Categories: Restaurant Reviews

Milhaus, Stellenbosch, South Africa

Milhaus, Stellenbosch

Dave and I were invited to the opening of Milhaus in September 2016. Situated in Stellenbosch Square it is easily accessible from Somerset West. We arrived early and as the signage was still being installed we decided to go somewhere for coffee first. Things were quite chaotic when we walked in. The manageress was running around trying to organize the staff, no-one was there to greet us and we were not sure what to expect. We were served a drink and grabbed a table and sat down and caught up on our day. Eventually we were served 6 different tapas. The owner gave a speech and based on that we decided we would go back for a meal.

Milhaus

Six weeks later we had a clear evening in our diary and Dave and I went for an early meal. We arrived to discover that they did not have a liquor license. So off we went to the bottle store and bought a couple of beers. Things still felt quite chaotic, with the bread arriving after our starters. The manageress is extremely OCD, putting the lid back on the salt during our meal. She moved the plates around after the waiter had put them down and did not listen when I told her the chips were for Dave.

Bread and Choice of Meat at Milhaus

The starters were extremely generous portions. I had the roasted bone marrow and Dave had the chicken livers done in a creamy red wine sauce. Both were very tasty. The main course was quite a let down. I ordered my lamb medium rare as recommended. I tend not to do this in restaurants as it usually comes out slightly underdone. And this was no exception. My lamb was blue and the fat was not rendered at all. Dave’s rump was perfectly done but his fat was also not cooked. The side portions were small with Dave getting 6 potato wedges with his main course. I ordered a side salad which was nothing special, other than the decent feta and good salad dressing.

Starters and Main at Milhaus

In our opinion, this is just another steakhouse. Albeit it with decent beef, sourced from Alvis Drift which is dry aged on site. The service was good but I cannot see us returning there in a hurry.

Contact them on: +27 818798501

Inspiration published on Lavender and Lime January 18:


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Tandy

I am passionate about using regional, seasonable and sustainable produce when I cook. I live in Gordons Bay with my husband and dogs. Dave and I are busy building a house which is an adventure all in itself. Each year we visit a new place overseas to experience the food of the area. Follow along on our adventures!

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