COVID-19 UPDATE: Our restaurant is fully operational and functioning according to State of Texas guidelines. Food safety practices and cleanliness are a top priority at Sabor a Pasion. We are taking additional precautions in the restaurant by spreading out tables, limiting capacity, staggering reservation times and not turning tables throughout the night. We have plenty of room for everyone to spread out with dining in the restaurant, and outside on the deck and Tuscan table. Advance reservations are required. Please call 903-729-9500. A credit card is required to make a reservation.
Guests are not required to wear masks. State guidelines don't require face coverings while at the table or when distancing yourself from others by at least 6 feet.
Experience osteria-style dining and soak up the comfortable ambience that makes every meal at Restaurant Aubergine -- one to remember.
Open Nightly, by Reservation.
Call 903-729-9500 for reservations.
We are not licensed to sell alcohol.
Restaurant Aubergine is BYOB.
Menu changes weekly.
Credit Card required to make reservation.
Chef and Owner, Simon Webster prepares dishes inspired by sustainable, locally-grown ingredients. Enjoy herbs and vegetables from the chef’s garden, fruit from area farmers, handmade East Texas cheese, farm-raised lamb, beef and eggs, fresh fish and Texas-made products.
Classically trained at the New Zealand Culinary Institute, the cuisine is influenced by Webster’s British and Pacific-Rim upbringing, travels around Europe, and across America.
A typical menu includes an assortment of starters, entrees, sides and desserts that are market fresh and change regularly. Garden-Fresh Salads, Handmade Pasta, Lamb Chops, Rib Eye Steaks, Fresh Fish, New Zealand Pavlova and other specialty desserts.
Dine al fresco at the Tuscan Table with a view of the vineyard or relax in the rustic elegance of the Restaurant Aubergine dining room.
Chef Webster is also happy to create custom menus for parties of 8 or more people. Call for details and begin planning an amazing culinary experience.