Chefs–restaurateurs Rudy and Max Dietz have run the quirky Stuyvesant’s House since 1973. The menu is traditional European, with German cuisine the main influence. After a fire gutted the premises in early 2015, the restaurant has been modernised, while retaining much of its European charm. With dining areas set over two levels, Rudy and Max’s unique and outgoing personalities fill the rooms.
Hearty, meaty European dishes are the name of the game at Stuyvesant’s House, with schnitzels and house specialities leading the charge. The tender and flavoursome Stuyvesant’s chicken breast schnitzel is draped in melted Swiss cheese, topped with fresh asparagus and served with a side of winter vegetables. For bigger appetites, the medley of house-made sausages is worth considering. Teamed with pork, schnitzel and bone marrow, this generous, meaty platter is accompanied by mashed potato and sauerkraut. A choice of two types of mustard offers the finishing touch to this meatfest.
PSST! The cellar (which fortunately wasn’t damaged in the fire) houses a surprising mix of quality aged Australian wines and terroir-driven European varietals.