Current Menu

*Contains Gluten

15% surcharge on weekends

We are operating with limited seating capacity due to COVID-19 restrictions. In these strange times, our team has created 3x different menu options to showcase our diverse flavours.

Please note:

We do not offer any children's menu options.

All seating is required to order a dining option.

We do our best to cater for dietary requirements with advanced notice at the time of booking. It is impossible to change some dishes on the night and we don't want to disappoint, so we'd love communications beforehand.

Cheers

Team Ginge

Chef's Banquet

(Compulsory for tables of 8 or more)

$58.00 per person

Mixed Entree

Crispy pork belly slider with baby cos, almonds and chilli jam

Blue eye cod and trout Vietnamese fish cakes

Street style vegetable spring roll

 

Chicken shallot mousse dim sim, served with watermelon nouc cham dipping sauce

Mains

Coconut crusted squid pieces with Thai eggplant

Steamed perch with Penang Malaysian and fresh turmeric red curry

Free range chicken thigh with a Southern style green curry, holy basil and snake beans

Dessert

Petit Fours - Local Husky Fudge

Vegetarian/Vegan

Three course $58.00 per person

Matching beverages $35.00 per person

Mixed entree

Salt and pepper silken tofu

 

Chinese cabbage & Vegetable spring roll with cucumber mint relish

 

Sri Lankan cumin with spiced Dahl

Main

Yellow jungle curry with snake beans, garlic shoots, crispy eschallots & steamed rice

Dessert

Mango sorbet with wafer

Dining Menu

Three course $68.00 per person

Matching beverages $35.00 per person

Choose your entree

Hiramasa kingfish tataki, marinated in ponzu glaze, soy, radish & wasabi mayonnaise
 

or
 

Chilled local 'school prawn cocktail' with sumac infused citrus dressing & shredded slaw

 

or
 

Wagyu beef carpaccio (raw) with traditional som tam papaya salad

or

Crispy pork belly with fragrant herb salad and mandarin segments xo sauce

Table receives

3 hour braised beef cheeks with a Southern style green curry, holy basil and snake beans

 

Steamed ocean perch with Penang Malaysian and fresh turmeric red curry

Coconut crusted flash fried squid with crispy fried eschallots & Thai pea eggplant chilli jam *

Steamed rice

Dessert

Baked passion fruit cheesecake with summer berries salad & praline*

or


Chocolate Assiette

  • Black Facebook Icon
  • Black Instagram Icon

02 4441 5577 | 42 Owen St, Huskisson NSW

 © 2020 wildginger. est. 2011. all rights reserved