Recently dined at Aubergine for a business dinner with BBC and it was quite appropriate.  Aubergine, French for eggplant, is an illustrious French Continental restaurant affiliated with the International School for Culinary Arts and Hotel Management (ISCAHM).  It is not my first visit at Aubergine but the stellar wine cellar still catches the attention as the showpiece spectacle of the restaurant.

 

 

On the Table

 

French Duck Confit PHP

With creamed Brussels sprouts and parsley marble potatoes

 

 

Roasted Wagyu Beef Tri Tip PHP 1,200

With pan-fried duck foie gras, Port wine sauce, glazed vegetable and Pommery mustard mash potato

 

The entrée plate arrived looking fanciful with the lavish alliance of Wagyu and foie gras at the spotlight, outlined with champagne froth, while shoestring potatoes curled resembling a bush, glossed vegetables and mustard mashed potato at the hem.    

 

 

Requested for medium and the kitchen got the perfect doneness according to preference.  The Wagyu beef is just divine, a reddish pink center with an outer charred layer perfectly seared, locking the moisture of succulent meat.  The luxurious lean cut of Wagyu didn’t have intense marbling in it as most expect of Wagyu beef.  Tri tip is a comparatively lean cut since it is taken from the bottom sirloin, similar to skirt steak. 

 

Foie gras, the fattened liver of a duck or goose, in this case duck, was indisputably delicious.  It was definitely rich in flavor, surprisingly more generous in size than expected.  Quite delicately rich and creamy, it enhanced the beef flavor of the meat providing an almost melting effect in the mouth. 

 

 

Aubergine’s Roasted Wagyu Beef Tri Tip is a perfect embrace of everything that is sheer pleasure with beef. 

 

 

Aubergine

32^nd and 5^th Bldg.,

5^th Ave. Cor. 32^nd St.,

Fort Bonifacio, 1634 Taguig City

(632) 856 9888

 

 

Aubergine Album

 

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