T he Gingerman Restaurant in Norfolk Square, Brighton is the flagship and original Gingerman site which opened in 1998. A small, intimate restaurant close to Brighton’s seafront, our philosophy is to create uncomplicated, full-flavoured food, made from the freshest, highest quality seasonal produce.
OUR MENU 
Menus are samples and are subject to change.
Tasting Menu
To be enjoyed by the entire table
Blue Hubbard Squash
Fresh Cheese, Savoury Granola, Bone Marrow Vinaigrette
Reign Of Terroir, Chenin Blanc, Swartland, South Africa
Ginger Cured Bass
Black Radish, Preserved Lemon, Green Apple
Xanadu, Chardonnay, Margaret River, Australia
Butter Poached Cod
Clam Chowder, Crispy Pancetta, Caper Noisette
Chateau D’Astros Rose, Provence, France
Haunch of Venison
‘Sweet and Sour’ Cabbage, Roasted Salsify, Chanterelle Mushroom
Vivanco Rioja, Tempranillo, Rioja, Spain
Blackberry & Pecan Parfait
Burnt Apple, Blackberry Sorbet, Oat Crumb
Petit Guiraud, Sauternes, France
Optional Course (£10 Supplement)
Local Cheeseboard
Persimmon Chutney, Walnut & Raisin Sourdough, Lavash Crackers
Quinta Vallado 10 Year Tawny Port £7.25
£70 Per Person
Wine Pairing + £35 Per Person
Menus are samples and are subject to change
Vegetarian Tasting Menu – To be enjoyed by the entire table
Slow Cooked Duck Egg
Spiced Parsnip, Vadouvan Curry, Pear, Brown Butter
Xanadu, Chardonnay, Margaret River, Australia
Blue Hubbard Squash
Fresh Cheese, Savoury Granola, Tahini Vinaigrette
Chateau D’Astros Rose, Provence, France
Roasted Maitake Mushroom
‘Sweet and Sour’ Cabbage, Black Kale, Charred Yoghurt
Vivanco Rioja, Tempranillo, Rioja, Spain
Ravioli of Roasted Fennel and Brighton Blue
Pickled Walnut, Celery, Muscat Grape
Reign Of Terroir, Chenin Blanc, Swartland, South Africa
Blackberry & Pecan Parfait
Burnt Apple, Blackberry Sorbet, Oat Crumb
Petit Guiraud, Sauternes, France
Optional Course (£10 Supplement)
Local Cheeseboard
Persimmon Chutney, Walnut & Raisin Sourdough, Lavash Crackers
Quinta Vallado 10 Year Tawny Port £7.25
£70 Per Person
Wine Pairing + £35 Per Person
Please note this is a sample menu and subject to change
Selection of Canapes
House Made Bread & Butter
Starters
Blue Hubbard Squash
Fresh Cheese, Savoury Granola, Bone Marrow Vinaigrette
‘English Channel’ Squid
Black Radish, Cured Lemon, Green Apple, Salsa Verge
Slow Cooked Duck Egg
Spiced Parsnip, Vadouvan Curry, Pear, Brown Butter
Dry Aged Lamb Loin
Celeriac Remoulade, Pistachio, Stone fruit
Mains
‘Southdowns’ Pheasant
Chestnut Tart, Heritage Kale, Braised Leg
Haunch of Venison
‘Sweet and Sour’ Cabbage, Roasted Salsify, Chanterelle
Roasted Cornish Monkfish
Clam Chowder, Crispy Pancetta, Caper Noisette
Ravioli of Roasted Fennel and Brighton Blue
Pickled Walnut, Celery, Muscat Grape
2 Courses £50
3 Courses £60
Desserts
Roasted Apple & Brandy Souffle
Mandarin, Christmas Pudding Ice Cream
Paris Brest
Chestnut Cream, Candied Hazelnut, Spiced Plum Sorbet
Blackberry & Pecan Parfait
Caramalised White Chocolate, Oat Crumb, Burnt Apple, Blackberry Sorbet
Local Cheeseboard (£5Supp)
Persimmon Chutney, Walnut & Raisin Sourdough, Lavash Crackers
Selection of Petit Fours £5.00
2 Courses £50 3 Courses £60
Dessert Wine
Petit Guiraud Sauternes, France
Glass 75ml £9, Bottle £41 (50cl)
Royal Tokaji Blue Label, Hungary
Glass 75ml £12, Bottle £62 (50cl)
Recioto Di Valpolicella Classico,
Nicolis, Veneto Italy
Glass 75ml £13, Bottle £70 (50cl)
Stratus Ice Wine, Riesling, Niagara, Canada
Glass 75ml £15, Bottle £62 (37.5cl)
Quinta De La Vallado 10 Years Old Tawny Port
Glass 75ml £7.25 (Chilled Option Available)
Sunday Lunch – please note this is a sample menu which changes regularly
Last booking for Sunday lunch is 14:30
Selection of Canapes
House Made Bread & Butter
Starters
Soused Mackerel ‘Escabeche’
Heritage Carrot, Anise, Saffron Emulsion
Caramelised Onion Ravioli
Salsa Verde, Hazelnut, Mustard, Onion Jus
Salt Baked Beetroot
Horseradish, Artichoke Custard, Parmesan
Mains
Dry Aged Sirloin of Beef
Seasonal Vegetables, Duck Fat Potatoes, Yorkshire Pudding, Red Wine Jus
Roast Pork Belly
Seasonal Vegetables, Duck Fat Potatoes, Yorkshire Pudding, Apple Puree, Red Wine Jus
Chalk Stream Trout
Daikon, Scallop Boudin, Koji Dill Velouté
Crispy Polenta
Sweetcorn, Smoked Almond, Romanesco
Desserts
Passionfruit Souffle
Coconut Sorbet
(Please allow 15-20 minutes)
Cherry Bakewell
Amaretto, Almonds, Cherry Sorbet
Blueberry Cheesecake
Lemon, Sauternes, Blueberry Sorbet
Classic Cheeseboard (£5 Supp)
Selection of British Cheese, Red Onion Chutney, Lavash
Selection of Petit Fours £5.00
2 Courses £40 3 Courses £50
A 12.5% discretionary service charge will be added to the bill
If You Have Any Food Allergies Please Inform Us
PRIVATE HIRE
We are happy to host private events and parties in an exclusive hire of the restaurant, for up to 38 people. Our Head Chef and restaurant team will work with you to create bespoke menus appropriate to the occasion. For pricing and more information please call us on 01273 326688
BUY A GIFT VOUCHER
Choose a gift voucher for the amount of your choice and we will send it on to you, or a friend on your behalf. Gift Vouchers can be used in all our restaurants and also for overnight stays with us at Ginger Rooms.
Please note there is a £3.50 postage cost for Recorded/Signed For Delivery.
Please note that once received the voucher should be treated as cash, we cannot replace lost or mislaid vouchers. Only the original voucher can be exchanged for food, drinks, etc.
FIND US
01273 326688
FOOD TIMES
Lunch
Tuesday-Saturday: 12:00-14:00
Sunday: 12:00-14:30
Dinner
Tuesday-Thursday: 18:30-20:30
Friday-Saturday: 18:30-21:00
Sunday: 18:30-20:30
CONTACT US
To talk to us in person or to make a reservation, please call us on 01273 326688
If you would like to join the award-winning Ginger team please send your cv to ben@gingermanrestaurants.com