Limor’s, Caulfield, Melbourne
This week’s guest post comes courtesy of my friend Analisa. She checked out Limor’s in Caulfield.
On a cold Melbourne winter night along Kooyong road there shone a well lit, spacious Limor’s. It features a high ceiling and large front facing windows. It’s not a new venue, by any means. The restaurant opened in 1989, before changing ownership five years ago. The style at Limor’s is Middle-Eastern, but than there are some oddities like schnitzels thrown into the mix as well. Our evening was welcomed with a lush serving of Limor’s mixed dips.
These were accompanied by warm soft pita bread and salads. Our highlight was the fresh, crispy, coated fluffy centered falafel. We also had a demonstration on how the components assemble together. The dips could have done with more flavour, but we were happy with the falafels. This was then followed by warm cheesy garlic bread and the crumbled calamari. This was crispy on the outside, with tender rings inside which we enjoyed very much.
The starters paved the way for the many mains. This included a whole oven-baked flounder, calamari salad and platters of the different meats Limor has to offer. These meats range from ribs to wings, as per the image. With such a large spread across the table, the salad was missed by me. It was presented well, with vibrant greens and was topped with the crumbed calamari.
The flounder was impressive in size, but like the earlier dishes we felt it could have been elevated with more flavour.
Of of the sample meat platter, I was drawn to the smoky BBQ pork and lamb ribs being a sucker for all rib cuts. I was satisfied with the ribs; the meat was tender and fell off the bone with the slightest tug with my fork. We thought some elements of the Limor’s experience were more successful than the others. Service was excellent (slightly excessive) and a few of the dishes would be more memorable with some tweaks on the flavours.
Note: author dined at invitation of the restaurant