After 17 years on Hurstmere Road, Aubergine restaurant has a completely new look. Owners Basil and Ramiz James have created a “beautiful, different, beachy look,” says Ramiz; an “upmarket, casual” ambiance that perfectly suits their central Takapuna location.
In the space of two weeks during June, Aubergine was transformed into a light-filled space, as generous in its proportions as the meals the brothers serve, and with the same attention to detail. With meticulous planning, and working with the designer Weam Alhakeem, the entire renovation (other than the finishing touches) took place over a two-week period, transforming the 80-seat indoor and 40-seat fully enclosable outdoor space.
“We call it a passion, not a business,” says Ramiz. “And we have tried throughout to support Auckland businesses.” The new contemporary glass light pendants and candle holders are all handcrafted specially for Aubergine by an Auckland based, internationally renowned glass artist. Northcote glass artist Rachel O’Connor has been commissioned to create glass plates to complement the new look.
“A restaurant,” Ramiz says, “is not just about dining; the person who walks in the door is a guest, not a customer. And it is not just about the meal. It’s the memory you take away with you.”
He should know. In his 17 years in Takapuna, he’s welcomed, and continues to welcome, many locals, who celebrate special occasions at Aubergine, or who simply choose the restaurant as their regular “local” for lunch or dinner. He mentions one couple who became engaged over dinner at Aubergine, and who now bring their teenage children. Or a judge who was a guest while visiting Auckland last year. Ramiz, in his direct manner, asked the esteemed gentleman what he thought of the restaurant. The judge refused to pass judgement. “I first ate here in 1996,” he laughed. “You’re still here. I wouldn’t dare tell you what you’re doing right or wrong.”
Perhaps the longevity is due to the family passion and friendly welcome all guests receive; perhaps it’s the fact that, as Ramiz says, it’s a personal, hands-on business, with the owners greeting you as you arrive. “We care,” he says, “and we want to create the wow factor for you; we have to give you an experience.”
And perhaps it’s also the food. Italian/Australian Chef Aldo Franckin joined Aubergine just prior to the refurbishment, and has updated, but not completely revamped the menu. “We wouldn’t dare!” exclaims Ramiz. “There are things we wouldn’t dare take off the menu! Our regular guests always ask for them.”
They also don’t meddle with the popular set-price two-course lunch and three-course dinner options, which offer abundant choice of entrees and mains, and (in the case of dinner) desserts.
At the same time, Aldo says, they will continue to introduce innovative food ideas while retaining the essential Mediterranean flavour. (We bet gluten free pasta and pumpkin arancini weren’t on the menu 17 years ago.) Recent new additions include special Aubergine-style calamari with pickled lemons, slow-cooked lamb shanks with a quince-infused sauce, and chicken breast Diane wrapped in prosciutto.
“We’re offering you the best quality we can,” says Ramiz. “High class service and food, but not fine dining. The quality of a 3-star Michelin restaurant – that’s what we want to achieve.”
Aubergine, 129 Hurstmere Road, Takapuna
www.aubergine.co.nz 09 489 3104
Open seven days 12pm till late.
