A La Carte
Fiery and exuberant street-style flavours are distilled into an elegant experience, and, just like the best street food, our vibrant dishes are designed to share with your nearest and dearest.
Banquet MenuUSING THE FINEST AUSTRALIAN SEASONAL PRODUCE, THESE SHARED DISHES ARE INSPIRED BY THE VIBRANT FLAVOURS, FUN AND COLOUR OF STREET KITCHENS AND HAWKER MARKETS ACROSS SOUTHEAST ASIA. FOR A REAL GINGERBOY FEAST, TRY ONE OF OUR BANQUET MENUS |
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|---|---|
| gingerboy's adventure | 85 |
| luxe journey | 100 |
| vege trip | 85 |
Cold Bar |
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|---|---|
| FRESH CHILLED OYSTERS, PRIK NAM PLA, FINGER LIME | 6ea |
| HIRAMASA KINGFISH SASHIMI, TAMARIND CHILLI DRESSING, PICKLED CUCUMBER, CRÈME FRAICHE | 25 |
| SPANNER CRAB AND CUTTLEFISH BUN, KEWPIE, AVOCADO AND CHILLI | 14ea |
| SICHUAN SPICED BEEF TARTARE, CRISPY TARO, SALT CURED EGG YOLK, TOASTED NORI | 24 |
Snacks and Street Food |
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|---|---|
| SON IN LAW EGG, SPICED TAMARIND CARAMEL, CHILLI JAM, THAI BASIL | 4.5 |
| TEMPURA SOFT SHELL CRAB GUA BAO, SPICED HONEY, KEWPIE, VIETNAMESE MINT (3pc) | 27 |
| STEAMED HERVEY BAY SCALLOPS, PEANUT NAHM JIM , PORK FLOSS, KAFFIR LIME (3pc) | 24 |
| CHARGRILLED FREMANTLE HOTDOCTOPUS, GOCHUJANG MAYONNAISE, PICKLED FENNEL, SPRING ONION | 14ea |
| SALT AND PEPPER CHICKEN SPARE RIBS, TAMARIND HOT SAUCE | 18 |
| OYSTER MUSHROOM, TOFU AND GARLIC CHIVE WONTON, BANG BANG SAUCE (3 PC) | 15 |
| STEAMED AROMATIC PORK DUMPLINGS, ROASTED RED CHILLI SAUCE, FRIED SHALLOT (3PC) | 18 |
Shared Dishes |
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|---|---|
| PAN ROASTED BARRAMUNDI, BURMESE PRAWN HEAD SAMBAL, CHERRY TOMATO, SHAVED FENNEL, PRESERVED CITRUS | 46 |
| MASTERSTOCK BRAISED PORK BELLY, APPLE, CUCUMBER AND GREEN MANGO SLAW, BANDIT SAUCE | 47 |
| THAI RED DUCK LEG CURRY, CONFIT SHALLOTS, HOT AND SOUR SALAD, COCONUT CREAM | 49 |
| MS 7 + WAGYU STRIPLOIN, KOREAN FERMENTED CHILLI GLAZE, ASPARAGUS, CONFIT SHIITAKE MUSHROOMS, CHIVES AND ENOKI | 63 |
Vegetarian |
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|---|---|
| WOK FRIED RICE NOODLE ROLLS, GOCHUJANG, KING BROWN MUSHROMS, ASPARAGUS, MUSHROOM FLOSS | 21 / 40 |
| YELLOW COCONUT CURRY, KIPFLER POTATOES, ASPARAGUS, SWEETCORN, RED PEPPERS, CRISPY SHALLOT | 21 / 40 |
| CRISPY HOT AND SOUR EGGPLANT, GARLIC AND SHALLOT SAMBAL, THAI BASIL, KAFFIR LIME | 30 |
Side Dishes |
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|---|---|
| MIXED LETTUCES, AGED BLACK VINEGAR AND GINGER DRESSING, MINT, CUCUMBER, RADISH AND CASHEWS | 16 |
| WOK TOSSED ASIAN GREENS, SUGAR PEA, BABY CORN, SPICED OYSTER SAUCE, CHINESE SAUSAGE, GARLIC | 15 |
| CHARGRILLED BROCCOLINI, SEAWEED XO, CRISPY FISH | 16.5 |
| CREAMED COCONUT JASMINE RICE, SPRING ONION | 11 |
Sweets |
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|---|---|
| CHOCOLATE AND VIETNAMESE COFFEE MOUSSE, MACADAMIA CRUMB, DULCE DE LECHE ICE CREAM | 18 |
| COCONUT PARFAIT, CHILLI AND LIME CARAMEL, CANDIED POPCORN, PEACH SORBET | 18 |
| STRAWBERRIES, CRÈME FRAICHE CHANTILLY, MERINGUE, DARK PALM SUGAR SYRUP, MINT | 18 |
| SPICED DARK CHOCOLATE SORBET, MANGO, BLACK SESAME, CARAMELISED COCONUT | 18 |