CHEF MYNHARDT JOUBERT

“My journey into food and wine probably already had its origins in my life as a performing artist where I started my career. There are so many similarities between the stage and the food industry: the wonderful creative energy, the intense discipline and the one opportunity to get it right!”

CHEF MYNHARDT JOUBERT

“My journey into food and wine probably already had its origins in my life as a performing artist where I started my career. There are so many similarities between the stage and the food industry: the wonderful creative energy, the intense discipline and the one opportunity to get it right!”

OUR REMARKABLE VENUE

The Cathedral Cellar is one of the most exquisite venues in the Winelands. Allowing a private party of up to 120 guests, this venue dates back to the 1930s, when it was converted in to KWV’s main cellar. Guests are flanked by larger-than-life stukvats, 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 sacred feeling, making it absolutely perfect for memorable and lifelong ceremonies.

“It’s certain to become the most sought-after exclusive venue in the Winelands.”

Business Day Wanted

OUR REMARKABLE VENUE

The Cathedral Cellar is one of the most exquisite venues in the Winelands. Allowing a private party of up to 120 guests, this venue dates back to the 1930s, when it was converted in to KWV’s main cellar. Guests are flanked by larger-than-life stukvats, 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 sacred feeling, making it absolutely perfect for memorable and lifelong ceremonies.

“It’s certain to become the most sought-after exclusive venue in the Winelands.”

Business Day Wanted

ABOUT THE CHEF

Experiential cook and Consultant Chef and Ambassador to KWV, Chef Mynhardt Joubert, has been given custodianship of the venue, which is named Mynhardt’s Kitchen at Cathedral Cellar.

Mynhardt was first welcomed in to the kitchens of South Africans as the winner of the first season of KykNet’s reality cooking series Kokkedoor – and he has since become a familiar name in culinary circles. Today Mynhardt is well-known for his generous, homely and creative entertainment style. Mynhardt grew up in the Eastern Free State, a background which still shapes his culinary approach: he is inspired by traditional food with a strong heritage link. Guests who book a seat at Mynhardt’s Kitchen in Cathedral Cellar, can expect the same, generous dining experience.

The dishes Mynhardt prepare are really renditions of stories he has accumulated over the years, and diners are invited to enjoy this journey in one of South Africa’s most spectacular settings!

ABOUT THE CHEF

Experiential cook and Consultant Chef and Ambassador to KWV, Chef Mynhardt Joubert, has been given custodianship of the venue, which is named Mynhardt’s Kitchen at Cathedral Cellar.

Mynhardt was first welcomed in to the kitchens of South Africans as the winner of the first season of KykNet’s reality cooking series Kokkedoor – and he has since become a familiar name in culinary circles. Today Mynhardt is well-known for his generous, homely and creative entertainment style. Mynhardt grew up in the Eastern Free State, a background which still shapes his culinary approach: he is inspired by traditional food with a strong heritage link. Guests who book a seat at Mynhardt’s Kitchen in Cathedral Cellar, can expect the same, generous dining experience.

The dishes Mynhardt prepare are really renditions of stories he has accumulated over the years, and diners are invited to enjoy this journey in one of South Africa’s most spectacular settings!

INSPIRATION FROM CHEF MYNHARDT

VIEW RECIPES

INSPIRATION FROM CHEF MYNHARDT

VIEW RECIPES

Rustic Sourdough Pizza with Figs, Truffle Honey, Gorgonzola, and Parma Ham 

 

Shredded slow-roasted and smoked lemony Greek Lamb Shoulder served with grilled vegetables and Musabaha

 

Vine Wrapped Sardines on Mosbolletjie Toast

 

Provençal lamb shanks with green olives and artichokes

 

Pinotage Chocolate Cake with Dark Chocolate Ganache and Sea Salt

 

Lemony Pickled Yellow Tail

 

Schiacciata Bread

 

Dark chocolate tart with candied ginger and parmesan cheese

 

Seafood Platter with chopped papaya, citrus and pineapple salad

 

Grilled Baby Chicken with Gremolata and Salad Verde

 

Roast Five Spice Duck Breast with Cherry Sauce and Pickled Ginger Salad

 

CHARCOAL BRIOCHE BURGER WITH PICKLED RED ONION AUBERGINE AND GORGONZOLA

 

Summer roasted leg of lamb chops served on fresh green asparagus with a tomato and caper sauce

 

Poached Fennel Mussels with Chardonnay and Cream with Charcoal Ciabatta

 

Cheese and Fruit plate with Grape Preserve and Nut Brittle – Cathedral Cellar Tryptich

 

Rolled Beef Fillet with Balsamic and Red Wine reduction

 

Pesto Verde with Squid Ink Pasta Black Salami and Parmesan

 

Asparagus Panna Cotta with pancetta and Smoked TroutRecipe – Cathedral Cellar Sauvignon Blanc

 

Venison Pie with Soft Herbed Crust

 

Vietnamese Pho with Chicken Skilpadjies, Glass Noodles, Coriander, Chilli and Mange Tout

 

Seasonal Green salad with Valley Kreef off the braai, blanched green vegetables, herbs, cucumber and a roasted garlic and parmesan mayo

 

Chicken Skilpadjies on the Braai with Roasted Seasonal Vegetables, Grilled Lemons and Sun-dried tomato Pesto

 

Red Beef Curry

 

Beef Stroganoff with Mushrooms, Smoked Paprika, Cream and Bacon – Cathedral Cellar Cabernet Sauvignon

 

Classic Spaghetti Carbonara with Oven Roasted Vallei Kreef, Brown mushrooms and creamed sauce – Cathedral Cellar Triptych

 

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