Aubergine Restaurant
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MENU
Last verified or updated by the venue on 18th Dec 2025.
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 Yellow-fin Tuna
Tataki fried and phyllo coated
lime and ginger gel, Kombu dressing
lime and ginger gel, Kombu dressing
R 275.00
Chokka Calamari
tomato, basil vinaigrette, calamari bhajia
R 255.00
Ostrich Carpaccio
vinaigrette with smoked shitake mushrooms
mizuna, walnut oil
mizuna, walnut oil
R 255.00
Vegetarian / Vegan - Starter or Main
Burrata Mozzarella
roasted tomato, basil, aged balsamic, pesto
From R 205.00
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 135.00
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 - Spring Menu
4/5/6 course menu with/out wine pairing
Duo of Yellow-fin Tuna
Tataki fried and phyllo coated
lime and ginger gel
Inevitable
Colombard 2023
Textures of Crayfish
medallion of tail, mousseline, tempura
peas, saffron bisque
Olifantsberg ‘Matriarch’
Roussane, Grenache Blanc, Chenin Blanc 2021
And/Or
Ham of Duck Breast
with ravioli of the braised leg, kohlrabi
and duck crispies
Gedeelte ‘Authentic 23’
Barbarossa 2021
Springbok Loin
potato noodles, pistachio
red wine braised turnips, berry gel, white poppyseed sauce
Idun ‘Choreography’
Merlot, Malbec, Cabernet Sauvignon 2020
Trio of Cheese
Paardekraal Tomme de Chevre, fondue tartlet
Stone House Camembert Ash
and 24-month Pecorino with condiments
Peter Bayly
Cape White N/V
And/Or
Inspiration of Mango
yellow melon and four ways of citrus
Thelema ‘Noble Late Harvest 2022’
Muscat de Frontignan
Coffee | Oolong Tea | Friandises
Tataki fried and phyllo coated
lime and ginger gel
Inevitable
Colombard 2023
Textures of Crayfish
medallion of tail, mousseline, tempura
peas, saffron bisque
Olifantsberg ‘Matriarch’
Roussane, Grenache Blanc, Chenin Blanc 2021
And/Or
Ham of Duck Breast
with ravioli of the braised leg, kohlrabi
and duck crispies
Gedeelte ‘Authentic 23’
Barbarossa 2021
Springbok Loin
potato noodles, pistachio
red wine braised turnips, berry gel, white poppyseed sauce
Idun ‘Choreography’
Merlot, Malbec, Cabernet Sauvignon 2020
Trio of Cheese
Paardekraal Tomme de Chevre, fondue tartlet
Stone House Camembert Ash
and 24-month Pecorino with condiments
Peter Bayly
Cape White N/V
And/Or
Inspiration of Mango
yellow melon and four ways of citrus
Thelema ‘Noble Late Harvest 2022’
Muscat de Frontignan
Coffee | Oolong Tea | Friandises
From R 1,150.00
Lunch/Small Plates Dinner - Spring 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
Ostrich Carpaccio
artichoke and walnut, smoked shi-take mushroom vinaigrette
Duo of Tuna and yellowtail
smoked long-fin tuna and fried tuna tartar
lime and ginger gel
Burrata Mozzarella
roasted tomato, basil and green oil
– – – – –
Hot Starters
Artichoke Soup
prawn tempura
Chokka Calamari
calamari bhajia, sauce Vièrge
- - - - - - - - - - - - - - - - - -
Fish
Line-fish of the day
Sweet Potato and leek fondue, crustacean sauce
Mains
Paillard of Wagyu (Gr3-4) Beef Sirloin
Café de Paris Butter, confit red potato, tossed gem lettuce
Pork Cheeks
slow braised and fried crispy, rainbow carrots, rosemary risotto
Springbok Loin
Spätzle, mushroom, berry gel, poppyseed sauce
– – – – –
Cheese
Four South African Artisan Cheese
with condiments and nut-bread
– – – – –
Dessert
Caramel Gâteaux
with gooseberry, strawberry sorbet
Poppyseed Ice Parfait
matcha crumb, mocha ganache
Ostrich Carpaccio
artichoke and walnut, smoked shi-take mushroom vinaigrette
Duo of Tuna and yellowtail
smoked long-fin tuna and fried tuna tartar
lime and ginger gel
Burrata Mozzarella
roasted tomato, basil and green oil
– – – – –
Hot Starters
Artichoke Soup
prawn tempura
Chokka Calamari
calamari bhajia, sauce Vièrge
- - - - - - - - - - - - - - - - - -
Fish
Line-fish of the day
Sweet Potato and leek fondue, crustacean sauce
Mains
Paillard of Wagyu (Gr3-4) Beef Sirloin
Café de Paris Butter, confit red potato, tossed gem lettuce
Pork Cheeks
slow braised and fried crispy, rainbow carrots, rosemary risotto
Springbok Loin
Spätzle, mushroom, berry gel, poppyseed sauce
– – – – –
Cheese
Four South African Artisan Cheese
with condiments and nut-bread
– – – – –
Dessert
Caramel Gâteaux
with gooseberry, strawberry sorbet
Poppyseed Ice Parfait
matcha crumb, mocha ganache
R 0.00
Order Details
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