Not bad for a start ! It was opened 3 years ago. It is where the students of ISCAHM Manila ( International School for Culinary Arts and Hotel Management ) goes for on-site training. ISCAHM is a world - class training center where dedication and close ties with to the hospitality industry are the hallmarks of teaching and learning. This school won the No. 1 Culinary School Award.
for starters they gave us complimentary appetizers which is Brine Tuna and Deep Fried Feta Cheese on mango dressing... How did they know I love cheese??? I found the combination of Feta Cheese and Mango very unique!
Assorted salad greens with prawns and raspberry - truffle dressing. They also offer other dressings to go with this dish--- walnut-sherry vinegrette or yogurt dressing.
I ordered King Prawn Bisque soup with seafood cannelloni which I thought was great!
My son and his wife ordered Wild mushroom soup which they liked a lot! it was served with bread croutons and truffle espuma.
Grilled Australian lamb chops and pan roasted lamb loin.... It was served with rosemary jus, eggplant caviar and goat cheese ratatouille.. The lamb was cooked right and it was very juicy. I enjoyed the goat cheese ratatouille ..
Australian surf and turf ... it had grilled lobster tail ( which was cooked very well unlike other places where the tail is usually OVER COOKED and sticks to the shell ), Australian Mulwarra beef tenderloin which melts in your mouth. It was sauteed with wild mushrooms and ... the piece de resistance seared duck foie gras!! So yummy!!! It also had rosemary - potato gratin and assorted veggies too as their sidings. I think you should all try this dish when you eat there. The waiter will ask you how you want your tenderloin cooked -- i opted for medium -rare since Iggy told me it was a big dish and I might not be able to finish it all by myself.
The only downside to this talked about restaurant is their SERVICE.... it takes too long for them to serve the dish!.... and the night we went there... the whole restaurant was jam-packed since it was Christmas Day dinner. Although they had a set menu for that evening we decided to go ala carte! Another tip --- you should RESERVE before going there ---- it is usually full.
Aubergine is opened at 10 am to 12 midnight. Online reservations must be made at least 3 hours prior to the requested time.
Kudos to Chefs Stefan Langenham ( Aubergine's Executive Chef ) and Samuel Linder ( Aubergine's Sous Chef ) !!
BON APETIT and Enjoy your next meal!!!!!!!!
Address: Aubergine Patisserie and Restaurant
32nd and 5th Building
5th Avenue corner 32nd Street
Fort Bonifacio, Taguig City
Telephone number: 856 9888