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P lease note:As our dishes are thoughully craed, it is not recommended that changes be made to our menu. Any amendments are subject tosurcharges and a delay in service.******Tables of 8 guests or larger a 10% service charge will be added.

Welcome to Ginger - The ReaurantWe invite you to sit back, relax and enjoy the beautiful sights and sounds of the sea whil our top-chef prepares you a delectable meal using the fine and eshe ingredients.Ginger’s heritage ems om The Bell Reaurant which was eablished in 1963. Ginger was built for the public and has evolved into a fusion between elegant chic and classic fine fare.Indulge in our exquisite dishes andenjoy your dining experience with us...The Ginger team

APPETISERS & STARTERSStarters MIDDLE EASTERN MEZZE PLATTER (V) Fresh crisp naan bread, served with red pepper hummus, minted tzaziki, sun blushed tomatoes and grilled chilli haloumi R135 Additional option: Lamb mince koftas with sumac yoghurt R85CREAMY AUBERGINE & COCONUT SOUP (V) Served with crispy kale shards R98WILD MUSHROOM RISOTTO (V)Wild mushroom sauté, infused with sherry and trufe vinaigrette R130BUTTERNUT & SAGE RISOTTO (V)Roasted butternut and sage infused sherry and trufe vinagrette R125TRIO OF VENISON CARPACCIOFine slivers of South African game lightly smoked served with wild rocket, orange glazed onions, parmesan crackling and a rooibos balsamic dressing R135ESCARGOTSnails ambéed at your table with garlic, parsley and crispy bacon, served with homemade bread R140SALT AND PEPPER BABY SQUIDGrilled baby squid tubes, crispy tentacles served on a bed of rocket and dressed with a roast garlic and lime aioli R135HALF SHELL MUSSELS Served in creamy white wine sauce with garlic crostini & herbed yoghurt aioli 135PRAWN CREVETTE’SGarlic and white wine poached prawns with a white cheddar cheese gratin, fresh parsley and home-made bread R135TEMPURA PRAWNS (QUEEN PRAWNS X 3) With red cabbage and green apple puree R140TRIO OF 5 SPICE DUCK SPRINGROLLS Crispy pastry lled with cont duck dressed with an oriental orange reduction R135TRIO OF SALMON ROSES WITH WASABI MAYO ON HERB BLINIS Topped with crème fraiche and salmon roe caviar R140

SALADS, VEGETARIAN SaladsSMOKED CHICKEN, BACON AND OVEN BLUSHED TOMATOSmoked chicken breast, crispy bacon dust, oven blushed tomato, set on fresh green leaves and drizzled with Ginger’s house dressing R145SALMON AND POACHED PRAWNSmoked salmon trout, poached prawns, crispy capers and fresh rocket nished with a horseradish and lime vinaigrette R155 ROASTED PUMPKIN & BEETROOT SALAD (V) With cucumber, lemon, mint. Topped with rocket and basil pesto and feta R145PEPPERED BALSAMIC BEEF STEAK, PEAR AND GORGONZOLA SALAD Warm steak layered over crisp crunchy greens with intense, rich Gorgonzola cheese R155Vegetarian (V)BUTTERNUT & SAGE RISOTTO (V)Roasted butternut and sage infused sherry and trufe vinagrette R165WILD MUSHROOM RISOTTO (V)Wild mushroom sauté, infused with sherry and trufe vinaigrette R170CREAMY AUBERGINE & COCONUT SOUP (V) Served with crispy kale shards R125GNOCCHI WITH SAUTEED EXOTIC MUSHROOMS, BASIL, RICOTTA (V)Tossed in a lemon butter, topped with Pecorino and Gremolata R145SPINACH & RICOTTA GNOCCHI (V)Wild rocket, parmesan, toasted pine nuts and olive oil R145STUFFED AUBERGINE ROULADE (V)Basil cream topped with napoletana sauce & parmesan crisp R145

S e a f o o dLOCAL HAKESet on lemon and feta croquettes, pea puree, caramelized leeks and topped with caper butter R185GRILLED LINE FISHWith a lemon caper butter & grapes, chilli sambal served on a bed of chopped sautéed greens R195FRESH LINE FISHLaid on a crispy potato and fennel rosti, sautéed green bean, mange tout, cherry tomatoes and a splash of lemon puree R195NORWEGIAN SALMONSet on stir fried vegetables and Singapore noodles, nished with a radish and sesame salad and ponzu soya reduction R275 PAN FRIED KINGKLIPServed with sautéed baby spinach, courgette ribbons, crushed new potato and set in a bath of Thai green coconut curry broth R265SOLE A LA BELL (TRIBUTE TO THE LEGENDARY BELL RESTARAUNT) Crumbed and lled with a creamy mixed seafood lling with clementine fennel mash and seasonal vegetables R295SEAFOOD PLATTERFresh grilled line sh, creamy white wine and garlic mussels, fried calamari and queen prawns, accompanied by herb oil tossed linguini R425Add a craysh tail R375CHERMOULA PRAWNSDe-shelled Queen prawns basted with chermoula sauce, topped with ginger soy, dill crème fraiche, spring onion and served on a bed of linguini R295PRAWN, MUSSEL & SQUID LINGUINITossed with basil pesto, crispy bacon lardons and topped with grated pecorino and herb crème fraiche R295 SEAFOOD

POULTRY & GRILL MENU & GINGER CLASSICSMeat SelectionSLOW BRAISED LAMB SHANKServed with garlic sautéed green beans, charred red peppers, gremolata infused mash potatoes, nished with a lamb jus R255GRILLED LAMB RUMP 250g, on a bed of basil mash, cherry tomato chutney, ne green beans, lamb jus and sage butter R335PORK BELLYSlow roasted pork belly, served with apple and fennel purée, buttery infused mashed potato, tangy plum jam, crispy cracking and roasted veg batons R220 DUCK A L’ORANGE Duck duo of seared breast and cont leg served with sweet potato mash and nished with classic orange reduction R310SPICY THAI BASIL CHICKEN Set on a bed of noodles topped with diced spring onion and ponzu R210SUN-DRIED TOMATO, BASIL AND FETA STUFFED CHICKEN SUPREME Crushed garlic baby potato, ash fried baby spinach and citrus beurre blanc R210 MEAT SELECTION

Grill MenuSOUTH AFRICAN VENISON200g encrusted with traditional Turkish spices, served on mint infused mashed potato, herb roasted vegetables and a South African g jus glaze R255FILLET A LA GINGER 250g llet ame grilled and topped with Italian Gorgonzola sauce and black cherry compote served with herbed new potatoes and roasted baby veg R275FILLET BASTILLE250g llet medallion rolled in green peppercorns; served with garlic crushed potatoes and roasted veg nished with béarnaise sauce R275FILLET BORDELAISE300g llet, served with classic red wine and marrow jus topped with shoestring potatoes and roasted baby veg R325CHATEAUBRIAND FOR 2 500G(ambéed at your table)Accompanied with wild mushrooms, rustic chips and a herb butter R565MATURED RUMP350g Matured rump ame grilled, served with rustic chips, medley of roasted veg R265GRILL MENU

POULTRY & GRILL MENU & GINGER CLASSICSSide Dishes CREAMED SPINACH WITH DANISH FETA - R52BUTTERNUT - R52GINGER HOUSE SALAD - R52SAUTÉED GARLIC MUSHROOMS - R52ONION RINGS - R52RUSTIC CUT CHIPS - R52MEDLEY OF SEASONAL VEGETABLES - R52BUTTERY MASH POTATOES - R52GARLIC CROSTINI - R52Sauces BÉARNAISE - R45CREAMED BRANDY AND PEPPERCORN - R45WILD MUSHROOM - R45ITALIAN GORGONZOLA - R45 BORDELAISE - R45LEMON BUTTER - R45GARLIC BUTTER - R45WHOLEGRAIN MUSTARD - R45 SIDE DISHES

DESSERTSDessertsCRÊPES SUZETTE FOR 2Classic crêpes ambéed at your table with cointreau, brandy, star anise and served with our homemade vanilla pod ice cream R145HOMEMADE SPICE ROUTE ICE CREAM TRIO Ginger / Cinnamon / Cirus Cardomom R75DARK CHOCOLATE & SALTED CARAMEL FONDANT Please allow 20 minutes. A hot sticky chocolate lava pudding lled with caramel served with vanilla pod ice cream R90PASSION FRUIT BAKED CHEESE CAKE New York style baked cheese cake with granadilla served with cream cheese and lime ice cream and topped with nut brittle R85CHEF’S CREME BRULEECreamy vanilla pod baked custard, with charred sugar crust and almond biscotti shard R75POPPY SEED & COCONUT PANNA COTTA With cherry brandies chocolate bomb and tangerine compote R80DARK CHOCOLATE CHIP BREAD & BUTTER PUDDING White chocolate and ginger ice cream R95WARM WHITE CHOCOLATE, CRANBERRY & ALMOND BLONDIE With cream cheese ice cream R98Luxury Cheese Board CHEESE BOARD R189Selection of available imported and local cheeses, homemade preserves and assorted savoury biscuits.Perfectly Paired with:Allesverloren PortA South African stalwart, velvety, youthful sweet avours of ripe fruit, mocha and vanilla R32 ORPierre Jourdan RataaFortied Chardonnay, full-bodied sweet wine, hints of fruits along with rich honey tones R42

POULTRY & GRILL MENU & GINGER CLASSICSAer Dinner DrinksDON PEDRO’SSignature Don Pedro’s:Turkish Delight R80Using well known rose avouring of Turkish confections, blending perfectly with delicately infused GinBanana Spilt R80Dessert cocktail of banana liqueur, coffee liqueur & vanilla ice creamChilli & Chocolate R80Chocolate avoured Don Pedro with a spicy, smooth chili bite and hints of espressoClassic Don Pedro’s:Amarula / Frangelico / Whiskey / Kahlua / Nachtmuzicht / Peppermint R70Cointreau / Ponchos / Amaretto / Drambuie / Galliano R70 HOT BEVERAGESFilter Coffee / Espresso R40Macchiato / Decaf R40Cappuccino / Latte / Double Espresso / Hot Chocolate R40Brandy Coffee / Kahlua Coffee / Irish coffee R55Five Roses Tea / Peppermint / Rooibos / Fresh Mint Tea / Chamomile / English breakfast / Earl Grey R35SPECIALITY COFFEE DRINKSBrandy coffee / Kahlua Coffee / Irish Coffee R60Ginger’s Amarula Coffee R95Bain’s Cape mountain, single grain whiskey, Ethiopian coffee Amarula - fused with caramel and citrusavours AFTER DINNER DRINKS

“One of the very nice things about life is the way we mu regularly op whatever it is we are doing and devote our aention to eating” ~ Luciano Pavarotti & William Wright ~