| Dinner | Dessert | Room Service |

Soup of the Day	0	Limes’ Carbonara	18
(Daily Price)		sauté bacon, mushrooms, spring onion, garlic in a creamy al dente pasta, with a lime & chilli twist
Thai Beef Salad	23	Honey-Treacle Glazed Pressed Pork Belly	24
slow cooked shredded beef tossed through a salad of watercress, baby corn, sprouts and sugar snaps served with a caramelised palm sugar dressing, crispy wanton strips & spiced peanut topping		on roasted peach cheeks with baby leaves and a cardamom crème fraiche
Baked Ricotta Cake & Roasted Veg Tortellini	22	Sea 3	24
with a chilli cherry tomato compote & parsley coulis		a seafood tasting plate, consisting of three various ocean delectables.
Garlic Prawns	24	Limes Charcuterie Plate	24
in a creamy chardonnay-feta sauce with sugar snap peas and house made pasta		Pork and pistachio terrine with peach chutney Rabbit rillettes and salsa verde House cured beef with horseradish cream & a freshly baked bread roll

Roasted Marinated Quail	38	Swamp n’ Chomp	37
wrapped over a lemon-oregano scotch duck egg yolk served with a french mustard potato gratin and pickled vegetable salad		grilled water buffalo fillet on champ with confit crocodile and a native pepper-lemon myrtle cream
Beef Oyster Roulade	34	Surf n Turf	39
pocketed with sapphire blue cheese on skordalia potato, broccolini, beetroot jam and a caramelised onion glaze		scotch fillet served on home made potato wedges, topped with leader prawns and creamy garlic sauce
Roasted Mt Barker Chicken Breast	34	Garlic Infused Lamb Loin	37
filled with corn, chive and philly on a parsnip mash with roasted local apricots, baby fennel & a creamed apricot glaze		on fresh tabouli ,grilled courgettes, charred eggplant baba ghanoush, minted labna and onion glaze
Goan Style Spice Rubbed Pork Cutlet	35	Twice Cooked Duck Breast	38
on a fresh coconut, tamarind and date fried potato salad with a cauliflower-saffron purée		on shredded duck potato hash, apple cabbage hazelnut salad and a sweet sherry glaze
Spiced Aubergine Moussaka	35	Fish of the Day	35
char grilled eggplant, local fish, scallops & prawns in mornay sauce, with a sautéed tomato asian pesto		on a crispy soba noodle cake with shitake mushroom, asparagus and a spring onion-ginger soy broth
Local Fish	31	Vegetarian Plate	28
beer battered, served on house cut potato chips with a roma tomato, bocconcini, basil salad & homemade gribiche sauce		Grilled courgettes on fresh tabouli with baba ghanoush and minted labna. Fresh coconut, tamarind and date fried potato salad with a cauliflower-saffron purée. Roasted apricots and grilled fennel on a parsnip-corn mash with a tarragon apricot sauce.

Garlic & Oregano Bread	5	Baby Leaf salad	11
		with caramelised pear, woodside brie, walnuts, crisp kumera & a corantina olive-mustard vinaigrette
Large cut chips	9	Seasonal Wok Vegetables	8
with smoked garlic & lime aioli.
Garden salad	8	Caesar Salad	12
Limes’ Calamari	12	Jalapeño & Cheese Polenta Chips	10
spice dusted with a lemon-dill sauce		with a roasted red pepper aioli

Bangers & Mash	12	Fish, Chips and salad	12
with onion gravy
Kids Pasta (choice of:)	12	Lasagne & salad.	12
chicken, sundried tomato & vegetable or a light carbonara.
Kids Dessert	8
ice cream sundae with nuts & a topping of your choice.