Memories made at Citrus, Lemon Tree Premier
Lemon Tree Premier, situated in the very heart of Kathmandu's Budhanilkantha, offers a refreshing combination of contemporary comfort and spectacular Himalayan vistas. During my break, I got the opportunity to dine at Citrus Cafe, where each dish was wort
Citrus @ Lemon Tree Premier in Budhanilkantha, Kathmandu, is a trendy and welcoming atmosphere that combines contemporary elegance with comfort. The decor is sleek and pleasant, with relaxing colors. Dining at Citrus restaurant was more than simply a meal; it was a gastronomic trip packed with delicious tastes and dishes that amazed me. Each item demonstrated thorough preparation and attention to detail, resulting in a great dining experience at Lemon Tree Premier. Whether for a casual dinner or a special occasion, Citrus Restaurant guarantees a combination of comfort, elegance, and great taste, making it a must-see place in Kathmandu's culinary scene.
Wild Mushroom Cappuccino
Next, I savored the Wild Mushroom Cappuccino—a velvety puree of assorted mushrooms garnished with cream, herbs, and cheese. The earthy notes of the mushrooms were complemented beautifully by the creamy texture and delicate cheese topping. It was indulgence in a bowl, perfect for mushroom aficionados.
Classic Tomato and Basil Soup
The Classic Tomato and Basil Soup was a comforting start to my meal. Rich with the aroma of fresh basil and ripe tomatoes, each spoonful was a perfect balance of tanginess and herbaceous flavors. Served piping hot, it was a soothing treat, especially on a cool rainy Kathmandu evening.
Super Green Soup
Thyme-infused with asparagus, broccoli, spinach, and peas puree, the Super Green Soup was a refreshing blend of garden-fresh flavors which makes it one of the best at Citrus Restaurant. Each spoonful bursts with the essence of green vegetables, highlighting their natural sweetness and the subtle hint of thyme. It was a testament to simplicity and freshness.
Karavali Shrimp: A Coastal Delight
Next on my culinary journey was the Karavali Shrimp, a dish inspired by the coastal flavors of the Karavali region in southern India. The shrimp, marinated in a blend of spices and coconut, were cooked to perfection, their succulent texture a testament to the chef's expertise. They were served with a side of fragrant coconut rice and a tangy tomato chutney.
Sushi Platter
The Sushi Platter featured a delightful assortment of rolls, each bursting with unique flavors. The Ebi Tempura roll was crunchy with a hint of spice, while the Spicy Chicken Katsu roll offered a satisfying kick. The Garden Dragon roll showcased crispy asparagus and creamy avocado, complemented by spicy mayo. The Vegetable Maki roll was a refreshing mix of crunchy vegetables and creamy cheese mayo. It was a sushi lover’s dream come true
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Barbecue Pork Ribs
The Barbecue Pork Ribs were a highlight of the meal. Cooked low and slow, the tender ribs were infused with smoky flavor and glazed with a tangy barbecue sauce. Each bite was a perfect balance of sweet and savory, making it a dish to remember.
Petto di Pollo Grigliato al Rosmarino
For the main course, I opted for the Petto di Pollo Grigliato al Rosmarino—a succulent free-range chicken breast marinated in Italian herbs, served with creamy mashed potatoes and mushroom pepper cream sauce. The chicken was tender and infused with robust herb flavors, while the creamy sauce added a delightful richness to the dish. It was a comforting and satisfying choice
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Ras Malai and Walnut Brownie
To end on a sweet note, they served Ras Malai, a delicate dessert of flattened chhena balls soaked in malai, flavored with cardamom. It was a creamy and aromatic treat that perfectly capped off the meal. The Walnut Brownie, soft with gooey chocolate, provided a decadent finale, leaving me with a contented smile. Ras Malai is a delicate dessert of flattened chhena balls soaked in malai and flavored with cardamom. It was a creamy and aromatic treat that perfectly capped off the meal. The Walnut Brownie, soft with gooey chocolate, provided a decadent finale, leaving me with a contented smile.
Summer Mango Tart
Summer Mango Tart was my favorite and it made a delicious way to end my meal. It was light and refreshing, and it perfectly balances the sweetness of Alphonso mangos. The buttery and crunchy tart crust paired well with the silky mango filling, which melted on the tongue. Topped with fresh mango slices or a sprinkle of mango coulis, it embodies summer in every mouthful
When talking about one of the youngest Executive Chef, Chef Vaibhav Kaushik from Hotel The Lemon Tree Premier has impeccable taste for international and Indian cuisine along with classical favorites with the latest global trends. Groomed with an extensive experience of over years in the hospitality industry, Chef Vaibhav has the epitome of curating and stimulating, personalized, and memorable dining experiences by creating unique and gastronomical flavor combinations for all guests. As a chef, he has refined his style and technique, cooking for some of the most discriminating palates. Chef Vaibhav is a seasoned culinary instructor and demonstrator, whose contagious excitement about retro food & entertaining creates a fun and casual environment for learning. He is an expert in designing and picking international culinary classic and in pairing the taste of enhancing drinks with meals. He is also attuned to the latest trends in the culinary world and does frequent revamp of F&B offerings.
