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.
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
Oysters – R25 each
Fresh oysters with a red wine shallot dressing and lemon
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
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
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
3 Cheeses – R120 5 Cheeses – R185
Selection of local cheeses, homemade apple and pear chutney, red onion marmalade and toasted artisan bread
For starters we had:
Potato Gnocchi, with a walnut presto and goat’s cheese
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.
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.
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:
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.
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.
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.
There was the mango semi-fredo with candied black sesame seeds, basil gel and honey caviar.
Smoked chocolate mousse, which I really enjoyed. Valrhona chocolate mousse with caramelia pearls chocolate sponge and pot au crème.
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
The Stack Brassiere
7 Weltevreden St,
Tel No: 021 286 0187
Written for JAR PHOTOGRAPHY by Mario Arendse