Return to flip book view

Message

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 R145 Additional option: Lamb mince koftas with sumac yoghurt R98CREAMY BUTTERNUT & COCONUT SOUP (V) Served with fresh or toasted bread R88CAULIFLOWER & BLUE CHEESE SOUP (V) Served with fresh or toasted bread R88 WILD MUSHROOM RISOTTO (V)Wild mushroom sauté, infused with sherry and trufe vinaigrette R145BUTTERNUT & SAGE RISOTTO (V)Roasted butternut and sage infused sherry and trufe vinaigrette R140RED WINE & BEETROOT RISOTTO (V)With blanched peas, pecorino cheese discs, mushroom shavings topped with parmesan cheese R145TRIO OF VENISON CARPACCIOFine slivers of South African game lightly smoked served with wild rocket, orange glazed onions, parmesan crackling and a rooibos balsamic dressing R155ESCARGOTSnails ambéed at your table with garlic, parsley and crispy bacon, served with homemade bread R155SALT AND PEPPER BABY SQUIDGrilled baby squid tubes, crispy tentacles served on a bed of rocket and dressed with a roast garlic and lime aioli R155HALF SHELL MUSSELS Served in creamy white wine sauce with garlic crostini & herbed yoghurt aioli 155PRAWN CREVETTE’SGarlic and white wine poached prawns with a white cheddar cheese gratin, fresh parsley and home-made bread R160TEMPURA PRAWNS (QUEEN PRAWNS X 3) With red cabbage and asian sauce R160TRIO OF 5 SPICE DUCK SPRINGROLLS Crispy pastry lled with cont duck dressed with an oriental orange reduction R155TRIO OF SALMON ROSES WITH WASABI MAYO ON HERB BLINIS Topped with crème fraiche R160

SALADS SaladsGINGER HOUSE SALADWith crispy lettuce sun kissed rosa cherry tomatoes, ne julienne cucumber, carrot shavings, sweet red onion and ginger house salad dressing R125 GREEK SALADWith fresh lettuce, cherry tomatoes, cucumber, feta cheese, calamata olives abd ginger house salad dressing R125GRILLED CAJUN CHICKEN SALAD With crispy lettuce, cherry tomatoes, cucumber, sweet red onion and nished off with a honey and wholegrain mustard dressing R165SALMON AND POACHED PRAWNSmoked salmon trout, poached prawns, crispy capers and fresh rocket nished with a horseradish and lime vinaigrette R165GRILLED CHILLI SOYA MARINATED TUNA (100G)Salad with crisp lettuce, cherry tomatoes, pickled cucumber shavings, red onion, avo (seasonal) topped with black and white toasted sesamee seeds, drizzled with an aged balsamic reduction R170ROASTED BUTTERNUT & BEETROOT SALAD (V) Wild rocket, goat’s cheese peppered bon bons, strawberries, toasted sunower seeds and pumpkin seeds with berry balsamic reduction R155PEPPERED BALSAMIC BEEF STEAK, PEAR AND GORGONZOLA SALAD Warm steak layered over crisp crunchy greens with intense, rich Gorgonzola cheese R170QUINOA SALAD Roasted butternut, sweet potato, blistered cherry tomatoes, grilled halloumi cheese and topped with toasted almonds and pumpkins seeds, drizzled with herbed yogurt dressing R165

VegetarianBUTTERNUT & SAGE RISOTTO (V)Roasted butternut and sage infused sherry and trufe vinaigrette R180WILD MUSHROOM RISOTTO (V)Wild mushroom sauté, infused with sherry and trufe vinaigrette R185PUMPKIN & COCONUT MILK SOUP (V) Served with crispy kale shards R105GNOCCHI WITH SAUTEED EXOTIC MUSHROOMS, BASIL, RICOTTA (V)Served with either poatato gnocchi or gluten free gnocchi R166SPINACH & RICOTTA GNOCCHI (V)Served with either poatato gnocchi or gluten free gnocchi R166ROASTED AUBERGINE STEAK (V)Roasted aubergine steak set on a spicy butter bean ragu topped with balsamic glazed pearl onions and crispy leeks R155CREAMY CAULIFLOWER & BLUE CHEESE SOUP (V) Served with crispy kale shards R105SLOW ROASTED BROWN MUSHROOMS Topped with herbed infused lentils, butterbean hummus and nished off wilted spinach and basil pesto oil R185 VEGETARIAN

SEAFOOD S e a f o o dLOCAL HAKESet on lemon and feta croquettes, pea puree, caramelized leeks and topped with caper butter R210PAN SEARED HAKE FILLETSet on butter bean and chorizo sausage ragu topped with cucumber and herb salad R215GRILLED LINE FISHWith a lemon caper butter & grapes, chilli sambal served on a bed of chopped sautéed greens R225FRESH LINE FISHLaid on a crispy potato and fennel rosti, sautéed green bean, mange tout, cherry tomatoes and a splash of lemon puree R225NORWEGIAN SALMONSet on stir fried vegetables and Singapore noodles, nished with a radish and sesame salad and ponzu soya reduction R305 PAN FRIED KINGKLIPServed with sautéed baby spinach, courgette ribbons, crushed new potato and set in a bath of Thai green coconut curry broth R295SOYA GLAZED & BLACKENED KINGKLIP FILLETSet on galic baby potatoes wilted spinach topped with herbed mushrooms and a caperbutter sauce R295SOLE A LA BELL (TRIBUTE TO THE LEGENDARY BELL RESTARAUNT) Crumbed and lled with a creamy mixed seafood lling with clementine fennel mash and seasonal veg-etables R325CHERMOULA PRAWNSDe-shelled Queen prawns basted with chermoula sauce, topped with ginger soy, dill crème fraiche, spring onion and served on a bed of linguini R320PRAWN, MUSSEL & SQUID LINGUINITossed with basil pesto, crispy bacon lardons and topped with grated pecorino and herb crème fraiche R335

SEAFOOD PLATTERS S e a f o o d P l a t t e r sSEAFOOD PLATTER FOR 1Fresh grilled line sh, creamy white wine and garlic mussels, fried calamari and queen prawns,accompanied by herb oil tossed linguini R478SEAFOOD CELEBRATIONButtereld whole spiny Lobster, steamed mussels topped with tomato and onion concasse au gratin, braised clams in a creamy white wine sauce, grilled line sh, deep fried salt & pepper Squid accompa-nied with lemon butter sauce & garlic parsley sauce. Served with shoestring Fries & steamed coconut and lime infused rice R2200Platter ADD ons for both platters:Grilled Lobster Tail R550 Oyster SQ (fresh or tempura) R35 Prawn (grilled or tempura) R35

POULTRY & GRILL MENU & GINGER CLASSICSMeat SelectionPULLED BEEF SHORT RIB RISOTTO Sauteed mushrooms, baby marrow ribbons, creamy jus sauce & parmesan R215SLOW BRAISED LAMB SHANKServed with garlic sautéed green beans, charred red peppers, gremolata infused mash potatoes, nished with a lamb jus R295PORK BELLYSlow roasted pork belly, served with apple and fennel purée, buttery infused mashed potato, tangy plum jam, crispy cracking and roasted veg batons R255 DUCK A L’ORANGE (SQ) Duck duo of seared breast and cont leg served with sweet potato mash and nished with classic orange reduction R355OVEN ROASTED BEEF SHIN Served with a parmesan cheese infused potato mash glazed baby carrots, pearl onions and sauteed mushroom and a rosemary jus R245PoulySPICY THAI BASIL CHICKEN Set on a bed of noodles topped with diced spring onion and ponzu R240SUN-DRIED TOMATO, BASIL AND FETA STUFFED CHICKEN SUPREME Crushed garlic baby potato, ash fried baby spinach and citrus beurre blanc R245CREAMY CHICKEN HERB & EXOTIC MUSHROOM PASTA Tossed with linguine topped with pecorino cheese and micro greens R210CAJUN GRILLED CHICKEN & CHORIZO SAUSAGE PASTA Tossed in a napolitano sauce and topped with pecorino cheese R210 MEAT SELECTION | POULTRY

Signature GrillSOUTH AFRICAN VENISON200g encrusted with traditional Turkish spices, served on mint infused mashed potato, herb roasted vegetables and a South African g jus glaze R290FILLET 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 R310FILLET BASTILLE250g llet medallion rolled in green peppercorns; served with garlic crushed potatoes and roasted vegetables nished with béarnaise sauce R310FILLET BORDELAISE300g llet, served with classic red wine and marrow jus topped with shoestring potatoes and roasted baby vegetables R360LAMB RUMP250g, on a bed of basil mash, cherry tomato chutney, ne green beans, lamb jus and sage butter R335CHATEAUBRIAND FOR 2 500G(Flambéed at your table)Accompanied with wild mushrooms, rustic chips and a herb butter R620MATURED RUMP350g Matured rump ame grilled, served with rustic chips, medley of roasted vegetables R305Select Your GrillBEEF FILLET250g Fillet R210BEEF RUMP250g Rump R155350g Rump R190SELECT YOUR SIDES @R52 EACH AND ADD A SAUCE FOR ONLY R45SIGNATURE GRILL

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 - R52STEAMED COCONUT AND LIME INFUSED BASMATI RICE 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 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 R75APPLE & PEAR CRUMBLE With Hazelnut crumble, dehydrated apple maple sauce topped with vanilla bean ice cream R85FLEXIBLE CHOCOLATE GANACHE With chocolate shards, raspberry mousse, chocolate rocks, fresh berries salsa R98BLUEBERRY FRANGIPANES With Hazelnut streusel crumble, sweet caramelized pear and vanilla bean 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 R40Five 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 ~