L'Aubergine

Ruchi And Gaurav Rawat

5.0

Aubergine is one of the best dining restaurants in Manila. It is becoming the close rival of my favorite restaurant -- Antonio's in Tagaytay in terms of food quality. My European website friends argue that Aubergine should get a Michelin star for overall quality of food, service and ambiance.However, some websites actually complain that the food in Aubergine's Regular Menu is always served perfectly -- cooked very well, presented artistically, and tastes as good as it looks -- that it becomes a bit boring. So every time, Aubergine introduces a new degustation menu or a promotion menu, which is always good to try out.The foie gras is as smooth as cream. It is best eaten with the sweet touch of grape jelly. The duck breast is cooked well too. I usually get a piece of the duck, mix it with a bit of foie gras, and wrap it with the greens.Cream of grapes and apples with oyster fritter and Champagne foam - I'm surprised by how they were able to mix the creamy taste of milk with the fruity taste of grape and apple in the hot soup. Never mind the oyster -- you have to savor every drop of the soup.Seafood medley with lobster, Norwegian salmon and scallop on grape-celeriac puree and grape nage - The lobster has just the right amount of salt, smokiness, and texture. I love the puree surrounding the seafood, which gives it a contrasting taste. (I'm still figuring out what a grape nage is...)Grape Sherbet - There's nothing like grape-flavored sherbet to cleanse your palate in between courses...I'm still learning my wines. For this meal, we chose a bit dry Mount Riley Sauvignon Blanc.You can take a peek inside the kitchen, where the sous chef seems to take his time in creating a main course masterpiece.Oven-roasted Australian quail, stuffed with grapes, porcini mushroom and pinenuts, served on truffled grape-potato Mousseline, vegetable cassolette, honey-glazed grapes and port wine jus. You actually have a choice of eating quail or sea bass. Although the quail is cooked very well (without the smell), I can't stand eating the entire breast of a mid-sized bird. (I can imagine its head looking at me, pleading for mercy.)Grilled Chilean sea bass topped with a grape-prawn ragout, served on grape risotto and grape beurre rouge.I would go for the classic sea bass, with its slightly brownish outer texture and soft, juicy interior. The grapes, mixed with drippings from the seabass, make a lot of difference in this dish. The risotto has a highlight of grapes, too. The prawn is also best eaten with grapes.I'm surprised that the elements in this dish work well together. They succeed in setting it apart from the usual seabass dish elsewhere.Crispy fried brie cheese praline on balsamic glazed grapes. I love this ball, which is oozing with hot liquid brie cheese inside...Flamed grape tartelette and grape spring roll, served with grape ice cream. This is the usual serving and presentation of dessert in Aubergine (with their signature sugar net on top of the ice cream). You can actually skip the dessert because most of the time it is nothing spectacular -- better to save the calories for other yummy treats.You can end the meal with coffee or tea and a bit of pralines and macaroons from their patisserie.

Kristopher Lauengco

4.0

Great fine dining place in BGC. The ambiance is really good, the food is better and the service is very commendable. Although it's not that healthy as far as your wallet is concern. Pricey yet good:)

Jane Oliva

5.0

A perfect place for fine dining and sophisticated events. Love their house bread, pates and salads. Quite expensive though, but worth for an experience. Nice and swift service as well.