Milhaus Stellenbosch Revisited

Milhaus Stellenbosch Revisited

After my review of Milhaus Stellenbosch I was contacted by the manageress, Ilze. She asked if Dave and I would please come back to see if the changes they had made improved our experience. On Wednesday the 1st of February Dave and I headed over for a meal.

On first impression the layout looks much better now that they have a liquor license in place. The wine rack has been installed and the bar is fully operational. The only thing worth commenting on here is that the entrance is not clearly indicated. All three times we have gone we have come in through the side entrance. On our return visit we wound our way through the tables to the front where we were ably assisted by Jones. He was on duty as the front of house manager for the evening and was very friendly. Our table was marked as VIP in the diary which might have impacted the service levels.

Ilze came over to us to greet us and then went back to where she was dining with friends. We started with a beer tasting and after some great advice from the barman chose what we wanted to have to drink with our meal. Being summer, and hot, beer on tap was the way to go. The wine list is good but we forego a bottle in favour of some sparkling mineral water.

Today’s inspiration ♥ Milhaus Revisited ♥ can be found on Lavender and Lime Share on X

The menu has also seen some changes and is presented much better. Dave chose the springbok carpaccio to start which was excellent and I had the duck leg confit roulade. The duck was dry but tasty which I conveyed to the chef when he came to the table. I went for the picanha rump for my main course. This is a cut I have never tried and it came to the table at the perfect temperature, with the fat perfectly rendered. Dave had rib-eye on the bone which was very good. We chose these two cuts as they are the chef’s speciality. We did not have dessert as two courses was more than enough food.

The question is, would we go back? And I can tell you with confidence we would.

Disclosure: Our meal was on the house thanks to Ilze. We paid for our own drinks and left a gratuity for our waiter. I was not asked to blog about our return visit. This post is in line with my blogging policy.

Inspiration published on Lavender and Lime March 15:

• 2013 – Salad Burnet
• 2012 – Blueberry Muffins
• 2011 – Something Sweet Challenge: Use A Savoury Ingredient

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