PROFILE BY BEST RESTAURANTS
Owner David Cooney has 20 years' experience in hospitality, having arrived from Melbourne to manage Subiaco's iconic Oriel cafe, he even managed the very first Dome. He still owns Van's in Subiaco and has taken its head chef Paul Walters to Aubergine. Their menu is produce-driven so only free range eggs are used and organic produce when possible. All the food is fresh and delicious here but Paul's baked goods steal the show. Reasonably priced fresh-baked cakes in eatable sizes ($3.00-$4.50) are available daily, including gluten free cakes and gorgeous bite-sized offerings ($2.50) to nibble guiltlessly with their excellent coffee. Their apple tea cake ($3.50) looks like a muffin but inhabits another universe – ridiculously delicious.
All-day breakfast offers predictable egg offerings, croissants and bagels as well as more creative dishes such as sweet corn fritters with crisp bacon, roast tomato and spinach ($12.50) or potato cake, poached egg, smoked salmon and hollandaise ($15.50).Substantial dishes are also offered, including the open lamb burger with roast vegetables and basil pesto ($15.50). There are also salads such as the organic puy lentil, goat's cheese and beetroot ($14.50) and generously stuffed Turkish bread ($9.50) and baguettes ($7). With good reading material available and comfortable but stylish fittings, Aubergine is popular with visitors and locals.