Gingerboy

Executive Chef and restaurateur Teage Ezard and Gingerboy Head Chef Nick Boyle (ex-Rockpool Bar & Grill) are renowned for their innovative expression of South-East Asian street food. The restaurant has a striking decor, with a black bamboo ceiling and walls, red chandelier and funky furnishings. The hustle and bustle of the open kitchen spills out into the dining area, giving the restaurant a buzzing ambience.

The creative dishes display the chefs’ skill in handling complex flavours and textures. Tempura chilli salt cuttlefish is fried to perfection, with crisp batter protecting the delicate meat of the cuttlefish. Green chilli aioli adds a citrusy tang to the dish. Szechuan spiced pork bao burger hits the spot, with the tender pork meat matched well with the soft steamed bun. Pickles and hot sauce give this burger a punch of flavour that leaves the tongue tingling.

PSST! Gingerboy is now open for Sunday lunch, offering a 10-course menu for $63 – add $35 for ‘bottomless Chandon’.