The Stack in Cape Town has appointed Jason Kosmas as their new head chef and he is serving up some seriously beautiful food at this fun, upmarket restaurant in Gardens. I popped in for lunch to try his new menu.
Chef Kosmas has worked in several popular Cape Town restaurants. Till most recently he acted as Head Chef at the award winning Chefs Warehouse & Canteen in Cape Town, and as assisting head chef at the trendy hot spot Thali, which is also part of the Chefs Warehouse group. Now he has moved his Greek and Italian flavours to The Brasserie at The Stack and he’s already taken charge of the kitchen with a fresh menu.
We arrived on a sunny afternoon and took a seat inside. The Stack is situated in an historic building just off the main bustle of Kloof Street. Their dining room inside has a fun, modern and elegant feel, with natural light to flooding through tall windows, spilling over white table cloths, plush purple chairs and emerald green booths lining the walls.
The Brasserie has become known for its authentic, hearty French style cuisine. With Chef Kosmas on board, they’re building on this reputation but adding a fresh spin on things. Kosmas has put a large focus on bright, light flavours, with plenty of vegetarian and calorie counting options. Personally I am thrilled to see more and more fine dining chefs moving away from heavy, pastry and meat driven dishes and exploring fresher, healthier alternatives.
Kosmas is also passionate about sourcing the best, sustainable ingredients, with beef from Oak Valley in Elgin and trout from Franschhoek.
Everything we tasted was beautiful. My personal favourite was the Beef Tartare, made with Oak Valley beef rump and served with a Sourdough crouté, aioli and parsley oil. Another gem is the Tuna Niçoise – seared tuna with green beans, baby potato, semi-dried tomato, tuna mayonaise and olive tapenade.
We also tasted their Gravadlax, a super fresh and light dish that celebrates the Franschhoek Trout, and the Stack Salad, an equally delicious, crisp option with greens, avocado, boiled egg and a lemon vinaigrette.
On the mains side I highly recommend the Fresh Fish, with Kingklip, roasted baby carrots, carrot velouté and coriander oil. It is beautifully fresh, with light and sweet flavours. If you are keen for something more indulgent, try the Steak Frites, a simple serve of 250g Chalmar beef sirloin with fries and perfectly creamy Béarnaise. It is perfect.
For those with a sweet tooth, the new pastry chef Meghan Christelis, is offering desserts like lemon curd tartlet and Rooibos crème brûlée. We tried their Bread and Butter Pudding, which was a stunning, classic version of the crowd-pleaser, with a scoop of ice cream on the side.
On the drinks menu, their cocktails are absolutely worth it. We tried The Stack, with rosemary and lavender soaked gin, a splash of tonic and juniper berries. It’s wonderfully refreshing and nearly too pretty to sip. Their winelist is also packed with great options from farms like Delaire Graff, Gabriëlskloof, Iona, Almenkerk, and Saronsberg, to name a few.
I am definitely heading back to The Stack. The food was fresh, light and perfectly prepared, not to mention beautiful to look at. And price-wise I think they’re actually really reasonable, with salads from R80, starters from R75 and mains from R125.
Go give them a try and let me know what you think.
The Stack is located at 7 Weltevreden St, Gardens, Cape Town. For more info, visit thestack.co.za