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A la Carte
Delectable meals using the finest and freshest ingredients
A la Carte Menu
Our combination of fresh ingredients, new and classic cuisine ideas and an award winning wine list, mean we have something to please everyone! We cater to our resident Foodies, Businessmen and those looking to have a special night out.
Starters
Mezze platter (v)
R110
Fresh crisp naan bread, served with red pepper hummus, minted tzaziki, sun blushed tomatoes and grilled chilli haloumi
Additional option: Lamb mince koftas with sumac yoghurt R85
Trio of 5 spice duck springrolls
R105
Crispy pastry filled with confit duck dressed with an oriental orange reduction
Salt and pepper baby squid
R110
Grilled baby squid tubes, crispy tentacles served on a bed of rocket and dressed with a roast garlic and lime aioli
Oysters in crispy tempura batter
R110
With red cabbage and green apple puree
Wild mushroom risotto (v)
R90
Wild mushroom sauté, infused with sherry and truffle vinaigrette
Prawn crevette’s
R110
Garlic and white wine poached prawns with a white cheddar cheese gratin, fresh parsley and home-made bread
Escargot
R120
Snails flambéed at your table with garlic, parsley and crispy bacon, served with homemade bread
Trio of carpaccio
R115
Fine slivers of South African game served with wild rocket, orange glazed onions, parmesan crackling and a rooibos balsamic dressing
Grilled cajun prawns (queen prawns x 3)
R135
Set on a papino salsa with rocket and passion fruit dressing
Double baked gruyere souffle
R125
Served with ginger pickled pears, balsamic reduction and pear puree
Trio of salmon roses with wasabi mayo on herb blinis
R120
Topped with crème fraiche and salmon roe caviar
Creamy roasted cauliflower soup
R85
Served with crispy kale shards
Salads
Smoked chicken, bacon and oven blushed tomato
R120
Smoked chicken breast, crispy bacon dust, oven blushed tomato, set on fresh green leaves and drizzled with Ginger’s house dressing
Salmon and poached prawn
R135
Smoked salmon trout, poached prawns, crispy capers and fresh rocket finished with a horseradish and lime vinaigrette
Warm cous cous tabouleh salad
R120
With cucumber, parsley, mint, lemon and tomato topped with rocket and basil pesto
Peppered balsamic beef steak, pear and gorgonzola salad
R130
Warm steak layered over crisp crunchy greens with intense, rich Gorgonzola cheese
Vegetarian
Wild mushroom risotto (v)
R140
Wild mushroom sauté, infused with sherry and truffle vinaigrette
Grilled polenta andoven-roasted portobello mushrooms (vegan)
R165
With flash fried baby spinach, broccoli and a warm corn, garlic bell pepper salsa
Creamy roasted cauliflower soup (v)
R110
Topped with flaked toasted almonds served with home-made bread
Gnocchi with auteed exotic mushrooms, basil, ricotta
R120
Tossed in a lemon butter, topped with Pecorino and Gremolata
Seafood
Local hake
R170
Set on lemon and feta croquettes, pea puree, caramelized leeks and topped with caper butter
Cajun crusted fresh line fish
R170
Laid on a crispy potato and fennel rosti, sautéed green bean, mange tout, cherry tomatoes and a splash of lemon puree
Norwegian salmon
R240
Set on stir fried vegetables and Singapore noodles, finished with a radish and sesame salad and ponzu soya reduction
Pan fried kingklip
R230
Served with sautéed baby spinach, courgette ribbons, crushed new potato and set in a bath of Thai green coconut curry broth
Seafood platter
R370
Fresh grilled line fish, creamy white wine and garlic mussels, fried calamari and queen prawns, accompanied by herb oil tossed linguini. Add crayfish tail R230
Chermoula prawns
R265
De-shelled Queen prawns basted with chermoula sauce, topped with ginger soy, dill crème fraiche, spring onion and served on a bed of linguini
Prawn, mussel & squid linguini
R295
Tossed with basil pesto, crispy bacon lardons and topped with grated pecorino and herb crème fraiche
Fresh line fish
R170
Laid on a crispy potato and fennel rosti, sautéed green bean, mange tout, cherry tomatoes and a splash of lemon puree
Sole a la bell (tribute to the legendary bell restaraunt)
R260
Crumbed and filled with a creamy mixed seafood filling with clementine fennel mash and seasonal vegetables
Meat
Slow braised lamb shank
R220
Served with garlic sautéed green beans, charred red peppers, gremolata infused mash potatoes, finished with a lamb jus
Pork belly
R190
Slow roasted pork belly, served with apple and fennel purée, buttery infused mashed potato, tangy plum jam, crispy cracking and roasted veg batons
Duck a l’orange
R270
Duck duo of seared breast and confit leg served with sweet potato mash and finished with classic orange reduction
Sun-dried tomato, basil and feta stuffed chicken supreme
R180
Crushed garlic baby potato, flash fried baby spinach and citrus beurre blanc
Grilled lamb rump
R290
250g, on a bed of basil mash, cherry tomato chutney, fine green beans, lamb jus and sage butter
Spicy thai basil chicken
R180
Set on a bed of noodles topped with diced spring onion and ponzu
Grill Menu
South African venison
R220
Encrusted with traditional Turkish spices, served on mint infused mashed potato, herb roasted vegetables and a South African fig jus glaze
Fillet a la ginger
R230
250g fillet flame grilled and topped with Italian Gorgonzola sauce and black cherry compote served with herbed new potatoes and roasted baby veg
Beef short rib 200g
R210
Rubbed with aromatic spices served with a rum and honey reduction sweet potato mash & charred baby vegetables
Fillet bastille
R230
250g fillet medallion rolled in green peppercorns; served with garlic crushed potatoes and roasted veg finished with béarnaise sauce
Rib-eye bordelaise
R360
400g rib-eye steak, served with classic red wine and marrow jus topped with shoestring potatoes and roasted baby veg
Chateaubriand for 2 (500g)
R490
Flambéed at your table, accompanied with wild mushrooms, hand cut chips and a herb butter
Matured rump
R195
300g Matured rump flame grilled, served with hand cut chips and a medley of roasted veg
Sides & Sauces
Creamed spinach with danish feta
R45
Butternut
R42
Ginger house salad
R45
Sautéed garlic mushrooms
R48
Onion rings
R42
Hand cut fries
R42
Medley of seasonal vegetables
R45
Buttery mash potatoes
R40
Garlic crostini
R38
Black rice
R40
Wild mushroom
R38
Italian gorgonzola
R38
Bordelaise
R40
Lemon butter
R35
Garlic butter
R35
Wholegrain mustard
R38
Béarnaise
R38
Creamed brandy and peppercorn
R38
Desserts
Crêpes suzette
R125
Classic crêpes flambéed at your table with cointreau, brandy, star anise and served with our homemade vanilla pod ice cream
Homemade spice route ice cream trio
R65
Ginger / Cinnamon / Citrus Cardamon
Dark chocolate & salted caramel fondant
R78
Please allow 20 minutes. A hot sticky chocolate lava pudding filled with caramel served with vanilla pod ice cream
Passion fruit baked cheese cake
R70
New York style baked cheese cake with granadilla served with cream cheese and lime ice cream and topped with a nut brittle
Chef’s creme brulee
R65
Creamy vanilla pod baked custard, with charred sugar crust and almond biscotti shard
Orange and lemongrass panna cotta
R70
With cherry brandied chocolate bomb and orange compote
Warm white chocolate and walnut blondie
R85
With cream cheese ice cream
Cheese board
R165
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
Dark chocolate chip bread and butter pudding
R85
White chocolate and ginger ice cream
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