food was good. The portion of the Carpaccio was a joke, I had seven very smal and very thin slices on my plate, the duck liver pate was a dream, all guests were happy. The waitrons were very efficient and fast. We will be back
Owner & Executive Chef, Bjorn Guido's cooking career started at The Greenhouse at Cellars-Hohenort under chef Peter Templehoff. He then moved abroad and joined Babington House, part of the SOHO HOUSE group under the renowned Ronnie Bonetti of River Cafe London. After gaining experience abroad, he returned home and took up the role of Head Chef at The Franschhoek Kitchen on the Holden Manz Wine Estate.
Food provenance and sustainability are core to Millhouse's philosophy. The eatery's contemporary barn-conversion interior puts a modern twist on classic elements, featuring a mix of leather banquette seating and reclaimed timber walls. Bjorn's aim was to create a neighbourhood feel where guests can relax and enjoy each other's company. Watch as food is prepared in the expansive open kitchen and Italian style pizza's are delivered fresh from the wood fired oven.