The Stack December 2017 – Mario Arendse

Nestled in the Gardens area of the CBD, lush and green one could be forgiven for forgetting you were in a residential area. The Georgian architectural influence of The Stack is apparent and it’s hard to believe that this very building managed to survive a very serious fire

The décor is eclectic and it’s such a serene and laid back atmosphere you can easily forget that you are In the CBD.

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 BRASSERIE MENU

STARTERS

Gnocchi – R80

Potato gnocchi with a walnut pesto and goat’s cheese

 Beef Tartare – R105

Oak Valley beef rump tartare with Sourdough croute, aïoli and parsley oil

 Rabbit Terrine – R95

Terrine with homemade pickles and truffle vinaigrette

 Chicken Liver Parfait – R85

Parfait with home-made brioche and spiced red onion preserve

 Gravadlax – R95

Trout Gravadlax with dill crème fraiche, apple, fennel and micro greens

 Tuna Niçoise – R105

Seared tuna with green beans, baby potato, semi-dry tomato, tuna mayonnaise and olive

Tapenade

 Oysters – R25 each

Fresh oysters with a red wine shallot dressing and lemon

 

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MAIN COURSE

Steak Frites – R180

250g Chalmar beef sirloin with pommes frites and Béarnaise

 Onion Tart – R125

Roast onion tart with King Oyster, Shiitake and Shimeji mushrooms, Parmesan Catalan and micro herbs

 Pork Belly – R180

Braised Pork belly with celeriac purée, brûlée onions and roasted pears

 Kingklip – R160

Pan-fried Kingklip with roasted baby carrots, carrot crudité, carrot velouté and coriander oil

 Linefish – R155

Pan fried Linefish with crushed baby potato salad and sauce vierge

 Springbok Loin – R190

Seared Springbok loin with a charred sour onion purée, tender stems broccoli & potato fondant

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SIDES

Roast cauliflower with a sage beurre noisette – R40

Pommes frites – R30

Wilted greens in garlic and olive oil -R45

Baby Gem lettuce salad with Boerenkaas, pumpkin seeds and vinaigrette – R40

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DESSERT

Mango Semi-Freddo – R80

Baumkuchen, candied black sesame seeds, basil gel and honey caviar

 Smoked Chocolate Mousse – R75

Valrhona chocolate mousse, caramelia pearls, chocolate sponge and pot au crème

 Macarons – R75

Rose crème, frangipane sponge and pistachio praline

Consommé and Summer Fruits – R65

Lime and mint consommé filled with seasonal fruits and berries

 Alexander Avery Bonbons – R65 for 5

 Cheese Selection

3 Cheeses – R120 5 Cheeses – R185

Selection of local cheeses, homemade apple and pear chutney, red onion marmalade and toasted artisan bread

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For starters we had:

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Potato Gnocchi, with a walnut presto and goat’s cheese

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Rabbit Terrine, which was lovely especially with the mustard seeds. I had expected it to be a little more “gamey” but it delicate and tasty.

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Gravadlax with dill crème fraiche, apple and fennel with micro greens. Having lost track of how many times I have had this course I found this version quite pedestrian. It was adequate.

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Tuna Niçoise, Tuna with green beans, baby potato, tuna mayonnaise and olive tapenade. There was a lovely sear on the tuna and by all accounts this dish was well prepared.

The main courses consisted of:

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Linefish, which was Sea bass, served with crushed baby potatoes and sauce vierge. The yellowtail had a lovely crispy skin, without drying out the fish.

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Next was the special of the day, which was Yellowtail with a Malay curry sauce. This course was really tasty, but I found the portion size to be substantially smaller than the Linefish portion.

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The springbok loin was served with the charred sour onion puree, tender stem broccoli with a potato fondant.

 

Finally, there was the Steak frites with Chalmar beef sirloin. Pommes frites and Béarnaise.

Dessert:

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There was the mango semi-fredo with candied black sesame seeds, basil gel and honey caviar.

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Smoked chocolate mousse, which I really enjoyed. Valrhona chocolate mousse with caramelia pearls chocolate sponge and pot au crème.

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Last but not least, there was the Rose crème, frangipane sponge and pistachio praline macarons.

A beautiful venue to have a relaxing dinner, or to grab a drink while you wait for the traffic to subside. I thought the courses were well presented and equally well executed.

For the full album click HERE

Restaurant Info:

The Stack Brassiere

7 Weltevreden St,

Gardens,

Cape Town

 Tel No: 021 286 0187

Email: ask@thestack.co.za.

 Written for JAR PHOTOGRAPHY by Mario Arendse

Photography for JAR PHOTOGRAPHY by Jason “Dubbz” Petersen

 

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