The breaking out of the summer sunshine signals Shimmy Beach Clubs season to shine, and the launch of their new Shimmy Summer Menu reaffirms this idyllic seaside restaurant and venue as not only a must-visit beach club for summer parties and sundowners, but a foodie destination.
Executive Chef Adrian Cook and Head Chef Michael Keating’s love of seasonal ingredients and local produce is the thread that carries through the variety of colourful, fresh and tasty creations that will be on offer this summer, with some exciting new dishes, return of popular favourites, and some light, healthy additions that are perfect for poolside feasting.
The menu offers a back-to-basics approach, yet one that allows for greater variety and flexibility. The starters double up as light meals – the heirloom tomato, Parma ham and melon salad is perfect for a light lunch – and there is also the option to increase the portion size of some dishes, for those who would prefer to enjoy some of the starter dishes as a main.
For mains, guests are invited to choose their protein of choice, and then pick and choose from a selection of sides to make up a meal that tick’s their own personal boxes. Grilled fillet, rump, rack of lamb, lemon and herb rotisserie chicken and pork belly are the key players for meat lovers, while the Braai Platter for 2 must be the star of the show, offering a distinctly South African element to both locals who love a braai and new experience to international visitors.
Those that prefer fish will also be spoilt for choice, with sesame seared Norwegian salmon, grilled line fish, king prawns, fresh local mussels, served with either a traditional white wine and garlic sauce or with a touch of Asia added with a spicy teriyaki and beer sauce, grilled or fried calamari, or have the seafood platter to enjoy a complete taste of the sea.
And veggies rejoice – there are plenty of vegetarian and vegan options available, including a protein-rich sundried tomato and basil quinoa burger, a nourishing vegan butternut, zucchini and basil pesto pasta, wild mushroom risotto, roasted butternut and basil salad or choose from the revamped selection of woodfired pizzas, which are also available on a health conscious, yet delicious low carb cauliflower base.
For dessert, Pastry Chef Anina Mans satisfies all types of sweet toothed cravings, with the famous Baked Alaska, pineapple fridge tart and popcorn brulee back on the menu, and with a brand new decadently delicious Bar-One mousse, as well as a chocolate fondant to give the chocoholics amongst us their fix!
November also sees the relaunch of the pool deck menu, which is designed with a laid back Capetonian style of eating in mind. Poke bowls are a deliciously trendy new feature, otherwise there is also the option to “build your own platter” with a selection of your favourite finger foods that will keep you happy and nourished during a long ‘treacherous’ day of poolside tanning, drinking and soaking up the summer sun.
The kiddie’s menu was inspired by Chef Adrian’s own daughters’ favourite dishes, which means your little ones can enjoy a kid-approved dish between splashing around in the pool, jumping on the Shimmy jumping castle or playing in the designated kids jungle gym and play area.
The famously fresh sushi and dim sum remain a firm favourite throughout the season, and it should be mentioned that Shimmy is the only restaurant to offer carb-free cauliflower sushi rice as alternative for those watching their carbs, offering a substantially more satisfying option, and which means you can still enjoy all your traditionally rice-based favourites, like salmon roses and rainbow rolls, without wrecking your diet!
Shimmy Beach Club’s restaurant is open from 11am until 11pm daily.
The breaking out of the summer sunshine signals Shimmy Beach Clubs season to shine, and the launch of their new Shimmy Summer Menu reaffirms this idyllic seaside restaurant and venue as not only a must-visit beach club for summer parties and sundowners, but a foodie destination. Executive Chef Adrian Cook and Head Chef Michael Keating’s…