Gingerboy

L'avis de Gault&Millau

Under Head Chef Brendan Katich, and overseen by Executive Chef Teage Ezard, Gingerboy’s spicy menu of vibrant South-East Asian food has some all-time classics jazzed up through the duo’s creative talents. Located in an exciting setting down a CBD laneway, Gingerboy is perfect for a romantic dinner for two or for group get-togethers. Inside, it’s like eating under the stars with a black roof full of hundreds of dimly lit lights and a striking red chandelier. Start with mixed mushroom san choi bao or crunchy bites of salt and pepper cuttlefish with chilli salt and green pepper sambal. For something different, a spanner crab salad on endive with a Kewpie mayo and Asian herbs is fresh and delicious. Larger dishes include the whole snapper, a visually exciting dish. Standing upright, the fish comes complete with its tail and beady eyes, with juicy flesh and crisp skin in a tamarind sauce. On the side is an aromatic salad of mango, lychee and bean shoots. PSST! Kick back with a pre- or post-dinner drink at Gingerboy Upstairs. Reviewed for the 2019 Guide UPDATED

Adresse

27–29 Crossley Street, Melbourne
3000 Melbourne

Contact

+61 3 9662 4200
Voir le site web
Facebook https://www.facebook.com/gingerboymelb
Twitter https://www.twitter.com/gingerboymelb

Horaires

Lundi  12:00 - 14:30 / 17:30 - 22:30
Mardi  12:00 - 14:30 / 17:30 - 22:30
Mercredi  12:00 - 14:30 / 17:30 - 22:30
Jeudi  12:00 - 14:30 / 17:30 - 22:30
Vendredi  12:00 - 14:30 / 17:30 - 22:30
Samedi  / 17:30 - 22:30
Dimanche  12:00 - 14:30

Equipe

  • Teage Ezard,  Chef
  • Brendan Katich,  Chef

Catégories

Tapas Asiatique Sans gluten Bistro/Brasserie Affaires Accords mets-vins Climatisé

Publicité

Formules

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