The restaurant’s zinc walls and tented roof have become a firm favourite among many residents and visitors since its establishment at the Marlothi Shopping Centre eight years ago.
Owners Sharon and Dalwyn MacDonald decided that The Tin Shack needed an upgrade like a roof, but Dalwyn got so enthusiastic they ended up with a double storey establishment.
The renovated restaurant features a tranquil and romantic fine-dining restaurant on the ground floor and a more informal sports café on the deck upstairs.
At the restaurant they also cater for special occasions such as birthday parties and wedding.
To keep some element of the bush feel, the deck upstairs features views of the surrounding bush. The sports café offers happy hours between 17:00 and 18:00 from Mondays to Fridays. During this time regulars and visitors will be able to enjoy light snacks on the tables and beverages at discounted prices. The space also enables fans to watch their favourite sport on the big screen televisions.
Dalwyn designed the whole building and did most of the work on the finishings, which include a lot of the woodwork such as the bar, furniture and the deck.
The Tin Shack has also expanded their staff compliment with their own executive chef, Daryl Engelbrecht.
The menu features fusion food like few Lowvelders have seen before. Manager Jeannette Vorster explained that no two chefs in the world produce the same fusion food.
Fusion cooking is the art of combining types of food or methods of cooking to create a totally different taste or dish. It allows chefs to use ingredients and techniques from different countries and let their imagination run wild. This has resulted in a menu that not only tastes fabulous but affordable.
The Tin Shack has done extensive menu engineering to select unique tastes and use soya, ginger, peanut butter, wild berries, strawberries, exotic cheeses and flame food with alcohol to enhance the taste of their dishes.
Through the use of exotic ingredients and vibrant colours while plating, the look of the food is enhanced. “Food plated this way will almost always taste differently to the traditional way of just filling up your plate. You eat with your eyes,” Vorster stated.
Guests can look forward to starters like their take on scotch eggs, grilled chicken kebabs with a spicy peanut butter and cider sauce, mussels and stuffed black mushrooms.
Under mains you’ll find dishes like legendary steaks matured and served four different ways, a grilled sole and game dishes. Desserts feature a berry explosion, milk tart and a cheese board, among others.
The menu will be adapted from time to time to offer exciting new fare to regular customers.
The sports café will offer general fast food like hamburgers and toasted sandwiches during the day. This will change at 18:00 for the fine-dining dinners. Guests are urged to book in advance to avoid disappointment.