Aubergine

Save

Let us know if these details are incorrect

Lonely Planet review

At some Cape Town restaurants it's all about the wild party atmosphere. Here, it's about the food, which is world class. Harald Bresselschmidt's innovative dishes, such as worthog confit or salmon trout ice-cream, are on the à la carte menu, but we recommend indulging in the degustation menu of old favourites such as prawn and fish sate on vegetable spaghetti or a sweet pumpkin soufflé. A sommelier is on hand to advise on wine and service is uniformly excellent.