Lunch and Dinner
À la Carte
February 2025
Below is Thyme Out's à la carte menu for lunch and dinner. We also have a casual meals menu.
Starters
Deep fried camembert
with berry compote.
R65
Tuna mousse.
A light tuna mousse flavoured with Thyme Out mayonnaise, fresh parsley, dill, lemon and horseradish. Topped with a twist of smoked trout and cucumber ribbons. Served with lemon and herb croutons.
R110
Chicken livers vol-au-vent.
Pan fried chicken livers in a creamy smoked chilli sauce served in a puff pastry shell.
R70
Smoked beetroot (V).
Smoked beetroot dressed with rocket pesto, walnuts and crumbled feta.
R85
Prawn pani puri.
Pan fried prawn tails, potato, turmeric and caramelised onion in pani puri with mango chilli sauce.
R110
Creamy mussels.
West Coast mussels in a white wine, lemon and roasted garlic cream sauce.
R75
Mains
Chef's weekend choice.
Chicken, leek and mushroom pot pie.
Roasted chicken, leek, mushroom and fresh thyme with a flaky puff pastry topping and served with a tossed side salad.
R140
Calamari steak.
Calamari steak, panfried in olive oil, butter, pepper and kosher salt, served with a tossed salad, chips and sauce Tartare.
R160
Thai mango prawn curry.
Thai style curry with mango puree, prawns, fish and oyster sauce, peppers and fresh chilli served with Basmati rice.
R225
Roast deboned lamb
Leg and shoulder of lamb deboned and stuffed with spinach, thyme, rosemary and feta cheese. Served with a pan juice and red wine sauce, crispy roast potato and seasonal vegetables.
R230
Roast chicken.
Roasted deboned whole chicken stuffed with cranberries, bacon, lemon thyme, celery, garlic and smoked paprika and served with a rich chicken gravy, roast potato and seasonal vegetables.
R155
Pork belly.
Low and slow roasted pork belly with honey, palm sugar and soy sauce on creamed potato.
R180
Aubergine escalope (V).
Escalope of aubergine, sautéed in olive oil and served with a Napolitana sauce (chilli optional), seasonal vegetables and couscous with toasted walnuts and fresh mint.
R155
Trout pasta.
Linguine with creamy trout, lemon, fennel, garlic, Pernod and chives.
R195
Prime fillet of beef.
Fillet of beef (250g), pan fried to order, and served with either a mushroom or a Café de Paris butter, chips and seasonal vegetables.
R325
Chicken Schnitzel.
Chicken breast marinated in lemon and herbs, crumbed with panko breadcrumbs, deep fried and served on mashed potato with either a mushroom or mature cheddar and Romano cheese sauce.
R145
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
West Coast sole.
West Coast sole lightly dusted in seasoned flour, panfried and served with a classic beurre blanc sauce, mashed potato and minted peas.
R270
Desserts
Greek yogurt panna cotta
with lemon, honey and thyme syrup.
R65
Mascarpone lemon slice.
Mascarpone cheese and lemon on coconut biscuit and topped with fresh berries.
R75
Pecan nut and cherry pie
with homemade salted caramel ice cream.
R75
Pavlova.
Meringue topped with Chantilly cream, served with fresh mango, granadilla, citrus and a syrup made from the fruit juices and Triple Sec.
R70
Almond and sultana cheesecake slice.
Baked cheesecake with sultanas soaked in Amaretto on an almond biscuit base.
R75
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.