Fact Sheet | Thyme

Thyme restaurant at Alba Thermal Springs & Spa features a menu created by well-known Melbourne chef, restaurateur, cookbook author and television presenter Karen Martini.

Head chef Mario Di Natale worked for 12 years at Melbourne restaurant Grossi Florentino. He also opened Garum in Perth, which achieved coveted Chef’s Hat status in its first year.

The 80-seat restaurant is open to Alba guests daily from 7am to 10pm.

Thyme focuses on healthy, flavour-driven food and beverages using high-quality seasonal produce sourced from local and organic growers committed to sustainable farming practices.

Most bread and pastries served at Thyme are from Dromana’s artisan Millers Bread Kitchen, which uses free-range and local ingredients.

Family-owned Cape Schanck Olive Estate supplies vegetables and herbs from their market garden, and other ingredients, such as berries and honey, are sourced locally.

The menu offers small and large plates, sides and desserts for lunch and dinner.

Indulgence also is on the menu.

For example, breakfast guests might choose the probiotic boost of yoghurt, nutmeg, honeycomb, and thyme, served with toasted buckwheat granola and fermented blueberry.  Or a Danish with vanilla custard and Peninsula blackberries.

For lunch or dinner, guests might start with the sweet potato, roast fennel, and orange salad, with thyme, mint, macadamia cream, fermented chilli, silverbeet and toasted macadamia, all sourced from the Peninsula. Or try the Alba bowl with rice, seasoned tuna, spring onion and cucumber kimchi, shitake, and avocado.

Thyme’s desserts are deliciously decadent highlighting fresh fruits and ‘superfood’ ingredients, such as green tea. For example, a vanilla gelati is scooped with chocolate honey sauce, cacao nibs and green tea pokey.

There is an extensive drinks menu, including local cold-pressed juices, Mornington Peninsula wines, locally brewed beer and cider and coffee, tea, and chai, and cocktails and mocktails.