Wild Ginger McKenzie Menu

Our house-made, hand stuffed chicken potstickers are a perennial favorite. Served with a black vinegar dipping sauce.

Gluten-free. Seared sea bass with roasted peanuts, Thai basil, lime juice, chili and tamarind with butter lettuce leaves.

Shredded green papaya and carrot, aromatic Southeast Asian herbs,\nfried shallot, garlic, peanuts and spicy thai chilies in a lemon-fish\nsauce dressing.

Assam is irresistibily sour, Prawns are wok-fried in a tamarind sauce with shallots, garlic and turmeric.

Our house specialty. Succulent fresh duck spiced with cinnamon and star anise. Served with steamed buns, sichuan peppercorn salt and sweet plum sauce.

Chinese sausage, shrimp, peas, carrots, egg, scallions, ginger, and topped with a fried egg.

A classic Thai curry rich in green chili, galangal and kaffir lime peel. Finished with coconut milk.

Fried tofu, eggplant, soy sauce, kafir lime leaf and basil.

This unique Chinese Style dish features succulent prawns that are flash-fried with dried oats, garlic and thai chili.

Locally raised chicken in a creamy yoghurt and tomato sauce with Indian spices.

Javanese vegetarian curry with tofu puffs, chayote, eggplant, peppers,\ngreen beans, cabbage and okra, served with Pandan turmeric rice cake.\nVegan.\nGluten-free

Fresh locally raised chicken in a creamy yoghurt and tomato sauce with Indian spices.

Marinated in house-made fish sauce, pan-fried and topped with aromatic Southeast Asian herbs and crushed peanuts.\nGluten-free.

Fresh sashimi grade ahi tuna marinated with shallot, garlic, and turmeric,\nseared rare, served with almonds and dill.

Wok-fried chicken with peanuts, red and green bell peppers, onions, chilis and soy sauce.

An Indian inspired vegan dish using our houre made curry powder. Chickpeas and cauliflower are slow cooked in a classic masala of onions, ginger, garlic and tomato.

A classic from the Golden Triangle. Pork shoulder and belly are slow cooked in a aromatio sauce with peanuts, hints of mace, cinnamon, cardamom and pickled garlic.

Beef short rib is slow cooked in a soy and ginger sauce until tender with potato.

3 Lamb chops marinated in a dry rub with sichuan peppercorn and chinese 5 spice. Grilled and wok tossed in a rich spicy hoisin sauce.

House-made egg noodles wok-fried in a spicy Mongolian chili sauce with julienned vegetables, mushrooms, peanuts, and cucumber.

Wide rice noodles are wok-fried with prawns and squid in a light soy sauce with hints of basil and chili.

Vegan, gluten-free. Fried shallots, garlic chilies and curry leaves round out this slow cooked channa dahl (lentils).

With ginger and garlic.\nGluten-free\nVegan.

Local pork is marinated in turmeric and spices, then grilled and served with a pineapple peanut sauce.

6 skewers marinated in lemongrass, ginger, shallots and spices. Served with a peanut dipping sauce.

Vegan, gluten-free. With lime vinaigrette.