Today we take you to one of Pretoria’s latest and coolest new eateries, Ginger and Fig. Owned by Zane Figueiredo, IT guy turned chef, it is one of the most exciting eateries in Brooklyn. They serve everything from the timeless croissant to a deconstructed quiche, that looks like an art piece. Zane has dreamed of having his own restaurant since childhood. But it was only 3 years ago that he decided to leave his job and pursue his dream. He trained at Prue Leith and then spent a year working for renowned Chef Luke Dale-Roberts at The Test Kitchen and The Potluck Club in Cape Town. Pretoria has always been home and he wanted to bring something fresh and quirky to the city that he loves so much. Ginger & Fig opened its doors in March this year.
Apart from the great food, we also love the industrial inspired monochromatic decor done by KAAD Architecture. The decor is contemporary, and although it reflects a European style of eating, all the decor elements were sourced locally. Marsel Roothman was behind the lens.
What can we expect to find on your menu?
Our menu is small with attention to detail and all items are prepared in house. We have a broad range of dishes from toasted Chicken mayo on 100% sourdough to a deconstructed quiche. The Eggs Benedict, Chicken May and the Rib eye burger is a must-try!
Which destinations would you describe as your food Mecca?
One of my favorite food destinations is Portugal, my grandmother still lives there and visiting all the local places and eating Portuguese food with her is absolute bliss. Spain and San Francisco are also in my bucket list, perhaps I will visit next year .
What is your latest food discovery?
It is the rediscovery of the croissant and the search of perfection. Once that has been reached we move on to the next challenge.
How do you stay inspired?
Passion and a constant drive to improve myself and the food that we sell. With new dishes, cooking techniques and flavour combinations being discovered in the culinary world every day, it inspires me to stay creative.
- Photographer : Marsel Roothman |