Aubergine Restaurant
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MENU
Last verified or updated by the venue on 12th Feb 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
Salted Hake and Octopus
seared Shu Shu, lettuce coulis
mizuna and elderflower
mizuna and elderflower
R 275.00
Rabbit Loin and Leg
chicken of the woods mushroom
vinaigrette with black-eyed beans and cashew
vinaigrette with black-eyed beans and cashew
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
Aubergine Parmigiana
oven-baked with mozzarella, tomato and Parmesan
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
Fish
Cape Sea Harvest
red potato and beetroot fondue, pak-choy
sauce with horseradish and tarragon
sauce with horseradish and tarragon
From R 220.00
Main Courses
Pasture raised Beef Prime Rib
demi-glace with lemon pepper
confit potato mash, mushroom
confit potato mash, mushroom
R 375.00
Pork Fillet, Pancetta Crisp
date and nut filling, Marbar spinach
ginger glazed Hokkaido squash
apple-mustard sauce
ginger glazed Hokkaido squash
apple-mustard sauce
R 285.00
Free roaming Wellington Lamb
Saddle and Cutlet, marjoram gnocchi
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
glazed figs and grenadilla, prickly pear sorbet
R 215.00
Chocolate Fondant
cherries, gooseberry, sweet corn ice-cream
R 275.00
Pumpkin Soufflé
five spice and poppy seed ice-cream
iced yellow plum coulis
iced yellow plum coulis
R 255.00
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, sauce accented with savoury herb and Kampot pepper
Botanica ‘Arboretum’
Bordeaux Style Blend 2019
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, sauce accented with savoury herb and Kampot pepper
Botanica ‘Arboretum’
Bordeaux Style Blend 2019
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
Burrata Mozzarella
organic oxheart tomatoe, balsamic dressing
Smoked Tuna Belly
Shu Shu & apple salad, dwarf tomatillo
Paardekraal semihard Goats-milk Cheese
with heirloom tomato and basil salad
– – – – –
2nd Starters
Wild Oysters
gratinated with spinach and MCC sabayon
Crayfish Bisque
mousseline of the flesh, samphire seagrass
- - - - - - - - - - - - - - - - - -
Fish
Line-fish of the day
Red quinoa, marjoram-yellow beet vinaigrette
Mains
Duck Leg
slow braised with oriental flavours, pak-choy, noodles
Wildebeest Fillet
butter-spätzle, baby leeks, truffle sauce
Lamb Fillet and Kidney
ragout with black-eyed beans and cashew
– – – – –
Cheese
Four South African Artisan Cheese
with condiments and nut-bread
– – – – –
Dessert
Tiramisu
glazed blueberries and berry sorbet
Pumpkin Soufflé
yellow plum and prickly pear sorbet
- - - - - - - - - - - - - - - - - -
Burrata Mozzarella
organic oxheart tomatoe, balsamic dressing
Smoked Tuna Belly
Shu Shu & apple salad, dwarf tomatillo
Paardekraal semihard Goats-milk Cheese
with heirloom tomato and basil salad
– – – – –
2nd Starters
Wild Oysters
gratinated with spinach and MCC sabayon
Crayfish Bisque
mousseline of the flesh, samphire seagrass
- - - - - - - - - - - - - - - - - -
Fish
Line-fish of the day
Red quinoa, marjoram-yellow beet vinaigrette
Mains
Duck Leg
slow braised with oriental flavours, pak-choy, noodles
Wildebeest Fillet
butter-spätzle, baby leeks, truffle sauce
Lamb Fillet and Kidney
ragout with black-eyed beans and cashew
– – – – –
Cheese
Four South African Artisan Cheese
with condiments and nut-bread
– – – – –
Dessert
Tiramisu
glazed blueberries and berry sorbet
Pumpkin Soufflé
yellow plum and prickly pear sorbet
- - - - - - - - - - - - - - - - - -
R 0.00
Order Details
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