a lot more heart.

Foodstinct ♦ ♦ ♦ (3)
Non-meat options ♦ ♦ ♦ ♦ (4)
Service ♦ ♦ (2)
Atmosphere ♦ ♦ ♦ (3)

Reuben HillsSurry Hills, Sydney
61 Albion St
Surry Hills 2010
Reviewer: Jared
January 9, 2013

Reuben Hills on Urbanspoon

2 Comments

  1. you have the makings of a top chef,… chef… if the company & laughter, takes precedence, like in Catalan. If you hadn’t started out there… Sydney would have been different experience.
    Regularly on Saturday night, I cook meat especially, for guests – better than in a restaurant.. Although personally – I ain’t too fussy. I love the smell, of it wafting,
    through the house….. for the company!
    No one crosses my doors, to hear – meat is forbidden – while in restaurants, it’s often the veg that’s rebuked and defiled. lol
    every one of your pics spoke to me, of good times!
    while we, expecting today – yes, that’s minus 28 celsius- lordy & s’truth! you.. warming the cockles of my heart… though, the ones in Catalan, didn’t look how I would do ‘em.
    One good thing about being immigrant is, having a foot or a pen – in both doors, so to speak… but at times knowing, you don’t really quite fit in… either.
    Words, or pictures, speaking loudest.

    Reply

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