The five-course tasting menu includes soup, salad, appetizer, choice of main courses accompanied by a selection of side dishes, followed by dessert.
A typical menu might begin with spicy Thai lemongrass-flavored coconut soup with prawns, followed by a salad of duck and watermelon with cashews, mint and Thai basil. The starter course may showcase selections from the daily sushi platter or tuna tartar with black and white sesame seeds and wasabi cream.
Entrée choices include roasted Chilean sea bass marinated in plum-miso sauce, cooked in a Hoba leaf, or Asian-spiced rack of lamb with kohl robi, cream spinach and truffle oil. Sole tempura, braised beef with Malay curry, and lobster pad thai are also main courses.
Desserts range from chocolate-lemongrass or litchi-raspberry crème brulée to green tea banana cake with toffee-hazelnut sauce.
Red Ginger’s wine list includes European and New World vintages. The restaurant offers a wide selection of sake, beers from Thailand and Japan, and a full cocktail menu. The signature libation, Ginger Blossom, blends Charbay blood orange vodka, passion fruit and orange juices with grenadine, and is served shaken and poured over ice.
Red Ginger’s layout is based on feng shui principles, and its contemporary décor incorporates ebony woods, bronze and glass light fixtures with eclectic, modern Asian artwork.
Debuting in winter 2010, Marina will offer 10 dining venues including six open-seating, gourmet restaurants.
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