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Wildginger Kiama Dining Room

 Wildginger Kiama

Our menu is designed to be interesting for you and the whole table - the sharing of the dishes in the banquet format gives the chance to taste the perfect balance of sweet, spicy & salty creations, bringing the flavours our chefs are striving to provide. 

 

Our wine and cocktail selections are complimenting the flavours of the menu. BYO wine is welcomed, the corkage fee is $10 per bottle. No corkage fee applies on locals' night every Wednesday and Thursday.

We do not offer a children's menu. Menus and prices are subject to change without notice. 10% surcharge applies on Saturdays and public holidays.

Groups of 8 or more must choose one of the banquet menus. For larger groups of 12 or more, we are happy to discuss alternative menu options. Please call 0410 552 933 for further information. 

Smoked trout and pork belly betel leaf

Set Menu Wed - Fri

2 Courses $55.00 pp
3 Courses $70.00 pp  

Please note: Groups of 8 or more must
choose one of the banquet menus. 

Choose one each dish for each course.

Entrée 

Steamed chicken and ginger shallot mousse dim sim

Traditional San Choy Bow

Steamed homemade Japanese scallop gow gees (4) with Singaporean dipping sauce

Main

Classic free range Barossa chicken Thai green curry + Thai basil and fragrant herbs

Steamed Ocean perch with North Panang mild curry + kaffir lime leaves

 

Fragrant Thai laarb mince with pad sew + Tahitian lime​

 

Organic white rice for the table​

Dessert

Baked citrus tart with blood orange custard

Wicked milk chocolate terrine with salted caramel ice cream

 

Affogato with choice of liqueur + praline

House Banquet
$65.00 per person

Min 1 person

Steamed chicken and ginger shallot mousse dim sim

Braised wombok (Chinese cabbage) spring roll with dark plum sauce

Thai fish cake (cod) with nuoc cham

Crispy pork belly with chilli jam + toasted almonds on betel leaf at additional $7.50pp

Classic free range Barossa chicken Thai green curry + Thai basil and fragrant herbs

Steamed Ocean perch with North Panang mild curry + kaffir lime leaves

Fragrant Thai laarb mince with pad sew + Tahitian lime

​Organic white rice for the table

Petit-four: Chocolate brownie and hazelnut creme + glacé  ginger

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Classic Banquet 
8 Courses $79.00 per person
Min 2 persons

Blue swimmer crab remoulade with pickled cucumber + salmon caviar

Steamed chicken and ginger shallot mousse dim sim

Braised wombok (Chinese cabbage) spring roll with dark plum sauce

Crispy pork belly with chilli jam + toasted almonds on betel leaf

Fish cakes (4) at additional $18.50

Classic free range Barossa chicken Thai green curry + Thai basil and fragrant herbs

Steamed Ocean perch with North Panang mild curry + kaffir lime leaves

Fragrant Thai laarb mince with pad sew + Tahitian lime

​Organic white rice for the table

Baked citrus tart with blood orange custard

Signature Banquet 
10 Courses $95.00 per person
Min 2 persons

Traditional San Choy Bow

Blue swimmer crab remoulade with pickled cucumber + salmon caviar

Steamed chicken and ginger shallot mousse dim sim

Braised wombok (Chinese cabbage) spring roll with dark plum sauce

Crispy pork belly with chilli jam + toasted almonds on betel leaf

Steamed homemade Japanese scallop gow gees (4) with Singaporean dipping sauce

Classic free range Barossa chicken Thai green curry + Thai basil and fragrant herbs

Steamed Ocean perch with North Panang mild curry + kaffir lime leaves

Fragrant Thai laarb mince with pad sew + Tahitian lime

​Organic white rice for the table

Baked citrus tart with blood orange custard

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Vegan/Coeliac banquet

$65.00 per person

Chinese cabbage spring roll + sesame kewpie

Forest mushroom + miso paste gyoza

Fresh lychee, cucumber relish + almonds on betel leaf

Stir fry pad sew with Bangkok red curry, gai lan + toasted cashews

Southern Madras dhaal with cauliflower, roasted cumin + split pea

Organic rice

Mango sorbet with with mille feuille & berries

All dishes are dairy and gluten free, using only rice flour and corn flour

Opening Hours

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