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Discover their prix fixe floral, aperitivo hour and spring menus in Offers, right.
Twice-baked pain au chocolat with pistachio and almond… lobster, spaghetti, lobster bisque, roasted cherry tomatoes, basil cress… ribeye, roasted tomatoes, mixed leaves, truffle and Parmesan thick-cut chips…
Aubaine is about food to make you happy. Conjuring a slice of Provencal life with delicious wines and thoughtful service, their menus wisely hit that brunch/breakfast/lunch and dinner [delete as required] spot serving up crowd-pleasing, ingredient-led plates of delight. They do excellent Bellinis to boot. Grab an outside table in summer.
Aperitivo hour has arrived at Aubaine.
Every weekday between 3-5pm, customers can enjoy a complimentary small plate of delicious food with any two drinks of their choice from the menu (Negroni, Aperol Spritz, Campari gin and tonic, Floral Cup or elderflower and cucumber gin and tonic) – perfect for those sunny alfresco evenings...
With the neighbourhood bursting into bloom, Aubaine has caught a case of #wisteriahysteria and are launching their very own floral prix fixe menu (£16.50 for two courses).
With new dishes inspired by the finest floral and botanical flavours and adorned with vibrant edible spring flower, explore starters such as creamy egg royale with smoked salmon and viola and earthy heritage tomato and feta salad topped with borage flowers or mains including pea and mint risotto embellished with delicate white violas or sea bream, samphire and rainbow chard topped with a piercing purple viola.
The sun is slowly, slowly making its presence felt and to match the arrival of the warmer season, Aubaine is launching a new à la carte menu.
From cocktails bursting with colour and floral flavours to seasonal lamb rump with spring vegetable couscous and fresh sea bream ceviche with a squeeze of lime and finely chopped chilli to apricot and polenta cake with rosemary cream and a sprinkling of edible flowers, plan for lunches in the sun and long, leisurely evenings.
Aubaine are also launching their first-ever small plates (calamars frits with paprika, chilli, spring onion, chilli-lime aïoli anyone?), new hot and cold sandwiches plus a range of delicate and moreish puddings.