LOCATIONIn the heart of Old Canberra.
PROFILED BY DE GROOTS MEDIAThe Inner South of Canberra is typified by its history and understated beauty, and is a place where ostentatious and outlandish displays of wealth and importance are generally shunned, in favour of actual substance. This being so, Aubergine Restaurant in Griffith fits its surroundings very well.
The smart, split-level design is framed by tall, wood-rimmed windows that tie together the inside shades of cream, beige and gold. Immediately obvious as you enter the classically styled surroundings is a sense of elegance. This is an establishment that hosts those with a love of fine food, and who enjoy dining experiences rather than quick meals. They come for dishes that have passion rather than ego behind them. Aubergine embodies an effortless charm that has developed over years with the restaurant’s respectable reputation, and which many others would find impossible to create.
It boasts a menu that continually showcases honourable use of fresh produce and seasonal offerings. Chef Ben Willis and his team have made their mark on the menu with European stylings that complement the décor. Willis’ sauté is dominated by sand whiting, South Coast squid and chorizo on smoked rice, while the pork loin with a mustard crust is served with strong black pudding, a delicate pork croquette and braised fennel. For those whose budgets are unfortunately not limitless, it is worth noting that the dinner menu serves two courses for $60, or three for $70, which for a memorable meal of this quality, is very good value.
At Aubergine Restaurant, you can be assured of a wonderful meal with incredible attention to detail, but without unnecessary stuffiness or pretentiousness.
Elizabeth Hall