A good dinner has a tempo. Too fast and the table feels rushed; too slow and the energy cools.
At Lime we build evenings around contrast: acid after richness, herbs after smoke, something cold before something warm from the wood oven.
Starters set the key
We open with citrus and crunch so the palate wakes up. That is why cured fish and tomato toast appear early — they tune the room.
Mains hold the center
Wood-roasted chicken and seared fish carry the middle of the meal. Sides are meant to be shared so the table stays conversational.
Dessert should feel inevitable
The lime leaf panna cotta is not an afterthought. It echoes the brightness guests tasted in the first pour — a full circle without repeating itself.