THABAZIMBI – “Phil-Marie is the place to be,” says new partner, Andrew Steen, formerly from Thaba Nkwe.
Andrew and chef, Mitch Clark, have big plans for the quaint farm house. With new and exciting food, themed evenings and, soon to be launched, mouth-watering Sunday buffets, Phil-Marie will be transformed into a culinary experience set in peaceful and tranquil family surroundings.
There is now a set menu on offer at the restaurant, which will change weekly, consisting of a choice of delicious starters, main courses and desserts, all for only R125 per person. The style of the food is “boere cuisine”, which is your “traditional boere kos with a twist and a lot of flair”, says Mitch.
Some examples of the new “Boere Cuisine” menu include: Mielie Brood topped with cream cheese, crispy bacon bits and french chives, as a starter and vark tjops served on a disc of bacon and mushroom paptert layered with potato and green bean mash topped with Tannie Anna-Marie’s secret sauce, as a main.
Mitch is originally from Durban and has worked in the UK training under the likes of top chefs: Gordon Ramsay (Hells Kitchen), Heston Blumenthal (In Search of Perfection) and Michel Roux (Master Chef), which included cooking for the Queen of England. “His food is comfort food that looks damn good and tastes even better,” says Andrew.
Andrew, a former restaurateur also from Durban, moved to Thabazimbi to take over Thaba Nkwe’s restaurant and has since moved on to Phil-Marie. Present owners of Phil-Marie, Philip and Anna-Marie, are delighted to have someone of his experience and knowledge to be on board to assist Anna-Marie in the restaurant.
Phil-Marie will soon be offering outside catering and will be opening their tea-garden to the public, which will offer cakes, muffins, scones and many other tea-time delights.
The atmosphere at Phil-Marie will never change. The homely, family environment is what has made and always will make Phil-Marie the ideal destination to come and relax with your family and friends. “No Aires and graces, just good value and great food.”