It’s that time of the year when the weather is getting cooler and the days are getting shorter. So, if you can’t go to the beach, go to Shimmy Beach Club. Fine dining meets comfort food in the new winter menu, expertly curated by Executive Chef Adrian, with meals to have you feeling warm and fuzzy all through the winter months.
With a picture-perfect backdrop of Cape Town’s crowning glory, Table Mountain, Shimmy Beach Club hosts up to 220 guests in their elegant restaurant and private beach. It’s the perfect place to catch the warm glow of the winter sun setting over the ocean – with a big glass of red wine and a delicious, comforting meal, of course.
Shimmy takes advantage of a seasonal menu to help get the most flavour out of every ingredient. Executive Chef, Adrian Cook, follows a simple food philosophy: to let quality, natural produce shine by pairing it with the correct ingredients. He also shops local as often as possible to make sure produce is at its best – some suppliers even deliver twice daily so that food can be prepared at its freshest.
For the cooler season, complex, rich and comforting flavours have been used from starters right through to desserts. For an indulgently warm appetiser, try the twice-baked spinach soufflé served with a Gruyere cheese sauce and walnut crumble. For something warm, rich and hearty, the oxtail ravioli with creamed spinach, roasted butternut and sage nut butter sauce really hits the spot, as does the crowd-pleasing pulled pork croquettes with aioli and sweet corn salsa.
The mains also showcase their fair share of complex and rich flavours. The Herb Encrusted Rack of Lamb is served with crushed rosemary new potatoes, roasted winter vegetables and a luxurious red wine jus.
Inspired by his father’s harbour-working days, Chef Adrian always has a seafood dish on the menu that shows his appreciation and skill in this arena, and this new winter menu is no different. If you’re feeling fancy, the Champagne battered hake with caviar cream cheese and panzanella salad is the obvious choice, and if you’re still having trouble deciding, the seafood platter will give you a little taste of almost everything.
Chef Adrian also has another role model, his Ouma. She was known for her amazing desserts – and it shows. The homemade apple crumble with crème anglaise does a classic dessert justice. Furthermore, the 70% dark chocolate fondant is indulgent and divine, and cleverly balanced with a naartjie ice cream.
Chef Adrian puts it best, “Food is family, good times and memories that never fade, so the taste of our food should linger on our palates and minds.”
