.Chef’s weekend choice.

Prawns with Thai mango sauce.

Three shelled prawns, tail on, brushed with egg and dredged in seasoned Panko crumbs and then deep fried. Served on a bed of crisp iceberg lettuce and fresh coriander. Accompanied by a Thai mango curry dipping sauce and lime wedges.
R105

Chicken livers vol-au-vent.
Pan fried chicken livers in a creamy smoked chilli sauce served in a puff pastry shell.
R60

Creamy mussels.

West Coast mussels in a white wine, lemon and roasted garlic cream sauce.
R50

Asparagus spring salad.
First of the season fresh asparagus tossed with wilted Swiss chard, fresh radish and green peas, red onion and cherry tomatoes. Topped with a crumble of feta and a zesty dressing of olive oil, apple cider vinegar and lemon juice.
R125

Springbok carpaccio
seasoned with olive oil and balsamic vinegar, topped with rocket and shavings of local Romano cheese.
R70

Chef’s weekend choice.

Coq au Vin.

Traditional French style chicken dish. Chicken pieces marinated in red wine and casseroled with bacon, onion, mushroom and fresh herbs. Served on homemade tagliatelle pasta.
R160

Arancini (V).
Creamy arborio rice and Panko crumbs formed into balls around a rich Mozzarella, Romano and mixed mushroom centre, deep fried to a crisp and served with Napoli sauce and vegetables.
R155

Tagliatelle alla puttanesca.
Fresh and dried chilli, garlic, capers, anchovies and black olives in a tomato-based sauce served over homemade tagliatelle pasta.
R135

Chicken Kiev.
Breast of chicken stuffed with a fresh parsley and roasted garlic butter, crumbed, deep fried and served with creamed potato and a medley of vegetables.
R145

Lamb loin chops.
Two lamb loin chops marinated in oil, garlic, thyme and rosemary, lemon and mint, and served with sautéed potatoes, vegetables and a chimichurri sauce.
R165

Roasted chicken.
Roasted deboned chicken stuffed with cranberries, bacon, lemon thyme, celery, garlic and smoked paprika and served with a rich chicken gravy, roast potato and seasonal vegetables.
R170

Pork, green bean and oyster sauce stir fry.
Medallions of pork fillet, pan fried in olive oil, with young green beans, red onion and oyster sauce served on Basmati rice.
R160

Butterflied, panfried prawns.
Six prawns (in the shell), butterflied, seasoned and panfried in butter and olive oil. Served on turmeric rice with pan juices and creamed roast garlic, lemon and butter sauce.
R195

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 vegetables.
R235

Pork belly.
Low and slow roasted pork belly with honey and soy sauce on creamed potato.
R195

Chef’s weekend choice.

Ginger ice cream and mango sorbet.

Homemade fresh root ginger ice cream paired with mango sorbet and garnished with fresh ginger in syrup and a salty coral tuile.
R45

Mascarpone lemon slice.
Mascarpone cheese and lemon on coconut biscuit and topped with fresh berries.
R60

Greek yogurt panna cotta
with blackberry compote and lemon zest.
R55

Thyme Out Pavlova.
A light meringue base topped with Chantilly cream and meringue shards, granadilla, orange segments and a citrus and Triple Sec syrup.
R55

Chocolate and orange tart.
Biscuit and orange zest tart base filled with dark and milk chocolate ganache, garnished with fresh orange segments and Chantilly cream.
R55

Baked vanilla cheesecake.
Baked vanilla cheesecake with a chocolate Oreo biscuit base served with a salted caramel glaze.
R55