Aurelia

Buttery Sicilian green olives warmed with orange zest, fennel seed, rosemary and a slick of Arbequina oil.

Spanish Marcona almonds fried in olive oil and tossed with fresh rosemary, smoked paprika and flaky sea salt.

Crisp golden croquettes filled with a silky wild-mushroom béchamel and molten Taleggio, dusted with chive.

Blistered wood-oven flatbread brushed with za'atar and olive oil, served with whipped feta, honey and toasted sesame.

The classic Basque pintxo of Cantabrian anchovy, guindilla pepper and Manzanilla olive on a pick, glossed with olive oil.

Blistered Padrón peppers flashed in olive oil and finished with a yuzu-sesame salt and a whisper of togarashi.

Lightly battered squid fried until golden, tumbled with spring onion and served with a lime-tahini aioli.

Half a dozen Zeeland flat oysters over crushed ice with a bright yuzu-shallot mignonette and a whisper of finger lime.

Silky yellowtail sliced thin over blood orange, dressed with citrus ponzu, pickled Fresno chilli and a slick of olive oil.

Hand-cut aged sirloin bound with Dijon, capers and cornichons, crowned with a smoked cured egg yolk and served with sourdough crisps.

Line-caught sea bream cured in leche de tigre with red onion, coriander, sweet potato and toasted corn cancha.

Wafer-thin roasted golden and candy beetroot over whipped ricotta, finished with toasted pistachio, dill oil and aged balsamic.

Seared-rare bluefin tuna rolled in black and white sesame, sliced over ponzu with wakame and pickled ginger.

Raw hand-dived scallop thinly sliced with a nutty brown butter emulsion, toasted hazelnut and a squeeze of Amalfi lemon.

Slow-marinated datterini tomatoes with creamy burrata, basil oil, taggiasca olives and a scatter of toasted pine nuts.

Creamy Puglian burrata over grilled white peach, basil oil, aged balsamic and toasted pistachio crumble.

Slow-braised then charred octopus with smoked potato cream, spicy 'nduja oil and a squeeze of lemon.

Pan-seared tiger prawns in za'atar butter with charred lemon, toasted flatbread and a whisper of chilli.

Silky roasted tomato and fennel velouté finished with basil oil and a swirl of crème fraîche.

Chilled cucumber and white miso soup with dill oil, pickled shallot and crisp sesame tuile.

Roasted heritage beetroots on whipped feta with candied walnuts, dill and a pomegranate-molasses dressing.

Crisp little gem with anchovy-parmesan dressing, sourdough croutons and shaved aged pecorino.

Pan-fried wild mushroom and truffle gyoza with ponzu dipping sauce and toasted sesame.

Steamed prawn and chive dumplings in a chilli-black-vinegar broth with crisp garlic and spring onion.

Charcoal-grilled milk-fed lamb chops glazed with pomegranate molasses, finished with fiery green zhoug and a burnt-lemon labneh.

Whole cob blistered over the coals, brushed with white-miso butter and dusted with sesame furikake and lime.

Silky fire-roasted aubergine draped in sesame tahini, scattered with pomegranate seeds, pine nuts and crisp za'atar flatbread.

Whole Cornish sardines seared over flame, dressed in caper-and-parsley salsa verde on grilled sourdough.

Thick slabs of grilled Cypriot halloumi glazed in wildflower hot honey with Aleppo chilli and fresh oregano.

Blistered tenderstem broccoli over smoky almond romesco, finished with toasted almonds and sherry-vinegar dressing.

Slow-braised then flame-kissed octopus with spicy 'nduja butter, smoked paprika oil and charred spring onion.

Hand-folded agnolotti filled with aged pecorino and Tellicherry black pepper, finished in a silky cheese emulsion and lemon zest.

Carnaroli rice slow-stirred with saffron and white wine, mantecato with butter and parmigiano, crowned with charred red prawns.

Carnaroli rice with porcini, chestnut mushrooms and Madeira, mantecato with aged parmigiano and shaved black truffle.

Fresh squid ink tagliolini tossed with hand-picked brown crab, garlic, Calabrian chilli and a splash of white wine.

Feather-light ricotta gnocchi seared in brown butter with crispy sage, toasted hazelnuts and a rasp of aged parmigiano.

Egg tagliatelle in a slow-braised lamb shoulder ragù with rosemary, red wine and a whisper of orange zest.

Semolina orecchiette with slow-roasted datterini tomatoes, Taggiasca olives, garlic and torn basil, finished with peppery olive oil.

Fresh linguine with Venus clams, garlic, parsley, white wine and a hint of chilli in their own briny liquor.

Charcoal-grilled whole sea bream dressed in lemon-oregano salmoriglio with grilled fennel and confit cherry tomatoes.

35-day dry-aged sirloin over embers, finished with bone-marrow butter, charred hispi and a red-wine jus.

Eight-hour braised beef short rib lacquered in red miso and sake, with grilled spring onion and sesame.

Half a corn-fed chicken roasted with za'atar and preserved lemon, served with garlic toum and charred flatbread.

Line-caught whole sea bass over charcoal with a caper-and-anchovy salsa verde and roasted heritage carrots.

Sake-and-miso marinated black cod grilled to caramel, brightened with yuzu kosho and pickled ginger.

Whole spiced cauliflower slow-roasted shawarma-style over a smoked tahini pool with pomegranate and dukkah.

Grilled hispi cabbage over a smoky butter-bean and confit-tomato cassoulet finished with olive oil and gremolata.

Rose-harissa lamb rump rested pink over silky burnt-aubergine purée with pomegranate molasses and mint.

Slow-stirred carnaroli risotto with black truffle, Taleggio and a nutty Parmesan crisp.

Twice-cooked hand-cut fries tossed in black truffle oil, aged parmesan and fine sea salt, with a whipped garlic aioli.

Flame-grilled tenderstem with toasted almonds, chilli, lemon and a drizzle of tahini dressing.

Crushed new potatoes roasted in duck fat until golden, finished with rosemary, garlic and flaked salt.

Sun-ripened heritage tomatoes with creamy burrata, basil oil, aged balsamic and toasted pine nuts.

Crisp little gem hearts in an anchovy-Dijon dressing with shaved parmesan and a sourdough crouton crumb.

Slow-roasted aubergine lacquered in sweet white miso and mirin, scattered with spring onion and sesame seeds.

Espresso-soaked savoiardi layered with silky mascarpone cream, a whisper of amaretto and bitter cocoa dusted to order.

Buttery pâte sablée filled with bright Amalfi lemon curd, torched Italian meringue and a scattering of candied zest.

Intensely citrus blood orange sorbet laced with a bittersweet Campari reduction and finished with cracked pink pepper.

Molten dark Valrhona fondant with a warm liquid centre, brown-butter hazelnut praline and crème fraîche.

Three seasonal European cheeses served with fig-and-sulphite wine chutney, walnuts and warm sourdough crackers.