Aubergine Restaurant

oriental kelp dashi gel, radicchio salad spiced papaya, avocado

cured and sous-vide salmon trout water lilies, edame beans

prosciutto, savoy cabbage forest mushroom, red wine vinaigrette with pine kernels

tomato chutney with peas and pea shoots jeera papadum

with Cremonzola, beetroot, cheese tuille

tossed with olive oil, ratatouille vegetables and savoury herbs, finished with pecorino cheese

with toasted seeds, nut oil vinaigrette

beetroot and potato fondue artichoke, brightlights, horseradish sauce

Potato mousseline, slow roasted shallots parsnips and cauliflower, red wine jus

pumpkin gnocchi, brussels sprouts and pear nasturtium pesto, honey accented sauce

wild mushroom sauce, Spätzle, broad beans

condiments, nut and fruit bread

vanilla aroma, orange honeycomb, basil ice cream

strawberry sphere, berry sorbet hazelnut crumb

fresh coconut, mascarpone, guava sorbet

Duo of yellow-fin and Albacore Tuna oriental kelp dashi gel, sea lettuce spiced papaya and radicchio Inevitable 2024 Colombard Quail Paupiette prosciutto, savoy cabbage forest mushroom, red wine vinaigrette with pine kernels Radford Dale ‘Vinum‘ 2023 Grenache Noir Springbok Loin Medallion Beetroot noodles, celeriac galette sauce with Natal plums, glazed chestnuts De Morgenzon ‘Maestro’ 2021 Bordeaux Style Blend Blue Cheese Pierogi Cremonzola and Karoo Blue orange, beetroot, blue cheese sorbet Bein ‘Forte’ 2021 Merlot fortified And/Or Textures of Chocolate seasonal citrus and kalamansi gel vanilla ice cream, naartjie powder Beaumont ‘Goutte d’Or’ 2021 Chenin Blanc Noble Late Harvest Coffee | Oolong Tea | Friandises

1rst Plates Karan Beef Carpaccio capers, turnip salad, aged sherry vinegar dressing Swordfish ‘Tiede’ green asparagus, fennel, vinaigrette – – – – – 2nd Starters Duck Breast blue pumpkin honey accented sauce brusselsprouts and pear Mediterranean Pasta nasturtium, ratatouille vegetables, Pecorino shavings - - - - - - - - - - - - - - - - - - Fish Swordfish potato and beetroot fondue globe artichoke, horseradish sauce Meats Pork Neck Masala spiced and roasted, with potato and aubergine curry Ostrich Eye-Fillet fried rare, gnocchi and turnip, wild mushroom sauce Beef Prime Rib potato mousseline, root vegetables, demi-glace with savory herb – – – – – Cheese Four South African Artisan Cheese with condiments and nut-bread – – – – – Dessert Textures of Chocolate citrus, berry sorbet Composition of Apple fresh coconut, mascarpone guava sorbet - - - - - - - - - - - - - - - - - -