Wild Ginger Dining + Bar - The Rocks

Very nice Thai food. We had the royal flower dumplings and betel leaf for entrees. The dumplings are delicious but the best was the betel leaf entree. I could eat this all day, especially the coconut relish! The mains were good too. We had the duck curry and the crispy pork belly. Both are very tasty. Service is a bit slow but the restaurant is lovely so will suit those not in a hurry.

I am in love with Wild Ginger in Sydney. They have this 'Wild Ginger Special Sauce ' which is so good, I would love to just bottle that sauce it 's so good. I just love their style of food and I would happily go back, time after time again.

We were walking around the Rocks, and this place happened to be on one of the lists of top restaurants in the area. To be completely honest I felt that the place was closer to a 3.5 than a 4. The ambience felt a little cold but the staff was really friendly. Their food was pretty typical Thai (slightly pricier), but the dessert we had gotten (coconut dumplings in coconut milk) was surprisingly good sweet, creamy, and salty. Would recommend if you are looking for Asian food at the Rocks.

If you want to come here make sure you keep a good eye out because this place is hard to find! I’d also recommend booking. <br/ We were served promptly and our drinks arrived quickly too. I felt the drinks were a little pricey. <br/ <br/ The food was beautifully presented and for the most part was absolutely delicious. Our one gripe with the food was that the green papaya was extremely spicy. The menu mentioned chilli but it was so hot we could not finish it. We loved the waygu beef and the crispy pad Thai pretty unique dish. Will be back one day!

A change of ownership has seen the space formerly occupied by Sailors Thai morph seamlessly into Wild Ginger Dining Bar. This new restaurant continues the longstanding history of Thai cuisine in this historic space, which started back in 1996 with David Thompson and the late Peter Bowyer. The most recent change hasn’t affected the cuisine, which remains in the upper echelon on Sydney’s Thai offerings, largely because the new owners sensibly chose to retain the same Thai chefs.I recently wound my way down the stairs, twists and turns of this iconic Rocks building, which used to be a home for seamen, to eat in their quiet and serene lower dining room. My meal began rather royally, with Chor Muang $4/each), steamed chicken dumplings. These beautiful dumplings are delicately plucked into flowers. The purple colouring is courtesy of the anchan flower also called the butterfly pea flower) and thus totally natural. They have a mild flavour that's mostly...