Aubergine Restaurant opened its doors in September 1996 with a vision to create a gastronomic haven in an atmosphere of timeless elegance where diners could enjoy innovative and creative combinations that excite the senses and pique curiosity. We are proud to have gained a significant following from both within South Africa and abroad and it is always a pleasure to welcome back guests who share our passion for good food and wine. Aubergine has received numerous local and international awards and been consistently rated among the top restaurants in the country.
Our outside terrace is open for lunch and dinner. Note, you can only book outside online for lunch, not dinner. Simply add a special request to your reservation and ask to be seated outside. Weather permitting, we will be more then happy to have you enjoy your meal on the terrace.
Classic, steadfast, no surprises. It’s comforting to recognize the interiors
and friendly faces as you enter the historic building in Gardens, Cape
Town, your quest for the best sated when you leave.
The degustation menu is accompanied by the finest wines, or you can
select dishes from the a la carte menu, ably guided when choosing
from the enviable, impressive connoisseur catalogue. ‘Finds’ and
‘treats’ are listed up front, the finest Cape estate, rare local vintages
and international wines follow. As the cellar offers something optimum
for enjoyment, a seasonal dish to complement it will be presented. All
elements of the gastronomic tale are ably and extensively explained
by the passionate service team.
“I let the wine lead the food. I cook from the bottom up; it starts with
top-class ingredients. Then there must be the balance,” explains
chef patron Harald Bresselschmidt. He adds technique, texture and
interest to the classics. The game fish duo is the first indication that
Harald loves Oriental flavours too – the ceviche and tataki, spiced
shu-shu with mango, ponzu and wakame is exquisite. His cannelloni of
confit duck on bright lights spinach is a coup – delicate slices of cured
breast with cauliflower puree and hazelnuts plus a feather-light triad
of duck-filled pasta. The beetroot dish is a delicately plated ring of tiny
parts that make up an interesting whole. Temperatures vary from the
ice of the sheep yoghurt and basil sorbet to the piping hot vegetable
encased in the flakiest pastry.
Harald is an integral part of the foundation of gastronomy in this
country. German-born, he truly understands and allows the fruit of the
vine to be the protagonist. Many fine young chefs earned their stripes
in his kitchen. As you pop the last sweet treat into your mouth and
support Streetsmart, you know that Aubergine’s 26 years of success
has earned it’s place.