Dinner Mon-Sat 6pm-10pm
If Aubergine isn't already the real deal, a moody makeover by Caprezio Copeland - sleek, monochrome, and showcasing dramatic ceiling-to-floor sheer curtains - only reinforces the sense of destination dining. Chef and owner Ben Willis continues to refine a four-course fixed menu that effortlessly drifts with the seasons and crosses geographical boundaries. An outstanding dessert of brown butter ice-cream - encircled by layers of almond praline and snow-like lemon verbena milk - gets plenty of accolades, while the smoky tones of eel-infused dashi, delicate garlic custard and fermented daikon perfectly complement kingfish carpaccio. And thin slices of just-seared wagyu bavette partner well with the mellow sweetness of pureed black garlic and a spicy hit of braised eggplant. There's also polished service and gun sommelier Cyril Thevenet's thoughtful selections from an outstanding wine list that spans Old and New Worlds.
4 courses $90