Like many Bahamian fine-dining restaurants, Wild Thyme has managed to merge exquisite cuisine, featuring a mix of locally grown produce, fresh caught seafood and international and Bahamian inspired herbs, spices and flavors, with a relaxed atmosphere, complete with outdoor dining and welcoming service. Head Chef Devan McPhee has crafted a well-balanced menu that marries flavor-packed favorites like their rich Seafood Chowder or their signature Blackened Hog Snapper accompanied by a creamy Sweet Corn Risotto, with Bahamian classics like Conch Fritters.
When asked about which menu items they recommend, the team smiles and delights in saying that you cannot go wrong. But, here are a few menu suggestions that highlight some of the shining stars of the stellar Wild Thyme menu:
Coconut Shrimp includes several crispy, coconut battered jumbo shrimp served with a sweet and spiced mango curry sauce.
Lump Crab Cake, which is a large, crab filled cake topped with avocado, cajun onions and lobster essence.
The Grilled Octopus is tender and dusted in a dry spice that has notes of cinnamon, and served with tomato, pickled onion and cilantro.
The Seafood Chowder is a Wild Thyme staple, and is rich, creamy, and loaded with mussels, shrimp, conch and vegetables.
Blackened Hog Snapper, with creamy sweet corn risotto, is a must try, and comes topped with cajun onions, and a sweet, spiced mango chutney.
And, like most great meals, the Wild Thyme experience is not complete without dessert. Their White Chocolate Guava Bread Pudding is warm, decadent, buttery and is topped with a warm rum crème anglaise & vanilla bean ice cream.
If you are looking for a fun, light, sweet and memorable cocktail to pair with your meal, try their Guava Lychee Martini, the Citrus Blossom - which is a mix of Ketel One Citroen, St - Germain, Lemon, Grapefruit, plus Prosecco - or any one of their other cocktails, mocktails, wines and spirits.
Wild Thyme recommends making reservations and can be contacted via email and social media.
Author: Nikia Wells
Travel & Food Writer
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