Cathedral
Cellar Kitchen

Please have a seat

A sough-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.

View Service Offering

Come and enjoy the Cathedral Cellar experience.

Cathderal Cellar Kitchen Rate - tab

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.

Request Booking

Browse through our service offering

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.

Décor

A personalised consultation with you ensures that the décor and styling of your event is bespoke and truly memorable.

Chef

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

Bars

Bespoke and fully stocked bars incorporating KWV’s award-winning Gin and Brandy.

Cocktail-Style Event

Option One – A selection of three canapés.
Option Two – A selection of ten canapés.

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.

Services

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 yor exact needs, assiting you to compile a package to suit your exact needs and budget.

Additional Hiring: Crockery, Cutlery, Stemware etc

Special, decorative crockery and stemware to add a unique aesthetic feel.

The Venue

The Cathedral Cellar is one of the most exsquisite 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.

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.

AV

Audio & visual services for your event can be rented at an additional cost.

Menu

— 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.

Cathedral Cellar Kitchen - Three-Course menu example
— 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.

Cathedral Cellar Kitchen - Five-Course menu example 1
— WELCOMING —

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

— ENTRÉE —

Warm black truffle brioche served with white anchovy butter.

— FIRST COURSE —

Roasted vine tomatoes, fior di latte mozzarella, green olive oil, pine nuts, fresh basil reduced balsamic and parma ham with fresh basil.

— SECOND COURSE —

Homemade squid ink tagliatelle with fresh steamed mussels with fennel, cream and chardonnay sauce served with salt and pepper French fries.

— THIRD COURSE —

Slow fire roasted olive and garlic lamb served with roasted aubergine, double cream yoghurt and mint sauce with fresh pomegranates.

— DESSERT —

White chocolate and fig tart with fig ice cream and fresh figs with crème fraîche and honey.

Cathedral Cellar Kitchen - Five-Course menu example 2

Cathedral Booking Request

KWV Overview of Cathedral Cellar