Lime Restaurant メニュー

A la Carte Menu

• Signature Country-Style Grilled Ciabatta Smeared*

  14.00
  With Wild Black Garlic. Confit heirloom tomatoes, wild rocket, garlic chips, crumbled goat cheese and truffle oil
• Slow-Roasted Roma Tomato, Aged Balsamic and Sweet Onion Soup

  15.00
  With Yarra Valley goat cheese and petit herb
• Double Duck Consomme

  15.00
  With Asian Herbs. Duck confit, ginger, mandarin tortellini and wolfberries

• 24-Hour Slow-Cooked Kurobuta Pork Belly *

  23.00
  Served with granny smith apple puree, black pudding, wild morello cherry jam, shimeji mushrooms, pickled sour cherries, pork floss and mace & ginger emulsion
• Burrata, Organic OX Heart Tomato and Texture of Beetroot*

  24.00
  Burrata - fresh mozzarella filled with cream, smoked beetroot gel, radish croûte, basil micro cake, candied walnut, dehydrated olive and EVO powder
• 48-Hour Slow-Cooked Queensland Wagyu Beef Ribs *

  26.00
  With Espelette Dusted Crisp Sweet Bread. Truffled celeriac puree, candied baby turnip, charred leek with Persillade crust, Jerusalem artichoke chips, red grape & raisin mustard and rich Madeira essence
• Expression of Crab

  26.00
  Lime & panko crusted soft shell crab, snow crab remoulade, pea puree, crunchy enoki mushrooms, fennel & orange salad and creamed wasabi
• Free-Range Duck Tasting

  26.00
  Confit duck leg, young ginger and pear log, crispy skin duck breast, mandarin jujubes, caramelised palm heart, red witlof and corn analgise
• Foie Gras Au Torchon and Poached Lobster*

  28.00
  Duck liver terrine with cognac, compressed melon, mango compote, Persian feta mousse, apple cider reduction and truffle snow
• Garlic and Rosemary Grilled Tiger Prawn

  27.00
  Burnt corn, avocado and cucumber salsa, whipped buttermilk, red paw paw salad with smoky chipotle aioli

• Pecorino and Ricotta Spinach Tortelloni

  25.00
  Cooked in sage butter, served with battered zucchini blossoms filled with goat's curd, kale, sauteed king brown mushroom and cauliflower & saffron sabayon
• Wild Mushroom and Truffle Risotto

  27.00
  Pan fried porcini, shaved parmesan and organic micro herbs
• Lobster Risotto* 9 レビュー

  30.00
  With Blue Swimmer Crab Meat. Carnaroli risotto cooked in lobster bisque, blue swimmer crab meat, vegetable confetti, broad beans and citrus mascarpone
• Marinated Alaskan Black Cod*

  43.00
  With Seaweed Ash. Creamy spiced butternut squash, prosciutto, asparagus, poached baby fennel, slow cooked kumato tomato and a pernod & yuzu butter
• 36-Hour Braised Australian Wagyu Cheek *

  31.00
  Truffled pommes mousseline, smoked pork belly, girolles, braised puy lentils, marinated mussels, baby root vegetables and "Marchand de Vin" rich red wine reduction
• Organic Corn Fed Chicken Breast *

  33.00
  Filled with Forest Mushrooms. Chorizo, mushroom puree, wild garlic mousse, micro courgette & flower, confit Maryland ragout, broad beans and champagne cream
• Crisp Skin Lemon Smeared Salmon and Crystal Bay Sweet Prawn

  36.00
  Artichoke cream, edamame, roasted beetroot medley, king oyster mushroom, citrus quinoa, burnt tangelo and saffron sauce

• 250gm Grass Fed, Centre Cut Australian Black Angus Sirloin

  46.00
• 250gm Australian Wagyu Sirloin, Marble Score 5 Plus

  58.00
  Due to the high marbling score, we recommend medium rar
• 200gm 150-Day Aged, Grass Fed, Centre Cut Australian Tenderloin (High Marbling)

  52.00

• Steamed Broccoli

  8.00
  Served with lemon olive oil and toasted almonds
• Duck Fat Thick Fries

  8.00
  Served with espelette pepper and aioli
• Truffled Mac and Cheese*

  8.00
  Macaroni in creamy cheese sauce and truffle essence
• Slow-Cooked Marinated Portobello Mushrooms

  8.00
  Rocket pesto and lemon oil powder

• Pop-Tay

  16.00
  Sauteed sweet turnip, crushed peanuts and grilled chicken satay wrapped in thin crepe
• Bak Kut Teh** 1 レビュー

  19.00
  Pork rib soup in claypot, served with 'you-tiao' and rice
• Singapore Luxe-Sa*

  29.00
  With Maine Lobster. Lobster, cockles, fish cake, bean sprouts and rice noodles in coconut milk gravy
• Char Kway Teow * 7 レビュー

  24.00
  Wok-fried flat rice noodles with seafood, cockles, Chinese pork sausage and bean sprouts
• Hainanese Chicken Rice 1 レビュー

  25.00
  Hainanese-style poached chicken with chilli sauce, ginger paste and dark soya sauce served over steamed chicken rice
• Nasi Goreng Kampung

  24.00
  Fragrant fried rice with chicken satay, fried egg and acar served with emping crackers

• Homemade Bean Curd

  19.00
  With Spinach. Butternut squash sauce and wok-fried vegetables
• Wok-Fried Corn Fed Chicken

  22.00
  With Aged Mijiu Wine, Sweet Basil and 24 Carat Gold Leaf. Bed of crispy noodles, quail egg and crystal egg sauce
• Hokkien Prawn Noodle Soup *

  25.00
  Choice of bee hoon, egg or flat rice noodles. Giant king prawns, 12-hour slow-cooked kurobuta pork and crispy shallots in oil
• Traditional Thai Chicken Green Curry

  26.00
  Served with fragrant jasmine rice and Asian salad
• Caramelised Hokkaido Scallops in Shell, Fresh Ginger and Superior Soya Sauce

  28.00
  Vermicelli noodles, silky vegetables and Yarra Valley salmon roe
• Chinese Black Olive Fried Rice

  26.00
  With Crab Meat, Peking Duck and Dried Scallop. Side of Szechuan style jumbo tiger prawn and broccolini
• Braised Wagyu Short Rib*

  27.00
  With Daikon, Kailan and Wild Black Garlic. Served with lily bulb and a choice of white or brown rice
• 36-Hour Slow-Cooked Kurobuta Pork Belly in Secret Master Stock *

  27.00
  Crunchy exotic greens, lotus nut and a choice of steamed sweet buns or golden fried buns
• Chef Haridharan's Family Recipe Butter Chicken

  28.00
  Chicken simmered in fragrant creamy tomato sauce served with steamed basmati rice, naan bread and sweet pickles

• Creme Catalana Tart

  15.00
  Pate de fruit, passion fruit chiboust, orange confit, meringue drops, spiced vanilla bean ice cream
• The Humble Meringue

  15.00
  An Eton mess of wild berries, whipped lemon curd, crème Chantilly, meringue, strawberry ice cream, red sherbet crumble and a berry jelly
• The Black Bomb*

  18.00
  Duet of Manjari Chocolate and Yuzu Cremeux with a crunchy feuilletine centre. Served with pate de fruit, lemon & lime sorbet and 24 carat gold
• Berry and Mascarpone Cream Macaron

  16.00
  Petit pistachio cake, berry and Campari gelee, raspberry sorbet and white chocolate snow
• Gianduja Chocolate Marquise

  16.00
  Araguani chocolate bar, Gianduja Chantilly, peta zeta crunch, chocolate soil, hazelnut microwave sponge, maple & walnut ice cream
• Artisan Cheese Selection
  Served with muscatel grapes, quince paste, breads and crackers

• Il Follo Prosecco Cuvee Rustot Brut NV
• Mumm Cordon Rouge NV

• Charlotte Street Chardonnay RV
• Louis Max Chablis by Hermes RV

• Mcguigan Private Bin Merlot RV
• Barone Ricasole Brolio Chianti Classico RV

• Chateau D'esclans Whispering Angel RV

• G.D. Vajra Moscato D'asti 2012