Never having been to Reuben Hills before, I was expecting greatness as the café receives a lot of hype. The wait time to get a sit table during a sunny Sunday afternoon was about 20 minutes, which is reasonable in popular eateries about Sydney. Sitting on some sort of industrial metal beam cum waiting bench, my Reuben partner in crime and I enjoyed an iced latte. Delicious. The guy who initially greeted us and then called on us when we were ready to be seated was very friendly, however from then on we were invisible. Having to holler for a menu and then holler to order was not a great start. It was almost as if the staff were so comfortable in the amount of great reviews the café receives that customer service isn’t front of mind because the next shining review is only moments away.
To the Reuben (technically "The NOT Reuben" as written on the menu): it was rather disappointing for all the hype. At $18, I was expecting something more substantial. It was meant to come on rye bread however when I questioned the white bread the reply was almost an afterthought, something like “oh, we must have sold out” – and then the staff member walked away. Again, customer service? The meat was delicious, soft and juicy in a brisket style. One thin slice of cheese didn’t quite cut it for me but the cabbage (not sauerkraut style, more inner-west fermented style) was pleasant and the horseradish dressing gave it a nice kick. A few thin slices of pickles and carrot were also added into the mix but wasn’t enough to impress.I would have been happier with it at a price point of around $10 - $12; it felt like a standard café sandwich with an inflated price tag.
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