Aubergine Restaurant
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MENU
Last verified or updated by the venue on 31st Oct 2024.
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
Octopus Salad
fennel, leeks, tomato, dressing with chili
R 225.00
Cape Bouillabaisse
potpourri of the sea with sea lettuce
R 235.00
Rabbit
combination of loin, belly and leg, turnip-pumpkin gateau, eucalyptus honey and sage dressing
R 245.00
Vegetarian / Second Starter or Main
Duo of Mozzarella
heirloom tomato, herb salad, balsamic and basil oil vinaigrette
R 195.00
Assiette of Beetroot
three beetroots in five ways, labneh
From R 190.00
Cream of Broccoli
with Cremonzola and yellow beets, cashew, poppyseed puffs
From R 175.00
For the Table
Potato and vegetable puree
R 115.00
Seasonal Spring Vegetables
tossed in olive oil and herbs
R 145.00
Fish
Cape Sea Harvest
vinaigrette with black rice, broad beans, pak-choy, ginger and lemongrass clouds
From R 225.00
Main Courses
Beef Prime Rib
pasture raised and grilled, Eringi mushroom, glazed baby turnip, celery, crispy nero kale
R 375.00
Lamb Saddle and Cutlet
paired with lamb ravioli, roasted garlic, green beans and parsnips
R 385.00
Ostrich Eye Fillet
Tandoori spiced, crispy rice, fried gem lettuce and broccoli
R 325.00
Cheese/Dessert
South African Artisan Cheese Selection, condiments, nut and fruit bread
R 285.00
Crème Brûlée
flavours of lemongrass, mirin and verbena, Matcha ice-cream
R 215.00
Chocolate Fondant
charred nectarine, praline crémeux, boekenhout-honey ice cream
R 275.00
Mascarpone Cocktail
gooseberry gelée, white chocolate, fig with triple sec, orange tuille
R 195.00
Degustation menu
4/5/6 course menu with/out wine pairing
Dressed Crab and Crab-Claw Tempura
with anis-seed lavache, accented by compressed cucumber, nasturtium and blood sorrel
Le Chant ‘Blanc’
Chenin Blanc 2022
Duck Breast
cured with desert salt, artichoke, carrot and grape confit, vinaigrette with aged raspberry balsamic
Hartenberg ‘Tenacity’
Semillon 2018
Chokka Calamari
from the East coast, squid ink risotto, candy beets, saffron foam
Idun ‘Carmelite’
Grenache, Cinsault, Shiraz, Mourvedre 2022
Gemsbok Sirloin
chestnut puree, oregano, turnip, braised young leeks, potato crêpe
Atlas Swift ‘Shelter’
Cabernet Sauvignon 2020
Dalewood ‘Huguenot’
Shavings, tuile and fondue, spiced kumquats & gooseberry
Peter Bayly
Cape White Fortified
Nectarine
glazed with honey and thyme, apple and sultana strudel, white chocolate and poppyseed ice-cream
Quoin Rock ‘Vine-dried’
Sauvignon Blanc 2023
with anis-seed lavache, accented by compressed cucumber, nasturtium and blood sorrel
Le Chant ‘Blanc’
Chenin Blanc 2022
Duck Breast
cured with desert salt, artichoke, carrot and grape confit, vinaigrette with aged raspberry balsamic
Hartenberg ‘Tenacity’
Semillon 2018
Chokka Calamari
from the East coast, squid ink risotto, candy beets, saffron foam
Idun ‘Carmelite’
Grenache, Cinsault, Shiraz, Mourvedre 2022
Gemsbok Sirloin
chestnut puree, oregano, turnip, braised young leeks, potato crêpe
Atlas Swift ‘Shelter’
Cabernet Sauvignon 2020
Dalewood ‘Huguenot’
Shavings, tuile and fondue, spiced kumquats & gooseberry
Peter Bayly
Cape White Fortified
Nectarine
glazed with honey and thyme, apple and sultana strudel, white chocolate and poppyseed ice-cream
Quoin Rock ‘Vine-dried’
Sauvignon Blanc 2023
From R 985.00
Lunch
We serve lunch on Thursdays and Fridays 12h00 – 14h00
The menu changes each week - please see a sample menu below:
The menu changes each week - please see a sample menu below:
Select four or six plates
4 Saldanha Oysters
dressed with Ponzu, Mirin and lime
Burrata Mozzarella
tomato, aged balsamic, organic herb salad
Octopus
marinate with chili, tomato and fennel
– – – – –
Malfatti
tomato, rocket with grana cheese
Duck Egg
poached, with prosciutto and brightlights
– – – – –
Yellowtail
black rice vinaigrette, broad beans, lemongrass-ginger foam
Lamb Neck & Fillet
grilled with aubergine-courgettes chutney, crispy potato
Spicy Beef
coriander dressing, vegetable stir-fry, rice cake
Duck Breast and Rillette
basil shoots, turnip-pumpkin galette, kumquats
– – – – –
Four South African Cheese
with condiments and nut-bread
Chocolate Ganache
grilled nectarine, matcha ice cream
Tart Tatin
vanilla foam and ice-cream
dressed with Ponzu, Mirin and lime
Burrata Mozzarella
tomato, aged balsamic, organic herb salad
Octopus
marinate with chili, tomato and fennel
– – – – –
Malfatti
tomato, rocket with grana cheese
Duck Egg
poached, with prosciutto and brightlights
– – – – –
Yellowtail
black rice vinaigrette, broad beans, lemongrass-ginger foam
Lamb Neck & Fillet
grilled with aubergine-courgettes chutney, crispy potato
Spicy Beef
coriander dressing, vegetable stir-fry, rice cake
Duck Breast and Rillette
basil shoots, turnip-pumpkin galette, kumquats
– – – – –
Four South African Cheese
with condiments and nut-bread
Chocolate Ganache
grilled nectarine, matcha ice cream
Tart Tatin
vanilla foam and ice-cream
From R 600.00
Order Details
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