Ginger and Fig

3 Visitor Photos +

751 Jan Shoba Street, Brooklyn, Shop 5, Brooklyn Centre, Pretoria 0181, South Africa


Dessert, Hamburgers, Pasta, Sandwiches

Good for:

Breakfast/Brunch, Lunch


4.0 rating based on 1 rating
1 Review

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Very Good

Rating Summary

4.0 rating based on 1 rating
4.0 rating based on 1 rating
4.0 rating based on 1 rating
4.0 rating based on 1 rating
  1. Expert Review

    4.0 rating based on 1 rating
    Feb 2015 · Karen Elowitt

    This tiny but unique eatery tucked into Brooklyn Square is bit of a breath of fresh air in Pretoria’s less-...

    This tiny but unique eatery tucked into Brooklyn Square is bit of a breath of fresh air in Pretoria’s less- than-inspired culinary scene.

    It’s an artisanal café that only serves food that’s homemade, organic, preservative free, and free range. The brainchild of Zane Figueiredo, who worked in IT for years before becoming a chef, the restaurant fulfills his vision to bring a little bit of Cape Town’s farm-to-table ethic to Gauteng.

    Dishes like the French toast, pork belly sandwich, bleu cheese burger, and chicken fettucine are the same that you’ll find at other restaurants nearby, but here they’re made with flair and care, plus an extra twist. For example, my eggs Benedict came with the requisite bacon, poached egg and muffin, but the Hollandaise sauce was infused with beetroot, the bacon was nitrate-free, and the whole dish was topped with a pile of rocket. You can tell that the chefs at Ginger and Fig are interested in crafting something exceptional, not just slapping food on plates.

    And it’s not just the mains that are remarkable – the side dishes are prepared inventively and with care, whether it’s fruit compote that uses non-standard fruits, or a garden salad with an unusually tangy and tart vinaigrette.

    Drinks and desserts are fantastic as well. Try the milk jam (dulce de leche) iced latte with elaborate “latte art,” the homemade vanilla rooibos iced tea, the peanut, chocolate and miso milkshake, or the fresh-squeezed beetroot, pineapple and ginger juice (beetroot is a favorite ingredient here). The restaurant is unlicensed so you won’t find alcohol on the menu, but you are welcome to bring your own.

    Those with a sweet tooth will love desserts like the vanilla sponge cake with caramel-chocolate ganache filling and vanilla cream icing, or the baked cream cheese and ricotta cheesecake, served with oat crunchies and macerated strawberries.

    The décor is a bit dull, but the focus is meant to be on the food, I suppose. However there is both indoor and outdoor seating, free wi-fi, and the service is friendly and efficient.

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