Overall DineOut Score based on 22 reviews

Total		8.3
Food		8.2
Dessert		8.3
Presentation		8.3
Service		8.1
Environment		8.5
Toilets		8.4
Child Friendly	Very

Review by: Bing57 [DineOut VIP] (46) on 29th August 2011

Total		8.5
Food		8
Dessert		8
Presentation		9
Service		9
Environment		9
Toilets		10

Mrs Bing and I had a lovely day in Timaru satisfying a small retail itch but the highlight was definitely lunch at Ginger and Garlic. The restaurant is across Stafford Street from Ballantynes and up a flight of stairs. Decor is modern and subdued - probably better suited to dinner lighting than lunch. We were greeted warmly and taken to a table overlooking Caroline Bay. Water soon followed as did the menus and wine list. The menu had a good range of a la carte choices but we were taken by the Express Lunch option - "3 courses, 1 plate, 15 minutes, $20". What was delivered was exactly as stated. On a long oblong plate at the left was a small nest of fine noodles in a light mayonnaise with two grilled prawns on top - simple, tasty. In the middle was one of a choice of 3 mains - for Mrs Bing the monkfish and for me the lamb. Both were superbly done, the lamb tender, juicy and tasty; the fish firm but perfectly cooked. In both cases they were assembled across a small stack of roasted potato quarters. On the right was a good sized portion of crème brulee with a spoon of raspberry sorbet on the side. The brulee was at just under room temperature which allowed the texture and flavour to come through - the top even and crisp, the sorbet sharp, concentrated and refreshing. To complement the meal we were able to choose from a well thought out wine list with a good range of wines by the glass - the bottle of Cottage Block Syrah 2006 was opened at the table for us for our glass ($14 but a really good glassful) each. Coffee to finish was very good. Service throughout was friendly, attentive but not intrusive and a chat at the end of the meal about wine lists and dinner menus was very encouraging of a return. All up just under $80 for the pair of us - great value, very good food, excellent environment and good service. Highly recommended - and I will now have to think of a reason to overnight in Timaru to try the evening offering.

Review by: swedishchef (4) on 8th August 2011

Total		8.4
Food		9
Dessert		8
Presentation		9
Service		8
Environment		8
Toilets		7
Child Friendly	Kind of

We hear that there is a new chef but the food is excellent with the beef fillet wonderful and the scallops and eel was delicous
The chicken in the laska base was great along with the salamon salad
desserts were creme brulee and wontons both really good
would recomend them to any one the owner jason is well up there with service friendly and does a great job

Review by: AnniePinot [DineOut VIP] (102) on 4th July 2011

Total		7.9
Food		8
Dessert		N/A
Presentation		7
Service		8
Environment		8
Toilets		N/A

A great experience again this year at Ginger and Garlic.
Bluff oysters were on the menu and they were so accommodating, allowing me to have a combination of three raw and three cooked for my entrée.
My pork belly main was delicious, but huge, a smaller portion would have been fine and I struggled to finish it. My dining companions were all very happy with their meals.
Very good service and a really nice ambience in this restaurant. I look forward to returning.

Review by: Corinne Johnston (8) on 30th June 2011

Total		7.8
Food		8
Dessert		N/A
Presentation		8
Service		7
Environment		8
Toilets		N/A

Visited here on night 1 and night 14 of our 2 week holiday in the south of the South Island. First visit was on a drizzling rainy night, so we didn't get to see much of the beautiful outlook of the bay, but pre-dinner drinks in the bar were very enjoyable. I started with Bluff oysters kilpatrick which were beautiful and fresh, but somewhat overwhelmed by too much heavy vinegar (balsamic?) though my husband's tempura calamari and prawn cutlets with a mandarin cocktail sauce were spo on. a lime and giner sorbet palate freshner were welcome additions before the main course. Clearwater lobster with parmesan melted thermidore and wonderfully good manuka smoked potatoe mash was great, complemented by Wooing Tree Pinot Noir. Husband's Angus beef ribeye was perfectly cooked, and great with a buttery mash. no room for dessert this visit. we asked about the heritage of the room and building but the waitress only went back as far as previous restaurant or two. After a circular drive west and south we ended up back in Timaru on our last night of our holiday, so visited Giner and Garlic again. we were luckier this time with service and info - found out the history of this beautiful building. we thought it would be good if many of the lovely old premises in NZ mentioned in their menus the history of the site, such as this - old tea rooms in the early 20th century. Foodwise-my Aoraki salmon salad with soft boiled egg was great, just perfect in execution; husbands potato and sweet corn fritter had right amount of crunch and softness. I had the special of the day, Monk fish on spuds with a very lemony beurre blanc sauce, enjoyable but not spectacular; husbanfd had sesame chicken breast with ribbon veg - great. we had a taste of a few different wines, thanks to a chatty wine waiter (owner/manager) and then an enjoyable dessert wine to accompany banana toffee tart with fudge infused ice cream and caramelised orange brulee. all in all a well recommended place to visit, with typical Kiwi service - not top notch, but very very friendly!

Review Feedback by: corker [DineOut VIP] (50) 1st Jul 2011
It sounds really delicious! We had a great meal there some years ago- glad to see current owners are keeping the standards high.

Review by: Maurice Butler (2) on 28th January 2011

Total		8.8
Food		9
Dessert		10
Presentation		8
Service		8
Environment		7
Toilets		9

First visit of the New Year, after trying the fine dining establishments of Auckland, Whangarei and Napier over the Christmas break I was looking forward to see how my bench mark measured up.
My wife and I were delighted with the food, my wife's entrée of salmon was promptly dispatched with much admiration from her, while my prawns and calamari were savoured as we listened to the live piano music.
The main course of lamb that the wife ordered was beautifully cooked, juicy & tender all the way through. My Groper (fish of the day) was the on par with any restaurant that I have eaten anywhere in NZ or Australia. The mains were accompanied by a bowl of lettuce salad, and a bowl of hot vegetables (cauliflower, carrot, coquette etc).
When you order fresh baked raspberry & apricot pie is some places it means that it was made that day, none of that nonsense for Ginger and Garlic. Fresh made means the Chef makes it for you while you wait, and the wait is well worth it. Served with ice cream, when you cut into crispy crust beautifully flavoured fruit flows out. The balance between the raspberries and the apricots is such you get the flavour of the raspberries and the sweetness of the apricot. Almost temping enough to go back tomorrow just to have it again,
The serving staff were attentive and knew the menu, as there were just the two of us, I was driving, my wife had the house white which was a very nice Camshore.

 

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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, Jason Cleverley is 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 he holds proud and insist that it would never have been attainable without the continued hard work of his 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’”  

Jason 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 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…
Jason 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. He has recently received the “2006 Hallmark Excellence Award.”
He 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”

“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.

 

 

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