Aurelle

Clear, deep and smoky, poured tableside over basil oil pearls.

Hand-dived scallop on its shell with green chilli citrus and lime.

A slow-cooked yolk on mushroom crumb, served in its shell on a nest of smoked twigs.

Wafer-thin pastry, whipped goat cheese, pickled beet and walnut praline.

Silken pumpkin, toasted seeds, chilli oil and spring onion.

Foamed porcini broth with a dusting of cep and thyme.

Saffron fish broth, rouille crouton, fennel and orange zest.

Double-strength consommé with morels and tarragon dumplings.

Creamy burrata, aged balsamic pearls, basil and toasted pine nuts.

Roasted black figs, whipped goat cheese, wild honey and thyme.

Salt-baked beets, horseradish crème, candied walnut and micro herbs.

Beetroot and juniper cure, dill crème fraîche, rye crisp.

Seared yellowfin, ponzu, sesame and pickled ginger.

Hand-picked crab, avocado mousse, lime and pink peppercorn.

Crisp risotto spheres, black truffle, aged parmesan and saffron aioli.

Twice-baked and impossibly light, with a pear and walnut salad.

Butter puff pastry, creamed mushrooms, chive and thyme jus.

Twelve-hour belly, apple purée, apple and thyme reduction and crackling.

Tiger prawns in herbed garlic butter, grilled sourdough.

Spiced lamb, charred onion, smoked labneh and pomegranate.

Salt-baked celeriac, mushroom duxelles, spinach and golden puff pastry, with truffle jus.

Brown-butter cauliflower, romesco, capers and almond crumb.

Layers of smoked aubergine, tomato confit and burrata.

Spiced cottage cheese in buttery pastry, makhani velouté and pickled shallot.

Crisp-skinned breast, truffled pommes purée, morel cream.

Applewood-smoked duck, charred beans, parsnip and cherry jus.

Stuffed with wild mushroom and herbs, served with a light thyme jus.

Dijon and herb crust, dauphinoise, glazed carrots and rosemary jus.

Eight-hour shank, saffron risotto Milanese and gremolata.

Pink loin, black garlic purée, pressed potato and wild greens.

Crisp seabass, morels, beurre noisette and spring vegetables.

Crisp-skinned salmon, broccolini, jasmine rice and citrus beurre blanc.

Half lobster gratinated with mustard cream and gruyère.

Carnaroli rice in prawn bisque with kokum and coriander oil.

Carnaroli, porcini, aged parmesan and truffle oil.

Kashmiri saffron, green asparagus and mascarpone.

Hand-cut pasta, sage brown butter, parmesan and cracked pepper.

Silken pillows in a burnt-tomato butter with basil.

Butter-poached lobster, cherry tomato, chilli and parsley.

Slow-cooked lamb ragù, wide ribbons and pecorino.

Whipped potato, cultured butter and black truffle.

Chilli, garlic and toasted almonds.

Thin-sliced potatoes baked in garlic cream.

House-baked sourdough with salted cultured butter.

Seasonal leaves, shallot vinaigrette and herbs.

70% dark chocolate cube, molten salted caramel and cocoa nib tuile.

Layers of chocolate sponge, blackberry and cream.

Madagascan vanilla, burnt sugar and a buttery sablé.

Pear in saffron syrup, pistachio crumble and cardamom cream.

Sharp lemon curd, crisp pastry and Italian meringue.

Warm fondant with Tahitian vanilla ice cream.

Three cheeses, quince, lavash and candied walnuts.

The chef's vegetarian journey through the season.

The full journey, with land and sea.

A crafted mocktail or tea pairing for each course.

Smoked black tea, orange, cinnamon and fresh mint.

Yuzu, elderflower cordial and sparkling water.

Muddled pomegranate, rosemary, lime and soda.

Torched rosemary, cloudy lemonade and a smoky finish.

House cherry vinegar shrub, thyme and tonic.

Cucumber, elderflower, lime and sparkling water.

Muscatel, floral and delicate. From a single estate.

Whole chamomile flowers and wildflower honey.

Green tea, saffron, cardamom and slivered almonds.

70% single-origin chocolate, whisked to order.

Single-origin Chikmagalur beans.

Double ristretto with silken milk.

Vanilla bean gelato drowned in espresso.

Two eggs your way, chicken sausage, hash brown, mushrooms, beans and sourdough.

Two eggs, grilled halloumi, avocado, roast tomato, mushrooms and sourdough.

A tall stack with berries, whipped mascarpone and maple syrup.

Crisp Liège-style waffles, raspberries, icing sugar and cream.

Caramelised brioche, poached pear, cinnamon and crème fraîche.

Oats soaked in almond milk with chia, honey, berries and toasted seeds.

Açaí, banana, house granola, coconut and seasonal fruit.

Poached eggs, smoked chicken ham, hollandaise and a toasted English muffin.

Poached eggs, buttered spinach and hollandaise on a muffin.

Eggs baked in spiced tomato and pepper sauce with feta and grilled bread.

Silky, folded and finished with chives and gruyère.

Spiced soft scrambled eggs with green chilli and coriander.

Sourdough, smashed avocado, two fried eggs, chilli and microgreens.

Smoked chicken ham, gruyère, béchamel and a fried egg on brioche.

Sautéed wild mushrooms, ricotta and truffle on toasted sourdough.

Buttermilk fried chicken, waffle, hot honey and pickles.

Grilled halloumi, quinoa, roast vegetables, hummus and a soft egg.

Buffalo mozzarella, tomato, basil pesto and rocket.

Chicken, smoked chicken ham, egg, lettuce, tomato and mayo on toasted brioche.

Curried paneer salad, mango chutney and greens in a butter croissant.

Cream cheese, capers, red onion and dill.

Garlic mushrooms, gruyère and caramelised onion on sourdough.

Burrata, grilled peach, crisp basil, toasted hazelnuts and aged balsamic.

Cos lettuce, parmesan, garlic croutons and a house dressing made without anchovy. Add grilled chicken for ₹120.

Herbed quinoa, cucumber, feta, mint and pomegranate.

Seared tuna, green beans, olives, potatoes and soft egg.

Slow-cooked San Marzano tomato, basil and olive oil.

Fiery tomato, garlic and chilli flakes.

Parmesan cream, cracked pepper and parsley.

Trofie, basil pesto, green beans and potato.

Smoked chicken, egg yolk, pecorino and black pepper. No cream, the Roman way.

San Marzano tomato, fior di latte and basil on a 48-hour dough.

Wild mushrooms, truffle cream and mozzarella.

Mozzarella, gorgonzola, parmesan and fontina with honey.

Spicy chicken pepperoni, chilli honey and mozzarella.

Seventy-two-hour laminated dough, made with French butter.

Twice-baked with frangipane and flaked almonds.

Two batons of dark chocolate in flaky pastry.

Vanilla custard and glazed berries.

Sablé shell, crème pâtissière and glazed fruit.

Rose, pistachio, salted caramel, raspberry, vanilla and chocolate.

Caramelised crust and a custardy vanilla heart.

Coffee-soaked almond sponge, ganache and coffee buttercream.

Genoise, crème mousseline and fresh strawberries.

Caramelised outside and molten within.

Dense, dark and entirely egg-free.

Moist lemon sponge with a crackled sugar glaze.

Spiced sponge with orange cream cheese frosting.

A 36-hour ferment with a blistered crust.

Olive oil, sea salt and rosemary.

Rich, golden and buttery.

Sunflower, flax and pumpkin seeds.

House blend of Chikmagalur and Coorg beans.

Equal parts espresso, milk and foam.

Double ristretto with velvety microfoam.

House-made vanilla bean syrup.

A rotating single-estate Indian coffee, brewed in a V60.

Condensed milk, espresso and ice.

Eighteen-hour cold brew over tonic and orange.

Thick, dark and served with whipped cream.

Milk chocolate and fleur de sel caramel.

Roasted hazelnut and milk chocolate.

A robust Assam blend.

Bergamot black tea with vanilla.

Hand-rolled green tea scented with jasmine.

Caffeine-free and refreshing.

Madagascan vanilla gelato.

Speculoos biscuit, caramel and cream.

Fresh strawberries and rose petal syrup.

Roasted peanut butter and ripe banana.

Elderflower, cucumber ribbon, lime and soda.

Cold-brewed black tea with white peach.

Fresh raspberries, lemon and soda.

Mint, lime, cane sugar and soda.

A crisp shell filled with sprouts, potato, yoghurt, tamarind and pomegranate.

Wafers with chilled yoghurt, sweet tamarind, sev and pomegranate.

Crisp spinach-leaf fritters, yoghurt, chutneys and sev.

Soft lentil dumplings in whisked yoghurt with roasted cumin.

Six crisp puris with spiced potato and three flavoured waters.

Golden potato patties on white pea curry with chutneys.

Malai-marinated cottage cheese, charred peppers and saffron.

Hung-curd kebabs with cardamom and a crisp crust.

Potatoes stuffed with dry fruit and paneer, roasted in the tandoor.

Cheese and cream marinade, charred to a smoky finish.

Chicken in cream, cheese and green cardamom.

Half a chicken in a 24-hour Kashmiri chilli marinade.

Melt-in-the-mouth lamb patties with 32 spices, on saffron ulte tawe ka paratha.

Hand-minced lamb on skewers, smoked over charcoal.

Sole in an ajwain and gram-flour marinade, crisp-fried.

Tiger prawns in mustard, yoghurt and Kashmiri chilli.

Black lentils simmered overnight on the tandoor with butter and cream.

Cottage cheese in a velvet tomato, butter and fenugreek gravy.

Garden vegetables in a cashew and saffron korma.

Rajasthani gram-flour dumplings in a tangy yoghurt curry.

Slow-cooked mustard greens with white butter. Served in winter.

Dark, tangy chickpeas from Rawalpindi with ginger juliennes.

The original butter chicken: tandoori chicken in a silken tomato gravy.

Chicken in a fragrant gravy of fried onion, poppy seed and yoghurt.

The fiery Rajput lamb curry of Mathania chillies, smoked with clove.

Lamb shank slow-cooked through the night, finished with bone marrow.

Kashmiri lamb in a gravy of ratanjot, fennel and dry ginger.

Seer fish in coconut and kokum.

Boiled eggs, onion-tomato masala and a hint of kasuri methi.

Lamb and aged basmati sealed in a handi with saffron and kewra.

Kacchi-style chicken biryani with mint and fried onions.

Vegetables and paneer pearls layered with saffron rice.

Coastal prawns in a fragrant dum biryani.

Sweet saffron rice with dry fruits and cream.

Leavened and pillowy, brushed with butter.

Roasted garlic and fresh coriander.

Flaky, many-layered whole-wheat bread.

A saffron-milk bread from Lucknow.

Stuffed with spiced potato and baked in the tandoor.

Whole-wheat bread from the clay oven.

Cornmeal flatbread, best with saag. Served in winter.

Aged long-grain basmati.

Basmati tempered with cumin and ghee.

Yoghurt with burnt garlic and mint.

Cucumber, onion, tomato and lemon.

Dal, two seasonal sabzis, gatte, paneer, raita, rice, breads, chutneys and a sweet.

Galouti, murgh korma, rogan josh, dal, biryani, sheermal and phirni.

Sarson da saag, makki roti, chole, dal, rice, lassi and pinni.

Ghee-fried bread soaked in saffron rabdi, finished with silver leaf.

Slow-cooked red carrots with khoya and pistachio.

Two jamuns in rose syrup with vanilla rabdi.

Hand-churned with saffron and pistachio, served with falooda.

Ground-rice pudding set in a clay pot with rose petals.

House-made cashew fudge with varq.

Our playful cross of rasmalai and the Latin milk cake.

Thick yoghurt with gulkand, rose petals and pistachio.

Alphonso mango whipped with yoghurt.

Spiced buttermilk with saffron and curry leaf.

Raw mango cooler with roasted cumin and black salt.

Tangy Konkan kokum with a hint of ginger.

Chilled milk with almonds, fennel, rose and saffron.

Cumin, mint, tamarind and soda.

Assam tea, ginger and whole spices, served in clay.

Saffron and green cardamom.

Slow-brewed and finished with condensed milk, Hyderabad style.

The rose-pink salted tea of the valley, with pistachio.

Green tea, saffron, cinnamon and almond.