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Ben Willis's reputation as Canberra's chef-to-watch continues. His seasonal menu brings a wide range of ingredients to harmonious heel in a succession of highly orchestrated dishes. Take his buckwheat risotto, a soupy pool of buckwheat flecked with corn and shreds of blue swimmer crab and topped with sweet, sauteed sand whiting. It's a beautiful play of delicate against earthy and yielding against robust. Sparks fly when bright green pea mousse, tart green tomato jelly and crunchy pumpkin seeds meet the crunch of a fried zucchini flower filled with goat's cheese; and blackberries pop against rich duck sausage and breast, bedded on a soft puree of red cabbage and piped parsnip cream. A dessert platter arranged with parsley ice-cream, slivers of ripe, aromatic peaches, toasted almond cream, batons of rich financier and fresh blueberries is compulsive viewing. Like the food, the elegant tiered dining room with floor-to-ceiling windows is perfectly suited to special occasions, and makes any occasion special.
More details
- Phone:
- 02 6260 8666
- Address:
-
18 Barker St,
Griffith,
ACT
View on map - Website:
- www.aubergine.com.au
- Prices:
- 2-course menu $65pp to 6 courses $95pp Mon-Thurs, Fri-Sat 3 courses $75pp
- Hours:
- Sat-Sun 12pm-12.01pm Contact establishment for hours
- Seats:
- 55
- Chef(s):
- Ben Willis
- Owner(s):
- Ben & Andrea Willis
- Features:
- Wheelchair access, Outdoor seating, BYO, Licensed
- Cards accepted:
- AMEX, Visa, Mastercard, eftpos
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