It was Friday night past 9pm, we have made no reservation and don't know where to go... Tada! come up with Aubergine(good thing they were able to accommodate us that time). Aubergine reads aw.ber.jeen is a French name of eggplant.
Aubergine serves sophisticated cuisines in a very warm and inviting atmosphere. Interiors are modern and stylish with a floor-to-ceiling wine cellar that divides the bar and the patisserie shop that added to its elegant ambiance; staff were efficient and courteous throughout the meal,very very professional...
Our meal started off with complimentary bread served with butter and mashed eggplant filling followed by a tuna appetizer(2nd pix),compliments of the chef.
For appetizer we ordered for strange but delicious melted french brie(1st one in pix below). P390- It is served on grilled watermelon, topped with watercress salad tossed in raspberry dressing, walnut oil and chinese truffles.
Soup- I had wild mushroom froth with truffle espuma.P260 which is very very tasty and mushroomy, just the way i like;while others had king prawn bisque with souffled seafood canneloni (3rd pix from left).P290 - I personally dislike the richness of bisque here... too rich!
Our main course 2nd row from left to right: Pan fried Norwegian salmon.P760; Trio of meat of poultry. P1180; Baked Pesto & horseradish crusted Lapu-Lapu fillet.P660; Roasted wagyu beef tri tip(my food).P980. - Everything we order were cooked and presented to perfection plus the bottle of merlot from chile that complimented well in our food.
For dessert we have have the chocolate cake fondue which is choco-luscious in every way. And oh they gave us complimentary dessert too, composed of macaroons and chocolates....
It cost a lot, but experienced was nevertheless wonderful, I was impressed, they are too :D
So far it is my restaurant of the year.
Aubergine Restaurant and Patisserie
32nd and 5th Building, 5th Avenue cor. 32nd StreetFort Bonifacio 1634 Taguig, Philippines