• A la Carte
    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