Thyme Square

Thyme Square brings a polished, modern sensibility to Hamilton, weaving together classic European technique and bright Asian accents with an unmistakably playful touch. There is a confidence to the way flavours are layered and textures collide, the menu reading like a conversation between comfort and curiosity.

Openers set the tone: think steak tartare lifted by beetroot purée and the snap of parmesan crisps, or a nori taco cradling smoked duck with pickled cabbage and avocado salsa. Each bite is engineered for contrast, delivering richness cut with freshness, elegance jolted by a little crunch.

Mains lean into generosity without losing finesse. Quack'a'Duck pairs roasted Cambridge duck leg with a spiced sweetcorn sauce and char siu grilled bok choy, a meeting of warmth and umami. Merchant of Venison brings a flat iron steak of venison together with stewed stone fruits and three cheese croquettes. On the side, rēwena bread with roasted garlic butter and potato chunks dusted in truffle salt invites a little, well-placed indulgence.

To finish, Pana Cotta whispers vanilla beneath smashed meringue and poached stone fruits, while deep-fried ice cream, wrapped in crisp filo with pecan butterscotch, delivers pure theatre. A considered pour list spans white and red wines through to bubbles like Prosecco and Champagne. Gather your favourites, settle in porch side, and take your time at Thyme Square. It is Alfresco dining with a wink and a flourish.