Gingerboy is a marvelous mash up of South East Asian hawker food, Melbourne laneway aesthetic and the skills of a seriously talented chef by the name of Teague Ezard. The salt and pepper chicken spare ribs have been known to make men go cross-eyed with excitement. Many customers have also made the horrifying mistake of ordering one red duck curry with shallots, thai basil and coconut cream, only to realise too late that they should have ordered two. Ugh. Awkward.
They also Gingerboy Upstairs for cocktails and Late Night Eats. Brilliant.
Must try: The red duck curry with shallots, thai basil and coconut cream (x2 thanks)
How much? snacks and starters $13-$18; mains $30-$45 (remember the Sharing Dish Cost Creep is at play here)