Stasie
Street Kitchen

The Chef’s Kitchen

Tana messe vurke borde illustrasie

My rooftop kitchen is the heart of my home at 24 Stasie Street in Paarl. I invite you to take a seat at my kitchen table and let me transport you to a world of South African hospitality at its best. I take my inspiration from nature and cook with fresh seasonal and locally sourced ingredients. Here we keep it real and express our love through cooking.

Come and enjoy the Stasie Street Kitchen experience.

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Stasie Street Kitchen

Set in the intimate ‘rooftop’ loft apartment of Chef Mynhardt Joubert. Guests are seated at a long table, situated at the kitchen – right at the heart of his home – where Chef prepares meals inspired by childhood memories and his travels around South Africa. This space can be transformed into a magical world to suit any occasion. This warm and friendly space encourages jovial gatherings of friends and family, and creates a sense of coming home to a trusted friend – which you really are. Settle in at any of the little haven-like nooks that this space offers and allow Chef Mynhardt to take your heart on a sensory journey.

A View From The Kitchen

"Daar's restaurante... en dan is daar Mynhardt Joubert se Stasie Straat kombuis plaas. In 'n klas van sy eie, 'n atmosfeer van sy eie en mooi goed net waar jy kyk. Sy kos is 'n geïnspireerde bymekaarkom van sy herkoms en kreatiwiteit. Elke keer wat ek aan sy tafel sit verstaan ek van nuuts af wat skrywer Lin Yutang bedoel het met: ‘our lives are not in the lap of our gods, but in the lap of our cooks." - Kos-kommentator en skrywer
- Errieda Du Toit -
"’n Ete by Mynhardt se Stasie Straat Kombuis is ’n smaak en estetiese ervaring. ’n Moét op jou bucket list . Sommer heel bo! Dit is uniek. Mooi. Sooo lekker. En die beste: sonder enigie pretensie. Smake en geure wat jou bybly. Wat al jou sintuie voed . En die sjef: ’n meester. En ’n absolute liefie. Sommer uit my hart uit xxxx”
- Isabella Niehaus -

Browse through our service offering

Mynhardt Stasie Kitchen The Food Tab

The Food

Various food options and packages are available to ensure a tailored approach to your event. Chef Mynhardt’s food reflects his generous personality and guests are guaranteed to enjoy truly delicious food without leaving hungry.

Styling Services, Concept and Design

Chef Mynhardt provides personal styling services to assist you with your event, tailored to meet your specific requirements and taste. A personal consultation with Mynhardt maps out your needs, look, feel and execution.

Drinks

All meals start with G&T’s and Cocktails in the lounge All meals conclude with dessert wine coffee and aged and award-winning KWV Brandies and Cognac.

Mynhardt Stasie Kitchen - Food Table Events

KITCHEN TABLE EVENTS

For a Kitchen Table Event you can choose between a Three-course, Four-Course or Five-Course meal.

SEASONAL COOKING

We love to cook with seasonal produce which is sourced locally as far as possible.

CHEF MYNHARDT

With an absolute dedicated focus, Chef Mynhardt commits at least two full days in the kitchen to ensure absolute perfection from start to finish.

THE SECRET MENU

Menus are kept as a surprise and revealed as guests arrive

Mynhardt Stasie Kitchen The Venue tab

The Venue

Set in the intimate “rooftop” loft apartment of Chef Mynhardt Joubert. You and your guests will be seated at a long table, situated at the kitchen – right at the action. Guests are also allowed to mingle and relax in Chef’s foliage-rich cocktail lounge while enjoying delicious preor after-meal drinks. A minimum of 10 people and a maximum of 30 people.

The Staff

Mynhardt’s Kitchen at Stasie Street makes use of trusted staff to ensure your event is as sleek as it is beautiful.

— WELCOMING DRINK —

Cruxland Gin and Baker and Quin Tonic Table with Laborie Blanc de Blanc Aperol Spritz

— ENTRÉE —

Baked fig and ciabatta with homemade anchovy and black olive butter
Served with Laborie Blanc de Blanc MCC

— FIRST COURSE —

Springbok Carpaccio with baby artichokes, pine nuts, baby rocket,
asparagus and a basil and garlic emulsion
Served with The Mentors Semillon

— SECOND COURSE —

Cape Malay pickled ocean trout with soft masala flavours,
tandoori mayonnaise and mango and fennel salsa
Served with The Mentors Grenache Blanc

— THIRD COURSE —

Slow Roasted Lamb Rib, Lamb rib stuffed, rolled and slow roasted served
with duck fat potatoes, pearl onions and red wine reduction sauce
Served with The Mentor s Orchestra and Canvas

— DESSERT —

Fig Ice Cream with a white chocolate fig cheesecake
Served with The Mentors NLT

Mynhardt Stasie Kitchen Sweet & Sour Pork

— WELCOMING DRINK —

KWV Cruxland Gin with Barker and Quin Tonic cucumber,
mint and limes homemade ciabatta crostini served with roasted zucchini
baby artichokes and caper berries

— FIRST COURSE —

Roasted vine tomatoes, fior di latte mozzarella, green olive oil, pine nuts,
fresh basil reduced balsamic and parma ham with fresh basil
Served with The Mentors Sauvignon Blanc

— SECOND COURSE —

Homemade squid ink tagliatelle with fresh steamed mussels with fennel, cream
and chardonnay sauce served with salt and pepper French fries
Served with The Mentors Grenache Blanc

— THIRD COURSE —

Slow fire roasted olive and garlic lamb served with roasted aubergine,
double cream yogurt and mint sauce with fresh pomegranates
Served with The Mentors Canvas and The Mentors Orchestra

— DESSERT —

White chocolate and fig tart with fig ice cream and fresh figs with creme fraiche
and honey Served with The Mentors Noble Late Harvest

Mynhardt Stasie Kitchen Squid Ink Spaghetti

— ENTRÉE —

Bread and Butter: Ciabatta with Biltong, smoked olive and roasted pumpkin
butter, Served with Laborie Blanc de Blanc MCC Brut

— WELCOMING DRINK —

Cruxland Gin & Barker and Quinn Tonic Tafel
Fresh West Coast Oysters with spiced green asian dressing

— FIRST COURSE —

Roasted Duck and Beetroot salad with fresh berries and cherries
Served with KWV The Mentors Sauvignon Blanc

— SECOND COURSE —

Oven baked fresh Cob with orange, rosemary and caper sauce
Served with KWV The Mentors Grenache Blanc

— THIRD COURSE —

Fillet au Poivre: Peppered brandy fillet with roasted mushroom and cream sauce
served with truffle and thyme potato chips, Served with KWV The Mentors Orchestra
and KWV The Mentors Canvas

— DESSERT —

Parisian purple fig panna cotta, fig ice cream and fresh figs with
honey and creme fraiche, Served with KWV The Mentors

— ENTRÉE —

Freshly baked lavender ciabatta served with honey and roasted nut
homemade butter, Served with Laborie Blanc de Blanc MCC Brut

— WELCOMING DRINK —

Arrival drinks of KWV Cruxland Gin with Barker and Quin Tonic Water,
fresh cucumber, tangerine, mint and edible flowers, followed by a four-course
menu paired with KWV The Mentors Wine

— FIRST COURSE —

Fresh green asparagus salad served with greens, olives, green pesto and
green mayonnaise with herbed créme fraiche.
Served with Cathedral Cellar Sauvignon Blanc

— SECOND COURSE —

Butter roasted trout served with a caper, rosemary and tangerine sauce
Served with The Mentors Grenache Blanc

— THIRD COURSE —

Fillet au Poivre, fillet rolled in coarse black pepper, pan fried in olive oil, flambéed with
brandy and reduced with cream served with black truffle duck fat potatoes
Served with The Mentors Canvas and The Mentors Orchestra