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
Madumbi root vegetables, sauce with horseradish and parsley
R225/285

Main Courses

Pasture raised Beef Prime Rib
demi-glace with lemon pepper, glazed root vegetables, red potato confit
R375
Ostrich Eye Fillet
white poppyseed sauce, braised young leeks, spinach-Spätzle
R325
Springbok Loin
Jerusalem artichokes, coco infused tagliolini
baby braising onion, sauce with pomegranate
R375

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
wild basil 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

Bistro & Small Plates

Aubergine welcomes you for an Autumn menu with the Chef’s favourites being served. This menu is available only if the entire table has the bistro menu to guarantee a good flow of service.

The dishes are similar in size with slight variations keeping the value and base ingredient in mind. These plates may be shared around the table.

 Please choose a minimum of three dishes (at R525 per person) yet you’re welcome to choose as many as you wish at an additional R175.00 each

 

Aubergine & Ricotta Pockets (V)
tomato, Grana wafer, herb pesto

Hot Smoked Hake
vinaigrette of rosé grapefruit, shu-shu, red rice, mizuna   

Chokka Calamari
Nage with Indian spices and coriander, pickled chili in tamarind, sweetcorn and spinach

Forest Mushroom Velouté (V)
mushroom Goujons, chive smetana 

Beef Short-Rib
braising jus with beluga lentils, autumn vegetables, Jerusalem artichoke

Lamb Ravioli and Rump
accented by Arabic spices, aubergine and madumbi, cumin yogurt

Four South African Cheese
with condiments and nut-bread

Chocolate Gulgulas
passionfruit and cardamon anglaise, quince and prickly pear sorbet