MORNINGTON PENINSULA, August 2022 – Further details were announced today about in-house restaurant, Thyme – its dining ethos and sustainability focus.
Thyme features a menu created by well-known Melbourne chef, restaurateur, cookbook author and television presenter, Karen Martini, with head chef Mario Di Natale at the helm.
Di Natale has 16 years’ experience, 12 of them working with the team at Grossi Florentino, including a stint in Perth where he opened Garum, achieving coveted Chef’s Hat status within its first year.
“Mario and I share a passion for working with seasonal produce of the highest quality, sourced where possible from local and organic growers committed to sustainable farming practices,” said Martini.
The 80-seat restaurant will be open from 7.00am to 10.00pm daily for guests of the thermal springs and spa. Naturally, in keeping with Alba’s wellbeing ethos, the dishes will be fresh, healthy and flavour driven. “Indulgences are definitely on the menu,” said Martini.
For breakfast, for example, 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.
Most of the breads and pastries served at Thyme are from the wonderful Millers Bread Kitchen in Dromana. This artisan bakery uses free range and local ingredients in everything they bake.
Family-owned Cape Schanck Olive Estate will supply vegetables and herbs from their market garden, and other ingredients such as berries and honey are sourced locally.
Our menu offers small and large plates, sides and desserts for lunch and dinner.
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 while highlighting fresh fruits and ‘superfood’ ingredients, such as green tea. A vanilla gelati scooped with chocolate honey sauce, cacao nibs and green tea pokey, for example.
There is an extensive beverage menu including local cold-pressed juices, Mornington Peninsula wines, locally brewed beer and cider and coffee, tea, and chai.
Guests in The Terrace pools will have the opportunity to order from a selection of dishes on the Thyme menu which will be delivered to their private deck. Spa lounge guests are also well catered for with cold pressed juices, mineral waters and sparkling wines such as Mornington Peninsula’s Trofeo Blanc de Noir.
“We hope that guests to Alba will take the time to enjoy a meal in this extraordinary setting,” says Martini. “The Peninsula is blessed with an abundance of fantastic local ingredients and inspirational producers. Our menu will change with the seasons and with availability but will always be energising and exciting.”