I Hate Eggplant, But I Love Aubergine!

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My husband surprised me with an impromptu dinner date after visiting a sick student in the Fort. We weren’t exactly dressed for it, but we bravely entered the classy yet welcoming place of Aubergine.

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kitchen was visible from out table

kitchen was visible from out table

my phone didn't capture it well, but think warm lights :)

my phone didn’t capture it well, but think warm lights 🙂

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Fil has been hearing about this restaurant for quite a while. I knew nothing about it. A quick look at the menu made my chinita eyes grew wide. Is the food worth half my month’s salary?

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We eventually settled on ordering one set of Degustation Menu and one Beef and Sea Bass Composed, reminiscing our fun Anzani experience years ago in Cebu. No turning back, no turning back.

They first served us complimentary oatmeal bread and pretzel bread, followed by some sort of prosciutto balls.

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We told the staff to serve the main dishes together, and they understood that we meant to share the Degustation Menu.

This was our first course:

Pan seared duck foie gras on apple compote

Pan seared duck foie gras on apple compote

Beef and vegetable terrine with pumpkin seed oil

Beef and vegetable terrine with pumpkin seed oil

mesclun greens tossed in balsamic dressing

mesclun greens tossed in balsamic dressing

The foie gras was indeed, umm, Orgasmic. No kidding.

New diners arrived and sat near our table. Unfortunately, they brought with them one noisy toddler, no offense, so we opted to move to another seat.

this time, we were sat in front of their wine cellar

this time, we were sat in front of their wine cellar

we could see one of their chefs making pasta from scratch!

we could see one of their chefs making pasta from scratch!

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Our second course has arrived. Their staff kindly split the soup in two.

Cream of green asparagus with beetroot and smoked duck breast

Cream of green asparagus with beetroot and smoked duck breast

I believed this establishment is famous for their duck, and I am inclined to agree with them. This tasted divine.

I believed this establishment is famous for their duck, and I am inclined to agree with them. This tasted divine.

Third course:

Pan fried veal sweet bread on truffled parsley mousseline with Madiera

Pan fried veal sweet bread on truffled parsley mousseline with Madiera

this was something we didn't understand, but find good. I guess our palates were not sophisticated enough.

this was something we didn’t understand, but find good. I guess our palates were not sophisticated enough.

we decimated it!

we decimated it!

Part four: (we were quite full by this time)

yummy Grape sorbet split in two

yummy Grape sorbet split in two

Finally, it was time for our main course.
Part five of degustation menu:

Oven roasted Australian lamb loin with macadamia nuts and olive crust, served on balsamic lentils and potato confit, ratatouille and celeriac cream sauce

Oven roasted Australian lamb loin with macadamia nuts and olive crust, served on balsamic lentils and potato confit, ratatouille and celeriac cream sauce

I didn’t like the lamb much. Not tender enough, in my opinion. The sides make up for it.

Here now is the other main dish:

Oven roasted US Angus beef striploin on potato mash and zucchini-mushroom salpicon with Madiera jus and Sauce Bearnaise; Grilled Chilean sea bass on a spiced fennel-apple compote, lemon beurre blanc and tagliatelle pasta

Oven roasted US Angus beef striploin on potato mash and zucchini-mushroom salpicon with Madiera jus and Sauce Bearnaise; Grilled Chilean sea bass on a spiced fennel-apple compote, lemon beurre blanc and tagliatelle pasta

The beef was really good. Its tarragon garnish adds a good kick to it, though honestly, I felt like it was just a decoration to the whole thing. The sea bass and pasta was cooked really well, but they simply are not my type.

On now to the sixth dish in the Degustation Menu:

Chevre, Caprice de Dieux and Gorgonzola with grapes

Chevre, Caprice de Dieux and Gorgonzola with grapes

crackers

crackers

We forgot to shoot first before tasting them. 🙂

We are almost done. Here is the seventh course:

Lemon and basil dome with raspberry ice cream and strawberries

Lemon and basil dome with raspberry ice cream and strawberries

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I didn’t understand the Lemon basil dome, maybe it was good, maybe not. By this point we were so full that we couldn’t appreciate the dessert in all its greatness.

Wait! there is more! Lastly, they served us a cup of coffee (no more splitting this time), and two macaroons and one praline.
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I enjoyed the Macaroons. I firmly believe that only decent French restaurants and Patisserie can come up with good ones. The praline was earl grey flavored, which happens to be my favorite tea blend.

We arrived at the restaurant around 9pm and left it around 1130pm. Going back there to eat is far fetched, but the experience is something we would never, ever forget.

You guys should try it once!

Aubergine http://www.aubergine.ph/
to read about our Anzani experience, check this out:
https://shandawanda.wordpress.com/2012/09/21/anzani-anzani/

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