Aubergine

Wednesday, May 20, 2009 - Overall, our lunch was a rather average affair. The food was lacklustre and unspectacular. It also lacked passion and ambition, and in my mind, I found it hard to reconcile it to the level of other one Michelin one star restaurants that I have been to. The cooking was competent enough, but mere competence does not a Michelin make. Billy Drabble was in the kitchen during our visit, and so there was no blaming a more junior chef. Occasionally, I am disappointed by a dining experience in a restaurant which bears a star, and I am sad to say that this was one of those times.