Journey to exploring Cape Town’s Top restaurants...
Aubergine in Gardens
Harald Bresselschmidt is a well known Chef in Cape Town, he is the proud owner of Aubergine that is hidden in the narrow Barnet Street in theGardens.
This fine exclusive dinning restaurant is one of Cape Towns most iconic eateries. It is a 5 minute drive from where I stay in Oranjezchit. I Had the pleasure of exploring Auberginethat is influenced by Western and Eastern culture.
Chef Harald welcomed me to a sophisticated dining lunch special that he put together. It was a pleasure to try out his three course lunch menu.
The restaurant is housed in an 1830 venerable building. Chef Harald sources his own wine from smaller producers. The wine is pivotal to the meal.
I was seated in the outside area of the restaurant, it was such a beautiful sunny day with soft lounge music playing on the background it added an intimacy that was comfortable and yet refined.
For starters I had the cauliflower soup with a truffle aroma enhanced with brioche crotons which was absolutely divine, I could taste the cauliflower that was flavourful enough with a extra pinch truffle aroma.
For the main course I had the Braised Lamb Neck with rosemary polenta, red wine-glazed garlic, baby turnips, It was full of flavour that melted in my month as I indulged myself. The meat while tender did not fall apart and retained its strong beef plavour. The vegetables were well though and a perfect accomapniment.
Dessert was a Chocolate fondant with sautéed nectarines and rhubarbs sorbet. It was the best chocolate fondant ,absolutely amazing. Rich yet not oversweet extremely well balanced.
At the end of my three course meal Chef Harald come personally to my table and ask if I enjoyed my meal I congratulation him on a outstanding menu well prepared.
What I liked was the sommelier who was able to pair the wines perfectly with each dish. In fact all the staff were well trained.
His technique is faultless as is his attention to detail What maybe a problem for some is that he does not bow to fashion. His sole emphasis is on flavour not the exotic. So if you looking for excitement prepared in an unconventional manner possibly Aubergine is not the place for you.
Overall Aubergine is one of my new found favourite restaurants.
Harald Bresselschmidt is a well known Chef in Cape Town, he is the proud owner of Aubergine that is hidden in the narrow Barnet Street in theGardens.
This fine exclusive dinning restaurant is one of Cape Towns most iconic eateries. It is a 5 minute drive from where I stay in Oranjezchit. I Had the pleasure of exploring Auberginethat is influenced by Western and Eastern culture.
Chef Harald welcomed me to a sophisticated dining lunch special that he put together. It was a pleasure to try out his three course lunch menu.
The restaurant is housed in an 1830 venerable building. Chef Harald sources his own wine from smaller producers. The wine is pivotal to the meal.
I was seated in the outside area of the restaurant, it was such a beautiful sunny day with soft lounge music playing on the background it added an intimacy that was comfortable and yet refined.
For starters I had the cauliflower soup with a truffle aroma enhanced with brioche crotons which was absolutely divine, I could taste the cauliflower that was flavourful enough with a extra pinch truffle aroma.
 |
| Cauliflower Soup |
For the main course I had the Braised Lamb Neck with rosemary polenta, red wine-glazed garlic, baby turnips, It was full of flavour that melted in my month as I indulged myself. The meat while tender did not fall apart and retained its strong beef plavour. The vegetables were well though and a perfect accomapniment.
 |
| Lamb Neck with rosemary |
Dessert was a Chocolate fondant with sautéed nectarines and rhubarbs sorbet. It was the best chocolate fondant ,absolutely amazing. Rich yet not oversweet extremely well balanced.
 |
| Chocoleate fondant |
At the end of my three course meal Chef Harald come personally to my table and ask if I enjoyed my meal I congratulation him on a outstanding menu well prepared.
What I liked was the sommelier who was able to pair the wines perfectly with each dish. In fact all the staff were well trained.
His technique is faultless as is his attention to detail What maybe a problem for some is that he does not bow to fashion. His sole emphasis is on flavour not the exotic. So if you looking for excitement prepared in an unconventional manner possibly Aubergine is not the place for you.
Overall Aubergine is one of my new found favourite restaurants.
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