|
| Date/Time:
5th May 7.pm Saturday | Restaurant:
Ginger & Garlic |
| Booking:
Not essential, but always a good idea. | Where
to Find:
335 Stafford St Timaru |
| Parking:
On Street | 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 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:
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.Enter 
Enter | 
