Aubergine

9 Reviews on “Aubergine”

• S C

  Wellington’s best kept secret. The food quality is first class and presentation is fantastic as is the ambiance. The lady who owns the place provides top class service and knowledge which is second to none.

  February 16, 2020, 3:01 pm

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• Chris K

  Worst Wellington dining experience in living memory, which inspired me to share my experience in verbose detail so others will not have to physically endure the same ordeal.I went for dinner here with my partner on Friday night last week.We arrived shortly after 6pm and left around 7:30pm and were the only diners in the restaurant even though the area was bustling and all other eateries on the street were busy with patrons.I had a bad feeling but tried to be positive.The restaurant had some charm but was cold even though the owner had placed a small gas bottle heater near our table I had to dine in my coat. The candle lamps on the tables were not lit and the music was drab.We were greeted and seated quickly but no sooner had we sat down before being asked for our drinks orders even though we had no chance to open the drinks list yet.The beer selection was the usual humdrum, Steinlager, Becks, Monteiths, with not a single craft beer in sight.The spirits selection consisted of Rum and Coke and quote Gin Tonic which was next to non alcoholic Lime and Soda for the same price which made it confusing. There was no vodka on premise! My partner ordered a Gin Tonic which was delivered in a very small cheap water glass.After 30 minutes listening to a loud Asian conversation from the kitchen and entertained by a well fed bumbling fly floating around our table our entrees arrived.I had ordered the King Prawns and consequently received 5 small frozen dry prawns.My partners entree was the Soup of Day which was Chickpea with the option of Chicken Dumplings.Unfortunately she opted for the addition of the dumplings, which looked and tasted like a thinly sliced terrible chicken sausage, probably frozen. The soup was tinned chickpeas and overpowered with orange juice.Oh well hopefully our mains will be better because how wrong can you go with Lamb and Steak?After about a 40 min wait more loud Asian conversation a re-visit from our friend the fly and our clothes coated in kitchen cooking smells our mains arrived!My Lamb was inedible, admittedly it was cooked perfectly pink but I could not cut it with my knife due to its elasticity with tendons running all through it and again probably frozen. It was served with lots of tinned chickpeas and Swiss chard. I ate the chard which was okay.I also ordered some Duck Fat Roasted Potatoes which I normally love but not this time. The potatoes were not crispy and reeked of rancid duck fat making them inedible and us almost sick.My partners Steak was the only slightly enjoyable food item we received although it was ordered medium-rare and arrived overcooked. The potato gratin which accompanied it in a small remiken was frozen and over powered with thyme and once again inedible.When the owner came to collect our plates she asked if we were finished as we had only eaten half a steak and some Swiss Chard. I advised I could not cut or eat my lamb due to its elasticity and she replied sometimes the meat can be like that and will mention it to her suppliers. I was not offered another meal or a discount. My partner also mentioned the potato gratin issue but it was pointless.We were then asked if we wanted dessert or coffee? All I could think of was you are not scamming another dollar out of me. It was a shame because it was our Anniversary and we were wanting to spend and have a memorable evening. I guess though we will still remember it as an unforgettable one.The only slight saving grace was a friend of ours had given us a gift voucher for a nominated amount so I only had to lose about $70 of our money.The cold McDonalds on the way home never tasted better.As for some of the glowing reviews I can only assume people were paid to write them, deranged or sadly have never been to a real restaurant before.The End.

  October 2, 2019, 8:54 am

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