Working here at thyme over the last week has been a little more exciting than just waiting tables and pouring drinks.
Leading up to the 7 course degustation extravaganza, specifically designed for a few of our VIPs; we have seen Nick bring an array of different foods into the restaurant and I’d say all of them, he has encouraged us to try.
I’ve eaten green ants; chewed their little heads and faces right off. Crushed them between my teeth and sucked out the citrus-like flavour from their tiny little bones.
Ive eaten crocodile (which I’ve eaten before) but this time it was cooked 3 different ways, a far cry from the crocodile on a spit I tried in Vietnam! …. I’ve learnt about which parts are good to eat and what are better ways to cook it. Did not smile at one during this process.
Ive hovered around in the kitchen waiting for my chance to eat dusted lamb with Pedro sauce and caviar (but not together). I have enjoyed sucking the last bit of flavour out of the little lamb bones and discovered that black caviar is quite salty in comparison to others I have tried.
I’ve watched dry ice smother tables like butter on crumpets and witnessed some of the fanciest and tastiest food imaginable come straight out of the thyme kitchen – right here in mount gambier.
The seven course degustation menu boasted a taste of thyme – mushroom panna cotta, confit duck & pulled pork terrine, heirloom vegetables and pate got the party started.
One of my favourites was the garden of Atlantis. Smoked octopus, ceviche of scallop, caviar, nori miso infused edible sand with a crayfish foam tasted amazing & looked like somewhere king Neptune or his Greek mate Poseidon would live.
Crocodile 3 ways was backed up with a Spanish inspired Lucindale dusted lamb cutlets, Pedro ximenez glaze with spinach potato and pine nut!? Are you salivating yet?
For those of you that have tasted our strawberry & white chocolate sphere – prepare yourself to be a little jelly. Salted caramel & passionfruit sphere is our old favourite younger and even more delectable little sister.
The icing on the cake do to speak was a light dessert dish called I’m puzzled; vanilla & honey comb Panna cotta with elderflower & pommie granite jelly.
Thyme provides something different every single time. Even on our regular menu you will discover tea smoked quail, cutlet & braised goat with mandarin.
So next time you are planning a get together that involves eating and drinking… give us a call. I’m sure nick would be only too happy to feed you some extraordinary dishes and I would possibly get the chance to eat and taste yet another array of strange but wonderfully cooked creatures! #carnivoreforlife