It was my brother in laws birthday yesterday and he was gracious enough to invite us for dinner at Aubergine at the Fort. It was my first time to eat there so obviously I was excited to try the food. Our dinner was at 8 but we got there a bit early.
My obsession with Steak Tartare lead my me to call the restaurant manager and ask if it would be possible to have a special order (since the menu had many different kinds of meat). They came back to me saying that it was not possible since they lacked one ingredient. I found it hard to believe since the ingredients used in this dish are basic ingredients that any kitchen should have. I decided to order the carpaccio instead which was ok but definitely not a replacement to the tartare. My dad had brought some rioja wine so we just paid the corkage (my dad thinks that Rioja is the best wine in the world and that it goes with anything) so he brought 3 bottles and I brought a bottle of 2002 Chateau Armillac, a Paulliac from Bordeaux.
For appetizers, we had Duck Foie Gras and smoked Duck breast sampler, Carpaccio of Australian Beef tenderloin with parmesan fondue and truffle oil and Tempura fried sashimi. All appetizers were superb but my favorite was the smoked french duck breast. The carpaccio was very good but honestly I could not taste the truffle oil anywhere...
For the main course I had the French Duck confit with creamed brussels sprouts and parsley marble potatoes and R had the Roasted Pommery mustard crusted Australian Lamb Loin. The Duck came with Brussels sprouts and marbled potatoes. It was crispy on the outside and tender inside, how all duck confits should be. The lamb was very tender and actually tasted like streak, but it was cooked perfectly and the Pommery mustard was a perfect companion to the lamb. It also had the same white foam that my duck had.
For dessert, we had 3 different kinds: Tiramisu, low sugar warm chocolate cake with green tea panacotta and a trio of mango souffle and panacotta with coffee ice cream. All I can say is that they really take time to prepare the dishes and desserts. All our desserts were plated so well that I felt bad to have to destroy it by eating it. Below are the pictures of the desserts we had:(as you can see the presentation is impeccable)
Again the photos are not the best of quality since I used my cellphone. I had brought my camera but forgot to bring the battery! As for the restaurant, I highly recommend it. The quality of the food and the presentation is worth it. As for price, its not cheap but neither expensive. And they have a very extensive wine list priced decently.