Reviews

Online Reviews - Dine Out

REVIEW BY David Grindall (1) on 17th November 2008

TOTAL    9.2
Food    9
Dessert  10
Presentation   9
Service   9
Environment   8
Toilets   N/A

On our first day in New Zealand after a day of travelling for many hours, we were introduced to this little gem. Jason Cleverley greeted us as if we were frequent and important guests: helped us, most thoughtfully, with the wine settling on a Tresillian Pinot Noir 2006 (after tasters of others for comparison) which went very well with the duck and succulent beef dishes we enjoyed followed by a most scrumptious chocolate brownie, banana and ice cream dessert. A wonderful place and wonderful experience. All we will have to do to repeat it would be to fly half way around the world - and it would be worth it !

 

REVIEW BY Josephine Hopkins (1) on 26th September 2008

TOTAL    9.0
Food    9
Dessert   N/A
Presentation   9
Service   9
Environment   9
Toilets   9 

Went to Ginger & Garlic for dinner a couple of weeks ago and was very pleasantly surprised. I had bruschetta to start followed by the lamb, done thai style and I have to say that both were extremely good. My only slight criticism is that the restaurant is a little pretentious, but that is only my opinion and doesn't detract from the quality of the food. In fact, the amuse bouche (essentially a spoonful of chicken curry) was so delicious I wanted that for my main course!
Restaurant itslef was done very nicely, and the toilets were excellent, I'm sure I shall be back.


REVIEW BY Paula S [DineOut VIP] (119) on 7th September 2008

TOTAL   9.5
Food    9
Dessert   10
Presentation   10
Service   9
Environment   10
Toilets   10

OK, I'm not going to give this place all 10's but it came darn close! We were stood up and were wandering down the main drag and I was hungry and this was the nearest restaurant. (we were going to have fish and chips in the car...) Warmly greeted, seated, amazing views, relaxed atmosphere. Ordered breads for entree, I had steak for main, G had pork, and dessert I had caramello wontons. All I'll say is it was an amazing meal, the best steak i think I've EVER had, and then the pianist started playing. A romantic, beautiful, divine meal. And totally unexpected. Next time I'm in Timaru- will be back! 

REVIEW BY thager (5) on 28th August 2008

TOTAL    8.4
Food    9
Dessert   7
Presentation   8
Service   10
Environment   8
Toilets   7

My wife and I visited this restaurant many times over our three years living in Timaru, and Jason and Kerina never failed to deliver an exceptional dining experience. The menu is inviting and varies seasonally, the dining area is comfortable and warm, the service is top notch, and they have a good selection and knowledge of the wine and food they sell.
Overall a very genuinely enjoyable place to dine.

Nizlopi 23rd October 2007

 


I had heard good things about this place so I gave it a try last week. To be honest, I was expecting an over the top level of posh that often comes across as patronizing in higher end places, but to my surprise I shouldn’t have had the slightest concern. I had three (potential then and actual now) new clients as guests and from the moment we walked through the door the Manager provided service that I have never seen in NZ! It was a mix of ultra professionalism, but with hints of humour at only the most appropriate times. He very effectively read our moods and altered to suit as the evening progressed. The menu is not crowded or over intellectualized, and the wine list is very well thought out. (Staff knowledge of the wines and their ‘Stories’ was unbelievable!) The manager took our orders all by memory including some tricky alterations. From the beginning with complementary local smoked salmon, the food was simply staggering. I sound like a preacher, but everyone at the table was wowing constantly at presentation, taste, combinations, timing, everything! All this and I haven’t mentioned the views and the grand piano playing. Wow! (Again!) All in all, this was by far my best ever restaurant experience to date in every aspect. I will obviously be returning and restaurant operators could learn a lot from this place!!

Phil Caffyn 21st August 2006

This would stand apart as the best restaurant I've ever been to (and I do travel NZ a fair bit). Right from the discretion of the staff to the intimate atmosphere and the qualit yof the food this is exquisite !!!

Paula Wells 15th January 2006
Firstly I must say that I don't dine out often. This occasion was my sons 21st birthday, and his father chose the venue of Ginger & Garlic for which I have nothing but praise. Firstly, they are in a location that is designed to excel! Sitting in the bar overlooking our Caroline Bay - sea views. The service was impeccable - respectful but friendly, and as the night went on, our waiter 'read' our mood and responded. The food - well, as I've said I dont dine out often, but when I do I'm often disappointed - but not at Ginger & Garlic. The portions were perfect, and to my mind, perfectly cooked. I chose to be bold, and had duck. Dont ask me for the exact accommpliments, but there was parsnip cut into thin strips and roasted...beetroot coulis, and it all worked so well. Of our 7 diners I think we all had a different main course and no one could fault it. An added touch - and much appreciated - our table of 7 was brought out (as a complimentary extra) small pieces of fillet steak rubbed in smoked kelp and served on a toothpick. Absolutely delicious! After our main course, we were brought spoons of berry sorbet, to refresh our palate. None of us chose desert as the restaurant had provided a magnificent marzipan coated birthday mudcake! For me, going into the 'ladies room' was a revelation. Something I'd not seen before. There was a basket with hairspray, bodywash, deoderant..and other feminine products

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Fodors
This classy spot is considered one of Timaru's best eateries, and owner Jason Cleverly hopes that every visitor here will get to feel a real touch of New Zealand. In winter there's a nice big fire to warm up by, and in summer there are fabulous sunsets to watch from a window table. The view also overlooks Caroline Bay and the port -- where the chef gets her seafood fresh each day. The seared lamb with roasted kumara, served with a walnut and spinach salad, is a menu standout. AE, DC, MC, V. 

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Wine Dine
Service
Exceptional – knowledgeable, urbane, witty and unobtrusive. We were served by the maitre d’, Jonathon. The man is a treasure and an asset to the business. He would be at home in any 5-star restaurant anywhere and I do hope the owners know how lucky they are to have him. He’d be poached away in a second in any of the larger cities

Presentation
The restaurant is decorated simply and is warm, chic, and airy. The presentation of the food is, quite simply, perfect.

Wine List


Wine of the week

Excellent – and ask for their premium list. They have a few stellar bottles squirrelled away for the cognoscenti. Deutz is always the perfect aperitif of course, and we moved on to a bottle of Tempus Two Barossa Vine Vale Shiraz 2004. I agonized, looking for a wine which would work with both the pork and the lamb – and it was heaven. Rare to find such depth in one so young, and the fruity, mellow richness melded beautifully with both the molasses brandy toffeed apples served with the pork as well as the lamb backstrap with it’s balsamic reduction and kumera, toasted walnut and spinach salad.

Value for Money
Excellent. Wines not overpriced for once in an establishment of this calibre, and none of the dodgy “vegetable or salad extra” attitude that is creeping in elsewhere.

Ambience
Delightful. You dine overlooking the bay, with a pianist quietly tinkling away at a baby grand in the corner. Some brilliant touches, such as the humour of the children’s party mixture sweets served with the usual fruit with the great chocolate fondue. They tasted fantastic as well!

The feel good factor
All in all a lovely evening. All our needs catered for, plus more. Highly recommended.

Read review on Wine Dine

 

Timaru Herald - Meridian Business Excelence Awards 

 

Winner of the hospitality award at the Meridian Energy Business Award

Recognising business excellence in the hospitality industry has seen Ginger & Garlic tip the scales when it comes to providing top quality service and top customer care in South Canterbury at the recent Meridian Energy Business Excellence Awards.

Taking out the hospitality section, young couple Jason Cleverley and Kerina Brown are thrilled with the outcome that shows Ginger & Garlic is on the ball when it comes to top quality food and service. It’s an accomplishment which they hold proud and insist that it would never have been attainable without the continued hard work of their fantastic team.

“We also must thank all of our suppliers, we have built our business up relying on the knowledge and support, the high quality service and product from these key business’”  

Kerina admits, “The only reason we have come this far in just two and a half years is because of the over-whelming support of the local community.”

 Jason and Kerina bought the Ginger & Garlic Restaurant almost three years ago after searching for hospitality opportunities throughout the South Island. The restaurant itself had been running as Ginger & Garlic for nine years prior and had already obtained a reputation as one of South Canterbury’s top dining destinations. “We have customers coming from all over the country that haven’t been to Timaru for years, but insist on every visit; they must return to Ginger & Garlic. It’s easy to make a difference to a poorly run business, but it’s not so easy to make an impact on an already successful enterprise. We are thrilled with local, national, and international customer response; stating that Ginger & Garlic is now a dining experience that “must be tried.”

As well as offering Timaru’s premier views accompanying stunning ambiance, G & G are trying to add that little bit more to your night out. Whether refreshing sorbet between courses, live background music on the ‘Baby Grand’ on weekends; or just a chat with their friendly knowledgeable team. The goal is to cater and adapt to the customers needs.

Of course the base to any good restaurant is the food…
Kerina is gaining a reputation as one of New Zealand’s up and coming top chefs. Along with being recognised by Michael Guy and Cuisine Magazine. She has recently received the “2006 Hallmark Excellence Award.”
She is quickly becoming a local at cooking demonstrations and food shows throughout the South Island.
The current summer menu is based on an original, “Kiwi-ana” theme. Incorporating the freshest local produce, traditional techniques and new inventive creations.
“With our menu changing up to four times each year, we’re able to keep only the freshest produce in at all times. A continually changing menu also allows us to adapt both our food and wine to each individual season.”

The ethos throughout Ginger & Garlic is “patron perceived perfection.”
Perceived perfect food, perceived perfect service and perceived perfect atmosphere.
“This award just goes to show that we’re on the right track”

Jason says, “We believe that if we introduce passion into every aspect of our business, surround our self with a fantastic team, and of course strive for patron perceived perfection; then we’ll have a winning combination.”

 “The secret to doing well in any business, whether working for yourself, or someone else, is loving what you do. We have a passion for hospitality, a passion for our restaurant, and passion for Timaru. We can’t go wrong.”

Good work guys.