Xanadu Welcomes New Head Chef, Aaron Lim

Published on: 1st August 2022

Xanadu’s Aaron Lim is steering the restaurant in an exciting new direction. The menu -showcases his creative flair for Modern Australian cuisine accented with influences from his Southeast Asian heritage.
The classically French-trained chef spent several years abroad, honing his skills at the internationally acclaimed 2 Michelin star restaurant – L’Atelier De Joel Robuchon in Singapore, before moving to Margaret River in 2019. Having fallen in love with the region, his respect for the local produce was foremost in his thoughts when creating the new menu for Xanadu.

Aaron is a firm believer in the farm-to-table philosophy. “I love this school of thought because primarily, you’re supporting the local farmers and suppliers that have brought so much to the region. I believe how the produce is cared for and harvested hugely affects its quality.”

His dedication to working with the local food suppliers and farms to promote ingredients exclusive to the southwest is a driving force behind his creations. “It also reflects my mission to push sustainability in the kitchen and incorporate foraging, which is a huge part of this philosophy. Knowing how and where the produce grows allows me to understand the product better and use it to its fullest potential.”

His passion for his work extends far beyond the ingredients themselves. He wants to bring the essential element of joy to the dining experience at Xanadu. “Communal dining and feasting are very common in Singapore. Food brings people together, and I want to share this aspect of dining with the guests at Xanadu.” Share plates and feasting options will be available for larger groups, alongside the seasonal degustation and set-course style menu.

The menu is a formidable marriage of the finest elements found in food and wine from the southwest. Each dish is an intricate interplay of colours and flavours – shining a spotlight on Xanadu wines and premium local produce, from the land to the sea. Embark on your gastronomy adventure with a flavourful punch of King Oyster Mushroom Potstickers escorted by aromatic sofrito, pumpkin and a smoked capsicum puree; the Crispy Pork Belly finds citrus, spiced synergy with chill jam and mandarin.

Saunter into the main event where the Confit Duck mingles masterfully with the earthiness of smoked beetroot and a pickled pop of rhubarb, or swim into the Southern Ocean with the Fish of the Day – sidekicks of local Jerusalem artichokes, courgettes, pesto and ginger are wintry heaven. Vegetables are front and centre for the Carrot Gnocchi, accessorised with rainbow carrots, puree, egg floss and black garlic.
Travel from Asia to France for a dulcet finish; “Coconut” partners pandan jelly with adzuki beans, gula melaka, and vanilla-scented ice cream. The Mille Feuille is French layered finery avéc un splash of vinos gel and granita.
The journey on the plate reflects the artistry of a chef who simply loves what he does. “I love seeing the process of fresh produce transformed into dishes. Every step does something to an ingredient, and it intrigues me how little changes can affect the final dish. It’s pure magic!”

To book your seat in the Xanadu Restaurant, click here.