Est. 2014 · London
A quiet luxury of flavour
Seasonal tasting menus crafted by Chef Laurent Aubry, served in an intimate black-and-gold room in the heart of Mayfair.
Our Philosophy
A ritual, not a meal.
Every plate at Auréal begins with the season, the soil, and the hands that shape it. Our nine-course tasting menu is a slow, deliberate conversation between produce, fire, and time — designed to be experienced over three unhurried hours.
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Signatures
The dishes we return to
Wagyu, aged in gold
42-day dry-aged A5 wagyu, edible gold leaf, bone marrow jus.
Black truffle spaghettini
Hand-pulled pasta, périgord black truffle, aged parmesan.
Molten chocolate obsidian
70% single-origin cacao, gold-dusted, salted caramel core.
Guests
Words from our tables
"The most memorable meal we've had in London. Every course was theatre."
"Impeccable service, breathtaking room, and dishes that linger for days."
"Auréal transformed our anniversary into an unforgettable evening."