Chef’s weekend choice.

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

Rosemary, leek and potato soup (V).
R40

Prawn pani puri.
Pan fried prawn tails, potato, caramelised onion and turmeric in pani puri with mango chilli sauce.
R110

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.

Chicken fricassée.
A traditional French chicken stew with browned chicken pieces braised in a creamy white wine mushroom sauce.
R145

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 piccata alla limone.
Chicken breast dusted with seasoned cornflour, pan fried in olive oil, butter, garlic and lemon juice. Served over homemade tagliatelle with a sauce of pan juices, white wine and capers.
R145

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

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.
R165

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.

Baked blueberry cheesecake
on a ginger biscuit base.
R65

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

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

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

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