Exceptional restaurants are always striving for the next level, where the cuisine, wine and service deliver a complete experience for the diner. Aubergine, with Chef Ben Willis firmly at the helm, is ever closer.
From the moment the door opens, the intuitive service team led by Marta Thevenet anticipate and fulfil your every need, perfectly matching the understated elegance of arguably Canberra’s finest restaurant and most inviting dining room.
The tone and standards are immediately set with the quality of the amuse-bouche: a playful trio of flavours and textures. That continues with the harmony of the exceptional cured bonito, stunningly fresh figs, whipped brandade, tarragon and finger limes. Similarly, the inviting Hillside farmed chicken with smoky caramelised endive, toasted cauliflower, cumquats and turmeric delivers on its promise. Cooked over coals and served with fermented grains, carrot, plum and shiso, the memorable free-range Boxgum Grazing pork loin is showcased beautifully.
PSST! The well-cellared wines by the glass under Coravin™ are well worth exploring, either through the premium wine matching, or by just asking the sommelier.