Gingerboy
Editorial
Think Asian night markets. Think twinkling lights, street vendors and bamboo screens. Now add architects, designers and an Australian chef who loves Asian flavours. Teage Ezard is known for the modern Flinders Lane restaurant that bears his name; Gingerboy is his second label, so to speak. It's in a great Melbourne laneway and the mood is reminiscent of Asian night markets. It's made up of black slatted bamboo studded with tiny lights on the walls, clear plastic chairs, small dark tables clustered together in a small space with an adjoining bar that is open on Friday and Saturday nights.
There's a lot of play here - between Melbourne designer chic and Asian hawker markets, between street food ideas and glamorous food presentation, between casual Asian food and excellent European and Australian wines. It's fun, often noisy, often pricey and always delicious. The chicken and Chinese cabbage dumplings are irresistible and come three to a serve. Try the ocean trout, a pink slab with a roasted chilli dressing and cubes of avocado alongside. The red duck leg curry is another dish to share. The wine list is full of lesser known European wines; a German gewurtztraminer is ideal with the silky smooth coconut-marinated kingfish topped with crunchy peanuts and slivers of roasted chilli. Note that there are two sittings at night, one at 6pm and again at 8pm.
There's a lot of play here - between Melbourne designer chic and Asian hawker markets, between street food ideas and glamorous food presentation, between casual Asian food and excellent European and Australian wines. It's fun, often noisy, often pricey and always delicious. The chicken and Chinese cabbage dumplings are irresistible and come three to a serve. Try the ocean trout, a pink slab with a roasted chilli dressing and cubes of avocado alongside. The red duck leg curry is another dish to share. The wine list is full of lesser known European wines; a German gewurtztraminer is ideal with the silky smooth coconut-marinated kingfish topped with crunchy peanuts and slivers of roasted chilli. Note that there are two sittings at night, one at 6pm and again at 8pm.
Rita Erlich, September 2007
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annie
March 23, 2007
A really funky modern interior combined with delicious modern style Asian food. Loved the chicken salad ,prawn dumplings and Wagyu beef cheeks and the dessert tasting plate was an inspiration and not to be missed. Service was cheerful,helpful and professional. The main courses are not a heap bigger than the appetisers. I think I would have masses of appetisers next time to experience as many dishes as possible! Ask for less chilli if you like it not so hot.
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