Shelly-Ann Thompson, Freelance Writer
Sitting by the bar, co-owner of Café Aubergine Neville Anderson tells why the decision was made to launch into the corporate area. Mr. Anderson's partner is Rudolf Gschloessl, a German-Jamaican. - photos by Rudolph Brown/Chief Photographer
Restaurant: Café Aubergine Bistro and Wine Bar
Cuisine: European and Jamaican
Location: Marketplace, 67 Constant Spring Road, St. Andrew
Dining hours: 12:00 p.m. to 10:30 p.m.
Reservations: 754-1865
For 10 years, Café Aubergine in Moneague, St. Ann, has been offering exquisite dining completed with delectable meals. Now the owners have finally branched into the Corporate Area and the rest of Jamaica who have not yet experienced the restaurant's fine atmosphere can get a taste at the Marketplace.
Partners Rudolf Gschloessl, a German-Jamaican and Neville Anderson, a Jamaican who lived in Europe, have ensured that the sister branch is nothing short of Moneague's.
In last Friday's pouring showers, Food visited Café Aubergine and we were warmly greeted outside by a waiter holding 'a house and land' umbrella for us.
Ambience
On the inside, the ambience of French music, a soft gold colour on walls, white linen table cloths, a piano, paintings and antique furniture, completely erased memories of the bumper-to-bumper traffic and thundering rain encountered earlier on the way.
Both owners are chefs and have previously operated restaurants in Germany and Jamaica before opening Café Aubergine.
Having lived in Europe, they are accustomed to the spontaneity of big city restaurants. Hence, this is the ambience that the owners put into Café Aubergine. "We believe in fine dining," noted Mr. Anderson.
He said further that the demand from customers for Café Aubergine in Kingston was a contributing ingredient.
"We have always wanted to do something in Kingston. But we never found the right location. It was either not the right size, location or height," he said. "This is it. It should work at this location," he added.
Opened two weeks ago, the restaurant has already experienced its fair share of diners. "This place is full every night," said Mr. Anderson.
He also informed Food that customers can expect the same scrumptious and delicious-tasting meals that they are used to in Moneague. "It is the same menu. Plus, we are chefs and we train people who will do the best."
The menu comprises several dishes such as the revered French soup, bouilla baisse; cream of tomato soup; stuffed crab with white wine; counch in lemon vinaigrette; medallions of pork tenderloin in mushroom sherry sauce. Dessert varies but a few are chocolate mousse, crème brûlée and orange cream caramel. From the indoor bar that features an overhead awning, wine lovers can expect a variety that includes French and Italian, which are all dry wines.
"We also use a lot of prevention herbs, lemons and garlic in our dishes to bring out a tangy flavour," said Mr. Anderson.
The restaurant also features three dining areas - indoor, outdoor and on the veranda. "There are a few more dining plans I have in mind for the future which I won't disclose now. But I can tell you that I am thinking along the lines of Venice," said Mr. Anderson.
