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MainMenu
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.
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
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.
Ling Fish
Delicate flavour of firm fillet of fish seasoned with herbs and spices
1
Entree Entree
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
18
Mains Mains
traditional dish
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
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Lamb
Mains
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
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
78 Stir Fried Rice with Diced Chicken and Drunk Fish $15.00
Soups
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.