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THIS RESTAURANT IS CLOSED Aubergine Restaurant Review: William Drabble has moved on but the two now at the helm, executive chef Miles Nixon, and head chef Christophe Renou, who came to Aubergine in 2003, continue along the same top path. Ingredients are the key here, with plenty of foie gras, wild mushrooms and top sourced game and meat, while fish---from red mullet to sea bass---has been chosen with the greatest care. The style is haute modern French cuisine produced to exacting standards with considerable flair and artistry. At these levels of cooking, the value is excellent, clearly a result of the credit crunch and very good news for punters. The wine list is weighted towards serious spending on French vintages and is impressive if expensive. Service is professional and thoughtful. Set 3-course lunch and dinner £29; with half bottle of wine £34; 8-course Gourmand menu £85.