Ginger Room

DAYS OF BUSINESS

Tue - Sat:	18:00 to 22:00

One of Canberra's most exciting restaurants, presided over by one of Australia's leading chefs. Janet Jeffs, together with her team of committed professionals presents excellent Australian cuisine with a radical Asian influence.

The Ginger Room brings you an evening to remember by combining an exciting menu with an intelligent wine list and superb service, all presented within historical evocative surroundings.

The lounge bar, adjacent to The Ginger Room, provides a comfortable and stylish atmosphere to commence or continue your evening.

Latest User Reviews

"We were seated in the private function room which is rather bland, and as a result missed out on some of the ambience of the actual restaurant. However the wine list and menu are first class."

"Excellent" more reviews

Chef	Janet Jeffs
Payment Options	Cash, Amex, Visa, Mastercard, Diners, Eftpos
Set Menus	Set menu 1 $49 2 course, Set menu 2 $69 4 course, Set menu 3 $79 5 course
Features	Licensed, Private dining area, Secure parking, Smoking area, Wheelchair access
Ambience	Contemporary, Relaxed
Food	Vegetarian option
Styles	Cocktail, Formal, Sit down
Suitable For	Birthday/Anniversary, Business lunch/dinner

Restaurant areas and private dining

Area name	Capacity seated	Capacity standing
Entire Restaurant	600	600
The Private Dining Room	32	n/a

Awards

2007 - Restaurant & Catering NSW Awards for Excellence - VENUE CATERER

2007 - Restaurant & Catering NSW Awards for Excellence - WEDDING CATERER IN A FUNCTION CENTRE

2007 - Savour Australia Restaurant & Catering Awards for Excellence Finalists - Fine Dining Restaurant

Menu

Fixed Price Menu

2 Courses - $49.00; 3 Courses - $59.00; 4 Courses - $69.00; 5 Courses - $79.00

Cold Entrées

Angasi and Claire De Lune Oysters Natural on Ice: with white peach sorbet

Pepper Crusted Veal Salad: with soy roasted almonds

Grilled Calamari: with mango and chilli salsa

Spiced Tuna: with soy and mirin dressing

Lobster Avocado: with macadamia nut salad

Pheasant and Hazelnut Terrine: with hungarian potato salad

Shitake Mushroom Omelette: with yabby tail, chilli and lime

Spicy Chicken Red Curry Laksa

Steamed Mussels: with oregano and garlic butter

Kangaroo: fillet with lentils du puy and beetroot salad

Smoked Trout and Goats Cheese Ravioli: with sage butter

Barbequed Duck Breast: with cashew nuts, chilli and sprout salad

Main Course

Seared Marlin: with crisp prosciutto, braised fennel and lemon, dill dressing

Confit Duck Leg: with crystallised turnips and cider sauce

Pan Fried Groper: with chermoula and spaghetti zucchini

Lamb: fillet with smoky eggplant purée

Pork Cutlet: with hoisin, ginger and soy roasted pumpkin

Thyme Braised Rabbit: wrapped in pancetta with balsamic red onion

Side Dishes: steamed Asian vegetables fine leaf salad roasted kipfler potatoes

5

Vegetarian

Parmesan Coated Eggplant: with basil and pine nut salad

Goats Cheese: pumpkin and rocket tartlets

Stir Fried Asian Greens: with soba noodles and sesame

Mushroom Strudel: with capsicum, coriander and walnut relish

Zucchini Gratin: with black olive tapenade

Ricotta Gnocchi: with spinach and verjuice beurre blanc and chick peas

Served as entrée or main course.

Cheese

Roquefort: with truffle honey salad from papillon, one of the largest roquefort producers in auvergne, France. rich, creamy, salty, sweet and almost caramel like

Rochebaron: vol-au-vent with olives and rocket salad a mild soft blue cheese is made exclusively from the rich cows milk of the massif central, auvergne, France. Blue mould is introduced to the curd before it is smothered in charcoal

Woodside Charleston Brie: with mushroom crêpe made with Jersey brie style from the adelaide Hills, rich, buttery and melt in your mouth

Wanera: with caramelised balsamic onion jam on crusty sourdough a soft washed rind cows milk cheese from the barossa valley

Pyengana Cheddar: with figs wrapped in proscuitto cloth bound traditional aged cheddar from tasmania

Ossau Iraty: melted over crouons with mixed leaves from Basque-Pyrenees region of France, a semi hard cooked curd cheese made with sheeps milk

Dessert

Dark Chocolate Cheesecake: with bittersweet chocolate sorbet

Rhubarb Fool: with pistachio biscotti

Ginger Parfait: with pineapple wontons

Strawberry Trio: mousse, fritter and shortcake

Raspberry Soufflé: with berry compote and cracked pepper wafers

Spice Poached Pear: with hazelnut mascarpone

All efforts have been made by www.menulog.com.au to ensure the accuracy of this restaurant's menus at the time of publishing. However, we cannot guarantee that the menu or prices will be valid at the time of your visit.

All prices are in Australian Dollars (AUD$) unless otherwise specified.

This menu was last updated on 3/5/08.

User rating

(3 reviews)

Overall		8.8
Food		9
Ambience		8.7
Service		8.7
Value		9

Previous user experiences

Overall 8.5 - Food 9, Ambience 8, Value 9, Service 8

We were seated in the private function room which is rather bland, and as a result missed out on some of the ambience of the actual restaurant. However the wine list and menu are first class. (gti604 - See my reviews (9) - September, 2008)

Overall 10 - Food 10, Ambience 10, Value 10, Service 10

Excellent (ginger - See my reviews (2) - June, 2008)

Overall 8 - Food 8, Ambience 8, Value 8, Service 8

Attentive service, good food, great venue. (vanessa - November, 2007)

"Attentive European-style service, an extensive and seductive global wine list and Janet Jeffs' confident food combine to deliver a memorable experience..."

Anthea Loucas, Gourmet Traveller 2008 Australian Restaurant Guide - November 2007

DAYS OF BUSINESS

Latest User Reviews

Chef

Payment Options

Set Menus

Features

Ambience

Food

Styles

Suitable For

Restaurant areas and private dining

Awards

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Previous user experiences