Aubergine

Hans and Norbert, proprietors of Aubergine had been executive chefs in Shangri-la and Mandarin respectively. They setup Aubergine to be the practicum restaurant of their culinary school, the International School of Culinary Arts and Hotel Management (ISCAHM).

Wine Cellar

The restaurant itself reminded me of a hotel coffee shop. Big and brightly lit with yellow lights. The center had a wall to ceiling glass-encased wine cellar.

Aubergine Kitchen

From the dining area, one can actually see the entire kitchen through a large glass pane window.  Several ISCAHM students were busy preparing ingredients from their stations.

We opted to share the degustation menu to have a wider sample of what Aubergine has to offer.

Degustation Menu

Seabass mousse with ratatouille

Amuse Bouche – Seabass mousse with ratatouille

Oysters Delight

Oyster Delight… Variation of fresh, baked, fried on mango-papaya salsa, pouched in vinaigrette, sauteed with prosciutto on mascarpone-dates cream and Tempura Oysters, accompanied by garden green’s in Raspberry dressing – The oysters are of good quality. Plump and clean taste to the oysters.

Beef Consomme

Mushroom flavored beef consomme with crepes strudel and vegetable julienne – I didn’t like this. It’s basically strong beef broth with some ground meat in it. The strong beef broth got to overpowering midway and I couldn’t finish the whole bowl.

Duck Foie Gras

Pan seared duck foie gras on celeriac-apple Mousseline and balsamic-port wine reduction – Best dish on our menu. Foie gras is of very good quality. The foie gras was firm and smoothly textured. It just melts in your mouth.

Calamansi Sherbet

Calamansi sherbet – Creative way of serving the sherbet. Dry ice has been placed inside the teacup which was giving out smoke.

Grilled Australian lamb loin

Grilled Australian lamb loin, gratinated with porcini mushrooms on red wine-pommery mustard jus, served with rosemary and truffle infused potato gratin and glazed vegetables – Grilled to medium. The meat was done was just right. The sauce was creamy and complemented the meat.

Dessert

Grand Marnier ice parfait with chocolate-mascarpone fritter and mango jubilee – The Chocolate Mascarpone fritter stood out among this dessert trio. Tasted like tiramisu because of the mascarpone.

Pralines and Macaroons

Coffee or tea

Php 1950+

On the side, we also ordered Watermelon with Brie, Arugula and cherry tomatoes salad.  ( forgot the actual name).  I didn’t think the watermelon complemented with the brie cheese. The flavors clashed between the sweet watery watermelon and the earthy creamy flavors of the brie cheese. The Brie cheese by itself was excellent though. I liked mixing the brie with the arugula salad, cherry tomatoes and candied walnuts.

Watermelon Salad

We also had an order of Shrimp Bisque which is very good. I would recommend this any day over the Beef Consomme.

Shrimp Bisque

Summary : Aubergine is classical fine dining. Perfectly executed dishes, artful plating and very attentive service. It’s just like having a meal in a hotel restaurant.  But as with a  hotel restaurant, the atmosphere is stuffy and formal. I rather have a very well-cooked meal in much much more relaxed surroundings. I had a server pulling my chair for me everytime I stood up!

Rating  : Like It
Food    : Foie Gras

Aubergine
32nd and 5th Building
Fort Bonifacio, Taguig
Philippines
Tel : 856-9888

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