AURELIA

An evening made for attention.

AURELIA is built around the belief that a meal can alter the pace of a night. Fewer distractions. More time for what is already in front of you.

Chef preparing a private dining experience

The table begins with someone noticing.

Before a plate reaches the room, someone has considered the season, the room, and the people who will sit together. This is the space for the chef’s real voice—not a résumé, but a point of view.

The room is part of the menu.

Modern private dining house with a timber facade and landscaped garden

Warm modern dining room prepared for an intimate evening

Light changes the table. Sound travels differently after the room fills. The architecture is not a backdrop; it gives the evening its rhythm.

Time is an ingredient.

The work happens close to the hands: a stock held back for another hour, a sauce adjusted once, a texture left imperfect on purpose. Precision is felt before it is explained.

Chef working with ingredients in the kitchen

A table has its
own tempo.

There is no performance to follow. The night opens slowly, gathers around the table, then leaves room for what happens after dinner.

Arrival

A small pour and the first bite settle the room.

Arrival

A small pour and the first bite settle the room.

Arrival

A small pour and the first bite settle the room.

First plates

Bright, close, and built to open the appetite.

First plates

Bright, close, and built to open the appetite.

First plates

Bright, close, and built to open the appetite.

From the kitchen

The centre of the menu arrives when the table is ready.

From the kitchen

The centre of the menu arrives when the table is ready.

From the kitchen

The centre of the menu arrives when the table is ready.

After

Something sweet, then one last cup before the night ends.

After

Something sweet, then one last cup before the night ends.

After

Something sweet, then one last cup before the night ends.

Stacks of white dinner plates waiting in the quiet dining room

A first pour. A long pause. One last cup.

01/07

02/07

03/07

04/07

05/07

06/07

07/07

Cappelletti, Spring Pea & Brown Butter

Milk Bread & Cultured Butter

Ember-Roasted Allium

The Blue Hour Catch

Shellfish, Citrus & Fennel

Avocado, Chilli & Lime

Little Gem & Garden Herbs

Hand-folded cappelletti arrives in a clear broth with spring peas and brown butter. A quiet first course that gives the table time to settle.

Warm milk bread, cultured butter, and a small dish of salt arrive once the room has found its rhythm. Simple on purpose, it invites the evening to slow down.

A darker plate moves the menu toward smoke, sweetness, and depth. Roasted allium is held in balance by acidity and the last warmth of the fire.

The central course arrives only when the table is ready for it. The day’s catch is finished with clean herbs and a restrained sauce that lets the plate breathe.

Shellfish brings the sea close to the table—briny, lifted with citrus, and softened by fennel. Precise but never precious, it holds the pause before the next conversation.

A bright avocado course resets the tempo with lime, chilli, and fresh herbs. It makes space for contrast before the richer middle of the menu.

Little Gem leaves and garden herbs bring crispness and gentle bitterness. A light vinaigrette returns the palate to focus, ready for what follows.

01/07

02/07

03/07

04/07

05/07

06/07

07/07

Cappelletti, Spring Pea & Brown Butter

Milk Bread & Cultured Butter

Ember-Roasted Allium

The Blue Hour Catch

Shellfish, Citrus & Fennel

Avocado, Chilli & Lime

Little Gem & Garden Herbs

Hand-folded cappelletti arrives in a clear broth with spring peas and brown butter. A quiet first course that gives the table time to settle.

Warm milk bread, cultured butter, and a small dish of salt arrive once the room has found its rhythm. Simple on purpose, it invites the evening to slow down.

A darker plate moves the menu toward smoke, sweetness, and depth. Roasted allium is held in balance by acidity and the last warmth of the fire.

The central course arrives only when the table is ready for it. The day’s catch is finished with clean herbs and a restrained sauce that lets the plate breathe.

Shellfish brings the sea close to the table—briny, lifted with citrus, and softened by fennel. Precise but never precious, it holds the pause before the next conversation.

A bright avocado course resets the tempo with lime, chilli, and fresh herbs. It makes space for contrast before the richer middle of the menu.

Little Gem leaves and garden herbs bring crispness and gentle bitterness. A light vinaigrette returns the palate to focus, ready for what follows.

01/07

02/07

03/07

04/07

05/07

06/07

07/07

Cappelletti, Spring Pea & Brown Butter

Milk Bread & Cultured Butter

Ember-Roasted Allium

The Blue Hour Catch

Shellfish, Citrus & Fennel

Avocado, Chilli & Lime

Little Gem & Garden Herbs

Peas and brown butter in broth.

Warm milk bread with butter.

Roasted allium, smoke, acidity.

Day’s catch with herbs and sauce.

Shellfish with citrus and fennel.

Avocado with lime and chilli.

Little Gem, herbs, vinaigrette.

Stay a little longer at the table.

Tell us the night you have in mind, and we’ll begin with a table request.

Request a table

Stay a little longer at the table.

Tell us the night you have in mind, and we’ll begin with a table request.

Request a table

Stay a little longer at the table.

Tell us the night you have in mind, and we’ll begin with a table request.

Request a table

AURELIA

AURELIA

An evening made for attention.

The table begins with someone noticing.

The room is part of the menu.

Time is an ingredient.

Time is an ingredient.

A table has itsown tempo.

Arrival

Arrival

Arrival

First plates

First plates

First plates

From the kitchen

From the kitchen

From the kitchen

After

After

After

Stay a little longer at the table.

Stay a little longer at the table.

Stay a little longer at the table.

A table has its
own tempo.