Aubergine is located within the L'Auberge Carmel hotel. The establishment provides a nightly tasting menu with a focus on seasonal coastal cuisine. Chef Justin Cogley and pastry chef Yulanda Santos craft the menu, which typically features eight to ten courses. Ingredients are sourced locally and seasonally, with dishes such as turnip baked in salted dough and Monterey Bay abalone with caviar.
The dining room ensures an intimate setting. Wine pairings, including a "Reserve Tasting" option with boutique wines, complement the menu. The wine cellar contains over 3,500 bottles. Non-alcoholic pairings, cocktails, and "mocktails" are also available. Desserts conclude the meal with inventive presentations.
Reservations are required for dining. Optional courses, including wagyu steak, can be added. The culinary journey is designed to last approximately 2.5 hours. The restaurant is situated in a garden courtyard, providing a cozy and elegant atmosphere.
Accolades include the Wine Spectator's Award of Excellence and Forbes Travel Guide's five-star rating. Chef Justin Cogley has been recognized by Food & Wine magazine.
Aubergine