AUBERGINE RESTAURANT

BEST FOR Impressing lovers of traditional fine dining. FOOD For lunch, the chef's menu is a good option, comprising three courses plus coffee and friandises. Starters could include a fantastic salmon soup; mains fish of the day with a bronze fennel emulsion or slow-roasted Wildebeest loin with broad beans; and a plate of local cheeses or a chocolate fondant with glazed nectarines. The á la carte menu, for lunch or dinner is pricier with modest portion sizes. It does present more variety, however, with options like medallions of lamb shoulder or masala-style pork neck. You could also opt for the degustation menu of three, four or five courses with optional wine pairings. Dessert could be a mocha semifreddo with grapes and toasted ice cream. DRINKS The wine list is a tome filled with pricy vintages and a varied host of varietals. SERVICE Courteous and unhurried. AMBIENCE The décor is sophisticated with a slight old-world charm to it. Light music tinkles in the background and interesting paintings dot the walls. (LST)