Main Dining Room
Aubergine's timber-and-glass interior matches chef-owner Harald Bresselschmidt's classic-with-a-twist cuisine. A beaded Strelitzia flower in the entrance hall is a clue to what will come: the freshest South African produce prepared with strong classical methods that echo the German chef's roots. Purists who appreciate dishes that allow natural flavors to shine will thoroughly enjoy a langurous multi-course meal. The superb wine selection includes ten vintages under the
restaurant's own label, matured South African bottles, and excellent if costly European choices. The seafood on the menu is wonderful: abalone (a local delicacy) is thinly sliced and served with a creamy squid ink risotto, and the Cape Sea Harvest, gratin filled with prawns and fresh fish, has a delectable saffron sauce. Heartier options include grilled chalmar beef fillet in a lemon thyme sauce. The Cinq à Sept (served between 5 and 7 in the evening) is a more affordable way of enjoying this fine restaurant.