Lunch and Dinner
À la Carte
May 2024
Below is Thyme Out's à la carte menu for lunch and dinner. We also have a casual meals menu.
Starters
Asian style broth.
Chicken broth with corn, coriander and crispy onion, flavoured with star anise, cardamon and lemon.
R45
Crisp honey and ginger chicken wings
with a duo of sauces: jalapeño harissa chilli and oyster sauce and palm sugar, rice vinegar and soy sauce.
R70
Chicken liver vol-au-vent.
Pan fried chicken livers in a creamy smoked chilli sauce served in a puff pastry shell.
R50
Ox tongue.
Sliced ox tongue with whole grain mustard sauce.
R60
Pani puri with potato (V).
Crisp potato cups filled with smoked potato and charred sweet corn and avocado salsa and dressed with chilli, palm sugar and rice wine vinegar.
R60
Pani puri with prawns.
Crisp potato cups filled with charred sweet corn, coriander, prawn, red pepper, spring onion and avocado with rice wine vinegar dressing.
R70
Creamy mussels.
West Coast mussels in a white wine, lemon and roasted garlic cream sauce.
R105
Mains
Aubergine and tomato tagliatelle (V).
Grilled aubergine with roasted and sundried tomatoes, basil, garlic and spring onion served with local Romano cheese.
R135
Tagliatelle carbonara.
Tagliatelle with local free range eggs and crisp bacon topped with local Romano cheese.
R155
Chicken, sundried tomato and olive pasta.
Tagliatelle with fried chicken breast with sundried tomato, calamata olives, spring onion, lemon zest and garlic.
R165
Exclude the chicken for a vegetarian option.
R135
Hake and cheese basket.
Hake fillets in a creamy cheese, paprika, garlic and lemon sauce served in a puff pastry basket with smoked potato and garden peas.
R190
Chicken Schnitzel.
Chicken breast marinated in lemon and herbs, crumbed with panko breadcrumbs, deep fried and served on smoked lazy mashed potato with mature cheddar and Romano cheese sauce.
R165
Curried mutton pot pie.
Durban style mutton curry with puff pastry.
R175
Trout Veronique
Trout fillets, dusted with seasoned flour, pan fried and served with a creamy tarragon, white wine and grape sauce, creamed parsley potato and seasonal vegetables.
R230
Pork belly.
Low and slow roast pork belly with pan juices, honey, palm sugar and soy sauce served on herb creamed potato.
R240
Ribeye steak with cauliflower sauce.
Grilled beef ribeye (250g) steak rubbed with paprika, cumin and oregano, served on a cauliflower and truffle oil sauce with lazy crushed smoked potato and caramelised baby onion.
R315
Aged sirloin and mussels.
Aged beef sirloin (250g), trimmed and grilled, topped with creamy roasted garlic sauce and pan-fried mussels. Served with potato chips.
R270
Desserts
Mascarpone lemon slice.
Mascarpone cheese and lemon on coconut biscuit and topped with macerated balsamic berries.
R75
Apple pie with cherry ice cream.
Apple pie with raisins, pimento, nutmeg and ground almonds served with homemade cherry ice cream.
R70
Sticky toffee pudding
served with farm fresh cream.
R55
Double cream yoghurt panna cotta
with lavender lemon honey sauce.
R60
Pavlova and berries.
Pavlova topped with fresh berries, berry syrup and Chantilly cream.
R75
Lemon curd in a pie base
topped with crisp meringue.
R65
Scoops of creamy home-made sorbet and ice cream.
Ask for today's flavours.
R25 per scoop
Thyme Out in Wakkerstroom is fully licensed. Ask for our wine and beverage list.