Innovative Fine dining Blend Of South African Cuisine
Cape Town, South Africa
Cuisine Style: African, Cape Malay
Average Price: $$
Overall Rating: 5/5
Dined in: December 2013
By Sean Overpeck (CFE)
**A full article and index glossary of restaurants, wines, recipes and travel for
Wine Dine and Play are in the pages section above, or by following these links:
Executive Chef:
Harald Bresselschmidt
Aubergine, or in America as we know it, an eggplant, is a unique name for a restaurant as there are so few with that name, but my god, the food was wonderful, and the atmosphere was even better. This was my first dinner meal after arriving in South Africa, and the restaurant was recommended to me by a friend that lives in Cape Town. Also, the fact that they were in the top 100 restaurants of the world list in 2009 made it very attractive. The Chef is German, but the food is South Africa / Cape Malay with an international twist, that will twist your taste buds to a phenomenal gastric extreme. This is Aubergine Restaurant, and I am so glad that while visiting, I was able to stop here and eat. Here are my thoughts on the total experience.
Menu:
- À La Carte Starters
- À La Carte Main Courses
- À La Carte Cheese / Desserts
- Degustation Menu
- Group Menus
- Lunch Menu
Aubergine Restaurant opened its doors in September 1996 with a vision to create a gastronomic haven in an atmosphere of timeless elegance where diners can enjoy innovative and creative combinations that excite the senses and pique curiosity. They have gained a significant following from both within South Africa and abroad sharing their passion for good food and wine. Aubergine has received numerous local and international awards and been consistently rated among the top restaurants in the country.
I researched the menu and restaurant months before my planned visit to South Africa and made my reservation knowing that this would be one of the top restaurants that I would visit when in Cape Town. There was secure parking where two gentlemen watched your vehicle while you ate to make sure no one broke in. Though Cape Town is a wonderful city, it does have a criminal element like most large cities in the United States or Europe do. The building was of older design, with a nice gate near the entrance that was opened as soon as I approached.
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| Entrance to Aubergine |
The Front of House Manager at Host Catherine Poole greeted me by name and title, confirmed my reservation, and then escorted me to the table. At the table, she asked if I wished to start with a cocktail as she placed down the menu and wine list. I started with a White Russian cocktail. I had already decided before arriving that I wanted the Chef’s tasting called the Degustation Menu, but I wanted to see everything else that was available. The Degustation Menu consisted of 5 courses. Johan my server, and another Johan who was the back or secondary server, introduced themselves and started me with some still Italian Fonteviva water, and had them begin my coursed menu.
The service of bread began first with an assortment of brioche, whole wheat, and pumpkin-seed bread, with two kinds of butter beginning with a lemon-thyme black pepper butter and a sun-dried tomato crème fraîche butter. After the bread service, I was presented with the Amuse course of a gazpacho with red cabbage and a celery mustard ice cream.
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| House-made pieces of bread |
The first course was a quail and foie gras paupiette with amaretto, winter fruit, spinach, micro greens, and an almond puff pastry. This dish, pictured below, just melted in my mouth. A paupiette is a piece of meat, beaten thin, and rolled with a stuffing of vegetables, fruits or sweetmeats. This course was served with a glass of 2012 Avondale Camissa Rosé, from Paarl wine region, South Africa. Camissa is made from 60% Muscat de Frontignan and 40% Mourvedre grapes. According to the winemaker, the vines are 26 years old, naturally cultivated and certified organic. Camissa arrests the nose with rose petals, scented pelargonium and fresh red fruits of the earth. Hints of Turkish Delight and lemon zest attest to the perfect acidity of this wine; for Camissa may appear sweet but it finishes completely dry.
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| Quail and foie gras |
So far from what I had seen, the presentation of the food, the servers clearing from the right and serving from the left, replacing dirty silverware, cleaning the tables, put them way above La Petite Maison in Dubai that I had just recently eaten at before coming to South Africa. La Petite could learn a thing or two from Aubergine that is for sure. La Petite was on the 2013 top 100 restaurants of the world list, (#98) and in my opinion, why aubergine is not at that spot in its place, I will never know.
The second course was a dialogue of Kabeljou (Daga Salmon) and tempura of crayfish mousseline which was served with a stinging nettle dome and dressed with crab vinaigrette. The Kabeljou fish is a member of the Kob Family and is very popular from Namibia down to the Cape of Good Hope. The wine served with this course was a specialty 2011 Chenin Blanc wine from Stellenbosch made specifically for Aubergine by Teddy Hall Wines. The winemakers list it as a zesty refreshing wine with great balance and length. Stone fruit, hint of vanilla and apple aromas. On the palate, it is lively, fresh yet complex palate that finishes with a lingering sensation of tropical fruit and wild honey.
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| Kabeljou (Daga Salmon) and tempura of crayfish |
The third course served was a venison dish cut into medallions, medium-rare, served with poppy seed and pumpkin gnocchi, kohlrabi (cabbage turnip, similar to a crossed broccoli or in the African language, “ugly root”), plums, shiitake mushrooms, and topped with cured ham crumbs and a venison stock. The wine with this course was a 2008 Pinotage from Vriesenhop Vineyards, Stellenbosch. Created in Stellenbosch in 1925, Pinotage is a crossing of Pinot Noir and Cinsaut. The 'Pinot' half of the name was given priority because of the prestige associated with Burgundy's great red grape, although many South Africans shun the variety because of its polarizing, 'un-European' flavor profile and the care it requires both in the vineyard and the winery. On the palate, the winemaker notes that it is warm, with ripe aromas of sour cherries, raspberries and plumb with strong flavors of peach and red fruit are well balanced by leather and smokiness from the 2nd fill barrels.
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| Venison with kohlrabi |
At this point in the meal, it was time for Mother Nature to take its course on the kidneys. After returning from the restroom, a new napkin was presented at the table, and the back server pulled my chair out or me to sit down. A wonderful addition that makes all the difference when dining out. At this time I also began a conversation with the folks sitting next to me, who was French. The table directly in front of me was several girls not older than 25 who were American and were a classic example of why some people look down on us. They were ignorant to their server, had very little table etiquette, and showed their inexperience in food and fine dining every time they asked for something.
Dessert:
The fourth course was a Petit Bouchon (or small-cap portion) of ‘Pepe Charlot’ goats’ cheese served with artichokes, aubergines, tomato chutney, and a fennel crostini served with a glass of 2007 Jack & Knox Frostline Riesling. The owners' notes indicate the wine to be austere and reductive, with faint hints of green lime, aeration, green herbs almost pyrazine type of Sauvignon character, and green peas, with some floral notes as the wine warm up. The palate is thick in texture and showed flavors of lemon and lime and just enough of a petrol note to lend interest. Tight structure, well-defined acidity, some oiliness and mid-palate weight, a touch of phenolic bitterness.
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| Aubergine with ‘Pepe Charlot’ |
The fifth and final course of the evening was a composition of fresh coconut with Chinese litchi, white chocolate, and peaches. A beautiful plate presentation served with a 2007 Joostenberg Chenin Blanc NHL, Paarl wine region. The winemaker says there is loads of apple and tropical fruit aromas on the nose, with a crisp, fruity lingering acidity on the palate.
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| Coconut with Chinese litchi |
Following the tasting menu, I had some Coffee Americano and was also presented with some ‘petit fours’ of assorted chocolates, fruit, and pastry bites. This was a wonderful experience for my first South African / Malay dinner and I highly recommend it to anyone if you are visiting the Cape Town area or even if you’re a local and live here. Job well-done Chef Bresselschmidt and to the entire crew front and back.
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| Petit fours |
Please see these guidelines for Tipping in Restaurants and on following proper etiquette, customs, cultures, and avoiding assumptions when you dine out.
**The wine Regulatory for these tastings are through the SAWIS: South African Wine Industry Information & Systems NPC**
Other Noteworthy Eclectic Cuisine Articles and Restaurants:
Alinea Highly creative new American molecular gastronomy tasting menus in Chicago, Illinois
At.mosphere Upscale fine dining global cuisine on the 122nd floor, Burj Khalifa Tower in Dubai, UAE
Attica Innovative and eclectic tasting menu restaurant in Ripponlea, Australia
Bongos Bar and Grille Eclectic Beachfront Bistro, Cuban & American cuisine, in St. Pete Beach, Florida
Dunes Beach Restaurant & Bar Eclectic grill and seafood menu in Hout Bay, South Africa
Edison Food + Drink Lab Eclectic & innovative gastropub using molecular gastronomy in Tampa, Florida
Enigma Restaurant Turkish culinary journey with an eclectic European twist In Dubai, UAE
Fiddlesticks Eclectic and Innovative New Zealand cuisine in Christchurch, New Zealand
Junsui An eclectic taste of Asia with buffets at the Burj Al Arab Hotel, Dubai, UAE
Signature Restaurant Contemporary & elegant eclectic eatery in Sandton, South Africa
Squid Lips Eclectic and casual style seafood dishes in Melbourne, Florida
The Test Kitchen Modern eclectic and Nouvelle Latin cuisine in Cape Town, South Africa
Tetsuya’s Eclectic French-Asian Tasting Menu restaurant in Sydney, Australia
See the whole list by visiting “The Wine Dine and Play Article Glossary”
Other Cape Town restaurants and articles on Wine Dine and Play:
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Top 10 Worlds Best Banquet of pastries & sandwiches
Cape Town, South Africa
|
Wine and food tour
Cape Town, South Africa
|
Seafood and sushi with panorama views
Cape Point, South Africa
|
A Few South African Favorites:
|
Seasonal South African cuisine bistro
Stellenbosch
|
Safari + Upscale African Cuisine
Sabi Sabi, South Africa
|
African Cuisine Buffet, With History
Rorke’s Drift
|
|
Contemporary & elegant eclectic eatery
Sandton
|
Bush to Bistro concept
Lanseria
|
Contemporary & elegant eclectic eatery
Johannesburg, South Africa
|
See the whole list by visiting “The Wine Dine and Play Article Glossary by country”
Final notes, review basics, observations and more pictures:
Most reviews are subjective, depending on the writer; but they should also be responsible, and respectfully written, upholding the truth, and accurately conveying the experience to the best of the writer's knowledge, even if it includes metaphors the restaurant may not like to read about. My ratings are by the stars I award (from 0 to 5). The rating is calculated on a point accumulation of six separate factors based on individual experience. They include wine and other beverage selections, plate presentation, customer service, restaurant or café ambiance, food quality, and wow factor. To see more details of this rating list, read this article:
Scores are detailed in the factor chart below:
Formula Factor Conclusions and Overall Ratings
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Max Points Possible:
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Total Points Awarded:
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Total Points deducted:
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Ambiance
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11
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11
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0
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Food quality
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11
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10
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1
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Plate presentation
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12
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11
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1
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Customer service
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12
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11
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1
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Alcohol and other beverages
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9
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6
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3
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Total regular points awarded
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55
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49
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6
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Total percentage Before Bonus
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0.890909090909091
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“Wow” factor BONUS
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5
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3
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0
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Total bonus percentage
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0.0545454545454545
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Total percentage with the bonus for a final star rating
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0.945454545454545
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Stars Awarded (see chart below)
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0 - 5
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5
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**A full break down and explanation of the observations and point disbursement is available in the linked article above. To receive a detailed copy of your score, feel free to contact me at any time and I will provide it to you.**
***
Overall Star Rating:
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5 of 5 Stars:
95% Rating with a 3 point “wow” bonus
An Extraordinary Dining Experience
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Wine List:
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Wine rating:
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5 of 10
Old World selections:
France, Germany
New World selections:
South Africa
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Corkage fee’s:
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This Restaurant does not list any corkage fee’s however, most American restaurants charge
$25.00 per bottle
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Restaurant style:
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Conservative dining
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Cuisine style:
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African, Cape Malay, Eclectic, European
Allergen or dietary accommodations:
Farm to Fork, Gluten Free, Grass Fed, Local, Low Carb, Organic, Pescatarian, Sustainable, Vegetarian options
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Reservations:
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Not Required, But Recommended
Walk-Ins:
Accepted, but not guaranteed
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Dress code:
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Casual or Conservative attire
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Child policy:
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The Restaurants reviewed on this site may have a kids menu or cater to them; however, for full enjoyment of food and wine, it is recommended that kids not to be in attendance, unless they have been trained in proper etiquette.
If not then:
Hire a Babysitter!
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Experiences:
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Place for foodies, Contemporary, Modern, Trendy, Lounge, Business parties, Romantic, Hotspot, Great bar, Good for special occasions, Classy, Upscale, and a Neighborhood Gem.
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Payments:
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Cash, Visa, MasterCard, Discover, American Express
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Parking:
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Dedicated guest parking for dinner or street parking
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Wifi
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The restaurants reviewed on this site may have Wi-Fi, but do not require you to go online, because the excitement of the food and wine alone will keep you too entertained instead of checking your social media and emails.
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Noise level:
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Low to Medium
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Smoking:
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Nonsmoking restaurant
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Patio or terrace:
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No
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Food Prices
(excludes, alcohol, taxes & 20% gratuity’s)
$£€¥ - Under 50.00 (inexpensive)
$£€¥ x 2 - 51.00- 99.00 (moderate)
$£€¥ x 3 - Over 100.00 (pricey)
$£€¥ x 4 - Over 200.00 (expensive)
$£€¥ x 5 - Over 400.00 (very expensive)
**Currencies reflect the world’s major travelers, restaurant, or wine connoisseur’s**
Currency:
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Price
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South African Rand (ZAR)
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R
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United States Dollar (USD)
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$
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Great Britain Pound Sterling (GBP)
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£
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Canadian Dollar (CAN)
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$$
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Chinese Yuan (CNY)
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¥¥¥¥
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European Union (EUR)
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€
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Alcohol prices:
$ R 300.00 ZAR
Aubergine:
39 Barnet Street
Cape Town 8001
South Africa
Contact Information:
Restaurant website:
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Maître d or host:
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+27 21 465 4909
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Online reservations
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Email Contact:
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Serving hours:
South African Standard Time (SAST)
(GMT, Zulu, or UTC - BST Offset + 2:00)
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Lunch: Wed-Fri
12:00 pm - 2:00 pm
Dinner: Mon-Sat
6:00 pm - 10:00 pm
Closed on Sunday
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Social Media
&
Accolades:
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****
The worlds best restaurants is a subjective list of who is writing it and changes on a regular basis. The Wine Dine and Play best experiences are based on my highest rated stared restaurants, meaning that the visit was an outstanding or extraordinary experience. From cafés, chains, mom + pops, hole in the walls, to fine dining including a few Michelin spots. Visit the Top 100 page to see the entire list.
A few to tease you with…
|
Farm-to-Table Southern bites spot Sandy Springs, Georgia, USA
|
Fine-dining waterfront spot for grilled fish and steaks
Indian Shores, Florida, USA
|
Native American Cuisine w/Barbacoa Grilling
Tampa, Florida, USA
|
Other Pictures:
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| Dining Room |
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| Plate setting |
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| Red Cabbage Gazpacho |
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| The chef's at aubergine |
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| The Aubergine dining room from their Facebook page |
“Culinary perfection consists not in doing extraordinary things,
But in doing ordinary things extraordinarily well.”
-Angelique Arnauld (1591-1661)
Who is John Galt?
TTFN
