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Aubergine

Brown butter ice-cream, almond praline and frozen lemon myrtle milk.
Good Food hatGood Food hat17/20

Moody Aubergine is a comforting cocoon

In an age of all-day, anything-goes dining, Aubergine has gone the other way, upping the exclusivity factor.

  • Kirsten Lawson
Aubergine
Good Food hatGood Food hat16/20

Aubergine

Shut your eyes and point to anything on Aubergine's set four-course menu because you can’t go wrong.

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Aubergine

Ben Willis took up the reins at this fine diner late in 2008 and has gone from strength to strength ever since, his restaurant imbued with an enthusiastic competence that is hard to resist.

  • Catriona Jackson and Bryan Martin
Aubergine
Good Food hatGood Food hat16/20

Aubergine

Hang on, shouldn't fine dining be stiff and poncy, all tablecloths and starch? Walking into the ...

Aubergine Restaurant.
Good Food hatGood Food hat17/20

Aubergine

Since he took the reins in 2008, chef and owner Ben Willis has gone from strength to strength at Aubergine, making it Canberra’s best restaurant for 2012.

  • Catriona Jackson
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Good Food hatGood Food hat16/20

Aubergine

Ben Willis's reputation as Canberra's chef-to-watch continues. His seasonal menu brings a wide ...

Original URL: https://www.theage.com.au/goodfood/topic/aubergine-lwc