Aubergine Restaurant
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MENU
Last verified or updated by the venue on 20th Jul 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
Seared Yellow-fin and smoked Albacore Tuna
oriental kelp dashi gel, radicchio salad
spiced papaya, avocado
spiced papaya, avocado
R 275.00
Cape Bouillabaisse
tomato based, garlic and tarragon
ginger and lemongrass aroma
seafood pot pourri
ginger and lemongrass aroma
seafood pot pourri
R 255.00
Rabbit Loin and Leg
forest mushroom and cashew nut
vinaigrette with black-eyed beans, oregano
vinaigrette with black-eyed beans, oregano
R 235.00
Vegetarian / Vegan - Starter or Main
Paneer, south Indian style
tomato chutney with peas and pea shoots
jeera papadum
jeera papadum
From R 185.00
Risotto
with Cremonzola, beetroot, Grana tuille
From R 195.00
Forest Mushroom Pappardelle
tossed with olive oil, garlic and savoury herbs
From R 215.00
For the Table
Potato & Vegetable Rösti
R 155.00
Organic Garden leaf and Vegetable Salad
with toasted seeds, nut oil vinaigrette
R 145.00
Fish
Cape Sea Harvest
red quinoa vinaigrette, lime clouds
aubergine-vegetable galette
aubergine-vegetable galette
From R 220.00
Main Courses
Pasture raised Beef Prime Rib
demi-glace with lemon pepper
confit potato, mushroom, glazed shallots
confit potato, mushroom, glazed shallots
R 325.00
Duck breast
Cured and fried crispy
ginger glazed Hokkaido squash
almond broccoli, tomatillo
ginger glazed Hokkaido squash
almond broccoli, tomatillo
R 295.00
Lamb Shank Ravioli and Medallion
garlic puree, seasonal garden greens
sauce with olive oil and marjoram
sauce with olive oil and marjoram
R 295.00
Cheese/Dessert
South African Artisan Cheese Selectio
condiments, nut and fruit bread
R 285.00
Crème Brûlée
aroma of angelica and orange liqueur
orange and melon sorbet
orange and melon sorbet
R 235.00
Chocolate Fondant
rhubarb two ways, yuzu Crémeux
sweet corn ice-cream
sweet corn ice-cream
R 275.00
Tropical Gastrique
pineapple, loquat, yuzu
lime cake, coconut and lemongrass
lime cake, coconut and lemongrass
R 225.00
Degustation menu - Winter Menu
3/4/5 course menu with/out wine pairing
Duo of yellow-fin and Albacore Tuna
oriental kelp dashi gel, sea lettuce
spiced papaya and radicchio
Mother Rock White 2022
cuvee of five grapes
Duck Breast
cured and fried crispy
ginger glazed blue pumpkin
almond broccoli, tomatillo
Eenzaamheid 2022
Cinsault
Springbok Loin Medallion
Beetroot noodles, winter vegetables (savoy cabbage)
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
Joostenberg 2024
Chenin Blanc Noble Late Harvest
Coffee | Oolong Tea | Friandises
oriental kelp dashi gel, sea lettuce
spiced papaya and radicchio
Mother Rock White 2022
cuvee of five grapes
Duck Breast
cured and fried crispy
ginger glazed blue pumpkin
almond broccoli, tomatillo
Eenzaamheid 2022
Cinsault
Springbok Loin Medallion
Beetroot noodles, winter vegetables (savoy cabbage)
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
Joostenberg 2024
Chenin Blanc Noble Late Harvest
Coffee | Oolong Tea | Friandises
From R 895.00
Lunch/Small Plates Dinner - Winter Menu (Also served for Dinner)
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
Ostrich Carpaccio
turnip and walnut salad
vinaigrette with smoked shitake mushrooms
Yellow-fin and Albacore Duett
spiced papaya, radicchio, sea lettuce gel
– – – – –
2nd Starters
Cape Bouillabaisse
seafood pot- pourri, aioli
Arborio Risotto
with Cremonzola, beetroot, Grana tuille
- - - - - - - - - - - - - - - - - -
Fish
Kingklip
red quinoa vinaigrette, lime clouds
aubergine-vegetable galette
Meats
Lamb Shank Ravioli and Medallion
garlic puree, seasonal garden greens
sauce with olive oil and marjoram
Pork Fillet
tarragon mustard sauce, baby root vegetables
potato noodles
Pasture raised Beef Prime Rib
demi-glace with lemon pepper
confit potato, mushroom, glazed shallots
– – – – –
Cheese
Four South African Artisan Cheese
with condiments and nut-bread
– – – – –
Dessert
Chocolate and Caramel Ganache
Peach coulis, coconut crumb and sorbet
Crème Brûlée
aroma of angelica and orange liqueur
orange and sweet melon sorbet
- - - - - - - - - - - - - - - - - -
Ostrich Carpaccio
turnip and walnut salad
vinaigrette with smoked shitake mushrooms
Yellow-fin and Albacore Duett
spiced papaya, radicchio, sea lettuce gel
– – – – –
2nd Starters
Cape Bouillabaisse
seafood pot- pourri, aioli
Arborio Risotto
with Cremonzola, beetroot, Grana tuille
- - - - - - - - - - - - - - - - - -
Fish
Kingklip
red quinoa vinaigrette, lime clouds
aubergine-vegetable galette
Meats
Lamb Shank Ravioli and Medallion
garlic puree, seasonal garden greens
sauce with olive oil and marjoram
Pork Fillet
tarragon mustard sauce, baby root vegetables
potato noodles
Pasture raised Beef Prime Rib
demi-glace with lemon pepper
confit potato, mushroom, glazed shallots
– – – – –
Cheese
Four South African Artisan Cheese
with condiments and nut-bread
– – – – –
Dessert
Chocolate and Caramel Ganache
Peach coulis, coconut crumb and sorbet
Crème Brûlée
aroma of angelica and orange liqueur
orange and sweet melon sorbet
- - - - - - - - - - - - - - - - - -
R 0.00
Order Details
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