Chef’s weekend choice.

Roasted butternut soup.

A smooth blend of roasted butternut, onion, fresh garlic and cream, delicately brightened with fresh lemon and a hint of jalapeño chilli for gentle warmth.
R45

Prawn pani puri.
Pan fried prawn tails, potato, caramelised onion and turmeric in pani puri with mango chilli sauce.
R125

Beetroot salad (V).
Smoked beetroot dressed with fresh basil, walnuts and crumbled feta.
R50

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

Creamy mussels.

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

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

Chef’s weekend choice.

Lamb tomato bredie.

A traditional Cape-style stew of tender lamb slow-cooked with onion, garlic, ginger and carrots in a rich tomato base. Flavoured with fragrant spices including cinnamon, cardamom, coriander, cumin and bay leaves for a deep, comforting aroma and full-bodied taste.
R195

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

Chicken pesto pasta.
Basil pesto with fresh basil, garlic, parsley, almonds, local Romano cheese and olive oil with cubes of panfried chicken breast. Served over homemade tagliatelle.
R110

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

Beef bourguignon.
Beef cubes casseroled in bacon, mushroom, baby onion, fresh herbs, red wine and garlic and served on herbed mash potato or Basmati rice.
R195

Oxtail
Oxtail, marinated in red wine and seasoned with roasted garlic, lots of fresh herbs, carrots and pearl onions, slow and low casseroled and served on parsley mashed potato.
R195

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.
R195

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.
R225

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.

Peppermint crisp treat to share.

A South African favourite made with layers of whipped fresh cream and caramel, crushed Peppermint Crisp, and Tennis biscuits infused with espresso and a touch of chocolate liqueur. A creamy indulgence with a hint of coffee and mint.
R60

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

Baked blueberry cheesecake
on a ginger biscuit base.
R65

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.
R60