Always innovative and constantly evolving to meet the high expectations of its discerning clientele, the ever-popular Aurelia’s restaurant, extends along the northern façade of the award-winning five star Peermont D’oreale Grande hotel at Emperors Palace, has undergone an elegant, modern makeover.
The contemporary new look and layout focuses on natural textures, which is seamlessly incorporated into details from furniture to paint finishes. Behind the scenes, the latest 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 (entitled 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 re-invented the dining experience into something otherworldly. A new Chef 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 a 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 Adria and Heston Blumenthal, combines the creative art of cooking with science to create unique 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 is serving up a wide variety of malt and blended whiskies, wines from all the great Cape vineyards, as well as local and imported beer.
For breakfast, 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 mixed 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 station, and dessert section, as well as 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.
Executive Chef Andre Bezuidenhout discovered his love for food came when he was a small boy, cooking in his father's kitchen. This led to his life-long gastronomic adventure and a Diploma at the internationally accredited HTA School of Culinary Art.
His credentials include Sous Chef at Kloppenheim Country Est in Mpumalanga, Senior Sous Chef at Kapama Lodge in Hoedspruit, Senior Sous Chef at The Bull Run in Sandton, Executive Sous Chef at the Air Port Grand in Boksburg, Executive Sous Chef at The Palazzo Monte, Executive Chef at Emerald Casino, Executive Sous Chef at the Saxon Hotel and Executive Chef at the Inanda Polo Club
His passion is creating gastronomy at its best, learning and teaching every day.
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