Lunched yesterday at Lime & Lemongrass, on the recommendation of Christina.
She didn't lie when she told us of their great food. I was most impressed.
It's an unassuming little place on the main drag (Cambridge Rd) in Bellerive. They have the requisite amount of Thai 'quaintness' with the furnishings and menu. But I specifically loved 2 things about it.
Firstly, the rice came out already on the plate, with the curry separate, moulded into a star shape. Secondly, the menu noted that "Chicken dishes cook with chicken breast fillet".
Regarding the first item - no, it's not the first time that's been done and it won't be the last, but tiny touches like that indicate many things to me, but principally an owners interest in providing you, the customer, with not only a gastronomic delight, but a visual feast as well. In other words - they CARE!
The second item regarding the chicken breast being used was actually true! I obviously have got so used to being told untruths by all manner of marketing ploys these days, that I just assume anything on paper is there with a hidden agenda and is untrue & instinctively disbelieve it! So imagine my astonishment when I discovered that the chicken was, in fact, real chicken breast!
So - they had a little entree platter of assorted fried goodies - a chicken satay on a stick (with the peanut sauce separate), a Thai fish cake, a spring roll & a curry puff plus sweet chilli dipping sauce for $5 - which I had. My dining companion had the day's special of BBQ Chicken, which I SO would have ordered had I thought it would have been REAL chicken! Anyway - luckily he was mega-generous and gave me a reasonable amount of his so I could pig out too! The chicken was $14, and worth every cent.
I don't know what Thai restaurants usually use with chicken dishes, but it always seems to be slightly not quite 'right' or what it would taste like if I made it at home. I haven't managed to put my finger on it yet, even after so many years, decades even, of eating Thai food, but there is definitely a difference between commercial Thai and home cooked Thai chicken dishes - to me, anyway.
This little venue is highly recommended, especially if you're a Thai food fan. They're open daily from 4.30 onwards, and lunch times 11 - 2, Mon-Fri. **NB Currently they're only open for lunches on Thurs & Fri but owner informed me this will change in the next few weeks.
Saturday, 29 September 2007
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12 comments:
Hiya Rita, I widh we had gone there for lunch yesterday - sounds like a beaut meal at a great price. We had lunch at Onba and were nowhere near as fortunate. Staff were young and perky but VERY inexperienced. We were in no rush, and its just as well. Wine took an age to arrive, and fortunately Mr Bok stopped the seal being twisted in the nick of time (wrong wine) The Lubiana wasn't available "sold out" (after another delay) and then the replacement choice took an age. We had already eaten our first pass of tapas by then.
$9 for a single lamb cutlet might have been OK had it been cooked perfectly, had the "porcini dust" been evident, or the bean puree more than a tasteless smear.
$100 and 2 hours later we were hungry enough to consider afternoon tea (elsewhere).
I know its hard to find the real measure of a place when it first opens, but I think the staff should have been given some (PAID) training to make them passing familiar with the menu and wine list.
I reckon we'll go back after letting the crinkles settle down- it certainly looks good - the sophisticated, eclectic relative of the Raincheck- but maybe just for drinkies - the cocktail menu is ginormous
Hi Kitty
Disappointing about Onbar. I suppose the thing to do is wait till they're more established then return, but that kind of thing, whenever it happens, DOES leave you with a bad taste in your mouth, and quite frankly, I was surprised with your story because I've heard from various sources over the past month about their staff having training. I thought that was a good sign for when they actually DID open that the staff would be well & truly familiar with all facets of the operation.
I would have thought they would have been totally familiar (eg have actually tasted everything) with all food (flavours, ingredients etc) and drinks/wine, and be able to advise/discuss with customers about same if required.
Call me stupid but that's what I'd do if I were opening somewhere these days. If they did do that, then let me be the first to grovel wholeheartedly, but on Kittys word, it sounds like if they did, it was lost on some.
Excuse my ignorance, but whre's this onbar place?
Nellie
It's what was formerly the Freeman Gallery, opposite Republic, on the cnr of Elizabeth & Burnett.
you're an optimist Rita (in a good way) but the service was friendly but very ignorant. Our first waitress was an optomist too, after she had brought the wrong wine, she said, "at least you have the wine bucket!!"
After ordering the Buche D'affinois (the only one starting with B perhaps) and with only three cheeses on the menu, our waiter had to come back (after another interval)to ask whether we meant the smooth and creamy one or the sweet and tangy one (a roqueforte).
This young man should not lose his job, at 16 I wouldn't have known a Lubiana from my left elbow, or a brie from a cheddar, but for the prices charged, I need the management to be more responsible for what the patron (maybe matron) experiences.
Fellow football refugee.
I agree Kitty, & nice to hear from you.
The cynic in me says that many operators claim to be 'taking young staff under their wings'in order to train them when actually they are there to a) cover the shifts until the A team come on &
b) get way with charging less salary to save on the wage cost
For a business which seems to be heralding a new dawn on the scene with their long opening hours grazing menu & funky bonhomie perhaps they should just get the basics right otherwise its all just an empty promise, a sham & ultimately a chance missed.
Thanks Kitty! Glad we are like-minded in the footy stakes too!
At age 16 I would have definitely known the difference between a brie & cheddar, or roquefort, so I don't feel age (especially in todays society where those cheeses are much more common than they were in the 60's in Huonville!) should excuse a lack of knowledge, especially when it constitutes part of your job.
Curious - I agree that the business should have been better prepared, especially when they get customers like our Kitty & Mr Bok, who know their onions!
It's sadly a common theme in Hobart, I've noticed. The place has come along way in the twelve or so years I've been away, but a lick of paint, funky furniture and ramming "pukka" ingredients together alone doesn't make for a great experience.
I feel like I'm going off topic now, but harking back to Lime and Lemongrass: I feel the need to throw in that the menu is about as authentic as you would expect from some of the better class of Thai restaurants on King Street in Sydney's (increasingly less) bohemian suburb of Newtown. I have some qualification in this area, having eaten the cuisine three times a week for 5 years there.
I am still wary about ordering Thai food in Tassie as it is seriously overpriced (even limes don't cost that much!), but the quality and quantity of food at L&L was enough to tempt me back, especially if the meal is solely about treating my tastebuds.
I'm so glad you enjoyed your meal Rita. Sounds like the food is as good as ever even though I haven't been for a while. Might have to get back there very soon.
Garry - LOVE THE NAME! Yes - agree about the Thai food in Hobart. I too am puzzled about the cost.
Glad you enjoyed the L & L food as much as I did.
Christina - thanks for the tip. Got any others?
Not as yet Rita,
Going to Siam Garden for a fix tonight. Determined to have something different than I usually have.I'll keep you posted though. Have Silver Pearl, Chinese, lined up at the end of the month.
Amigos,Mexican, for finger food and Margeritas in November, then The Henry Jones for our Christmas celebration.
Mmmmm. Can't wait!
Hi, I am a Thai national in Hobart and I teach 'real' Thai cooking for anyone interested. ratchanee.tas@gmail.com
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