Last week I attended the tasting and preview of Shimmy Beach Club’s new menu for winter, which focuses on comfort food with strong Italian and Mediterranean influence. Executive Chef Adrian Cook’s menu is influenced by his favourite country Italy and the many years spent cooking in Italian kitchens, which I could tell by how vocal he was during service.
Sipping on Bloemendal Brut (a reserve that has not yet been released to the public) we eased into a portion of succulent tuna & vegetable dim sum before we were presented with a tasting plate of starters. Highlights included the deliciously light gruyere and leek tart, finished off with rocket pomegranate reduction and granadilla & pawpaw salad, and West Coast Mussels, cooked in a pancetta & fennel cream sauce accompanied by Cajun sweet potato crisps. Hungry yet? That’s the idea.
We got to know the team that runs the show at Shimmy as we swapped Ryk Neethling stories over a dangerous glass of mulled wine before the mains arrived. Now I’m going to cut to the chase here – the winner on the plate was a gorgeously rich and fragrant Lamb Shank Pot Pie with candied butternut, I could easily polish off a main portion of it. I was told that the new menu also includes a Banting diet option, with sushi and pizza being readily available.
There comes a time during these tastings when you cannot eat anymore, however one can always make room for dessert, especially when the plate includes a smooth and flavourful Honey Pistachio Panna Cotta with figs and Peanut Butter ice-cream & strawberries in lime-stock, amongst others.
To view the new menu, visit Shimmy Beach Club’s website or use the wintery weather as a perfect excuse to tuck into one of their delicious Lamb Shank Pot Pies. You will not be disappointed.
I would recommend reserving a table in the restaurant for a night out. To do so email firstname.lastname@example.org, call 021 200 7778 or book online via the website or the app.
Check out more exclusive photos from the menu tasting below.