Have closed their doors
Just when you thought Newcastle’s dining and drinking scene had hit its peak… in slides Ginger Meg's!
Whilst seeming to appear out of nowhere, the newest addition to King Street's ever-evolving dining precinct is a sophisticated Asian inspired cocktail bar and restaurant that will blow-your-mind!
Brought to you by the team behind Parry St Garage and Merewether Surfhouse, owners Marc Allardice and Ryan Baird have pushed all the boundaries, both in design and flavours, with Ginger Meg's. Chatting with Marc and Ryan, their passion for Newcastle is evident with this almighty undertaking being the ultimate tribute to a city that’s growing up in a big way.
"We wanted to encourage late night dining, so if you've been out and about having drinks or have been upstairs in the bar you can come in at nine or ten o'clock, so we're looking to have the restaurant open as late as possible of a night time. We think Newcastle people want this, there are other cities that have it, and we should have it as well," said Ryan.
The bar area is huge, can people just come in for a drink?
"Absolutely, we wanted to create a Cocktail bar feel, we felt there is a good market for it. The area seats up to 100 – 120 people with table seating and booths to relax in which we think people want. The Asian theme runs throughout the bar as well with sweet and coconut flavours, lots of lychees and lemon grass and five spice spirits," Ryan
and the menu, what can we expect?
"We’ve kept an Asian inspired theme throughout the restaurant, our Head chef Jordan was born in Jakarta and has spent a lot of time in Indonesia. We’ve both traveled throughout Asia a lot but Ginger Meg's wasn’t born from our travels, we just know we love it," Ryan.
"Jordan has had some great experience, he’s cut his teeth in some pretty good restaurants like Rockpool, Chin Chin in Melbourne and Spice Temple. I’ve known Jordan for a long time and when we started talking about doing an Asian inspired restaurant we went straight to him," Marc.
Any specific Asian flavours or is the menu a bit of a mix?
"We’re a blend of Pan Asian, we don’t want to be anything in particular. We’re drawing from lots of different countries; China, South East Asian, and Malaysia, we’re touching on some Indonesian and Indian flavours as well. Possibly in the future we’ll tap into some Sri Lankan food, but we’re not going everywhere instead working with what’s not already available in the precinct," Ryan.
There’s no signage out the front, did you purposely want to make it difficult to find?
"It’s a bit of fun the walkway down the laneway, you’ve kind of got to know about it and have the confidence to walk down it. What we wanted to do was design the space so that even when you walked inside you didn’t know there was a restaurant around the corner or a bar upstairs, which all adds to the mystery," Marc.