Wednesday, 3 June 2009

The Gingerboy dessert platter

27-29 Crossley Street, Melbourne (map)
9662 4200


A few Fridays ago I went with some friends to Gingerboy, to celebrate the lovely Miss T's birthday. She had not been there before, so I wanted to make sure she tried all of my favourite dishes from my favourite chef: the son-in-law eggs, the chilli salt cuttlefish, the red duck leg curry and the side of smoky wok greens (all of which I have written about before). Happily, our waitress was able to accommodate all of these dishes plus more in the $65 a head banquet option. There were a couple of other dishes that I hadn't had before but really enjoyed, including the grilled wagyu in la-lot leaves with sour chilli vinegar, and the lime and galangal basted baby chicken with peanut tamarind caramel (and studded with cubes of dragonfruit, yum).

But what I really want to write about today is the dessert platter.

Gingerboy dessert platter

We got it to share between the four of us as part of the banquet, though you can get it on the a la carte menu for $34.50. Loved the Thai spin on each little dish!

Below, on the left, is the chilli orange sugared banana fritters, with mint and Baileys ice cream. The chilli and orange really sexed up the fritters, the mint and ice cream cooled them down. And on the right is the chilled dark chocolate pudding, with rice crusted apple and chilli raspberry. You can't really see it in the photo, hidden behind the ice cream as it is, but the rice crust on the apple gave it a great texture.

Gingerboy dessert platter

But here are the ones I got really excited about. On the left is the spiced pear and tapioca dumpling in syrup, with young coconut soup. The dumpling had a texture just like a prawn dumpling, but the taste of spiced pear and tapioca... it completely did my head in. I loved it. The young coconut "soup" was more of a sorbet, but a completely crazy sorbet with a slick smooth texture devoid of water crystals. I'm not sure I can describe it properly, but the texture was unlike anything I'd ever had before. I went to the bustling kitchen to ask the dessert chef how he did it - he said it was all about keeping the coconut cream in balance with the sugar syrup. It's still a bit of a conundrum to me - must go back there on a quiet afternoon and get the proper inside scoop.

Next to that is the tofu cheesecake with champagne ginger jelly and poached rhubarb, which I was less enthusiastic about. But boy oh boy did I love the little barrel of tom kha custard with palm sugar syrup, topped with a sliver of dried candied pineapple. Tom kha ingredients (coconut, kaffir lime, galangal, lemongrass)... but in custard form. SO delicious.

Gingerboy dessert platter

I was initially sorry to see that, after having had the same (or very similar) cocktail menu for ages, Gingerboy had completely revamped its cocktail menu. Gone are the days of ordering a Gingergirl or a Glasgow Kiss. I am however happy to report that the Take The High Road (Johnny Walker Black, Pedro Ximenez, Frangelico, lemon and black cherry jam) was excellent and very moreish.

take the high road at GingerboyGingerboy

Afterwards, we walked up the rickety stairs to the red floor of New Gold Mountain for more cocktails. The guy running the floor gave us fantastic service, and I'm really glad he talked me out of an Aperol Sour and into the Gingerbread Man - it was deeeelicious!

New Gold Mountain


hannah said...

Those son-in-law eggs are amazing (and intriguing... I was puzzling over how they're made for days) but were also responsible for a rather (grossly) amusing diniing experience...
They seem to use rather large eggs - for a dish that needs to be popped in the mouth and eaten in one go - and my dining companion, it turns out, has a very small mouth. Of course she realised it wasn't going to fit a smidge too late, started laughing, and, well, ended up with egg on her face...
The desserts look incredible. A friend of mine was joking about cooking a green curry brulee, and now it doesn't seem entirely silly...

Miles said...

Man I love the banquet option... really great value, even more so if there are just a few of you. Last time I went we seemed to get just as much food for a 3 person banquet as we did for a 5 person banquet, which was especially appreciated for the dessert platter.

You've made me realize how much I miss those desserts... I need to go back there sharpish. :)

Anonymous said...

Hi, I was at Gingerboy for dinner last weekend and just wondered if anyone else finds the food way too salty??? I usually *add* salt to my food, but this was way over the top! they do have fantastic cocktails though! J

Anonymous said...

I feel gibbed. When I had the degustation for my birthday there was FAR too much fried food, and all we were served for dessert were banana fritters (ie more fried stuff). The room was also incredibly overheated to the point where we felt uncomfortable.

claire said...

Hi Hannah - yes, when eating the son-in-law eggs one much push all dignity aside and just cram as much into one's gob as possible. Your poor friend. :)

Yo Miles, they really were lovely. Gotta get yerself back there!

Hi Anonymous J - while their food is generally very spiced and spicy (hawker style) I've never found their food overbearingly salty. Was there any dish in particular that stood out?

Hi other Anonymous - ouch, sounds like you got the fuzzy end of the lollipop that time. Sorry to hear that!

Anonymous said...

I thought the green papaya salad was bordering on being too salty, but a pork belly hotpot we had was far to salty and my dining companion agreed, (& yes we did tell the waiter). I don't think I'll be back. Lately I've mostly been eating at Movida & Movida next door, which is hard to beat! Cheers, J