Lime’s small plates, which are designed to share, offer an explosive and tantalizing array of flavor and texture. Executive Chef Sharon Ardiana, formerly of Garibaldi’s and The Last Supper Club, has created a diverse and accessible menu of home-cooked style fare, with a contemporary spin.

“Small plates is simply the chance to sample a multitude of flavors and cuisines flavors and cuisines,” says Ardiana. “The appetizers at a lot of restaurants are more interesting than the entrees because you don’t have to pair them with a starch or a vegetable. Small plates is all about creating a singular dish that caters to many different taste requirements.

The inspiration for Ardiana’s menu was global, multi-ethnic flavors, “fresh and clean like a Lime” she laughs.

“I’ve tried to make the plates so that they’re great for sharing. People can just pick up the food without using silverware and for me that’s a lot of fun - eating things with your hands. It doesn’t matter where I am. It almost seems wrong to put food on a fork”.

Ardiana’s menu picks are the “flavorsome lamb chops, the cute little fish tacos and the grilled prawns with the green papaya salad”.