Aubergine

Frommer's Review

Aubergine (French for eggplant) is luring savvy diners down to the lower reaches of Chelsea, where chef William Drabble took over from the renowned Gordon Ramsay. Although popular with celebrities, the restaurant remains unpretentious and refuses to pander to the whims of the rich and famous. (Madonna was once refused a late-night booking!)

Every dish is satisfyingly flavorsome, from warm salad of truffled vegetables with asparagus purée to roasted monkfish served with crushed new potatoes, roasted leeks, and red-wine sauce. Starters charm and delight palates, ranging from ravioli of crab with mussels, chile, ginger, and coriander nage to terrine of foie gras with confit of duck and pears poached in port. Also resting on your Villeroy & Boch aubergine plate might be mallard with a celeriac fondant, or assiette of lamb with a thyme-scented jus. Another stunning main course is a tranche of sea bass with bouillabaisse potatoes. A new dish likely to catch your eye is roasted veal sweetbreads with caramelized onion purée and a casserole of flap mushrooms. There are only 14 tables, so bookings are imperative.

Note: This information was accurate when it was published, but can change without notice. Please be sure to confirm all rates and details directly with the companies in question before planning your trip.

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