The hotel’s restaurant Reuben’s at The Robertson Small Hotel, as far as possible, uses natural and seasonal produce and demonstrates a progression towards organic. The cuisine is eclectic with a concentration and focus given to the best local and seasonal produce available. The free-range duck eggs, which serve as an alternative to conventional chicken eggs, are sourced from a local farm and exhibit rich, nutty flavours. Free-range local pork and bacon, as well as dairy products and fresh produce are all sourced locally.
For restaurant bookings at The Robertson Small Hotel, contact the hotel directly on
023 626 7200.