aubergine restaurant dinner menu winter 2016

DINNER MENU
served from 18h00 22h00 Monday Saturday
Please note that we are closed on alternate Mondays you can check availability on our reservations page.

A la Carte Starters
Burrata Mozzarella (V)
served in a crispy phyllo basket set on fragrant herbs and marinated avocado
Tataki of Gamefish & Maki Sushi
compressed cucumber, Asian salad and condiments
Abalone
sauted and served with squid ink risotto, lemon verbena emulsion
Saldahna Oysters
crumbed and fried with lime, ginger and lemongrass served with spinach in a Riesling nage
Quail
Leg baked in puff pastry and Smoked Breast with pomegranate dressing and crme friche

A la Carte Main Courses

Rice Paper Cone with Stir-fried Vegetables
sauted bean sprouts and tofu with basil pesto
Cape Sea Harvest
served with an octopus and vegetable crme friche, spinach and sugar snap julienne
Finest of Rabbit
composed of confit ravioli, loin and liver seared in sage butter, kohlrabi
Springbok Loin
cured and air-dried with dark chocolate and quince aroma, forest mushrooms
Duck Breast
fried on the skin with sour fig sauce, red cabbage and pomegranate

aubergine restaurant 39 barnet street, gardens, cape town +2721 465 0000 www.aubergine.co.za info@aubergine.co.za

aubergine restaurant dinner menu winter 2016

A la Carte Cheese / Dessert

Cheese Selection
South African & International matured cheeses
from the cheese cloche, with condiments

Pistachio Souffl
Cape gooseberry, with iced orange-yoghurt espuma

Chocolate Fondant
compressed strawberries
cardamom foam, poppyseed and honey ice cream

Valrhona Ivory Mousse

three textures of pineapple
basil macaroon

Duo of Crme Brle

with fruit salpicon and sorbet

aubergine restaurant 39 barnet street, gardens, cape town +2721 465 0000 www.aubergine.co.za info@aubergine.co.za

aubergine restaurant dinner menu winter 2016

Degustation Menu

Amuse Bouche

Tataki of Gamefish & Maki Sushi

compressed cucumber, Asian salad and condiments
The Foundry Grenache Blanc 2014

Abalone
sauted and served with squid ink risotto
lemon verbena emulsion
Paardebosch Ros 2014

Ostrich Eye Fillet

sauce with mushrooms and pine seeds
white and purple baby kale, truffle potato snow
Micu Narunsky Iemanja 2010

Tarte of Gonedsa Belegen Aged Cheese

with persimmon and apple-rosemary ice cream
Aubergine Cuve Chenin Blanc 2010

Valrhona Ivory Mousse

three textures of pineapple
basil macaroon
Thelema Smillon Late Harvest 2013

Coffee/Tea & Friandises

3-course menu R535 with wine pairing R745

4-course menu R655 with wine pairing R920
5-course menu R795 with wine pairing R1100

aubergine restaurant 39 barnet street, gardens, cape town +2721 465 0000 www.aubergine.co.za info@aubergine.co.za

aubergine restaurant dinner menu winter 2016

Winter Bistro Menu

Malay-style Mussel Chowder (Starter)
mussel parcels and stinging nettle royale
R 125

Soup Creation of the Day (Starter)

R 95

Pork Belly (Main Course)

spiced with Spanish aromas of paprika, olives, capers and anchovy
Mediterranean vegetables, polenta
R 175

Lamb Shoulder (Main Course)

slow braised and served with crispy potatoes, Savoy cabbage
parsnips and garlic confit
R 155

Citrus Fruit & Strawberries (Dessert)

lavender tuille, balsamic ice cream
R 105

aubergine restaurant 39 barnet street, gardens, cape town +2721 465 0000 www.aubergine.co.za info@aubergine.co.za