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
Cathedral Cellar Spritz
Cathedral Cellar Sangria
Cathedral Cellar Spring Punch
Hibiscus Infused Beef Fillet Carpaccio
Hibiscus Confit of Duck with Hibiscus Coconut Sauce and Hibiscus Chutney
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