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Menu Good food takes time! At Ginkgo, our Master chefs create
genuine, regional cuisine from Sichuan and North-eastern
China. Dining at Ginkgo is designed to be an experience –
you don’t learn only about food, but also our culture – the
knowledge of those who create the dishes for you, and the
ancient culture it originated from. Understanding more about
our food, how it tastes and where it comes from, makes the
act of eating all the more pleasurable.

In keeping with our culture, don’t be surprised if your entrée


and main arrive together - in China, the entrée is a merely a
smaller dish of food, not an introduction to a meal. If you wish
for your entrée and main to arrive separately, please let our
wait staff know. Savour the many layers of herbs and spices,
or sweet desserts – each one a gift to share with your friends
and loved ones.

At Ginkgo, dining is about taking time to relax and enjoy


being with those at your table. We believe that taking
time with your food helps discover the joy of eating and
understand the importance of caring where food comes from
and how it’s made - you will find a dimension to Chinese
cuisine that will astonish you. We invite you to journey
through our menu, and as you travel, sample one of our
tailored cocktails, or savour some of New Zealand’s top wines
– many of them local, artfully matched to complement your
dishes.

Enter an ancient world of genuine gourmet cuisine prepared


through an holistic approach to quality and freshness. At
the Ginkgo Restaurant you will sample from genuine food
styles developed over a thousand years. Time is the key to
enlightenment – take your time – to connect with your loved
ones, to enjoy conversation and relax into the experience of
dining with a cuisine that is a true reflection of China.

a 153 Hereford Street


p (03) 374 2523
f (03) 365 2296
e ginkgo@cancan.com
w www.ginkofare.com
Main MainMenu

Menu
Hot pepper (chilli) was introduced into China from South America around the end of the
17th Century. Once it came to Sichuan, it became a popular food flavouring and hot,
spicy dishes became the norm in Sichuan cuisine, adding to its many famous dishes
and flavours. Some of the Sichuan dishes are very spicy-hot in the tradition of the food
style.

Sichuan pepper (Hua Jiao) pictured below has a unique aroma and flavour that is not
hot or pungent like black or red peppers, but has a lemon, citrus overtone. When eating
a hua jiao a tingly numbness will set in.

Star anise and ginger are often used and figure prominently in Sichuan cuisine. They
are considered to go well with fish, duck and chicken dishes. Ma La, a flavour common
in Sichuan cooking, is a combination of Sichuan pepper and chilli pepper.

We highly reccommend that you share all your dishes, as this allows for a more
traditional dining experience and lets you sample more dishes
• Child size portions are available for some dishes. Please ask your waiter
• If you have an allergy to peanuts, gluten or any other food please advise us when
ordering
• Group functions:
- Weddings
- Work parties
- Business meetings
- Vegetarian diners especially catered for

NO Mono Sodium Glutamate is used in the


cuisine at Ginkgo Restaurant
Jiaozi JiaoziDumplings

Dumplings
These dumplings (jiaozi) date back to the Ming Dynasty, when they were made in the
shape of the gold and silver ingots used for currency.

Jiaozi are reminiscent of the crescent moon seen in the sky just before Chinese New
Year. They are made to ensure good fortune for the coming new year. Traditionally, they
are eaten at midnight on Chinese Lunar New Year’s Eve and also for breakfast on New
Year’s Day.

The heart of the tasty Chinese Dumpling lies in the stuffing, which can be made from
vegetables, meat or seafood. These heavenly bites can be eaten at any time during a
meal.

Traditional Dumplings with dipping sauce (one dozen) $15.00


Our Dumplings are perfectly matched with The Crater Rim Waipara Sauvignon Blanc
You may make up a dozen from any of the five following varieties:

Cabbage with Pork Mince


Cabbage combined with quality New Zealand pork, herbs and spices

Eggplant with Pork Mince


This complementary combination enhanced with the herbs and spices gives the New
Zealand pork a new twist

Green Onion with Pork Mince


Green onion gently seasons the minced New Zealand premium pork

Celery with Beef Mince


Celery mixes with the minced New Zealand beef to make a fresh tasty dumpling

Radish with Lamb Mince


The radish adds a piquant flavour to the New Zealand lamb

Seafood or Vegetarian with dipping sauce (one dozen) $20.00

Ling Fish
Delicate flavour of firm fillet of fish seasoned with herbs and spices

Shrimp and Pork Mince with Chinese Chives


The tempting taste of shrimp combines with the New Zealand pork mince to make a
combination of land and sea

Vegetarian Selection *(includes egg)


Made from seasonal vegetables, these morsels are a healthy treat
Vegetarian Vegetarian

1

Entree Entree

Auricularia Fungus with Water Lily


Marinated Auricularia fungus is deliciously combined with
$10.00

slivers of water lily bulb and crushed garlic


Great matched with Tresillian Canterbury Pinot Noir

2 Vegetarian Spring Rolls $10.00


A medley of vegetables, encased in a light and crisp spring roll

3 Sliced Kelp with Seasoned Sauce  $10.00


Finely sliced kelp is paired with a subtle chilli sauce in this traditional dish

4 Ma La Lotus Root Slice  $10.00


Lotus root with a spicy Sichuan kick
Brilliant teamed with The Crater Rim Canterbury Riesling

5 Xiang La Potato Strips  $15.00


An old favourite! Tiny, crispy strips of potato with a
spicy bite

6 Vegetarian Lovers (Sushijing) $12.00


This spectacular dish combines bean curd with
Chinese lily in a delicious sauce

Bronzeware was used during the Shang and Zhou dynasties in ancestral rituals.
These vessels were kept in ancestral halls and used during feasts and banquets.
Most were used to hold food or liquid. The gu and jue were wine vessels, while the
ding tripod was used for cooked food. The bronzes were commonly decorated with
zoomorphic designs which consisted of various animal parts. Pictured below is a
combination of a cow, tiger and sheep.
Vegetarian
Vegetarian

8

MainsMains

Sichuan Aubergine  to 


Aubergines are slowly reduced to intensify their flavour and texture.
$18.00

Seasoned with garlic and Pixian Lajiang


Great matched with Te Mata ”Woodthorpe” Shiraz

9 Sautéed Green Beans $18.00


Fresh green beans are sautéed lightly with green onion, garlic and
pickled Yibin Yacai (mustard) leaves

10 Sautéed Vegetarian Fushoulo  $18.00


This colourful vegetarian delight combines assorted vegetables
and crisp-textured curls made from konjac corm

11 Moonlight on Lotus Flower Lake and Cashew Nuts $18.00


Experience the delicate fragrance of crushed water lily bulb with
roasted cashews

12 Sautéed Bean Curd “Filo”  $18.00


Fine sheets of bean curd “filo” are soaked for hours and then sautéed with
ginger, chilli, capsicum and Sichuan pepper

13 Lettuce with Oyster Sauce $12.00


A classic! Lettuce wok-tossed with a savoury sauce

14 Stir Fried Seasonal Vegetables with Cumin $18.00


Seasonal greens are combined with green beans, egg and
slow-cooked potato pieces infused with the delicate flavour of cumin seed

15 Dongbei Braised Aubergine $20.00


Aubergine is diced, sautéed and slowly reduced with garlic to create a
delicious dish
Match your dish with Seresin Estate Chardonnay

16 Dongbei Vegetables $18.00


Sautéed aubergine cooked with lightly fried potato and capsicums

17 Stir Fried Broccoli with Chopped Garlic $12.00


Crisp, green broccoli is stir fried with garlic to make a healthy
and delicious dish
Vegetarian Vegetarian

18

Mains Mains

Spicy Kung-pao Lotus 


Lotus root with Sichuan pepper and chilli are combined in this
$18.00

traditional dish

19 Arhat Mixed Vegetables $18.00


Fresh, seasonal vegetables lightly cooked with a variety of mushrooms

20 Mapo Tofu  $18.00


This famous Sichuan dish combines leeks, black soy bean,
Pixian Lajiang and is garnished with crushed Sichuan pepper
Perfect with any spicy tofu is Peregrine Central Otago Pinot Noir

21 Fragrant Basil Tofu $18.00


Lightly fried tofu, carrots julienne, fragrant basil leaves and
chilli.

22 Spicy Kung-pao Tofu  $18.00


Soft bean curd with dried chilli and Sichuan pepper in sauce

23 Dongpo Tofu $18.00


Stir fried tofu with mushrooms, seasonal vegetables,
sliced ginger, pepper and thinly-sliced garlic

24 Sichuan-spicy Tofu  to  $20.00


A famous dish with Sichuan pepper sautéed with
fresh vegetables, garlic and spicy chilli

Ginkgo has long been cultivated in China; some trees planted at temples are
thought to be over 1,500 years old. The Ginkgo is held in such esteem, that it is
even the national tree of China! Having many health benefits, the Ginkgo is also
used in medicines and traditional Chinese food. Because of its esteemed status in
Buddhism and Confucianism, the Ginkgo is also widely planted in Korea and parts
of Japan. The tenacity and beauty of the Ginkgo tree should be admired by all;
it is able to thrive and adapt to most environments. With their unique leaves and
delicate colour, the Ginkgo is truely a rare specimen
Entree Entree

25 Ginkgo Spring Rolls $10.00


Parcels of flavoured pork and Chinese vegetables
wrapped in pastry and crisply quick fried

26 Lightly Fried Dumpling (8 pieces) $10.00


Ginkgo special dumplings -- pork mince with shrimp mince,
lightly fried to a golden delight

27 Sichuan Pepper Chicken with Chilli Sauce  $10.00


A traditional, mild chilli dish with garlic marinade and served
chilled

28 Whisky Marinated Beef  $12.00


Finely sliced beef marinated in aromatic Chinese rice whisky
and served chilled

29 Lamb Kebab (8 sticks)  $10.00


New Zealand lamb pieces coated with cumin seeds and
served with cumin and chilli powder on the side

30 Ginkgo Prawns $15.00


Delicious prawns with their shell still on (to enhance the flavour),
crumbed and quickly fried. A crunchy treat!
Give this a try with Tresillian Canterbury Dry Riesling

31 BBQ Pork $12.00


Slices of roast pork fillet marinated with Ginkgo secret spices

32 Ginkgo Ham with Sichuan Pepper $12.00


Uniquely prepared at Ginkgo -- ham marinated for days, infused
with delicate spices and cooked to tender perfection

33 Ginkgo Special Pork Ribs  $15.00


Succulent pork ribs fried with cornflour egg batter, crushed
roasted peanuts and chilli

34 Roast Duck $13.50


A Ginkgo specialty - Boneless quarter of a Roast Duck
with our unique preparation

35 Toon Leaves (Chinese cedar) Omelette $12.00


Delicious Chinese omelette of toon leaves and apricot kernels

36 Prawn Crackers $ 8.00


A popular, crunchy, shrimp-flavoured morsel!
Seafood
Seafood
Mains

37 Sizzling Squid $20.00


A spectacular dish of tender squid steeped in a
delicious sauce and served sizzling hot on an iron plate
Perfectly complements Stoneleigh Marlborough Chardonnay

38 Sautéed Squid  $20.00


Morsels of squid sautéed with ginger, capsicum,
garlic, chilli and Sichuan pepper

39 Braised Dongbei Fish - Fish of the Day  $35.00
Whole, fresh fish infused with aromatic Sichuan flavours.
A delicate, delicious and memorable dish

40 Sichuan Spicy Fish to  $20.00


Tender pieces of the ‘fish of the day’ sautéed with
Sichuan pepper, fresh vegetables, garlic and spicy chilli
Great with a glass of Camshorn Waipara Pinot Gris

41 Ginkgo’s Hawberry Fish $20.00


Battered morsels of fish in a delicate sweet and
sour Hawberry sauce

42 Kongpao Prawns  $25.00


A twist on this classic dish -- marinated prawns with
Sichuan pepper and chilli

43 Dry Fried Spicy Prawns  $28.00


Golden deep fried prawns served with chilli and garlic

44 Special Prawns with Mango Fruit $25.00


Prawns with sliced fresh mango, celery and
seasonal vegetables

45 Seafood Stewed with Tofu in Clay Pot $18.00


Seafood combination with tofu and seasonal vegetables
in a tasty sauce
Poultry
Poultry
Mains

46 Spicy Kung-pao Chicken  $18.00


A classic Sichuan dish of marinated chicken highlighted
with Sichuan pepper and a taste of chilli

47 Chicken with Cashew Nut $20.00


A traditional dish made more memorable at Ginkgo

48 Spicy Chicken Bites (on-the-bone)  to  $20.00


A traditional Chinese dish -- tasty chicken pieces deep fried
with chilli, ginger, Sichuan pepper and garlic
We recommend The Crater Rim Central Otago Pinot Noir

49 Sweet and Sour Chicken $20.00


Portions of tender sliced chicken in a delicate sweet
and sour sauce with bell peppers and pineapple

50 Tender Chicken Breast $20.00


Slices of crumbed chicken breast served with two sauces -
one is our Ginkgo sauce with a small spicy kick , the other
a citrusy lemon sauce!

51 Ginkgo Stewed Chicken (cooked two ways)  $40.00


This special dish is prepared at your table. Firstly, the
bites of chicken (on-the-bone) are cooked with shitake
mushrooms, daikon radish, leek and Auricularia fungus
and secondly, a flavoursome soup is prepared to finish

52 Mango Chicken with Cashew Nuts $20.00


Tender chicken pieces cooked with mango and teamed
with celery, a whisper of spring onions and cashew nuts
Perfect with Pegasus Bay “Main Divide” Chardonnay

53 Chicken with Ginkgo Seeds $22.00


Tender pieces of chicken sprinkled with sunny ginkgo nuts

Roast Duck with Pancakes $35.00


Our succulent roast duck with Chinese pancakes, vegetables and
delicious sauce
Beef BeefLamb

54

Lamb
Mains

Sizzling Shredded Beef on an Iron Plate


Shredded beef cooked in a delicious sauce and
$20.00

brought to you sizzling on an iron plate


Try Grant Burge Cabernet Sauvignon Barossa Valley

55 Sliced Beef with Cashew Nuts $20.00
Tender sliced beef pieces teamed with capsicums and
cashew nuts, artfully arranged in lettuce

56 Stir Fried Beef Slices with Crispy Noodles $20.00


Tender slices of beef stir fried in a vibrant sauce and nestled
in a bed of crispy, deep fried noodles

57 Beef with Macadamia Nuts $22.00


A delicious plate of sliced beef morsels, vegetables and
macadamia nuts

58 Delicate Beef with Pear $20.00


Mild and tender, the beef is gently complemented by
the aroma and taste of pears

59 Sichuan Spicy Beef to  $20.00


A famous Sichuan dish with Sichuan pepper and chillies,
sautéed with fresh seasonal vegetables and garlic

60 Shredded Lamb with Ginger $20.00


Lightly fried shredded lamb with pickled ginger
Artfully matched to Saltram “Mamre Brook” Shiraz

61 Cumin Lamb  $18.00


Tasty morsels of lamb, cooked to perfection with cumin seed
and coriander

62 Stir Fried Lamb with Green Onion $18.00


Tender lamb pieces quickly stir fried and combined
with green onion

63 Fragrant and Crisp Lamb Shanks  $30.00


Delicate lamb shanks slow cooked to perfection then
deep fried, sliced and tossed with fragrant seasoning
Pork Pork
Mains

64 Steamed Pork Ribs with Seasoned Rice Powder  $20.00


Tender meaty pork ribs steamed with Lao Zao
(fermented glutinous rice), garnished with fresh coriander leaves

65 Ginkgo Specialty Pork Spareribs $30.00


A spectacular dish of fried melt-in-the-mouth pork ribs, covered
in bell pepper pieces, black bean paste and Ginkgo special spices

66 Ginkgo Sliced Bacon  $20.00


A delicious favourite! Slices of Chinese ham with leek and
Pixian Lajiang

67 Sichuan Pork Specialty  $18.00


A very popular Sichuan dish -- pork loin slices with
black fungus, sliced carrot and capsicum

68 Dongbei Pork $20.00


Crumbed, deep fried bite-size morsels of pork, served with
a delicate Ginkgo sweet and sour sauce

69 Wumei Floured Pork Rib Fingers in Dark Plum Sauce $28.00


A superb dish of on-the-bone pork rib fingers, marinated
and cooked in a thick plum sauce
Great with The Crater Rim Waipara Pinot Gris

The ding was used during the Shang and Zhou periods as a holder for cooked food
during ancestral rituals. Made either of ceramic or bronze, possession of an ancient
ding is often associated with power and dominion of the land. Therefore, the ding
is seen as a symbol of power. Commonly decorated with animal patterns, dings
can still be found in Chinese palaces, imperial gardens and temples. Nowadays,
authentic dings are a highly collectible and rare artifact.
Pork Pork
Mains

70 Sweet and Sour Pork $20.00


Pork covered with a delicate sweet and sour sauce with hints of
capsicum and pineapple

71 Meatballs Cooked in a Clay Pot $18.00


A delicious meatballs made from water chestnuts and spices.
cooked with seasonal vegetables, rice noodles and mushrooms

72 Smoked Pork Slices with Taro and Kumara $18.00


The light sweetness of the taro and kumara blend with the
smoky pork to make a delicious dish

73 Sichuan Spicy Pork to  $20.00


A famous Sichuan dish with Sichuan pepper and chillies,
sautéed with fresh vegetables and garlic
Paired perfectly with Domaine Schlumberger Alsace Gewurztraminer

74 Sautéed Cured Pork with *Cucumber  $20.00


Pork cured with salt and special Chinese spices
make up this delicious dish
* Dried cucumber or dried Wo Sun Gan

The hawberry is the fruit from the Chinese hawthorn, found most commonly in China or
Korea. The Chinese haw is a small fruit, only about the size of a small crabapple. They
are red with light brown spots dotting skin, and contain around three to four seeds in
the centre. The taste of the hawberry is sweet, sour and even the slightest bit bitter.
However they are a popular snack in China, also being made into a variety of jams,
jellies and syrups.
Noodles
NoodlesSoups

Soups Noodles & Rice

76 Stir Fried Rice $15.00


Made with your choice of beef, chicken, pork or vegetables

77 Stir Fried Noodles $15.00


Cooked with your choice of beef, chicken, pork or vegetables

78 Stir Fried Rice with Diced Chicken and Drunk Fish $15.00

79 Stir Fried Rice or Noodles with Seafood $18.00

80 Plain Steamed Rice per person $ 2.00

Soups

Unlike European cuisine, where soup is usually


served at the beginning of a meal, in China
soup can be served at any time you choose --
the possibilities are endless!

Medium $10.00 Large $12.00

81 Sour and Spicy Soup * V


Black fungus, tofu strips and pepper

82 Tomato and Egg Soup * V

83 Ginkgo Corn Soup * V

84 Pork Mince Balls and Vegetable Soup

* V – Our Vegetarian option


Dessert Dessert

Chinese desserts tend to be light, with low sugar and fat content. Glutinous rice
often takes the role of flour in Western desserts. Traditional dessert ingredients
include red beans, dates, lotus seeds, and various kinds of vegetable.

85 Diced Toffee Apple (serves 4 or more) $25.00


A delicious treat - fresh apple pieces coated with toffee

86 Sweet and Sticky Mixed Nut Ball $20.00


Crispy on the outside, soft and nutty inside

87 Gourmet Ice-cream and Fruit Sorbet $10.00


Four scoops of ice cream

88 Yapear with Hawberry Slices $12.00

89 Extra Ice-cream or Sorbet $ 2.00

90 Tanghulu (only available Friday and Saturday) $ 2.50


This delicious sweet-sour dish uses cherry tomatoes in
place of the traditional hawberry. This dish is a Gingko
culinary gift – try it!

Tanghulu, or toffee-coated Chinese haws on a stick are a


traditional winter snack in Northern China. Fresh hawberries are
placed on a skewer around 20 centimetres long and covered in
sugar syrup which in turn hardens, giving this delicious treat a
crunchy exterior!

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