Restaurant/ InnsGinja > External review
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In Cape Town, Anything Goes, and Usually Goes Together
Article in Nytimes.com about Ginja from Jan 2006Overall rating:
80 out of 100
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The author states that he felt "as if I was going somewhere - and doing something - illicit" when he had to enter the restaurant via a "narrow alley" and found the walls to be "redder than red". He continues by describing the ambiance as "runaway eclecticism" and comments on the combination of Asian spice and chocolate, which causes the "border between savory and sweet courses" to blur. The "sweet and acidic elements" of "ice cream the flavour of barbecued corn" combined with "a mixture of coffee and chocolate" in "an appetizer of springbok bresaola". An entree of "salmon fillet served with a crust made of olives and unsweetened chocolate" was not a success as the fish "didn't taste remotely fresh" and the author felt that "there was too much chocolate to try". He further describes Ginja as "something of a high-wire act" and states that he was "impressed with the cooking" having had lamb which had been "marinated in a rosemary syrup" and "paired with a creamy peanut sauce and chili oil".
This review is an interpretation of the above mentioned author
Read the full article at:
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