With winter’s passing and the arrival of spring, Repulse Bay’s Limewood is quickly shifting gear by presenting a new selection of seafood dishes, created by the restaurant’s executive chef Russell Doctrove. The beachside favorite is keeping some of its signature dishes as well as refreshing cocktails to whet our appetites.

Staying true to refreshing flavours from world cuisines such as South-East Asian, Caribbean and Hawaiian, Limewood often experiments with creative presentation and colours with their new dishes, such as: 

- Seafood platter

- Hawaiian huli-huli chicken (with flour tortillas, sour cream and fresh herbs)

- Pacific whole lobster (with Sriracha butter, charred lemon and spring onions)

- Canadian Sea Urchin Tostadas (with coconut cream, fried avocado, salmon roe and heirloom salsa)

Current restaurant signature plates such as 48 hour charred beef ribs, pork skin chicharron guacamole and charred whole sea bream are some of the favorites that will stay put with the launch of the new menu.

Limewood also brings various new beverages, from new milkshakes, shaken margaritas, craft beers, ciders, to barbeque-inspired cocktails flavored with fresh herbs like kaffir lime and fruits in the likes of pomegranate, calamansi limes and watermelons.

Limewood, Shop 103-104, G/F The Pulse, 28 Beach Road, Repulse Bay; +852 2866 8668