Cathedral
The Cathedral Cellar
A sought-after and exclusive venue in Paarl in the Cape Winelands. Chef Mynhardt Joubert is the custodian of Mynhardt’s Cathedral Cellar Kitchen, a space flanked by some of the biggest, and hand-carved, wine vats in the world.
Come and enjoy the Cathedral Cellar experience.
Cathedral Cellar Kitchen
The Cathedral Cellar is one of the most exquisite venues in the winelands. Allowing an intimate party of up to 120 guests, this venue dates back to the 1930s when it was converted into KWV’s main cellar. Guests here are flanked by larger-than-life stuk vats, some of the biggest in the world, which simultaneously provides a serene and dramatic atmosphere. The dome-like ceiling – from where the Cathedral Cellar draws its name – evokes a holy feeling, making it absolutely perfect for memorable events.
A View From The Kitchen
WHAT WE OFFER
AN ALL INCLUSIVE DINING EXPERIENCE FOR 80+ GUESTS
At Cathedral Cellar Kitchen we offer the ultimate bespoke dining experience, including Food, Staff & Decor. Browse our full service offering below or request a booking today.
Browse through our service offering
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 & 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.
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.
FORMAL EVENT
- Option One – Three-course dinner with KWV premium wines.
- Option Two – Five-course dinner with KWV premium wines.
- Option Three – A food-and-wine paired dinner with each course expertly paired by Chef Mynhardt in consultation with KWV’s winemaker, Wim Truter.
COCKTAIL-STYLE EVENT
- Option One – A selection of three canapés.
- Option Two – A selection of ten canapés.
The Bars
Bespoke and fully stocked bars incorporating KWV’s award-winning Gin and Brandy.
The Service
Chef Mynhardt provides a turn-key solution for your special event: from venue, to staff, food, décor, event management and styling – making it easy for you to simply arrive and enjoy your important event. Chef Mynhardt will personally consult with you, or your event planner, to determine your exact needs, assisting you to compile a package to suit your exact needs and budget.
The Venue
The Cathedral Cellar is one of the most exquisite venues in the winelands. Allowing an intimate party of up to 120 guests, this venue dates back to the 1930s when it was converted into KWV’s main cellar. Guests here are flanked by larger-than-life stuk vats, some of the biggest in the world, which simultaneously provides a serene and dramatic atmosphere. The dome-like ceiling – from where the Cathedral Cellar draws its name – evokes a holy feeling, making it absolutely perfect for memorable and life-long ceremonies.
ADDITIONAL HIRING:CROCKERY, CUTLERY, STEMWARE ETC
Special, decorative crockery and stemware to add a unique aesthetic feel.
DÉCOR
A personalised consultation with you ensures that the décor and styling of your event is bespoke and truly memorable.
WAITERS
Mynhardt’s Kitchen at Cathedral Cellar makes use of trusted waiters and barmen to ensure your event is as sleek as it is beautiful.
AUDIO & VISUAL
Audio & visual services for your event can be rented at an additional cost.
— ENTRÉE —
Lavender flavoured fresh brioche served with roasted almond and honey butter.
— FIRST COURSE —
Salmon Trout Salad with fresh strawberries, candied beetroot, edible flowers and beetroot mayonnaise.
or
Steamed black mussels with black squid ink pasta and herbed wine sauce.
or
Filet au Poivre. Peppered fillet pan-fried, flambe with brandy and reduced with cream served with black truffle French fries.
— DESSERT —
Homemade fruitcake cassata ice cream with salted brandy caramel sauce
— ENTRÉE —
Baked fig and ciabatta with homemade anchovy and black olive butter.
— FIRST COURSE —
Springbok Carpaccio with baby artichokes, pine nuts, baby rocket, asparagus and a basil and garlic emulsion.
— SECOND COURSE —
Cape Malay pickled ocean trout with soft masala flavours, tandoori mayonnaise and mango and fennel salsa.
— 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.
— DESSERT —
Fig Ice Cream with a white chocolate fig cheesecake.
— 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
