| 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
Wild Mushrooms Fricassee	22	Butter Poached Bug Tail	24
served on garlic and gratinated blue cheese toast with black pig bacon, roasted field mushroom, bitter leaves and quince puree		with potato & caper gratin, citrus braised fennel, olive tapenade and pernod sea foam
Panfried Gnocchi	22	Sea 3	25
in burnt sage butter on spiced pumpkin puree with wilted chard, maple glazed pecans, grilled haloumi cheese and pepitas		a seafood tasting plate, consisting of three various ocean delectables.
Roasted Pork Belly	23	Limes Charcuterie Plate	24
on white bean puree with a baked boudin noir stuffed apple, celeriac, walnuts and prune compote		Serrano ham & marinated tomatos. Crumbed housemade pork sausage with sauerkraut and apple sauce. Duck liver-bacon parfait with onion jam and a fresh baked bread roll.

Sous Vide Duck Breast	40	Limes’ Game Plate	39
served with a potato confit duck & celeriac hash, rekorderlig cider braised red cabbage, rocket, hazelnut, persian fetta salad and caramelized honey port glaze		Barramundi on champ with roasted cherry tomatos and a pinenut olive tapenade. Confit crocodile slaw with shredded papaya & mango lemon myrtle dressing. Buffalo fillet seasoned with native pepper served on wilted greens.
Beef Oyster Roulade	35	Surf n Turf	40
filled with an asian mushroom duxelle on black bean noodles, oyster sauce wok tossed greens, chilli peanuts & onion rings		scotch fillet served on homemade potato wedges, topped with leader prawns, creamy garlic & green peppercorn sauce
Mt Barker Chicken Breast	36	Duo of Grilled Lamb Cutlets and Denver Braised Lamb Shoulder	39
filled with smoked bacon, pork, artichoke and apple, poached in garlic butter then roasted and served on champ with a vincotto glaze		served on a goats cheese mash with wilted greens, roasted cherry tomatos, pinenut olive tapenade, sauced with braising juices
Cuban style Marinated Linley Valley Pork Loin Cutlet	38	Limes Seafood Arroz Caldos	36
on black bean salsa with a pulled pork slaw, melted manchego cheese on roasted sweet potato chips, guacamole and an orange-lime mojo sauce		a rustic broth of spanish rice, local fish, scallops, prawns and mussels with fennel & sugar snaps, topped with a saffron-garlic rouille on a crouton
Fish of the Day	40	Local Fish	32
served on baba ghanoush potato mash and sautéed herbed courgette with a dukkah crumbed poached egg and rich heirloom tomato chilli compote		beer battered and served on housecut potato chips with a cucumber, pickled onion salad & homemade gribiche sauce
Vegetarian Plate	28
Potato caper gratin with citrus braised fennel, tapenade and saffron-garlic rouille. Kumera chips with melted manchego on guacamole and a mojo sauce. Baba ghanoush mash, herbed courgette, heirloom tomato compote.

Garlic & Oregano Bread	5	Baby Leaf salad	11
		with pear, ringwould goats cheese, walnuts, pancetta, puffed quinoa and a hazelnut pedro ximénez vinaigrette
Large cut chips	9	Seasonal Wok Vegetables	8
with smoked garlic & lime aioli.
Garden salad	8	Caesar Salad	12
Limes’ Calamari	14	Jalapeño & Cheese Polenta Chips	10
Albany spice dusted with a lemon-dill sauce		with a roasted red pepper aioli

Bangers & Tomato Mash	14	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.