Main Dining Room
One of Cape Town's oldest and most consistent fine-dining establishments, Aubergine has a timber-and-glass interior that matches chef-owner Harald Bresselschmidt's classic-with-a-twist cuisine. Using the freshest South African produce prepared with classical European methods, the chef cooks with wine in mind, and Aubergine's cellar and pairings are unsurprisingly superb. Purists who appreciate dishes that allow natural flavors to shine will thoroughly enjoy a languorous
multicourse meal. The seafood on the menu is wonderful: the octopus with baby fennel, plum tomatoes, and eggplant in lemon-thyme crème fraiche is divine, and the beet-cured klingklip takes this often ho-hum fish to unexpected heights. Meanwhile, meat dishes like a Wagyu beef carpaccio with Jersualem artichokes are sublime. Lunch and winter specials are more affordable ways of enjoying this fine restaurant.