One restaurant in the Fort that has stood the test of time is Aubergine.
Aubergine, which is the French word for eggplant, was spearheaded by chefs Hansjorg Schallenberg and Norbert Gandler over a decade ago.
Dining at Aubergine is an intimate experience, perfect for dates and other special occasions.
Aubergine is also the training ground of senior students of The International School of Culinary Arts and Hotel Management (ISCAHM) but food thankfully doesn't suffer.
|Organic Arugula Leaves in Balsamic Vinaigrette (580php)|
Home smoked duck breast and caramelized mango, grated ‘Chevre’ cheese, cherry tomatoes, roasted sunflower seeds and garlic croûtons.
|Cream of Wild Mushroom (350php)|
With croûtons and truffle espuma
|Veal Cheek, Short Ribs, and Ox Tail (1,260php)|
Barbequed braised US Angus beef short ribs on potato mousseline and slow cooked veal cheek in Port wine jus with oxtail ravioli .Grilled Portobello mushroom and honey glazed carrots.
|Grilled Supreme of Chilean Sea Bass (1,480php)|
On Porcini mushroom risotto with green asparagus and tomato-leek confit in Madeira nage
|Australian Lamb 3 Ways (1,160php)|
Sous-vide lamb shoulder confit, oven roasted lamb loin and grilled lamb chop. Served with artichoke couscous, grilled polenta, ratatouille, mustard seed-chives sauce and papaya salsa.
|Aubergine Surf and Turf (1,750php)|
Grilled tiger prawns and roasted Australian Mulwarra beef tenderloin with sautéed mushrooms and pan seared duck foie gras Béarnaise sauce and Madeira jus, wild mushroom risotto and glazed vegetables.
|Palate Cleanser of Sherbet|
Belgian chocolate and vanilla mousse with passion fruit ganache
Aubergine is located at 32nd and 5th Building 5th Avenue cor. 32nd Street Fort Bonifacio 1634 Taguig. For reservations, call 8569888 or click here.