Thyme at Rosemary’s restaurant is so very proud to announce that on the 20th March 2018 it celebrated a major milestone. It was ten years to the day that Rosemary Truter first opened her doors to the public.
For the past decade Thyme at Rosemary's has been serving local and international patrons traditional South African cuisine as well as tantalizingly original variations on classic dishes. Food lovers can feast on wholesome meals such as ostrich bobotie, oxtail and kudu curry.
The lady behind it all, Rosemary Truter first embarked on her restauranting career when she turned her beautiful self-created country garden and victorian conservatory into the spacious, and unique eatery in town. Since then the restaurant has grown from strength to strength. Her love for her restaurant and appreciation for those who choose to dine at Thyme at Rosemary’s set her among the top restaurateurs in the Overberg.
One of the many defining characteristics that the dynamic team at Thyme at Rosemary’s share, is a passion for food and a love for people. They had a cautious start, sticking to traditional South African dishes like bredies and bobotie. Then Rosemary got curious...and began experimenting with local and international recipes. Much to the delight of hungry pallets around the world, the culinary experiments yielded astounding results.
Rosemary graciously attributes the restaurant’s success to her loyal and charismatic staff, some of which have been with her since the very start. Together, they work on improving their current dishes and look to develop new and exciting ones. Expect a dash of charm to come with your springbok shank.
The tenth anniversary was not only an assertion of Thyme at Rosemary’s ranking as one of the best restaurants in Gansbaai, but also an affirmation for all the time and effort put into creating such a magnificent space. When asked about how she felt having reached this milestone, Rosemary referred to her grandchildren who are now studying at university and said it was the most amazing feeling and that it felt like graduating from the world's leading culinary institution.
