Stasie
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.
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
Browse through our service offering
Food
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 Cruxland Gin and Barker and Quin Cocktails, Aperol and Porsecco Spritz, Pimms and lemonade.
All meals conclude with dessert wine coffee and aged and award-winning KWV Brandies and Cognac.
Cocktail-Style Event
A selection of five canapés or a selection of ten canapés.
Kitchen Table Events
For a Kitchen Table Event you can choose between a Three-course, Four-Course or Five-Course meal.
Services
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.
Staff
Mynhardt’s Kitchen at Stasie Street makes use of trusted staff to ensure your event is as sleek as it is beautiful.
Menu
Cruxland Gin and Baker and Quin Tonic Table with Laborie Blanc de Blanc Aperol Spritz
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Baked fig and ciabatta with home made anchovy and black olive butter
Served with Laborie Blanc de Blanc MCC
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Springbok Carpaccio with baby artichokes, pine nuts, baby rocket, asparagus and a basil and garlic emulsion
Served with The Mentors Semillion
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Cape Malay pickled ocean trout with soft masala flavours, tandoori mayonaisse and mango and fennel salsa
Served with The Mentors Grenache Blanc
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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 Mentors Orchestra and Canvas
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Fig Ice Cream with a white chocolate fig cheesecake
Served with The Mentors NLT
KWV Cruxland Gin with Barker and Quin Tonic cucumber, mint and limes Home made ciabatta crostini served with roasted zucchini baby artichokes and caper berries
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Warm black truffle brioche served with white anchovy butter
Served with Laborie Blanc de Blanc MCC Brut
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Roasted vine tomatoes, fior de latte mozzarella, green olive oil, pine nuts, fresh basil reduced balsamic and parma ham with fresh basil
Served with The Mentors Sauvignon Blanc
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Home made 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
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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
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White chocolate and fig tart with fig ice cream and fresh figs with creme fraiche and honey
Served with The Mentors Noble Late Harvest
Cruxland Gin & Barker and Quinn Tonic Tafel
Fresh West Coast Oysters with spiced green asian dressing
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Bread and Butter: Ciabatta with Biltong, smoked olive and roasted pumpkin butter
Served with Laborie Blanc de Blanc MCC Brut
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Roasted Duck and Beetroot salad with fresh berries and cherries
Served with KWV The Mentors Sauvignon Blanc
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Oven baked fresh Cob with orange, rosemary and caper sauce
Served with KWV The Mentors Grenache Blanc
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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
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Parisian purple fig panna cotta, fig ice cream and fresh figs with honey and creme fraiche
Served with KWV The Mentors Noble Late Harvest Laborie Alambic Brandy and Coffee
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
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Freshly baked lavender ciabatta served with honey and roasted nut home made butter
Served with Laborie Blanc de Blanc MCC Brut
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Fresh green asparagus salad served with greens, olives, green pesto and green mayonaisse with herbed créme fraiche.
Served with Cathedral Cellar Sauvignon Blanc
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Butter roasted trout served with a caper, rosemary and tangerine sauce
Served with The Mentors Grenache Blanc
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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
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Blueberry panna cotta with fresh strawberry ice cream and summer berries
Served with The Mentors Noble Late Harvest
