Spring is in the air and our chefs and mixologists have been hard at work creating our new seasonal dishes and cocktails for light lunches, al fresco dinners and raising a glass to the longer evenings – santé!
Inspired by this fruitful season, our new à la carte menu is bursting with colour and flavour. Wave winter goodbye with our floral themed dishes and seasonal specialities such as our British lamb and spring greens.
Aubaine’s first sharing plates menu has a little something for everyone, from hearty beef and chorizo meatballs to turmeric and paprika fried cauliflower for our vegan diners. Dishes so good you’ll want to try two, three, four or more!
Our head chef Anthony can’t get enough of our seabream ceviche – spiced delicately with red chilli, a squeeze of fresh lime and garnished with viola flowers, it’s spring on a plate!
Kick off your floral feast with our creamy egg royale with smoked salmon and viola or our earthy heritage tomato & feta salad topped with borage flowers. For mains, we’ll be serving pea & mint risotto embellished with delicate white violas or sea bream, samphire and rainbow chard topped with a piercing purple viola.
Enjoy our new set menu for just £16.50 for 2 courses.
Each of our new drinks has been inspired by the finest floral and botanical flavours and adorned with vibrant edible spring flowers – our chefs have been busy bees!
From violets and roses to hibiscus and lavender, our new blossom based beverages will have you dreaming of English gardens all spring long.
Our favourite is Spring Blush – a mixture of Belvedere vodka, Chambord and Martini Rosso, topped with delicate rose buds.
From our floral apricot and polenta cake, to our zesty lemon cake with raspberry coulis, our new spring desserts are as vibrant as they are delicious.
But if you’re in the mood for something a little more naughty, our Nutella profiterole will not disappoint. As they say, a picture paints a thousand words…