Have you visited @shimmybeach before? They have just launched their winter menu and these beauties are the beetroot rose har gau filled with Indonesian vegetables and cream cheese! Yes, it's a mouthful! . . . . . . . . . . . . . . . #hargau #shimmywintermenu #asian #foodphotography #lifeandthyme #chasinglight #f52grams #feedfeed #buzzfeast #foodie_features #foodvsco #canon #capetown #capetownmag #foodblog #eatoutbest #huffposttaste #meetsouthafrica #thetrufflejournal #onthetable #gloobyfood #kitchenbowl #capetownplated #onthetableproject
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It’s that time of the year when the weather cools down and the meals heat up. But just because we’re gearing up for winter, it doesn’t mean that we can’t enjoy a warm winter dish near the beach. Fine dining meets comfort food in Shimmy Beach Club's new four course menu, which has been expertly curated by Executive Chef Adrian Cook, to keep you warm this winter. The chef included some family recipes in the menu, like the pineapple fridge tart which is his mother's recipe.
The beetroot rose har gau, filled with Indonesian vegetables and cream cheese is paired with Bloemendal Estate limited Chardonnay 2014.
There is a choice between a Classic Borscht, Twice baked spinach souffle, pulled pork and parmesan croquettes and slow braised oxtail ravioli.
The grilled beef fillet served with a duck fat confit beetroot and potato rosti, flash fried shimeji mushrooms and bone marrow bon-bon and red wine jus. This was definitely one of my favourites on the menu. The steak was perfectly done.
I also enjoyed the champagne tempura battered hack fillet- with caviar cream cheese and Panzanella salad.
Other dishes on the menu include the oven roasted chicken supreme- which I didn’t like much because the chicken was too dry- and homemade potato gnocchi.
The dessert tasting menu was by far my favourite, more for its look than anything- although it tasted great too.
There is a set chocolate mousse, cinnamon and sugar doughnuts- which comes with a delicious bar one sauce and I quite enjoyed it, 70% dark chocolate fondant and pineapple fridge tart.