Shorethyme Restaurant in Norah Head Menu
Breads
| Herb, Garlic or Turkish | $3.00 |
| Cheese | $4.00 |
| Mezzé Plate with Assorted Dips | $8.00 |
| Bruschetta of Tomato, Basil and Garlic | $8.00 |
Entrées
| Seared Sea Scallops on Wild Rice with Lemon Beurre Blanc | $18.00 |
| Green Vegetable Tempura with Spiced Tomato Chilli Pickle | $16.00 |
| Spanish Chorizo Sausage with Grilled Mixed Mushrooms and Soy | $16.00 |
| Pressed Pork Belly with Grilled Prawns and Teriyaki Dressing | $19.00 |
| Lamb Fillet with Avocado and Camembert in Filo Pastry with Mint Salad and Tomato Coulis | $17.00 |
| Tasting Plate of Australian Fauna and Flora | $18.00 |
Main Meals
| Beef Fillet on Roast Kipfler Potatoes with Creamed Spinach and Red Wine Jus | $35.00 |
| Boned Chicken on Spiced Corn Fritter with Baby Bok Choy and Chilli Jam | $33.00 |
| Slow Cooked Lamb Shanks with Sweet Potato, Parsnip and Preserved Lemon | $35.00 |
| Confit Duck on Scented Red Rice with Egg Plant Curry | $35.00 |
| Parmesan Crumbed Veal Cutlet on Roast Garlic Mash with Slow Roasted Tomatoes | $35.00 |
| Five Spice Coated Pork Fillet with Celeriac Purée, Caramelised Pears and Port Wine Sauce | $33.00 |
Extras
| Bowl of Seasonal Salad | $7.00 |
| Bowl of Seasonal Fresh Vegetables | $7.00 |
| Bowl of Rosemary Chat Potatoes | $7.00 |
Desserts
| Trio of Chocolate with Raspberry Purée | $12.50 |
| Apple and Rhubarb Crumble with Home Churned Vanilla Bean Ice-cream | $12.50 |
| Blackberry Crème Brulée with Pistachio Nut Tuille | N/A |
| Passionfruit Panna Cotta with Strawberry Consommé and Honeycomb | $12.50 |
| Banana Tarte Tatin with Caramelised Sour Cream and Salted Caramel | $12.50 |
| Cheese Plate with Quince Paste, Dried Fruit and Lavosh | $18.00 |
| Pot of Tea | $3.50 |
| Coffee Cup | $3.50 |
| Coffee Mug | $4.50 |
| Petit Fours | $5.00 |
| Liqueurs | $7.00 |
| Liqueur Coffee | $9.00 |
Children’s Menu - Mains
| Bangers and Mash with Vegetables and Gravy | $10.00 |
| Chicken Breast Nuggets with Chips and Salad | $10.00 |
| Battered Fish and Chips with Salad | $10.00 |
| Spaghetti Bolognaise with Tasty Cheese | $12.00 |
| Fillet Steak with Chips and Salad | $14.00 |
| Beef Nachos with Sour Cream and Guacamole | $15.00 |
Children’s Menu - Desserts
| Vanilla Ice-cream with Chocolate, Stgrawberry or Caramel Topping | $5.00 |
| Ice-cream Sundae with Chopped Nuts, Chocolate Sauce and Whipped Cream | $10.00 |
| Fresh Fruit Salad with Cream | $6.00 |
| Pancakes with Lemon and Sugar or Maple Syrup | $7.00 |
Children’s Menu - Drinks
| Fire Engines | $3.00 |
| Spiders | $4.00 |
| Soft Drinks or Juice | $3.00 |
Breakfast Menu
| Raisin Toast | $2.50 |
| Cinnamon Toast | $2.50 |
| French Toast with Bacon and Maple Syrup | $8.00 |
| Toasted Muesli wit Yoghurt and Fruit | $8.00 |
| Fresh Fruit Salad with Honey Yogurt | $9.50 |
| Buttermilk Pancakes with Blackberry Butter and Maple Syrup | $10.00 |
| Spiced Corn Cake with Ricotta, Wilted Spinach and Tomato Relish | $12.00 |
| 2 Eggs – Fried, Poached or Scrambled with Bacon, Slow Roasted Tomatoes and Toast | $12.00 |
| Omelette with Baby Spinach, Tomatoes, Mushrooms, Bacon and Tasty Cheese with Toast | $14.00 |
| Potato Rosti with Bacon Chorizo Sausage, Haloumi and Avocado | $15.00 |
| Eggs Benedict – 2 eggs poached on Sour Dough Toast with Hollandaise and Smoked Ham | $14.00 |
| - or Smoked Salmon | $16.00 |
| Extras – Mushrooms, Sausages, Bacon, Tomatoes, Hash Browns, Baked Beans | $3.50 |
Breakfast Drinks
| Fresh Juices - Orange, Pineapple, Apple, Rockmelon, Watermelon | $4.00 |
| Milk Shakes - Chocolate, Vanilla, C asramel, Strawberry | $4.50 |
| Smoothies - Banana, Mango, Berry | $6.00 |
| - Add – Wheat Germ, Chia Seed or Oats | $1.50 |
| Coffees – Flat White, Cappuccino, Short Black, Long Black, Mocha, Macchiato, Latte, Decaf | Cup $3.50 / Mug $4.50 |
| Coffee Syrup - Hazelnut, Vanilla, Caramel | $1.00 |
| Pot of Tea – English Breakfast, Earl Grey, Black, peppermint, Camomile, Green, Chai. | $3.50 |
Menu Disclaimer
Nearby Indian restaurants
| Name | Cuisines |
|---|---|
| Shorethyme Restaurant | Turkish, Spanish, French, Asian, International, Indian, Thai, Mediterranean |
Popular Menu Items
| Image | Name | Description | Cuisines |
|---|---|---|---|
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Rillette | Rillettes are the perfect party food, great for a mid week lunch and fabulous as something to share as part of a meal. Rillettes are made by simmering meats (usually pork, duck or rabbit) for a long time until they are mouth meltingly tender and then mixed into a rich paste. Served with crusty French bread rillettes can also be made from fish such as salmon, trout or smoked fish. We also found a vegetable rillettes made from eggplant and olive - not traditional but an alternative. | French |
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Lamb | ‘Chuletillas de Cordero – beautiful little tender lamb chops are cooked with a garlic and salt crust. Can be served as a tapas hot or cold, but usually served with a side dish of crispy potato cubes, marinated in herbs and garlic and fried. Very tasty. | Spanish |
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Chicken Tikka Masala | Chicken Tikka Masala is know all around the world as one of the most popular Indian dishes. Served off the bone, the chicken is cooked in a tandoor oven and then braised in a creamy, coconut sauce with a hint of tomatoes and masala spices. Mild to medium heat and served with pilau rice and peshwari naan bread, you rarely see anything left on the plate! Add Mango chutney for a little more sweetness, or lime pickle which will blow your socks off! | Indian |
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Lamb Madras | A hotter, sharper dish, but very popular. Strong tomato based sauce with lamb that has been marinated and braised over a period of time. Spices used include chilli, garlic, cumin, coriander and ginger, creating a much stronger flavour and without the sweetness of coconut used in many Indian dishes. Accompany with deep fried onion bhajis, naan bread and cucumber and mint raita to cool you down! | Indian |
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Pad Thai | If your not sure what to order at a Thai restaurant you can't go wrong with Pad Thai! Definitely one of the most popular Thai dishes that consists of noodles, dried shrimp, chicken, red chillies, tamarind and thai basil. Some restaurants are now introducing a ‘chilli beef’ pad Thai which gives a whole different texture and flavour to the dish. | Thai |
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Thai Spring Rolls | Not unlike the Chinese version, these are served in most thai restaurants you come across. Deep fried in pancake rolls, some are vegetarian and others include chicken, duck or prawns with herbs and spices. Usually served with a sweet chilli dip or a sweet plumb sauce, they are delicious as you crunch into the pastry wrapper and reveal the delicious contents! | Thai |
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Tom Yum | The most famous of Thai soups, Tom Yum is spicy and sour and utterly delicious. Served usually with prawns and chicken, the flavours are created by crushing all the herbs into a paste and stir frying in oil. To make the soup, stock is added and topped off with fresh herbs. Tom Yum Soup is often served with a bowl of steamed rice. | Thai |
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Thai Green Curry | Thai food is famous for its curries and the Green curry is probably the most famous of the lot. Made from fresh chillies, lemongrass, shrimp paste, galangal, garlic, lime leaves and coriander, Thai green curry paste has a fabulous distinctive flavour and is mixed with coconut cream to make the curry creamy. Quite often served with green beans and pea aubergines and mountains of jasmine rice, it is a heart warming dish that is loved by Thai food fans around the world. | Thai |
|
Onion Bhaji | One of the most popular starter or side dishes in Indian restaurants. Shredded onion is mixed with herbs, spices and flour then deep fried in either flat rosti style cakes, or round balls. Usually served with shredded lettuce, onion, cucumber and tomato and a tray of dips, including cucumber raita, mango and red hot lime pickle. | Indian |
|
Butter Chicken | Butter Chicken is a much loved dish in Australia. Usually served mild in restaurants, you can of course ask for added heat. It is creamy, smells divine and is full of flavour. If you have someone in your group who is not a fan of hot curries this is certainly the dish for them to try. Cashew Paste is often used to thicken the sauce which adds the richness to the dish. | Indian |
|
Boeuf Bourguignon | Another classic French dish very hearty and wholesome. A rich red wine sauce with tender braised beef, carrots, onions and cubes of bacon or pancetta really fills you up. The addition of herbs and garlic brings out the flavour of the meat to perfection. Crusty French bread is served with the meal to mop up the juices! | French |
|
Bouillabaisse | A rich and deep fish stew made from virtually any fish that you can find, originally made by the Breton and Normandy fisherman at the end of a days’ catch. The fish, heads and tails, are thrown into a huge steaming pot with saffron, garlic, tomatoes, herbs, peppers, celery, you name it. Any amount of fish and shellfish are used, but traditionally the rule is no less than five fish! Served as a steaming bowl with a rouille (a garlic style mayonnaise) and crusty French bread or baguettes. | French |
|
French Onion Soup | Soft and delicious caramelized onions are steeped in a beautiful broth, laced with cognac and white wine, a truly warming soup that is good at any time of the year. A crouton of bread with cheese melted on the top (usually gruyere) is placed in the middle of the bowl and eaten with the soup, dunked in so that the cheese oozes all the way through the soup! | French |
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Pate de Campagne | Another rustic French dish, originated by farmers wives, particularly in the North of France made by using up any meat that was available, along with herbs, garlic and sometimes brandy or cognac. Usually rough cut and cooked in a terrine in the oven, served as a starter with bread and cornichons (gherkins) | French |
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Tapas | Tapas has had a rapid rise in popularity over the last 5 years due to the sociability of eating in groups in a casual way. Lots of small dishes are provided as ‘taster’ type delights, consisting of food such as ham and cheese croquettes (croquetas), garlic prawns (gambas ajillo), patatas bravas (spiced potato, garlic and tomato baked dish), tortilla (Spanish omelette) and many others. Usually eaten with a good bottle of Spanish wine. | Spanish |
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Spanish Omelette | There are many varieties of the spanish omelette but the true variation only consists of eggs with potato and onions with a hint of garlic. Nowadays restaurants also serve them with capsicum and they are frequently part of a tapas platter. Usually sliced into wedges and served with bread, the Spanish often make this dish into a sandwich! | Spanish |
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Chorizo | A spicy hard sausage that is used in many dishes, or served on its own as part of a tapas. When fried, the deep red colour seeps into the pan (the colour comes from the smoked paprika from which the sausage is made). Can be served sliced in baguettes or included in other dishes, including potato dishes, it adds a different texture and warmth to whichever meal you have. | Spanish |
|
Paella | Paella is served in huge circular pans, set in the middle of the table for sharing. Originating in Valencia in the l9th Century, when it was essentially a rice dish with vegetables and seafood or meat, most paellas are now mixed and include chicken, squid, vegetables, rice, saffron and white wine, with heaps of garlic! The rice is often left to ‘crisp’ up on the base of the pan and needs scraping to remove – very delicious. | Spanish |
|
Gazpacho | A summery cold soup, very traditional but also made in several different ways in restaurants. The base of the soup is tomato and pepper which as been blitzed from raw, and with the addition of cucumber, onions, tarragon and garlic. A dish of diced cucumber, capsicum and avocado in salsa-style is served to the side to sprinkle over your soup, along with garlic croutons. A very delicious appetiser | Spanish |
|
Kebabs | Try a turkish kebab packed full of salad, your choice of meat (chicken, lamb, donar or falafel) and sauce. Don't be afraid to ask for chilli sauce to pack the punch if you like it that little bit hotter. | Turkish |
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Mixed Grill | There are those times when you just want to try everything on the menu and the mixed grill is the perfect way to achieve that! Kebabs, doners, grilled chicken, lamb cutlets served together with Tabouleh, hummus, dips and pita bread - it is a wonderful way to experience a little bit of it all. Try some side dishes with the mixed grill such as spicy walnut dip made with roasted red capsicum, sundried tomato, garlic, spices and of course walnuts! Or you might fancy the garlic and mint yoghurt. | Turkish |
|
Dolma or dolmades | A selection of vegetables and vine leaves are served, stuffed with seasoned savoury rice and herbs. This dish takes a while to be prepared but is well worth the wait, oozing with delicious juices. A long term favourite in Turkish restaurants. | Turkish |
|
Borek | Eaten mainly as a starter or snack and similar to the Greek spanakopitta, layers of pastry are filled with either spinach and cheese or a spicy minced meat filling. Found in almost all Turkish restaurants and street takeaway vans who also sell kebabs and doner. | Turkish |
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Lahmacun or Pide | This is the Turkish equivalent to Pizza! However, they are always served thin and crisp, no deep pan pizzas! There is usually a vast array of toppings but the most popular still remains cheese, onion and tomato, or a fine spiced minced beef and onion with peppers and tomatoes. Usually served with a good portion of salad. | Turkish |
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Kingfisher | This is probably the most popular beer served in Indian restaurants, the brewery being owned by one of the richest men in the world! 5% alcohol content, but the taste is quite light and quite refreshing with a hot curry. | Indian |
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Mango Lassi | Served in most Asian restaurants, it is probably a ‘signature smoothie’ type of drink. Fresh mangoes with yoghurt and light spices poured over ice – absolutely delicious and refreshing to the palate and takes away any heat from spicy food still burning your tongue! | Asian |
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Beer | Singha and Kloster are the most consumed Thai beers. Singha was originally brewed over 80 years ago in Thailand by members of the Thai nobility. Fairly strong and ‘hoppy’ tasting, it is made from barley and has 6% alcohol content. Kloster is a much smoother beer and a little more expensive. | Thai |
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Whisky | Some restaurants in Australia serve a selection of Thai whiskies. The whisky is made from rice and is sharp and sweet, but very high in alcohol content at 35%. Mekong and Kwangthong are popular brands. It is not a cheap drink to buy, even though its cheaper in Thailand than beer! | Thai |
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Lemongrass Soda | Very refreshing drink made with lemon grass syrup and mixed with soda or sparkling water, garnished with lemon slices and served over ice. Sometimes garnished with Thai basil to give a more herby taste. | Thai |
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Thai Papaya Smash | A wonderful cocktail mainly served in the medium to larger restaurants. Made with fresh papaya, orange and a shot of tequila and dash of freshly squeezed lime it has both a bitter and sweet taste. The addition of agave nectar brings more sweetness, but sometimes you have to ask for it. | Thai |
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Chablis | A classic French white wine from the northern part of the burgundy region, made primarily from the chardonnay grape. A very clean white wine but with a deeper flavour than Sauvignons, almost ‘flinty’ and with very little oaking apparent. Moderately priced, it vies for attention with Pouilly Fume and Pouilly Fuisse which are also very popular but tend to be slightly more expensive | French |
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Naranja | The Spanish are very proud of their oranges, so much so that they make a big thing out of serving fresh juice ‘presse’ style, which means the oranges are freshly pressed only when the drink is ordered. The oranges tend to be very sweet and are often used in cocktail style beverages, particularly with a touch of Grenadine and a green liquer such as crème de menthe or Chartreuse. Whichever way, the drink is a kick of sunshine. | Spanish |
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Rioja Wine | The most prolific Spanish wine served, Rioja is popular with red wine drinkers, whether amateurs or connoisseurs. Deep and fruity from the Rioja region of Spain, it comes in many varieties, but a good example should be smooth and velvety. Varies in price, but a good one can be purchased at a relatively cheap price. | Spanish |
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Ayran | Definitely for the discerning taste, this is a liquid yoghurt drink made by whipping yoghurt with water and salt. It is served cold and fresh and must be drunk that way, no saving for later. It is served in restaurants, but also in Turkish delis and Turkish sandwich shops. | Turkish |
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Beer | There are several good Turkish beers that some restaurants import. Efes Pilsen is the No. 1 beer which comes in cans or bottles. A good wheat beer is Gusta. | Turkish |
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Kir Royale | Champagne based cocktail, with a touch of blackcurrant cordial. A kir is simply made with white wine and cordial, but the royale is always made with champagne. Usually served in a fluted champagne glass using house champagne. A great deal of champagnes come from the town of Rheims, where many large and well-known ‘houses’ are situated. | French |
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Sangria | This is a lovely refreshing ‘punch’ style drink, served in big pitchers or jugs and set on the table for everyone to share. Alcohol content varies, as some restaurants make it the traditional way with red wine, chopped fruit and brandy, while others make it a cooler, longer drink with red wine and soda or lemonade, but still with copious amount of fruit. Called Sangria due to its deep red colour (sangria means ‘blood’ in Spanish) it is served in restaurants and pubs in Australia in the summer months, with lots of ice. Fruit often includes apples, oranges, melon, pears and nectarines, more or less any fruit available. | Spanish |
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Turkish Coffee | Known throughout the world for its strength and depth of flavour, it is normally ordered according to the amount of sugar you require! A little (az), medium (orta) or lots (cok sekerli). This coffee must be drunk in small sips, particularly as you will find lots of coffee grounds at the bottom. | Turkish |
Nearby restaurants
| Name | Cuisines |
|---|---|
| Rockpool Retreat | |
| Bombora Cafe & Takeaway | Cafes |
| Surfside Snax | Fish & Chips, Seafood |
| Shorethyme Restaurant | Turkish, Spanish, French, Asian, International, Indian, Thai, Mediterranean |
| Dl's Diner & Bakery | Bakery, Takeaway Food |
| Olnix International Restaurant | |
| Lighthouse Coffee and Takeaway | Cafes |
| Soldiers Beach Soldiers Point Drive, Level 1, Norah Head, New South Wales 2263, Australia | Australian, Cafe Food |
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Click here to send us an updateRestaurant Details
- Location
- Norah Head
- Type
- Restaurant
- Service
- Table Service
- Price
- $10-$20
- Phone
- 0243964507
- Fax
- chrislyd@terrigal.net.au
- Address
- 9 Mitchell St, Norah Head, NSW, 2263, Australia
- Features
- Dine in, Takeaway, Cash, EFTPOS, Visa, Mastercard, Bankcard
- Cuisine
- Turkish, Spanish, French, Asian, International, Indian, Thai, Mediterranean
- Website
- http://www.shorethymerestaurant.com.au
Shorethyme Restaurant
Exciting Cuisine. Indoor/Outdoor Dining. Catering For All Functions.The restaurant can cater for up to eighty two diners at any one time.Chocolate, Curry, Noodles, Pancakes, Spicy, Steak, Sushi, Beef, Cheese, Chicken, Desserts, Duck, Entrees, Goat, Lamb, Pie, Pork, Rice, Roast, Sandwiches, Satay, Sausage, Veal, Vegetables, Exhibitions, Anniversaries, Birthdays, Christenings, Engagements, Weddings, Dinners
Opening Hours
The opening hours for Shorethyme Restaurant are coming soon
