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.

Take Outs

We have paused our online Take Out orders, please contact us if you want to order. Keep in mind, our take out menu for collection or delivery is on Thursdays and Fridays. Please see our TAKE OUT page for the menu, more details and how to order.

You can also pre-order extra dishes from our take out menu to take home after your dinner at the restaurant. Please email us a couple of days in advance to order.

A la Carte Menu

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

Starters

Gamefish, tataki and tartar, sea lettuce sushi rice ball with prawn R245
Ostrich Carpaccio, vinaigrette with fried red figs and balsamic avocado taco, herb salad R245
Calamari, red rice, watermelon radish, shu-shu shoots cariander dressing with chilli aroma R245

Vegetarian / Second Starter or Main
Burrata Mozzarella, roasted tomato, organic lettuce with balsamic and wild basil infused olive oil R185
Aubergine Soufflé, yellow bush bean vinaigrette, Paardekraal ‘Tomme de Chevre’ R215
Cauliflower and Risotto, creation with Horseradish and tumeric aroma, Grana Padano R185/R225
Pappardelle, chicken of the woods mushroom, red onion, chives, Grana Padano R175/R225

Fish
Cape Sea Harvest, with heirloom tomato, tomato crust, tomato fondue, pak-choi and basil pesto. Starter R215/ Main R285

Main Courses
Pasture raised dry-aged Beef cut of the week, chicken of the woods mushroom, petit vegetables and red wine sauce R355 Wagyu cut R495
Lamb Rack, brioche and herb crusted, braised baby onion and garlic, green bean salad, white root vegetables R335
Iberico Pork from Wellington, spinach and ricotta Panzerotti, green apple gel, pumpkinseeds R255

Cheese/Dessert
South African Artisan Cheese Selection condiments, nut and fruit bread R265
Composition of Pineapple and Calamansi, coconut with curry leaf and cardamom aroma gooseberry R215
Chocolate Fondant, glazed peaches, blueberry, bronze basil sorbet R235
White Chocolate Crème Caramel, tonka bean ice cream, raspberry R215

Degustation menu

Amuse Bouche

Gamefish
tataki and fried tartar, spiced papaya, sushi rice ball with prawn

Inevitable ‘Colombard’ 2022

Crayfish Bisque
ravioli, broccoli and blanched almonds

Eenzaamheid
Chenin Blanc 2021

Springbok Loin Medallion
marinate of gin, dry spice rub, savoury herbs, cocoa tagliolini, elderberry, kale

Altydgedacht
Pinotage 2019

Blue Cheese
three blue cheese with puff pastry red fig

Naudé ‘Natural Sweet’
Mourvedre 2014

Composition of Pineapple and Calamansi
coconut with curry leaf and cardamom aroma, gooseberry

Longridge ‘Edelgoud’
Chenin Blanc 2016

Espresso or Oolong Tea with Petit Fours

4 course menu R995 with Wine pairing R1525
5 course menu R1225 with Wine pairing R1925

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.

Lunch

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 short season ones 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 beneficial for our regular 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 with a great carafe of wine for an Al fresco lunch.

Bon Apetit!

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

Vegetable Springroll
salad chiffonade with yoghurt dressing

Yellowfin Tuna
rice noodle salad, miso gel, spiced papaya

Cured Ostrich Tartar
turnips and macadamia nut dressing

– – – – –

Artichoke Velouté
with smoked hake, yellow beets, pesto

Octopus
red rice, coriander dressing

– – – – –

Angelfish
quinoa, compressed cucumber, lemon verbana sauce

– – – – –

Duck Breast
served with sweetbread, beetroot and red potato fondue

Fallow Deer Medallion
‘Chicken of the woods’ mushroom sauce with garden thyme, Spätzle

Beef Cutlet
sliced off the bone, kale, purple potato, lemon pepper sauce

– – – – –

Four South African Cheese
with condiments

– – – – –

Whipped Mascarpone
raspberries, amaretto biscotti

Lamingtons
glazed figs, mango sorbet

R550 for any 4 plates
R775 for any 6 plates

We will also be serving our A la Carte menu for lunch on Thursdays and Fridays. You’re welcome to contact us for private group lunches of 10+ guests on other days.

Be on the lookout for any lunch specials.