Festive Tables 2019

Ask Chef Mynhardt Joubert, one of South Africa’s most beloved chefs, about his favourite time of year, and he will tell you without pause that it is the festive season. From October onwards this chef’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 famous festive fruit cakes to testing the menus for his festive tables, the smells emitted from these kitchens sets the tone for exceptional dining experiences.
If the words gorgeous, memorable and generosity resonate with you, then booking a seat at Chef Mynhardt’s Festive Tables 2019 should be a top consideration.

This year, Chef Mynhardt hosts two long table events: On 18, 19, 20 and 21 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 iconic and sought-after Cathedral Cellar Kitchen in Paarl, on 24 and 25 December. Here, guests will indulge in Chef Mynhardt’s bespoke food creations while admiring some of the biggest hand-carved wine vats in the world.


Bookings for Chef Mynhardt’s Festive Tables are now open. Send an email to bookings@mynhardt.co.za or contact  +27 78 800 5155. See below for more information on prices and menu details.

 Stasie Street Kitchen Festive Tables

Dates: 18, 19, 20, 21 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 

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



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


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


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 red wine jus


Christmas fruit cake semifreddo, cinnamon meringue and vanilla bean custard