CARIBBEAN BRUNCHIN’ ON WEEKENDS

SINGAPORE - 14 SEPTEMBER 2022 - The Caribbean practice of liming – celebrating the art of doing nothing while sharing food, drinks, conversation and laughter – is something that we hold very dear to our hearts at Lime House. “We have taken this culture of togetherness and infused it into our new brunch menu that we have just launched at our restaurants, with sharing platters, cocktail bottles, and classic Caribbean dishes,” says Chris Morris, founder of Lime House Caribbean Restaurant.

Cannot decide which of our mains to get? We have made sharing much easier now with our sharing platters. The Caribbean BBQ & Grill Meat Platter ($79) has half a jerk chicken, BBQ beef ribs and curried lamb chops, served with dirty corn, plantains, and market vegetables, with jerk BBQ sauce, hot sauce and a fruity salsa on the side.

For those who prefer the fruits of the sea, our Caribbean Seafood Platter ($89) serves up a pan seared snapper fillet, shrimp skewers, blue mussels, white clams and jerk BBQ squid, with sides of jackfruit slaw, mac ‘n’ cheese balls and pineapple salad, together with butternut curry sauce, pineapple and mango salsa, and spicy aioli on the side. 

To quench your thirst, we have our popular cocktails - Lime House Punch, Dark ‘n’ Stormy, and Planter’s - in bottles that serve up to six portions ($64). New on the menu, Rumgria ($64), made of rum, red wine, sorrel and mix of fruits, is a great thirst quencher on a hot day.

We have also upgraded our classic Caribbean offerings. Our Jerk Chicken is now available in half or whole portions ($26 / $38), and we also added Jamaican Escovitch Fish ($39), which is a grilled and baked whole red snapper soaked in a Jamaican pickle sauce. 

For the vegetarians, you can now enjoy the classic Jamaican jerk flavours with new entrants in the tapas menu: Jerk Tofu & Cauliflower ($14) and Jerk Cauliflower ($8).