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 lunch and dinner.

Starters

Sashimi and torched Yellowtail, sea lettuce, salmon roe, mizuna gel R215
Mushroom Velouté, poached quail egg, smetana, mushroom crumb R215
Calamari & Mussels, broth with Indian spice, compressed cucumber and rice noodles R245

Vegetarian / Starter or Main
Paardekraal ‘Tomme de Chevre’, and Belnori Kalabash, braised white Aubergine, Aubergine caviar, mizuna, avocado, blood sorrel R205
Green Plate, pot pourri of green vegetables and herbs with pesto mash, green oil, fennel lavache R185/R225
Pappardelle Pasta, with seasonal local forest mushroom, aged cheddar, sage R195 /R235

FOR THE TABLE

Potato & Cauliflower Gratin R135
Organic Garden leaf and Vegetable Salad with toasted seeds R135

Fish
Cape Sea Harvest, Jerusalem artichokes, yellow beets, romanesco, watercress, green emulsion R215 / R255
Beef, pasture raised dry-aged, red potato, trumpet mushroom sauce, petit vegetables R315
Lamb Shank, slow braised, red onion, gremolata, kohlrabi, root vegetables R255
Iberico Pork from Wellington, lemon risotto, broccoli, tarragon sauce R255
Duck Raviolo, filled with braised leg and liver, smoked duck breast, celeriac, mushroom R285

Cheese/Dessert
South African Artisan Cheese Selection, condiments, nut and fruit bread R265
Passionfruit Delice, rhubarb sorbet, coconut anglaise, almond tuille R215
Chocolate Fondant, gooseberry and marshmallow, rosemary-orange infused ice cream R245
Mandarin and Persimmon, gratinated with cottage cheese, melon sorbet R215

Degustation menu

Amuse Bouche

Gamefish
tataki and tartare, spiced papaya, sushi rice ball with prawn

Botanica Albariño 2023

Linefish
prawn, crustacean sauce, red veined spinach, rapini

Sadie Family Wines ‘Pofadder’ Cinsault 2019

Springbok Loin Medallion
marinate of Gin, dry spice rub, savoury herb, glazed chestnuts, forest mushroom, elderberry gel, butternut gnocchi

Tamboerskloof Syrah 2019

Gruyere Cheese Tartlet
quince, and yellow beetroot, almond oil

Hartenberg ‘Tenacity’ Riesling 2018

Souffléed Crêpe

Flavours of ginger, raspberry, orange cremeux and vanilla ice cream

Waterford ‘Heatherleigh’
Non-vintage blend of four cultivars

Coffee, Tea, Friandises

4 course menu R925 with Wine pairing R1425
5 course menu R1225 with Wine pairing R1785

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 Appetit!

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

First Course

Kingklip, Rillettes and Hot smoked
iced cucumber salad, sea lettuce

Trio of Goats milk cheese
rocket leaves, baby beetroot, feuilletée

Veal tongue in two ways
celeriac salad and cherry sabayon

Second Course

Butternut soup
with calabash fried in chickpea butter

Lamb Kidney
sauté, pumpkin gnocchi, thyme sauce

Main Course

Silver Fish
roasted couscous, grilled broccoli, red bell pepper coulis

Venison Medallion
porcini mushroom, sauce with cherry guava

Iberico Pork Shoulder
slow braised, baby carrots, Jerusalem artichoke, braising jus

Crispy fried Duck Breast
nutty kohlrabi salad, gratin potato

Cheese / Dessert

Four South African Cheese
with condiments

Spiced Ice Parfait
poached pears, prickly pear, almond tuille

Souffléed Crêpe
raspberry, orange crémeux, vanilla ice cream

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.