Lunch and Dinner
À la Carte
Smoked chicken, pecan nut and apple salad.
In house smoked chicken breast, pecan nut, celery and apple dressed with a lemon, thyme and garlic dressing.
Calamari and olives.
Pan fried calamari with olives, parsley, sundried tomato sauce, smoked paprika and garlic.
Chicken liver vol-au-vent.
Pan fried chicken livers in a creamy smoked chilli sauce served in a puff pastry shell.
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.
Vegetarian option with jalapeño, caramelised onion, potato mash topped with chilli, palm sugar and rice wine vinegar dressing.
Grilled aubergine salad (V).
Grilled aubergine slices topped with rocket, chickpeas, pepper and herbed feta with a basil lemon dressing.
Chicken pesto pasta.
Tagliatelle with fried chicken breast and roasted almond, lemon and basil pesto.
Tagliatelle pasta with chef’s own cured pancetta and organic egg topped with local Romano cheese.
Smoked paprika and garlic fried prawns on lemon, coriander and garlic rice, half shell mussels in creamy white wine sauce and herb crusted hake fillet with lemon caper tartar. Served with your choice of a peri peri or a lemon butter sauce.
Grilled beef fillet (250g) with a tarragon, spring onion and parsley butter sauce on garlic creamed potato.
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.
Low and slow roast pork belly with pan juices, honey, palm sugar and soy sauce served on herb creamed potato.
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.
Aged sirloin and prawns.
Aged beef sirloin (250g), trimmed and grilled and topped with butterflied paprika prawns. Served with tarragon and spring onion butter and potato chips.
Mascarpone lemon slice.
Mascarpone cheese and lemon on coconut biscuit and topped with macerated balsamic berries.
Double cream yoghurt panna cotta
with lavender lemon honey sauce.
Almond tart with homemade fresh date ice cream.
Pavlova and berries.
Pavlova topped with fresh berries, berry syrup and Chantilly cream.
Lemon curd in a pie base
topped with crisp meringue.
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.