Fresh off the heels of a major industry award, Mill St Bistro, the acclaimed Stellenbosch bistronomy destination from Michelin-starred Welsh chef Phil Carmichael, has unveiled an exciting new menu that pays homage to the primal power of fire, the integrity of South African produce, and the timeless appeal of French technique. The dishes on the new menu reflects Carmichael’s ethos perfectly, rooted in classical training, reimagined with restraint, and deeply tied to local provenance.
Anchoring the launch is the MSB L’Entrecôte Experience, a show-stopping house special that brings a beloved Parisian classic to Stellenbosch with generous flair and South African soul – all for just R350 per person. This is no ordinary steak-frites: expect grass-fed rump of beef, flame-seared over woodfire for deep smokiness and tenderness, served not once but twice, allowing guests to savour the experience all over again. Preceded by a house green salad with fynbos and honey vinaigrette, and accompanied by bottomless shoestring fries and a luxuriously silken mushroom café au lait sauce, it’s a rare and celebratory dish that embodies Mill St Bistro’s signature style: unfussy, refined, and built on generosity, all at a price that makes indulgence entirely within reach.
Says Carmichael. “Our MSB L’Entrecôte is a love letter to one of the world’s most beloved dishes. But more than that, it’s a tribute to the South African farmers and artisans who do things properly, with care, sustainability and respect.”
Beyond the MSB L’Entrecôte, the new menu showcases a broadened wood-fired meat offering, including:
• A 500g Limousin T-bone
• 400g sirloin on the bone
• Lamb shoulder navarin
• And a Côte de Bœuf to share
Each dish is a deliberate expression of Mill St Bistro’s commitment to ethical sourcing and minimal intervention, working only with trusted producers who align with the kitchen’s sustainable, ingredient-driven philosophy.
But it’s not all about fire and meat. The new menu is a well-rounded crowd-pleaser that balances boldness with comfort. Guests will find soul-warming dishes such as French onion soup with boerenkaas croutons, slow-cooked lamb shoulder pappardelle with green sauce and pecorino, shiitake and button mushroom gnocchi with spinach pesto and toasted almonds, and classic macaroni and cheese with herb crumble.
Dishes designed for sharing include the grass-fed Côte de Bœuf with dauphinois potatoes, onion rings and béarnaise sauce, and the Lamb Shoulder Navarin with braised root vegetables. A variety of comforting sides round out the offering, beer-battered onion rings, triple-cooked chips, dauphinois potato, and a mixed leaf and mushroom salad.
“Our menu is built on relationships,” says Carmichael. “Whether it’s day-boat fish from Abalobi or vegetables from the Somerset West Community Garden, we work directly with producers who understand quality and care. That’s what this new menu is about, sharing their stories, honouring the craft, and putting the spotlight back on South Africa’s extraordinary food culture.”
Since opening in mid-2024, Mill St Bistro has carved out a distinct identity in the Cape Winelands: part classical French bistro, part experimental playground, and wholly rooted in the Western Cape’s terroir. Housed in an understated space beneath the Mill Street Monument, the restaurant combines a meticulous technical approach with Carmichael’s enduring fascination with pickling, fermentation, and fire, all playing out visibly in the open kitchen.
With floor-to-ceiling bi-fold doors and a relaxed wine deck offering one of the finest by-the-glass wine lists in the region, Mill St has become known for offering sophistication without formality, a hallmark that recently earned it Bistro of the Year at the 2025 Luxe Restaurant Awards.
The new menu is available for both lunch and dinner. Reservations are highly recommended.
For more information and online bookings, go to www.millstbistro.co.za or email reservations@millstbistro.co.za. Mill St Bistro is situated at Cluver Markotter Building, Mill St, Stellenbosch.
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