Chef's Tasting Menu
A multi-course journey that changes with the harvest — the fullest expression of the kitchen.
Modern Fine Dining · Est. [2014]
Fire, season & quiet luxury.
A contemporary tasting-menu restaurant where the finest seasonal produce meets the craft of open-fire cooking — served in an intimate, candlelit room.
Chapter 01 — Our Story
Rooted in fire, guided by the seasons.
AURÉLIA began with a single idea — that the best cooking is honest cooking. Every plate starts at the hearth, where wood smoke and live flame draw out the character of produce sourced from growers we know by name. Our menu is written anew each season, an evolving conversation between the kitchen, the garden, and the guest at the table. [Replace with the restaurant's real story.]
— [Chef's Name], Executive Chef
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Chapter 02 — The Experience
More than a meal.
From the chef's table to the cellar, every detail is composed to make the evening feel effortless.
À la Carte
A refined selection of signature plates for a lighter, à la minute evening.
Sommelier Pairing
Wines chosen by the glass to shadow each course, drawn from a cellar of [300+] labels.
Chef's Table
A front-row seat to the open kitchen — courses served and explained by the brigade.
Private Dining
An intimate room for up to [14] guests — bespoke menus for the occasions that matter.
Bar & Lounge
Seasonal cocktails and a quiet aperitivo before you're seated for dinner.
Events & Celebrations
Anniversaries, proposals and milestones — composed down to the last candle.
Corporate & Groups
Considered hospitality for private parties and business dinners of any scale.
Valet & Concierge
Valet parking and a concierge to arrange the small things around your evening. [optional]
Chapter 03 — From the Kitchen
Signature plates
A glimpse of the current season. Dish names & prices are placeholders — swap for your live menu.
To Begin
Ember Beetroot
[₹850]Coal-roasted beetroot, aged goat cheese, toasted walnut, elderflower.
The Sea
Line-Caught Sole
[₹1,650]Grilled over vine cuttings, brown butter, capers, charred lemon.
The Fire
Dry-Aged Prime
[₹2,400]45-day aged cut, bone-marrow jus, smoked shallot, fermented pepper.
The Garden
Heirloom Harvest
[₹950]Today's vegetables from [your farm], black-garlic emulsion, herb oil.
To Finish
Burnt Honey Cream
[₹650]Wild honey custard, smoked salt, buckwheat, brown-butter crumb.
Cellar
The Pairing
[₹2,200]Five wines by the glass, chosen to trace the tasting menu course by course.
The door closes behind you. The city falls away.
Candlelight, low music, the quiet crackle of live fire.
Course after course arrives — each one a small revelation.
This is an evening at AURÉLIA.
Chapter 04 — The Room
A sense of place
Chapter 05 — In Their Words
★★★★★
One of the finest meals we've had in years — the fire, the wine, the room. Faultless from first bite to last.
★★★★★
The tasting menu is theatre. Every course surprised us, and the pairing was flawless.
★★★★★
Impeccable service without a trace of stiffness. It felt like being welcomed into someone's home.
★★★★★
Worth every rupee. We booked our next visit before we'd even left the table.
Chapter 06 — Visit
Find your table
Address
[42 Riverside Walk, Old Town], [City], [PIN]
Reservations
Hours [confirm]
MondayClosed
Tue – Thu6:00 PM – 11:00 PM
Fri – Sat6:00 PM – 12:00 AM
Sunday12:30 PM – 3:30 PM · 6:00 PM – 10:30 PM
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