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Voucher Partner 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.
Outside Seating
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.
Gourmet Guide Description
A heritage building tucked away in a quiet street of Gardens is where you’ll find food that follows the wine. During nearly three decades Aubergine has quietly cemented a reputation for relentlessly pursuing gastronomic excellence.
Chef proprietor Harald Bresselschmidt is fastidious when it comes to quality, technique and taste. “Number one is the deliciousness of the food, as a customer you don’t want to pay for a good-looking plate,” he says. “We marinade a lot, put emphasis on sauces and vinegars to finish the food.”
The degustation menu of four or five courses is wonderful reflection of how food and wine can marry to make magic. The wines, aged to perfection, are paired for a true connoisseur. If ordering from the a la carte menu, be sure to allow plenty of time to peruse the large, award-winning wine list. Look for his treats and finds, rare vintages, local or international, or allow sommelier Ralph to gently guide you. The wine, hero of the experience, is selected from the cellar at the optimum time, the dish follows.
Enjoy al fresco dining in the courtyard or take your seat indoors. Lunches see popular small plates being appreciated, the regular visiting clientele not making this a solitary visit in season. “Our food is natural style – if we were in France you’d say au naturel. We have a repertoire of dishes, then see what is coming in, like artichokes to signal the start of spring. I like a lot of vegetables around me, so I build a dish around the vegetable. We change the menu to experience what comes out of the ground, and a dish to accommodate what is fresh.”
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