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Aubergine Ph: 6260 8666; 18 Barker St, GRIFFITH 2603 www.auberginerestaurant.com.au Contemporary, $$ +, ** for Food & Ambience, Good Wine List Open Lunch Wed-Sun dinner 7 nights; Licensed, BYO, Corkage $12 person; AE DC MC V EFT Chef Ben Willis (15-10-08) Owner Ben Willis (15-10-08) Photo Tony Knox Mietta's Review Enter and you know immediately that this is a good, established and professionally run restaurant. No terrible surprises but no revelations either - just proper standards well maintained. Excellent front of house staff whose customer contact is well-judged, not over-familiar but courteous and efficient. They are even capable of doing several things at once. During the day the room is dominated by tall windows around two sides, one of which gives out onto a park; at night the bar and kitchen behind take on the importance of an alter. The food is classical, the preparation and cooking are correct and the tastes good, particularly for the money - apart from the wagu beef mains are mostly sub $30. A bargain in an establishment of this quality. The wine list extolls the virtues of old wines and features many. There's a sensibly restricted range by the glass and not many bottles under $40.

Other published opinions

Canberra Times Michael Brissenden, 15-10-08 Score: 15.5/20 "Sophisticated, interesting food and knowledgable service in a relaxed and unpretentious environment"

Sydney Morning Herald Good Food Guide 2008 Score: 14/20 "The original and most intimate of James Mussillon's trio of Canberra fine diners (along with city establishments Courgette and Sabayon) has a subtle elegance that attracts fierce local loyalty"

Gourmet Traveller 2008 Australian Restaurant Guide "Aubergine was the first in what has become a mini fine-dining empire for chef/restaurateur James Mussillon (Courgette and Sabayon being the second and third additions)"

Sydney Eats 2008 "First a complimentary warm bread roll arrives, then a small cup of warm soup with a scoop of tuna tartare on the side"

Canberra Times Gilbert Labour, 13-12-06 " Established six years ago, Aubergine has since been at the forefront of the fine dining scene. Still a solid exponent of fine dining."

Sydney Morning Herald Good Food Guide 2007 Score: 14/20 "Now that James Mussillon is also busy sharing his pleasures in his two city eateries (fine diner Courgette and the new, more casual Sabayon), his original restaurant is entrusted to fresh young hands under his guidance."

Gourmet Traveller 2007 Restaurant Guide "Nestled among the sleepy Griffith shops, Aubergine takes it to another level with a menu that reads mouth-wateringly well. The usual suspects are given refreshing twists without tipping the flavour balance: South Australian calamari filled with braised oxtail is a perfect example of all that's right with surf'n'turfwhen well executed."

SMH Good Food Guide 2006 Score 14/20 "Despite the shift in focus for chef James Mussillon to his new city venture Courgette, Aubergine still possesses considerable class. Less formal than its newer city cousin, the caramel-toned, comfortable split-level space boasts a lovely balcony overlooking the park. The relaxed ambience is well supported by super-comfortable chairs and floor-to-ceiling windows, plus efficient and friendly staff."

SMH GFG 2005 score14/20 "We still love the stylish, carpeted room with its high ceiling, plush chairs, white linen tables, the long, tempting wine rack and big windows ... The menu remains refined, sophisticated and intelligent, but the execution seemed to have lost some of its edge."

Sydney Cheap Eats 2005 "Aubergine, run by the talented James Mussillon, is elegant with an impressive wine list."

Gourmet Restaurant Guide 2005 "Tawny tones and plush carpet generate an intimate space, lit by eye-catching feature lamps. It is matched by some of the capital's better waiting staff. They show anticipation, maturity and humour. Mussillon's food is sophisiticated"

SMH GFG 2004,Score 14/20,Consistently very good,'There's no searching for your meal under a tangle of ill-chosen sprouts here-restraint seperates Aubergine form the rest of the pack...Regulars may wish the menu changed more often,but first-timers will be wowed as Aubergine still presents a package as glossy as its namesake.'

Gourmet Traveller Restaurant Guide Australia 2004, 1 Red Star,'this elegant restaurant has earned a reputation as one of Canberra's best...Count on quality produce, French technique and occasional forays into the Italian repertoire...a well priced wine list...Professional service is the icing on this very appealing cake.'

Canberra Times 6/9/01 Very fancy. French influenced expensive