Our Food Philosophy

Our goal has been to create a culinary haven in the heart of Cape Town, a place that discerning locals and international visitors can return to for a unique, sensory dining experience. The chef’s team uses fundamental cooking techniques combined with an obsession for balance, together with the imagination and artistry inspired by Harald’s creativity.

We serve timeless dishes, with Eastern and Western influences that take cognisance of seasonal flavours and local ingredients. Light, balanced food that excites your senses, piques your curiosity, makes you sigh with delight, and leaves you satisfied and energised.

Aubergine has always sourced fresh produce directly from farmers and trusted suppliers, ensuring the origin of the ingredients as well as the integrity with which they are produced. We strive to adhere to sustainable seafood practices where possible and use free-range meat and produce sourced from two organic vegetable gardens in Stellenbosch.

A la Carte Menu

You can choose from our A la Carte menu for dinner.

Starters

Quail, combining breast, leg and scotch egg, spinach and aubergine with red cabbage puree
R245
Salted Hake and Octopus, lettuce Nage, fennel shavings, pea shoots, light Malay style curry foam
R235
Cape Bouillabaisse, prawn, calamari and West Coast mussels, aioli lavache
R265

Vegetarian/Vegan

Starter or Main

Aubergine & Ricotta Pockets, tomato, parmesan wafer and herb pesto
R215
Rice-Paper Roll, of stir-fried vegetables, mushrooms and cashew nuts with black bean salsa
R180/235
Green Plate, pot pourri of green vegetables and herbs with pesto mash and green oil
R185/235
Mushroom Strudel, accented by tenderstem and cider sauce
R195/275

For the Table

Roasted Sweet Potato & Aubergine with pea greens and red onion
R145

Fish
Starter or Main

Cape Sea Harvest, pesto mash and green vegetables, sauce with horseradish and mizuna R225/285

Main Courses

Pasture raised Beef Prime Rib, demi-glace with lemon pepper, glazed summer root vegetables, red potato confit
R375
Ostrich Eye Fillet, white poppyseed sauce, braised young leeks, spinach-Spätzle
R325
Lamb Saddle, herb crusted, braised garlic, potato-cauliflower gratin
R325

Cheese/Dessert

South African Artisan Cheese Selection, condiments, nut and fruit bread R285
Crème Brûlée, flavours of lemongrass, mirin and verbena, ginger and lime ice-cream R215
Chocolate Fondant, persimmon and caramelized pistachio, eucalyptus-honey ice cream R275
Gratin of Autumn Fruit, elderberry aroma, poppyseed Ice-cream R225

Degustation Menu
Autumn

Amuse Bouche

Kingklip and Oyster
lime and ginger gel, sea lettuce and yucca-palm leaves

Newton Johnson
Albariño 2022

Cape Bouillabaisse
prawn, calamari and West Coast mussels, aioli lavache

Eenzaamheid
Chenin Blanc 2021

Quail
combining breast, leg and scotch egg, Marbar spinach, aubergine, red cabbage, black bean

Olifantsberg
Carignan 2021

Kudu Loin
white poppyseed sauce, braised young leeks, root vegetables, mushroom, potato puffs

Groenland
Cabernet Sauvignon 2019

 Karoo Red Fig
Blue cheese-fig sorbet,  fig tartlet, Karoo and Hilton blue crumb

Bein ‘Forte’
Merlot 2021  

And/Or

Souffléed Hazelnut Pudding
with chocolate, satsumas, five spice ice-cream

Waterford ‘Heatherleigh’ N/V
Cuvee of four white varieties

Coffee | Oolong Tea | Friandises

4 course menu R 1080 with Wine pairing R 1740
5 course menu R 1315 with Wine pairing R 2150
6 course menu R 1550 with Wine pairing R 2540

Vegetarian

Aubergine prides itself in its vegetarian dishes. Our sophisticated vegetarian creations use organic vegetables and pulses, and are often inspired by Mediterranean, Indian and Oriental cuisine. These dishes can also be delicious alternative starters or main courses for all diners. At the moment, we have a small selection, but you’re welcome to be in touch in advance of your visit should you need additional options.

Small Plate (Tapa’s style) Dining

Savoury

Sashimi
compressed cucumber, oriental gel and pickled ginger
R180

Chicken & Mushroom
Croquettes with smoked ham
R135

Chilled Broccoli Soup
prawn, broccoli, fennel salad
R175

Malfatti
tomato sugo, aubergine-herb, pesto, rocket
R165

Pasta creation of the day
R170

Ostrich Fillet
Tandoori spiced, crispy rice, fried gem lettuce
R185

Cheese

4 South African Artisan Cheese Selection
condiments, nut and fruit bread
R180

Sweet

Apple-Almond Strudel
Vanilla ice cream
R155

Duo of Sorbet
fruit medley and coulis
R145

Lunch in Autumn

We are very excited to announce our “Create Your Own Small Plate Lunch Menu” for the season.

The concept and aim is to capture all seasonal products especially the shorter gems from the garden for this particular week.

Creating new dishes from those ingredients weekly, gives us the opportunity for specials in the evening on the ‘A la Carte’ Menu.

This is particularly exciting for our loyal guests and friends of Aubergine.

We will continue to pursue flexible and ‘A la Minute’ cooking with the freshest produce available.

Hope to see you here soon and on our terrace on sun filled days with a great carafe of wine for an Al fresco lunch.

Bon Appetit!

We are serving lunch on Thursdays and Fridays 12h00 – 14h00
Please see the menu below:

1rst

Octopus Salad
black rice salad, cucumber, chili and tomato 

Kingklip & Oyster
lime and ginger gel, sea lettuce and yucca-palm leaves

Malfatti
tomato sugo, spinach and Grana cheese

2nd

Cape Bouillabaisse
sea-food and sea lettuce, Aioli Lavache

Rabbit Salad
with confit rabbit, belly and shoulder, celeriac

Fish

Dorado
bisque sauce, red quinoa, green vegetables

Tagliatelle
with prawns, dune spinach and tarragon

Meat

Veal & Sweetbread
dune-oyster mushroom, pesto mash 

Springbok Fillet
celeriac fondue, spinach-Spätzle

Cheese

Four South African Cheese
with condiments and nut-bread

Dessert

Crème Brûlée
flavours of lemongrass, mirin and verbena, ginger and lime ice-cream

Chocolate Fondant
persimmon and caramelized pistachio, eucalyptus-honey ice cream

R600 for any 4 plates
R850 for any 6 plates