Lunch and Dinner
À la Carte
October 2024
Below is Thyme Out's à la carte menu for lunch and dinner. We also have a casual meals menu.
Starters
French onion soup
topped with homemade herb croutons and local Romano cheese.
R45
Deep fried camembert
with blackberry and lavender compote served with lemon poppy seed bread.
R65
Smooth peppery chicken liver pâté
served with fresh herb croutons.
R40
Chicken livers vol-au-vent.
Pan fried chicken livers in a creamy smoked chilli sauce served in a puff pastry shell.
R55
Creamy mussels.
West Coast mussels in a white wine, lemon and roasted garlic cream sauce.
R75
Mains
Chef's weekend choice
Beef Bourguignon.
Beef cubes casseroled in bacon, mushroom, smoked paprika, baby onion, fresh herbs red wine and garlic served on herbed mash potato.
R165
Trout pasta.
Linguine with creamy trout, lemon, fennel, garlic, Pernod and chives.
R150
Carbonara pasta.
Linguine with local free range eggs and crisp bacon topped with local Romano cheese.
R125
Mushroom pasta (V).
Linguine with black mushrooms, fresh thyme, rosemary and leeks simmered in white wine and cream.
R130
Pork stir fry.
Lean strips of pork fillet stir fried in olive and sesame oil, soy sauce, lemon juice, fresh ginger and a selection of fresh vegetables on egg noodles.
R135
Moussaka
Greek style dish with layers of aubergine and beef mince in a tomato sauce and topped with béchamel sauce. Served with rosemary roast potatoes.
R165
Chicken Schnitzel.
Chicken breast marinated in lemon and herbs, crumbed with panko breadcrumbs, deep fried and served on mashed potato with mature cheddar and Romano cheese sauce.
R120
Hake and West Coast mussels.
Pan fried hake fillet with herb crumbed topping and West Coast mussels in creamy white wine and parsley sauce. Served with potato chips.
R185
Vegetable curry pot pie (V).
Cauliflower, broccoli, roasted butternut in a Thai mango and coconut cream sauce topped with cheesy mashed potato served with roti.
R155
Chicken curry.
Creamy coconut and chicken curry with Basmati rice, sambals and roti.
R145
Beef curry.
Beef shin slow cooked in a blend of fresh and dried herbs and spices, aromatic curry leaves and the sweet flavours of tomato and coconut milk. Served on turmeric rice with roti.
R185
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.
R150
Pork belly.
Low and slow roast pork belly with pan juices, honey, palm sugar and soy sauce served on herb creamed potato.
R165
Desserts
Cape brandy pudding
served with fresh cream.
R55
Mascarpone lemon slice.
Mascarpone cheese and lemon on coconut biscuit and topped with fresh berries.
R70
Pecan nut and cherry pie
with homemade salted caramel ice cream.
R65
Pavlova.
Pavlova topped with segmented orange and ruby grapefruit with an orange liqueur syrup and Chantilly cream.
R70
Greek yogurt panna cotta
with lemon, honey and thyme syrup.
R60
Scoops of creamy home-made ice cream.
Ask for today's flavours.
R35 per scoop
Thyme Out in Wakkerstroom is fully licensed. Ask for our wine and beverage list.