AURELIUS

• Mediterranean tapas lunch – potato & red onion tortilla; porcini croquettas; antipasto platter (jamon, prosciutto, olives, quail eggs, marinated anchovies); cheeses and crackers
• Mexican lunch – chilli con carne taco cups; tuna taco shells; Cajun chicken & vegetable tortilla wrap; guacamole, sour cream, roasted red pepper & sweetcorn rice
• Italian lunch – thin crust pizzas or homemade pasta (lasagne, fettuccini, raviolis); garlic bread; caprese salad with balsamic reduction
• Foil baked whole fish – lemon & capers; steamed white rice; stir fry seasonal vegetables
• Warm beef teriyaki strips – spinach, shiitake and mixed mushroom oriental salad; crispy sesame noodle bed
• Grilled king prawns Mozambique style – garlic butter jus; four season salad; sweet potato fritters
• Poisson cru – fish ceviche marinated in coconut milk and lime; cassava crackers; coconut plantain; mango, cucumber and chilli salad

• Baked vegetable & goat’s cheese timbales – aubergine, portobello mushroom, red pepper, courgette; strawberry balsamic reduction
• Fillet mignon – crunchy onion strings; creamed garlic potato and pumpkin purée; asparagus, roasted vine tomatoes; sauce of your choice
• Thai fish cakes – sweet chilli sauce; bean sprout and red onion crunchy salad
• Chicken satay skewers – spicy peanut sauce; coriander lamb on lemongrass sticks; nasi goreng (egg fried rice); steamed vegetables; grilled king prawn and crackers
• Miso soup (mini portion) – sea-salted warm edamame; steamed dumplings with soy dip
• Sushi selection – maki rolls, nigiri, futomaki, sashimi; pickled ginger, wasabe, wakame salad
• Tempura – vegetables and prawns
• Sticky chicken yakitori skewers – steamed white rice
• Fresh mussels in white wine sauce – parsley; warm rolls
• Corn fed chicken breast rolls – wrapped in prosciutto, pesto fresh herbs and puff pastry; dauphinoise potatoes; roasted tricolor peppers; sweetcorn fritter
• Crispy pita strips & mini falafels – hummus; jajic (yogurt garlic & cucumber) dips
• Homemade dolmades – seitan rice in vine leaves; savoury tomato dip
• Slow cooked lamb & root vegetable tajine – lemon saffron couscous; garlic artichoke chips
• Flora’s special scallops (half shell) – served with prawn cracker scoops
• Fresh line caught fish – Neapolitan sauce; calamari rings; basmati rice; courgette bake; honey glazed carrots
• French onion soup – melted Gruyère crouton
• Pan seared duck breast – raspberry demi-glace; potato slices; crispy leek springs; garlic sweet potato balls; broccoli cumin florets

• Tiare honey cheesecake – pistachio crisp
• Pina colada sorbet – with a shot of rum cocktail
• Light layered tiramisu
• Seasonal fruit – jelly cubes, sponge crumble; custard and cream sides
• Cheese, fruit and nut board – selection & crackers
• Exotic fruit platters
• Dark chocolate mousse cup – raspberry coulis drizzle
• Fresh fruit pavlova
• Kataifi crisp wrapped bananas – cinnamon, palm sugar; macadamia brittle ice cream
• Lychee (or rambutan) & stem ginger sorbet – crispy ginger wafer
• Sticky warm fudge brownie – toffee chips, marshmallow cream whip
• Homemade baklava – pistachio & cardamom ice cream
• Mango crème brûlée – mint leaf candy
• Brandy snap baskets – Atholl cream, marinated mandarins
• Afternoon tea cakes & biscuits (examples) – banana loaf; white chocolate & macadamia nut cookies; rum butter cake; death by chocolate; honey & almond flapjacks; Victoria sponge; orange & lemon drizzle

No dedicated snacks section provided in the menu content.

Chef’s Style & Influences

Mediterranean tapas, Asian-inspired sushi and teriyaki, plus tropical fruits, coconut and spice.