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The Aubergine to celebrate ten
years with ten signature dishes
Durban - Award winning chef Chris Black will be celebrating a
decade of his popular bistro The Aubergine in Hillcrest with a
special menu featuring ten signature dishes, one from each year
that his restaurant has been operating.
"In this day and age it is unusual for a restaurant to survive for
a decade under a particular brand", said Black. "We are excited by
our success and really want to celebrate that milestone with the
people who have supported us over the years."
Black has put together a special menu comprising five starters and
five main courses that span the decade since Chris Blacks' brother
Jason Black first opened the doors of The Aubergine in May 2001.
Over the decade that The Aubergine has been trading the restaurant
has boldly embraced a variety of influences, from Italian cuisine,
when Andreotti's was included in the stable, and a wide variety of
Eastern influences which resulted in the inclusion of lemongrass
alongside The Aubergine brand.
"I am permanently searching from fresh ideas and new inspiration,"
said Black, who has just returned from a ten day trip to Italy
where he visited the Slow Food Festival in Turin, Spoleto where he
eagerly absorbed a host of new ideas that he looking forward to
incorporating into his menus.
"Jason and I had a great time tasting and learning about Thai food,
which resulted in a few key signature dishes at The Aubergine, like
our Calamari with the hot and sour Nahm Jim dressing, and our Thai
style linefish," said Black.
"Some of our classic dishes are inspired by fresh produce and
exceptional ingredients, like our smoked Salmon on warm chilli corn
cake, which we only started after we tasted the exceptional salmon
from Three Streams in Franschhoek," he said.
"I also thoroughly enjoy taking on board influences from some of
the worlds greatest chefs," Black was quick to add. "Our snail and
parsley risotto with smoked bacon, red wine sauce and garlic chips
is pure Heston Blumenthal genius."
Australian iconic chef Tetsuya has a hand in moulding The
Aubergines famous braised lamb shank, while their
Chargrilled Beef Fillet with
Bourguignon Garnishes with pearl onions, button mushrooms, bacon
lardon and red wine sauce has strong influences from Gordon Ramsay
and Marco Pierre White.
Black will run the special menu featuring the ten signature dishes
from The Aubergine for ten days - celebrating the ten years of The
Aubergine - from 20 to 30 May. Two courses cost R150 and three
courses cost R185.
More information can be found at
www.theaubergine.co.za
STARTERS
2006 : Oak Smoked Franschhoek Salmon on a Warm Chilli
Corncake
dill crème fraiche, caviar, red onion and lemon
2007 : Snail and Parsley Risotto
smoked bacon, red wine sauce, garlic chips
2008 : Housemade Ricotta Gnocchi
slow cooked Italian sausage ragu, shaved Parmesan and fennel
2001 : Chargrilled Falkland Island Calamari
hot and sour Nahm Jim dressing
2003: A Classic Caesar Salad
cos lettuce, Parmesan croutons, anchovy dressing
MAINS
2005 : Chargrilled Beef Fillet with Bourguignon
Garnishes
pearl onions, button mushrooms, bacon lardon and red wine sauce
2010 :
Penne Zucca
honey roasted butternut, light cream, Egyptian dukkah and Danish
feta
2002 : Thai Style Daily Caught LineFish
chilli coriander crust, sweet potato mash, soy ginger glaze and
crispy basil
2004 : Triple Roasted Crispy Free Range Duck
honey and five spice, chive mash and port black cherry sauce
2009 : Slow Braised Shank Of Karoo Lamb
roasted root vegetables, tomato chutney and minted aioli
Selection of five desserts
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