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Bistro Vin De Boeuf offers a relaxed yet refined dining experience centered on premium beef and fine wines. Our menu features a variety of small plates and sharing dishes, including Dragon Prawns, Tongue and Tartine, and Croque de Boeuf, each crafted to bring people together over great food. Set to smooth lounge music, our chic laid-back atmosphere makes it the perfect spot for any occasion. Whether you're enjoying a night out with friends or a special event, our curated wine selection and inviting ambiance ensure a memorable evening in the heart of St Francis Bay.

Reviews (28)

4.6 out of 5.0
Based on the past 12 months
Food 4.4
Value 4.5
Service 4.7
Ambience 4.6
  • Beat K. Dined: 6 days ago
    5
    Food 5.0
    Value 5.0
    Service 5.0
    Ambience 5.0

    Reviewed on: Mon 31 Mar 25
    We enjoyed the nice food and service 🙂

  • Gabriella B. Dined: 1 week ago
    4.3
    Food 4.0
    Value 4.0
    Service 5.0
    Ambience 4.0

    Reviewed on: Sun 23 Mar 25
    Awesome evening at Bistro Vin De Boeuf. Ambience was lovely as well as the service! We had the beef wellington special for 2 and our whole meal was so flavourful! The manager also gave us complimentary hand made chocolates because it was our anniversary. Will definitely go back!

    Bistro Vin De Boeuf responded on Mon 24 Mar 25:
    Hi Gabriella , Thank you for your wonderful review ! We are so happy to hear you enjoyed the Beef Wellington as well as the service. We hope to welcome you back for another visit soon.

  • Nomia Dined: 1 week ago
    5
    Food 5.0
    Value 5.0
    Service 5.0
    Ambience 5.0

    Reviewed on: Sat 22 Mar 25
    Good food, exclusive place with amazing waiters

    Bistro Vin De Boeuf responded on Sat 22 Mar 25:
    Hi Nomia , Thank you for your wonderful review . We are so glad you enjoyed your experience with us and we look forward to welcoming you back soon !

  • Julie S. Dined: 3 weeks ago
    5
    Food 5.0
    Value 5.0
    Service 5.0
    Ambience 0.0

    Reviewed on: Thu 13 Mar 25
    The crispy fried capers on the Beef Tonnato are the delightful dot on the “I”. The Tongue & Tartine lifts a South African rustic classic into the realms of haute cuisine. Angus Tataki transports you on a delicious excursion across the world to Japan. Don’t miss the Ox Cheek croquettes - drop-to-your-knees delicious. Of the sharing plates, the Gyozas Beef was our favourite.

    Bistro Vin De Boeuf responded on Wed 19 Mar 25:
    Hi Julie , Thank you so much for taking the time to leave us such a stellar review. We appreciate your feedback and are thrilled to hear that you loved our cuisine.

  • Stacey- Lee B. Dined: 1 month ago
    4
    Food 3.0
    Value 3.0
    Service 5.0
    Ambience 5.0
  • Richard S. Dined: 1 month ago
    5
    Food 5.0
    Value 5.0
    Service 5.0
    Ambience 5.0

    Reviewed on: Fri 21 Feb 25
    Our dinner experience was wonderful with very attentive staff who guided us through the menu with lovely suggestions. We will definitely be back!

  • Sahlin Dined: 1 month ago
    2.5
    Food 3.0
    Value 3.0
    Service 2.0
    Ambience 2.0

    Reviewed on: Wed 05 Feb 25
    Female waiter a little tired and distanced. Not necessary to have different waiters ( somilier?)for ordering food and drink.Had to wait to long for the drinks to be ordered.

  • Richard Dined: 2 months ago
    1
    Food 1.0
    Value 0.0
    Service 0.0
    Ambience 0.0

    Reviewed on: Mon 03 Feb 25
    It was closed although we had received a confirmation email.

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Opening Hours

  • Monday CLOSED
  • Tuesday 17h30 - 21h30
  • Wednesday 17h30 - 21h30
  • Thursday 17h30 - 21h30
  • Friday 17h30 - 21h30
  • Saturday 17h30 - 21h30
  • Sunday 12h30 - 18h30

The Beef Club

2 x Glasses of Red Blend To Share - Small Plates. Wagyu Beef Tartare. Beef Carpaccio. Ox Cheek Croquettes. Choice of Main TO SHARE. 200g Bone-In Angus Fillet. OR 300g Bone-In Angus Sirloin. Sides to Share. Super Kale Salad. Hand Cut Chips (Wagyu Tallow). Every Wednesday. 2pm - 10pm R200pp.

  • 3 Mar - 31 May
  • Wednesday only: 14:00 - 22:00
  • All pax
  • Last confirmed: 3 Mar 2025