83
Aubergine
Modern Australian
Aubergine
-35.3280105,149.1418623

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.


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At a glance

  • Food:
  • One Star
  • Wine:
  • Three glasses
  • Price:
  • 4 courses $90

  • Feature:
  • Licensed
    Vegetarian
    Wheelchair Access
    Impressive Wine List
  • Cards:
  • American Express
    Eftpos
    MasterCard
    Visa
  • Bookings:
  • Bookings essential
  • Chef:
  • Ben Willis

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