Charming Secluded terrace

Cosy interior









It is so rewarding to go to what one can really call a legendary Cape Town  restaurant after all that is going on and find it is still great and worthy of its name. I am referring to Harald Bresselschmidt’s superb Aubergine, somewhere I have been to on many occasions throughout the years.

Chilled artichoke soup


Trio of quail

I was a lunchtime guest there at a friend’s birthday. There were five of us.  We sat in the secluded courtyard under enormous umbrellas and were waited on hand and foot by a talented crew who know exactly what they are doing. Only three of us had starters–  two totally delicious creamy chilled artichoke soups garnished with tiny mussels in tomato and tarragon dressing and the other a trio of quail breast, leg and Scotch egg yellow beets and spiced mango. Perfect for a hot summer day. My main course was kabeljou confit in aromatic lemon oil and bell pepper emulsion, perfectly balanced flavours and textures. Two guests had free range duck leg confit with fried Magret with baby leeks and pears , deliciously rich,  and the other had the Lamb Baron from Riebeek Kasteel, rolled and slow roasted with black garlic and fondant potato. This is not ‘n bord kos (rustic plate of food) cuisine so do not expect plates groaning under the weight of the food. It is superbly prepared food at its very best and as Harald says modestly “The flavours do it for me.” Having said that, three of us just “had” to have desserts which were a heavenly light assiette of ice-cream with seasonal fruit and a rich chocolate fondant with toasted rice ice-cream, irresistible. I had a coffee—one of the best in the city. The spectacular wine list has hundreds of wines from all over the world ranging from treasures like a magnificent 1999 Château Lafite Rothschild at R21000 to a delicious 2014 Tim Atkins Chenin at R235.

Chocolate fondant

Assiette of ice cream

To sum up, this is a very special place for very special occasions.  Doesn’t life present us with those as we go along on our journey? Go ahead and spoil yourself.