Lunch and Dinner 

À la Carte

Reservations:    063 945 5816    reservations@thyme-out.co.za

July 2024

Below is Thyme Out's à la carte menu for lunch and dinner. We also have a casual meals menu.

Starters

Cauliflower soup.
Creamy cauliflower soup topped with nut brown butter and crisp rosemary.
R50

Tomato, herb and feta tartlet (V)
R50

Chicken livers vol-au-vent.
Pan fried chicken livers in a creamy smoked chilli sauce served in a puff pastry shell.
R55

Leek and prawns.
Prawn tails in a creamy leek, bacon, garlic, lemon and smoked paprika sauce set in puff pastry shells.
R75

Creamy mussels.

West Coast mussels in a white wine, lemon and roasted garlic cream sauce.
R70

Mains 

Chef's weekend choice

Farm style chicken casserole.

Chicken pieces casseroled with mushroom, leeks, butter beans, baby onions and fresh herbs served with roasted green beans and carrots and crisp homemade bread.
R160

Trout pasta.
Tagliatelle with creamy trout, lemon, fennel, garlic, Pernod and chives.
R140

Tagliatelle carbonara.
Tagliatelle with local free range eggs and crisp bacon topped with local Romano cheese.
R115

Chicken, sundried tomato and olive pasta.
Tagliatelle with fried chicken breast with sundried tomato, calamata olives, spring onion, lemon zest and garlic.
R125
Exclude the chicken for a vegetarian option.
R85

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.
R110

Grilled crusted hake fillet and chips.

Grilled hake fillet (skin on) with herb, lemon zest, parsley and bread crusting served with garlic, lemon and butter sauce, mixed vegetables and potato chips.

R125

Chicken curry.
Creamy coconut and chicken curry with Basmati rice, sambals and roti.
R125

Cape Malay lamb tomato bredie.
Lamb slow cooked with tomato, cardamon, pimento and cinnamon served on parsley mashed potato.
R175

Thai mango prawn curry.

Thai style curry with mango puree, prawns, fish and oyster sauce, peppers and fresh chilli served with Basmati rice.

R170

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.
R165

Pork belly.
Low and slow roast pork belly with pan juices, honey, palm sugar and soy sauce served on herb creamed potato.
R155

Slow roast beef short rib.
Beef short rib with cummin, garlic, coriander and smoked paprika dry rub, slow roasted and served with lazy crushed smoked potato, cauliflower and a truffle oil sauce.
R180

Grilled sirloin steak (250g)
on lazy crushed smoked potato topped and caramelised onion with your choice of a spring onion, prawn or smoked mussel butter.
R205

Desserts 

Raspberry mascarpone slice.
Mascarpone cheese and raspberries on coconut biscuit.
R65

Paris-Brest.
A round of choux pastry with a caramel praline cream, topped with flaked almonds and chocolate sauce.
R50

Pecan nut and cherry pie
with homemade salted caramel ice cream.
R55

Cape brandy pudding
with pecan nuts served with vanilla ice cream.
R50

Pavlova and berries.
Pavlova topped with fresh berries, berry syrup and Chantilly cream.
R55

Lemon curd in a pie base
topped with crisp meringue.
R45

Scoops of creamy home-made ice cream.
Ask for today's flavours.
R25 per scoop

Thyme Out in Wakkerstroom is fully licensed. Ask for our wine and beverage list. 

Menu items are subject to availability. Menu and prices are subject to change without notice. (v) indicates a vegetarian option.