REVIEW | Ginger’s Wine & Wagyu evening serves a rich experience

The world’s most luxurious steak at a top  Gqeberha restaurant renowned for fine dining, perfectly coupled with superb wines, is not your everyday experience.    

It is little wonder I was keen as mustard when I made my way to Ginger for the long-anticipated Wine & Wagyu evening last week. 

As time was of the essence, due to strict curfew regulations, guests were promptly welcomed with a delightful glass of Neil Ellis Groenekloof Sauvignon Blanc 2020.

Legendary winemaker Neil Ellis, the founders of Zuney Wagyu Denys Wells and Henk Klopper, and Kerry-Lee Manton from The Chef’s Larder by Gourmet Gecko hosted the evening, giving useful insights into the wines and six-course meal on offer. 

The starter was a lit Tallow Candle — melted garlic and thyme Wagyu tallow, served with crusty bread and paired with a Neil Ellis Groenekloof Sauvignon Blanc 2015.

During the first course, Manton’s instructions on how to tuck into the tasty and unique starter came in handy. 

With the starter blown out and savoured, guests were served Carpaccio with a Neil Ellis Sauvignon Blanc 2018, followed by a warm and filling Wild Mushroom Risotto with Crispy Wacon, (Wagyu beef bacon).

A Neil Ellis Chardonnay 2019 was paired with the risotto. 

Next up were pulled beef Wagyu cigars with a smoked, chilli foam and a glass of Neil Ellis Piekenierskloof Grenache 2017. 

As I tucked into the tender beef cigars, I began to understand why Wagyu is seemingly the Rolls-Royce of the beef world. 

Having already enjoyed four courses with perfectly paired wines, I sunk into a state of Wagyu bliss as I eagerly anticipated what the main course would be. 

A citrus and mint sorbet pallet cleanser was served before the Wagyu de résistance, Pinchana and short rib (slow-roasted and braised with succulent pichana cherry jus, seasonal veg and dauphinoise potatoes). 

The fifth course and a Neil Ellis Stellenbosch Cabernet Sauvignon 2018 did the theme of the evening justice.

Last but most certainly not least, was a sweeter Neil Ellis Noble Late Harvest 2016 served with bone marrow ice cream.

I admit my mind struggled to make the connection between bone marrow and ice cream fusing on a plate.

It worked though. 

The menu is Manton’s brainchild and is expertly executed by Ginger head chef John Sadie and his team.

Ellis’s descriptions of the wines and detailing of their journeys throughout the courses  made one appreciate the process and labour of love put in before the corks were popped and glasses filled.  

He proved himself a natural storyteller with a genuine passion for his chosen field. 

Winemakers were especially hard-hit by the pandemic.

Attention to detail and wonderful service from the front of house ensured guests were well taken care of throughout the evening.

There was never a moment when any glasses were empty and the waitrons’ knowledge of the wines and food added to the pleasure.

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