Fresh crisp naan bread, served with spiced lemon hummus, minted tzaziki and roast vegetable dip, sun blushed tomatoes, marinated feta and black olive

Fine slivers of South African game served with wild rocket, orange glazed onions, parmesan crackling and a rooibos balsamic dressing

Grilled baby squid tubes, crispy tentacles served on a bed of rocket and dressed with a roast garlic and lime aioli

Wild mushroom sauté, infused with sherry and truffle vinaigrette

Garlic and white wine poached prawns with a white cheddar cheese gratin, fresh parsley and home-made bread

Snails flambéed at your table with garlic, parsley and crispy bacon, served with homemade bread

Roasted artichoke, courgette ribbons and petis pois tossed in a burnt butter and thyme infused pearl barley topped with homemade ricotta

Filled with manchego with a roasted garlic and lime aioli and pickled red onion

Lightly pickled red cabbage and green scallion

With apple and radish salad

Smoked chicken breast, crispy bacon dust, oven blushed tomato, set on fresh green leaves and drizzled with Ginger’s house dressing

Smoked salmon trout, poached prawns, crispy capers and fresh rocket finished with a horseradish and lime vinaigrette

Grilled halloumi set on fresh organic greens, spiced pecan nuts, fresh strawberries with a sweet soy dressing

Seared duck breast, served on a bed of rocket, carrot julienne, spring onion, radish and fresh orange dressed with basil and lemongrass vinaigrette

A nutritional powerhouse that’s also vegan and gluten free. Served with a chilli and lime dressing

Warm steak layered over crisp crunchy greens with intense, rich Gorgonzola cheese

Wild mushroom sauté, infused with sherry and truffle vinaigrette

Herb oil sautéed quinoa, roasted chick peas and baby vegetables, cinnamon spiced butternut, topped with rocket and finished with light chilli avocado purée

Roasted artichoke, courgette ribbons and petis pois tossed in a burnt butter and thyme infused pearl barley topped with ricotta

Tossed in a lemon butter, topped with Pecorino and Gremolata

Set on lemon and feta croquettes, pea puree, caramelized leeks and topped with caper butter

Laid on a crispy potato and fennel rosti, sautéed green bean, mange tout, cherry tomatoes and a splash of lemon puree

Set on stir fried vegetables and Singapore noodles, finished with a radish and sesame salad and ponzu soya reduction

Served with sautéed baby spinach, courgette ribbons, crushed new potato and set in a bath of Thai green coconut curry broth

Served with sautéed baby spinach, courgette ribbons, crushed new potato and set in a bath of Thai green coconut curry broth. Add a crayfish tail R220

De-shelled Queen prawns basted with chermoula sauce, topped with ginger soy, dill crème fraiche, spring onion and served on a bed of linguini

A classic French inspired dish. 20 Mussels steamed in a white wine, parsley and cream sauce. Served with homemade garlic crostinis

Served with garlic sautéed green beans, charred red peppers, gremolata infused mash potatoes, finished with a lamb jus

Accompanied with a green pea and mint risotto and finished with a splash of lamb jus

Slow roasted pork belly, served with apple and fennel purée, buttery infused mashed potato, tangy plum jam, crispy cracking and roasted veg batons

Duck duo of seared breast and confit leg served with sweet potato mash and finished with classic orange reduction

Crusted in black and white sesame seeds, accompanied with roast baby vegetables, butternut, potato gnocchi and finished with a peppadew, rosemary and garlic cream

Stuffed with Swiss emmental and preserved figs, roasted baby vegetables and finished with a rooibos balsamic

Served with truffle mash, wilted baby spinach and finished with a citrus and cranberry demi-glaze

250g fillet flame grilled and topped with Italian Gorgonzola sauce and black cherry compote served with herbed new potatoes and roasted baby veg

250g beef fillet stuffed with Manchego cheese and fresh parsley, wrapped in black forest ham

250g fillet medallion rolled in green peppercorns; served with garlic crushed potatoes and roasted veg finished with béarnaise sauce

400g rib-eye steak, served with classic red wine and marrow jus topped with shoestring potatoes and roasted baby veg

Flambéed at your table, accompanied with wild mushrooms, hand cut chips and a herb butter

300g Matured rump flame grilled, served with hand cut chips and a medley of roasted veg

Classic crêpes flambéed at your table with cointreau, brandy, star anise and served with our homemade vanilla pod ice cream

Ginger / Cinnamon / Citrus Cardamon

Please allow 20 minutes. A hot sticky chocolate lava pudding filled with caramel served with vanilla pod ice cream

New York style baked cheese cake served with cream cheese and lime ice cream and topped with a nut brittle

Creamy vanilla pod baked custard, with charred sugar crust and almond biscotti shard

Cream cheese and white chocolate layers, served with gingersnap and coffee finger biscuits laced with ginger liqueur

Sweet tart case, filled with layers of soft caramel and sesame seed topped with a crispy citrus infused meringue and sesame ice cream

With vegan chantilly cream, served with fresh blueberries and lavender sugar shard

Choose a selection of imported and local cheeses (200g) off our cheese trolley served with biscuits and fresh fruit and a selection of homemade jams and jellies. Perfectly Paired with: Allesverloren Port A South African stalwart, velvety, youthful sweet flavours of ripe fruit, mocha and vanilla R25