Chef's weekend special

Smoked Beetroot Salad (V).

Beetroot wood-smoked by our chef, with crumbled feta, toasted walnut halves and peppery rocket, dressed with extra virgin olive oil and fresh basil and finished with a balsamic reduction..

R60

Mini Cabbage Rolls.
Tender cabbage leaves wrapped around pork, beef and rice seasoned with marjoram, baked slowly in a rich tomato sauce and finished with sour cream and fresh dill.
R55

Battered Calamari Rings.
Calamari rings in our own oregano and cayenne batter, fried until crisp and served with a homemade tartar sauce of fresh dill, parsley and gherkin, and a wedge of lime.
R60

Onion Bhajis (V).
Crispy onion and chickpea fritters spiced with cumin, ginger and chilli, served with cool mint yoghurt and a sweet-sour tamarind chutney.
R55

Chef's weekend special

Seafood Tagliatelle.

Homemade tagliatelle with prawns and mixed seafood, including calamari, mussels and monkfish, cooked in garlic, white wine and our own fish stock and finished in our homemade tomato and fresh basil sauce.

R145

Vegetable Stir Fry (V).
Seasonal vegetables tossed in a savoury soy and honey sauce, served on Basmati rice or noodles.
Add beef strips for a heartier option (+R50).
R110

Roasted Cauliflower Steak (V).
A roasted cauliflower steak on a Spanish romesco sauce of roasted red peppers, smoked paprika and almonds, finished with charred onion, pomegranate seeds and toasted flaked almonds.
R165

Chicken Kiev.
Breast of chicken stuffed with a fresh parsley and roasted garlic butter, crumbed, pan fried and served with creamed potato and a medley of vegetables.
R160

Coconut Chicken Curry.
Chicken breast cooked in coconut milk infused with a house blend of mild curry spices and fragrant curry leaves. Served with toasted coconut Basmati rice, roti and sambals.
R175

Slow-Braised Oxtail.
Oxtail slow-braised in red wine and tomato with baby onions, carrots, garlic, rosemary and fresh thyme until it falls from the bone. Served on creamy mashed potato.
R285

Rolled Roast Chicken.
Slices of rolled roasted deboned chicken stuffed with cranberries, bacon, lemon thyme, celery, garlic and smoked paprika. Served with chicken gravy, roast potatoes and seasonal vegetables.
R175

Seafood Platter.
To share between two.
Six prawns in garlic butter, West Coast mussels in a white wine, lemon and roasted garlic cream, crisp calamari in our own oregano and cayenne batter, and a grilled hake fillet. Served with chips or rice.
R495

Butterflied, Panfried Prawns.

Six prawns (in the shell), butterflied, seasoned and panfried in butter and olive oil. Served on Basmati rice with pan juices and creamed roast garlic, lemon and butter sauce.
R265

Slow Roasted Pork Belly.
Pork belly slow-roasted with honey, garlic, rosemary, thyme, star anise and cinnamon, finished with a honey and chilli sauce. Served on creamy mashed potato with seasonal egetables.
R265

Grilled Crusted Hake Fillet.
Grilled hake fillet (skin on) with herb, lemon zest, parsley and bread crusting served with chips and a butter parsley sauce.
R145

Chef's weekend special

Thyme Out Summer Pavlova.

Our homemade meringue piled with Chantilly cream, fresh kiwi fruit and mango, and finished with a drizzle of passion fruit.

R60

Cherry Pecan Nut Pie.
A slice of our homemade pastry filled with pecan pieces and glazed red cherries in a rich golden syrup, served warm with a scoop of our homemade salted caramel ice cream.
R65

Peppermint Crisp Treat.
Layers of whipped fresh cream and caramel, crushed Peppermint Crisp, and Tennis biscuits infused with espresso and a touch of chocolate liqueur.
R55

Szarlotka (Polish Apple Cake).
A traditional Polish apple cake of spiced apple between layers of buttery pastry, dusted with icing sugar and served warm with homemade vanilla ice cream.
R55

Slice of Classic Tiramisu.
Boudoir biscuits soaked in espresso and rum, layered with a silky vanilla mascarpone cream and finished with a dusting of cocoa.
R55