Mains

  • 5.50
    • Oyster with coriander bloody Mary shot
    • Oyster with 15% alcohol sake shot + wasabi pea
    • Smoked trout betel leaf with Thai basil mayonnaise + trout roe
    • Crispy pork belly betel leaf with almonds and chilli jam
    • Smoked eel betel leaf with garlic chive flowers and black vinegar caramel
  • 16.50
    • Vietnamese fish cakes with julienne papaya salad, Vietnamese mint + Nuoc cham
    • Steamed pork buns (3 pce) with homemade blood plum, hoisin sauce
    • Deep fried garden vegetable spring rolls Indonesian style, banana leaf + roasted peanut sauce
  • 19.50
    • Roasted Chinese 5 spiced Angus beef and Lychee Salad, Asian celery, lime juice + nahm pla prik
    • Six oyster shucked to order, + green chilli and galangal sauce(pending on yields + river conditions)
    • Roasted tomato and coriander soup with freshly picked blue swimmer crabmeat + prawn gyoza
    • Coconut crusted squid pieces with a thai pea-eggplant chilli jam sauce + fried eschallots
    • Chilli school prawns, mussel meat, papaya, chilli, herb salad + sweet-sour tamarind dressing + cashews
    • Sashimi of the day (Ulladulla wharf daily)
26.50
Choice of:with choice of:
Steamed ocean perch- Sri Lankan tomato & coconut curry + cassia rub
Coconut crusted squid- Southern style aromatic green curry + holy basil
Free range chicken pieces- Penang Malaysian + fresh tumeric Red Curry
  • 31.00 Wok tossed Spencer Gulf Prawns, sugar snaps, holy basil, red curry, kaffir lime + cocomut milk
  • 29.00 Poached then crispy fried Barossa corn fed chicken Maryland with a Vietnamese cucumber mint relish + chilli snow peas
  • 31.00 3 hour Braised Beef cheeks with a Southern Style green curry + holy basil and snake beans
  • 32.00 Whole 600g Blackfish, shallow fried, finished in a light soy, grated ginger + shallot stock
  • 26.00 Stir fried silken tofu, snow peas, asparagus and asian mushrooms in a yellow jungle Curry Sauce
  • Japanese (katsu) crumbed pork loin with soft rice noodles and black vinegar caramel, mint + bamboo
  • Rice per person 3
  • Chinese broccoli with oyster + garlic sauce 12
  • Dessert 14
    • Tahitian lime baked lemon tart with homemade passion fruit ice-cream
    • Coconut + vanilla bean pannacotta with roasted nectarines + pistachio ice-cream
    • Steamed date + ginger pudding with butterscotch + vanilla parfait
    • Chocolate terrine with espresso coffee gelato
  • Tea - ginger + palm sugar - lemongrass - jasmine - fresh garden mint + green 4

Please be aware we are unable to guarantee any dish is completely free of residual nut oils or shellfish. We hope you enjoy your dining experience.

One account per booking GST included in price….tables reserved for substantial meals only bar area available for lighter meals take away also available.

Public Holiday Surcharge $5 per person

Lets eat at Wildginger Lets eat at Wildginger Lets eat at Wildginger Lets eat at Wildginger Lets eat at Wildginger Lets eat at Wildginger Lets eat at Wildginger Lets eat at Wildginger Lets eat at Wildginger Lets eat at Wildginger Lets eat at Wildginger Lets eat at Wildginger Lets eat at Wildginger Lets eat at Wildginger Lets eat at Wildginger Lets eat at Wildginger Lets eat at Wildginger Lets eat at Wildginger Lets eat at Wildginger Lets eat at Wildginger Lets eat at Wildginger Lets eat at Wildginger Lets eat at Wildginger Lets eat at Wildginger Lets eat at Wildginger Lets eat at Wildginger

42 Owen St Huskisson NSW 2540

m > 04 1055 2933

ph > 02 4441 5577

f > 02 4441 626

letseat@wild-ginger.com.au