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The Thistle Restaurant

Enjoy a touch of class with a memorable dining experience and Gracious Hospitality at our signature restaurant.

OPEN THURSDAY TO SATURDAY EVENINGS.
WE REGRET THAT NO CHILDREN UNDER 10 ARE PERMITTED.
DRESS CODE IS SMART CASUAL.

Plated seared lamb chop on the bone with microgreens, beet-purple purée, roasted potato and cauliflower.

 

Smiling server pours champagne for four at elegant table with rose petals, crystal glassware and a large floral centerpiece.

 

Seared medium-rare beef medallions on yellow puree with colorful pepper-and-onion salsa, cilantro and edible flowers.

 

Our carefully curated wine list is a passionate celebration of over 50 individually selected local & international wines of the highest standard.

Hotel sommelier presenting a chilled champagne bottle before a lit wine rack, warm intimate cellar atmosphere.

“Explaining his love for wine is no simple matter for our Food and Beverage Manager, Robin Hyde. Robin is a man whose passion becomes clear from the moment he speaks.”

Decadent chocolate brownie squares with vanilla ice cream scoop, fresh strawberry and mint on a plate with chocolate drizzle.
Three guests clinking white-wine flutes over a floral centerpiece, intimate celebratory toast at a hotel dining table.
Bacon-wrapped medallion topped with herb cream, crispy bite with sauce, baby corn, pea purée, microgreens and edible flowers on dark plate.
Chef's hand assembling smoked salmon and avocado bites on a dark slate, plated with capers — elegant appetizer.
Vanilla mousse bar with white chocolate shard, cherry, pistachio crumble and edible purple flower on plate
Gourmet plate: bacon-wrapped medallion with herb butter, crispy fried chicken with sauce, baby corn, pea purée and edible flowers
Martini-style glass with caramel ice cream, caramel swirl and chocolate biscuit; amber dessert wine and glassware in hotel dining room.
Braised short ribs in glossy red-wine sauce with herbed polenta slices and edible flower garnish on white plate
Ring-shaped dessert with piped lavender mousse and lemon custard dollops on a crisp tuile, berry coulis streak and edible flowers.
Seared duck salad with citrus segments, purple cabbage, greens and edible flowers on white plate, wine glasses blurred behind.
Seared tuna arranged in a ring with balsamic, roasted potato wedges, cherry tomato halves, soft-boiled egg and microgreens.
Four guests enjoying an intimate upscale private dinner with floral centerpiece, champagne, wine glasses and rose petals
Chicken roulade with carrot stuffing, creamy sauce, potato medallion, baby corn, carrots, broccoli and parsley on dark plate.
Creamy linguine with smoked salmon, spinach and shaved Parmesan, topped with parsley, plated on a grey dish with gold rim.
Starter: diced zucchini and cherry tomato medley stacked in a ring mold, garnished with fresh parsley on a white plate
Vibrant pink beetroot puree topped with roasted golden and red beet slices, dill and crispy root chips on black slate.
Creamy mozzarella pearls with cherry tomato wedges, pesto, olive oil and balsamic glaze elegantly plated as starter.