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Aubergine Gourmet Foods

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Produce-driven, crafted food with flair has made this newish South Fremantle cafe an institution for discerning locals.

Editorial


Owner David Cooney has 20 years' experience in hospitality, having arrived from Melbourne to manage Subiaco's iconic Oriel cafe. He still owns Van's in Subiaco and has taken its head chef Paul Walters to Aubergine. Their menu is produce-driven so only free-range eggs are used and organic produce when possible. All the food is fresh and delicious, but Paul's baked goods steal the show. Reasonably priced fresh-baked cakes are available daily, including gluten-free cakes and gorgeous bite-sized offerings to nibble guiltlessly with their excellent coffee. Their apple tea cake looks like a muffin but inhabits another universe - ridiculously delicious.

The all-day breakfast provides croissants, bagels and predictable egg offerings as well as more creative dishes such as sweet corn fritters with crisp bacon, roast tomato and spinach or potato cake, poached egg, smoked salmon and hollandaise. Substantial dishes are also available including the open lamb burger with roast vegetables and basil pesto. There are also salads such as the organic puy lentil, goat's cheese and beetroot, and generously stuffed Turkish bread and baguettes. With good reading material available and comfortable but stylish fittings, Aubergine is popular with visitors and locals alike.

Felicity Newman, May 2006

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David Forster
December 15, 2008


Has my beautiful Aubergine become an 'ugly' eggplant? All of us who support this wonderful cafe are appalled at the decreasing standard of service in 2008 - culminating in no chef at all on Saturday morning, and personally my order not even having been given to the kitchen this morning (second time) - the wrong coffee etc - I have had the same order (sorry, I am boring in eating habits when I get something I like) for some time. We, the early morning supporters have got used to helping out when things are not ready to go at 7AM - helping with chairs and tables, unrolling papers etc because the staff are always friendly and the food standards good. Whatever has happened in the last six months is NOT good. Incidentally, I do not like knives, serviettes and forks being left out for the flies to rest upon - but I like my serviettes not wrapped in them either - Ho Hum

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