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  • $40 Express Lunch

    16 May 2016 By Gingerboy

    Monday-Friday, 12-2.30pm

  • Mother's Day

    19 April 2016 By Gingerboy

    Join us for a special Sunday lunch and celebrate your Mum this Mother’s Day at Gingerboy

  • The Australian Financial Review Australia's Top Restaurants | Chef Gingerboy

    24 March 2016 By Gingerboy

    This evening we will introduce to you, Nicholas Boyle, our incredibly talented, recently acquired Head Chef. He will be designing a menu of all of his favourites, showcasing his exciting vision for Gingerboy’s menu in the future to come.

  • Gingerboy in The Age Good Food Guide - 2016

    03 September 2015 By Gingerboy

    The team at Gingerboy have received some lovely reviews from the Good Food Guide over the years. Here are the more recent write-ups...

  • Whole fried baby snapper with vegetable jungle curry - The Recipe

    02 April 2015 By Gingerboy

    This dish is one of the Gingerboy signatures. It is fragrant and traditional. The sweetness of the snapper is perfect to balance the heat of this curry. Fresh, healthy and tasty - a beautiful meal to prepare at home.

  • Meet Our Producers Vol. 3: Cone Bay Barramundi

    01 April 2015 By Gingerboy

    You do not get much better than Cone Bay Barramundi. This is the only true ocean grown barramundi in Australia . It is premium fish full of flavour and is extremely 'fit for the job' to take on the robustness of our Asian flavours.

  • Broken Chicken and Jellyfish Salad - The Recipe

    23 October 2014 By Gingerboy

    Spring is here and we are very happy about that! In the mood of all things sprouting with vitality we thought we would give you all a seasonally suitable salad recipe that is one of our favourites. Colour, and texture with fresh bursts of flavour, this one is a must-try.

  • The BIG three: The most loved Gingerboy cocktails

    27 August 2014 By Gingerboy

    If you have ever been a guest at Gingerboy, you will be familiar with our cocktail list. The three cocktails below have starred on our list from day dot, and have become legendary in the minds of many of our regular clientele.

  • Dark chocolate tofu cheesecake with chilli cherry jelly

    27 August 2014 By Gingerboy

    This dessert was on the Gingerboy menu back in 2010 and was a great hit with the customers. It is a nice, rich, silky and smooth textured chocolate cheesecake with a sour cherry jelly on top which complements the cheesecake really well. This dessert is a great way to finish a meal if you’re a fan of chocolate.

  • Meet our Producers Vol. 2: Rangers Valley Beef - NSW

    16 July 2014 By Gingerboy

    We are proud to be serving Marble Score 7, Rangers Valley Wagyu Striploin on our menu. Rangers Valley is one of the World’s most respected premium marbled beef producers. They specialise in long fed pure Black Angus and Wagyu cross breeds to bring you the highest quality, best tasting, consistently tender beef, every time.

  • The Son In Law Egg

    18 June 2014 By Gingerboy

    This is a much loved Gingerboy signature, and one of those dishes you want to try at least once in your life. For nearly 8 years now we have been telling guests to "insert in one go" to avoid the exploding egg yolk..

  • Oakridge

    Meet our Producers Vol. 1: Oakridge - Yarra Valley

    18 June 2014 By Gingerboy

    We are proud to be pouring these superb wines from Oakridge. Since its founding in 1978, Oakridge has been making wines in the Yarra Valley and has produced some of the finest examples of cool climate wines seen in Australia.

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