Chef Mynhardt Joubert’s exclusive Festive Tables 2019

Posted on 21 November 2019

From October onwards Chef Mynhardt Joubert’s, kitchens – one situated in the beautiful Cathedral Cellar in Paarl, and the other in his ‘Monet-like kitchen attic’ at his home in Stasie Street – become a hive of activity as festive preparations take shape.

From the baking of Mynhardt’s festive fruit cakes to testing the menus for his festive tables, the smells emitted from these kitchens set the tone for exceptional dining experiences.

This year, Chef Mynhardt hosts two long table events: On 18, 19, 20, 21 and 22 December guests are invited to dine in the food magician’s very own Paarl kitchen, Stasie Street Kitchen, for a rare glimpse into Chef Mynhardt’s personal milieu where meals are inspired by his childhood memories and travels around the world.

The second instalment of 2019’s Festive Tables takes place at Chef Mynhardt’s second home, KWV’s Cathedral Cellar Kitchen in Paarl, on 24 and 25 December. Here, 80 guests per sitting will indulge in Chef Mynhardt’s bespoke food creations while admiring some of the biggest hand-carved wine vats in the world.

Booking is essential.

Contact: [email protected] or Frikkie at +27 78 800 5155. See below for more information on prices and menu details.

 

 Stasie Street Kitchen Festive Tables

Capacity: Limited to 30 guests per sitting
Dates: 18, 19, 20, 21 and 22 December
Time: 19:00
Cost: R699 per person
Includes: G&T; bubbly and sherry on arrival; four-course festive menu; selection of red and white wine, cold drinks, and sparkling and still water

 

Cathedral Cellar Kitchen Festive Tables 

Capacity: Limited to 80 guests per sitting
Dates: 24, 25 December
Time: 19:00 (24 Dec), 12:00 (25 Dec)
Cost: R699 per person
Includes: G&T; bubbly and sherry on arrival; four-course festive menu; selection of red and white wine, cold drinks, and sparkling and still water

Note: Only catering to life-threatening allergies.

Sample menu

 1 Brioche, baguette and charcoal ciabatta with almond and honey and green fig preserve

 2 Christmas Charcuterie platter with brandy and creamy chicken liver pâté, beef tongue with mustard sauce, gammon rillettes and Maraschino cherries

 3 Table buffet of rolled and stuffed lamb rib, sun-dried tomato chicken, pork fillet stuffed with nuts and cherries, pampoenkoekies with caramel sauce and Cape Malay spiced rice with real gravy

 4 Christmas fruit cake semifreddo, cinnamon meringue and vanilla bean custard

 

 






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