Shimmy Beach Club has a delicious (and dare we say, affordable?!) new winter menu to enjoy in a warm surrounding with Instagram-ready ocean views.
Shimmy Beach Club always keeps it fresh using only the most natural and crisp locally sourced seasonal produce which Chef Adrian Cook balances perfect with a mix between elegance and comfort cuisine.
Shimmy’s culinary journey starts with a wide selection of starters including the rich Venison and Leak Ragout in a bouchee with red wine and poached pears and a red wine reduction. They also have a flavoursome vegetarian Rtatatouille Tart with rocket, balsamic reduction, pesto and parmesan shavings.
On to the mains
Who can resist a slowly simmered Red Wine Braised Lamb Shank or a winter classic like Chicken and Mushroom Pot Pie?
The Chef’s succulent Sesame encrusted Norwegian Salmon with stir-fried veg invokes the heart-warming aromatics of Asian cuisine, or try the Biltong Encrusted Ostrich Fillet, packed with rich flavours and accompanied by a bed of roast beetroot and hummus puree, for a wholesome, hearty dish.
It’s called treating not cheating
Spoil yourself with one of the Shimmy Beach Club’s sensational desserts.
- Chai Matcha Crème Brulee topped with peanut brittle, red wine poached pears and a dousing of red wine reduction
- Smoked Dark Chocolate Fondant with a dollop of Cognac ice cream
- Pecan nut and Apricot bread and butter toasted sandwich
- Trio of Milktart, Cape Brandy and Chocloate Fondant Spring rolls, each with their own delectable dipping sauce
For the milder winter days, we suggest their gourmet wood fired pizzas. It’s definitely a plus that there’s carb-free pizza base options available.
*The kitchen is open Tuesday to Sunday 11am – 11pm | Situated in the V&A Waterfront