Always innovative and constantly evolving to meet the high expectations of its discerning clientele, the ever-popular Aurelia’s restaurant at the five-star Peermont D’Oreale Grande at Emperors Palace has undergone a makeover.
The contemporary new look focuses on natural textures, seamlessly incorporated into details from furniture to paint finishes. Behind the scenes, state-of-the-art technology has been added to the expanded kitchen area, ensuring that every plate served is a first-class masterpiece.
A new lounge area – called Aurelia’s Lounge – has been added to cater for hotel guests that arrive early from the airport, complete with wireless internet access. There, guests are able to relax on soft sofas and comfortable chairs while enjoying a selection of light snacks and a cappuccino or café latte until their hotel room is ready.
Aurelia’s spectacular dinner menu has reinvented the dining experience into something otherworldly. A new chef’s station, located in view of the restaurant, allows guests to enjoy seeing the finishing touches being added to their meals, while the aromas add a sensory element to the occasion. The expansive à la carte dinner menu introduces elements of molecular gastronomy, paired with a fusion of new-age Mediterranean and South African cuisines.
Molecular gastronomy, made famous by pioneers such as Ferran Adrià and Heston Blumenthal, combines the creative art of cooking with science to create culinary experiences beyond anything people have tasted before. At Aurelia’s, this mind-blowing new movement is evident in mainly starters and desserts.
To accompany the food menu, Aurelia’s serves a wide variety of malt and blended whiskies, wines from all the great Cape vineyards, as well as local and imported beer.
High tea is every Saturday from 2pm to 4pm, when the chef’s selection of delicate sweet and savoury treats can be enjoyed.
Guests can begin their day with a dazzling array of choices at the island-style buffet area in the centre of the restaurant, including cold cuts, cold fish cuts, yoghurts, freshly cut seasonal fruit and a range of fruit juices. Adjacent to the buffet area is a display area showcasing a selection of breads that includes croissants, muffins, Danish pastries, baguettes, paninis and an assortment of bread loaves. For something a little different, a sushi station offers maki, California rolls, fashion sandwiches and nigiri. The expanded hot buffet station has an egg section, a dessert section, and a hot self-service area for sausages, bacon, grilled vegetables and an Asian stir-fry selection.
Lunch at Aurelia’s remains a relaxed yet elegant affair, where fresh produce and seasonal ingredients receive a uniquely modern twist. The made-to-order lunch concept menu features delicious daily creations that include a selection of tapas, gourmet sandwiches and crafted salads.
Understated, elegant and innovative, Aurelia’s also boasts an enviable staff line-up to deliver on the expectations of its guests.
Chef de cuisine Justin Jonah has been a senior chef at Emperors Palace for the past two years, but has been making a name for himself on the South African food scene for more than 12 years. Justin brings boundless creativity and energy to the kitchen and is determined to create a signature style that is undeniably Aurelia’s.
As restaurant manager, Quinton Russell shares Justin’s vision and is committed to making the experience of visiting Aurelia’s as enjoyable as the food itself. Having been in the hospitality industry since the tender age of 16, he believes everyone deserves the best experience possible.
Rounding out the team are Aurelia’s assistant restaurant managers, Soloman Mudau and Taahir de Vries, who are both excited to be involved in this new chapter of the restaurant’s legendary tale.
Continental breakfast opens at 6am and full breakfast is served from 6:30 am to 11am
Lunch is served from 12:30 to 4pm
Dinner is served from 6pm to 10:30pm (the kitchen closes at 10pm)
High tea is served on Saturday from 2pm to 4pm
Sunday lunch is served from 1pm to 4pm