Aubergine Restaurant
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MENU
Last verified or updated by the venue on 23rd Jan 2026.
This menu is a sample menu designed to showcase what the restaurant offers & it may differ from the exact menu available. Kindly contact the restaurant if you have any questions
Starters
Duo of Scottish Loch Duarte Salmon
grain mustard crème fraiche, blini and salmon roe
R 315.00
Chokka Calamari
tomato, basil vinaigrette, calamari bhajia
R 255.00
Ostrich Carpaccio
kohlrabi and walnut salad
vinaigrette with smoked shitake mushrooms
vinaigrette with smoked shitake mushrooms
R 255.00
Vegetarian / Vegan - Starter or Main
Burrata Mozzarella
roasted tomato, basil, aged balsamic, pesto
From R 225.00
Moong Dhal
and vegetable Biryani, with raita and mango achar
From R 225.00
Ricotta Ravioli
tossed rocket and spinach, tomato sugo
From R 225.00
For the Table
Organic Garden leaf and Vegetable salad
with toasted seeds, nut oil vinaigrette
R 155.00
Butter Spätzle
R 135.00
Fish
Cape Sea Harvest
fennel mousseline, asparagus, yellow beets sauce with horseradish and nasturtium
From R 220.00
Main Courses
Pasture raised Beef Prime Rib
demi-glace with lemon pepper, seasonal vegetables and mushroom
R 385.00
Pork Fillet and Pancetta
tarragon-mustard sauce
black-eyed beans and apple puree
black-eyed beans and apple puree
R 295.00
Free roaming Lamb from Wellington
saddle and cutlet, risotto with rosemary
fried cauliflower, glazed garlic
fried cauliflower, glazed garlic
R 375.00
Cheese/Dessert
South African Artisan Cheese Selectio
condiments, nut and fruit bread
R 285.00
Crème Brûlée
Macha tea aroma, pistachio, apple sorbet
R 215.00
Chocolate Fondant
strawberry mirror, strawberries
mango sphere, litchi sorbet
mango sphere, litchi sorbet
R 275.00
Dessert Composition
nectarine and white chocolate ice-parfait
with glazed nectarines and oregano aroma
with glazed nectarines and oregano aroma
R 225.00
Degustation menu - Summer Menu
4/5/6 course menu with/out wine pairing
Salted Hake and Octopus
seared Shu Shu, lettuce coulis, curry foam
mizuna, elderflower
Lievland
Sauvignon Blanc 2024
Crayfish Bisque
with Persian saffron, mousseline and tarragon
Olifantsberg ‘Matriarch’
Roussane, Grenache Blanc, Chenin Blanc 2021
And/Or
Pork Fillet
date and nut filling, Marbar spinach
ginger glazed Hokkaido pumpkin
Eenzaamheid
Grenache Noir 2023
Black Wildebeest
Potato-mushroom galette
berry gel, broccoli
sauce accented with savoury herb and Tawny
Savage Red
Syrah 2020
Duo of Dalewood Cheese
Camembert and shaved Boland Truckle
with quince and chili gel, compressed melon
Peter Bayly
Cape White N/V
And/Or
Dessert Composition
Tropical berry and peach spheres, almond cake, honey ice cream
accented by a lemon-basil topping
Waterford ‘Natural Sweet N/V’
cuvee of four varieties
Coffee | Oolong Tea | Friandises
seared Shu Shu, lettuce coulis, curry foam
mizuna, elderflower
Lievland
Sauvignon Blanc 2024
Crayfish Bisque
with Persian saffron, mousseline and tarragon
Olifantsberg ‘Matriarch’
Roussane, Grenache Blanc, Chenin Blanc 2021
And/Or
Pork Fillet
date and nut filling, Marbar spinach
ginger glazed Hokkaido pumpkin
Eenzaamheid
Grenache Noir 2023
Black Wildebeest
Potato-mushroom galette
berry gel, broccoli
sauce accented with savoury herb and Tawny
Savage Red
Syrah 2020
Duo of Dalewood Cheese
Camembert and shaved Boland Truckle
with quince and chili gel, compressed melon
Peter Bayly
Cape White N/V
And/Or
Dessert Composition
Tropical berry and peach spheres, almond cake, honey ice cream
accented by a lemon-basil topping
Waterford ‘Natural Sweet N/V’
cuvee of four varieties
Coffee | Oolong Tea | Friandises
From R 1,150.00
Lunch/Small Plates Dinner - Summer Menu
We serve lunch on Thursdays and Fridays 12h00 – 14h00
R640 for any 4 plates
R900 for any 6 plates
R640 for any 4 plates
R900 for any 6 plates
Select four or six plates
1rst Plates
Slow roast Beef Sirloin
thinly sliced, red wine and lavender vinaigrette, petit salad
Duo of Hake and Octopus
Shu Shu, cos lettuce coulis, curry foam
Burrata Mozzarella
with roasted tomato and basil salad
– – – – –
2nd Starters
Pasta Arabiata
tossed in a spicy tomato sugo
West Coats Mussels
gratinated with tomato, pine seeds and cucumber
- - - - - - - - - - - - - - - - - -
Fish
Line-fish of the day
Potato and beetroot fondue, horseradish and tarragon sauce
Mains
Beef Tongue
confit-potato mash, red onion, apple and mustard sauce
Pork Fillet
date and nut filling, Marbar spinach, ginger glazed Hokkaido pumpkin
Ostrich Tandoori
Basmati rice, aubergine involtini, cucumber salad
– – – – –
Cheese
Four South African Artisan Cheese
with condiments and nut-bread
– – – – –
Dessert
Gâteaux Caramelia
Crunchy Sable Breton, gooseberry jam, flexible caramel, vanilla ice cream
Crème Brûlée
marinated nectarines, prickly pear sorbet
- - - - - - - - - - - - - - - - - -
Slow roast Beef Sirloin
thinly sliced, red wine and lavender vinaigrette, petit salad
Duo of Hake and Octopus
Shu Shu, cos lettuce coulis, curry foam
Burrata Mozzarella
with roasted tomato and basil salad
– – – – –
2nd Starters
Pasta Arabiata
tossed in a spicy tomato sugo
West Coats Mussels
gratinated with tomato, pine seeds and cucumber
- - - - - - - - - - - - - - - - - -
Fish
Line-fish of the day
Potato and beetroot fondue, horseradish and tarragon sauce
Mains
Beef Tongue
confit-potato mash, red onion, apple and mustard sauce
Pork Fillet
date and nut filling, Marbar spinach, ginger glazed Hokkaido pumpkin
Ostrich Tandoori
Basmati rice, aubergine involtini, cucumber salad
– – – – –
Cheese
Four South African Artisan Cheese
with condiments and nut-bread
– – – – –
Dessert
Gâteaux Caramelia
Crunchy Sable Breton, gooseberry jam, flexible caramel, vanilla ice cream
Crème Brûlée
marinated nectarines, prickly pear sorbet
- - - - - - - - - - - - - - - - - -
R 0.00
Order Details
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