Food & Drink
Aura Ibiza Restaurant 2012
Utterly fresh and stylish, seasonal, summer food, changing throughout the summer to reflect the best of what’s available.
This year Aura Ibiza introduce two amazing new signature dishes, designed specifically for the Aura crowd:
The first a succulent, buttery, herb-stuffed preserved lemon roast organic chicken - roasted and carved in front of you – and brought to the table with home-baked rosemary focaccia, and herb and flower salad, takes the ‘sharing’ concept to a completely new level.
The second, a stylish new burger is a burger in name only. Succulent 4-hour slow cooked pulled pork, marinated in lemon, garlic, olive oil and fennel seed, and served with salt-rubbed crackling and apple and horseradish compote.
Of course, they’re keeping the best-sellers from last year, including the now-famous Aura Salad, and this year they’re really proud to have their own burrata on the menu, commissioned by Aura and made exclusively for Aura here on the island. Silky, creamy and utterly delicious, you won’t eat this burrata anywhere else on Ibiza.
The 2012 menu is what you’d expect from Aura, saturated with lovely, on-trend flavours, including some amazing preserves and pickles, again made especially for them, lots of fresh fish this year, beautifully-flavoured salts and syrups, tea smoke, buttermilk, nut oils, salted caramel, gold leaf, wild rose, whipped butters and cheeses, cardamom, lemon verbena, the freshest fruits, and some gorgeous, feminine and quirky presentation.
The Aura restaurant grill is going to be busy again this year, featuring Galician beef, veal, lamb and more, as well as a stunning choice of chargrilled vegetables, dictated by what’s crisply freshest on the day. And they’ve got some really elegant vegetarian choices too, plus crisp salads of summer micro herbs, baby leaves and herb flowers from our own kitchen garden, dressed simply with amazing oils and flavoured salts.
As always Aura is committed is to using the best Ibicencan produce available, organic where possible, and with provenance always at the forefront of their food philosophy. Excitingly the kitchen team is once again led by Head Chef Gerard Ortiz. This year the food is cooked very simply – the hardest thing to achieve well – and Aura knows that flavour and freshness will tell their food story.
If you would like to make a reservation please call +971 32 53 56 or use the online booking form at www.auraibiza.com
Opening Night Menu
Aura Ibiza will be making menu additions throughout May and the menu will then change each month to reflect the seasons.
Friday 11 May 2012
Warm breads, whipped citrus butter 3
To start
Grilled king prawns on ‘sand’, rose harissa mayonnaise 16
Hen’s egg hollandaise on hay, asparagus 'soldiers', lemon salt 15
Rosemary-seared beef & beet tagliata, horseradish buttermilk 17
Quinoa summer herb & pomegranate salad 11
To follow
Slow-cooked pulled pork burger, apple & horseradish compote,
homemade focaccia 16
Five-hour roast lamb, cucumber yoghurt 22
Scallops, sweetcorn polenta, chorizo and chorizo oil 22
Limoncello & fresh lemon risotto, baby watercress 17
From the grill
Aura preserved lemon spit-roasted chicken - for two to share
Whole, organic chicken spit-roasted with preserved and fresh lemons, homemade focaccia, dressed baby leaves 39
Side orders
Lapsang Souchong-smoked mash 5
Aura's triple-cooked red potato fries 5
Baby leaves, cobnut oil & lemon dressing 5
A plate of chargrilled Summer vegetables 5
To finish
Chilled cardamom & rose rice, wild rose jam, pistachio 8
Chocolate pot with honeycomb 9
Pineapple carpaccio, fresh mint sugar 9
Vanilla panna cotta, passion fruit syrup 10
Utterly fresh and stylish, seasonal, summer food, changing throughout the summer to reflect the best of what’s available.
This year Aura Ibiza introduce two amazing new signature dishes, designed specifically for the Aura crowd:
The first a succulent, buttery, herb-stuffed preserved lemon roast organic chicken - roasted and carved in front of you – and brought to the table with home-baked rosemary focaccia, and herb and flower salad, takes the ‘sharing’ concept to a completely new level.
The second, a stylish new burger is a burger in name only. Succulent 4-hour slow cooked pulled pork, marinated in lemon, garlic, olive oil and fennel seed, and served with salt-rubbed crackling and apple and horseradish compote.
Of course, they’re keeping the best-sellers from last year, including the now-famous Aura Salad, and this year they’re really proud to have their own burrata on the menu, commissioned by Aura and made exclusively for Aura here on the island. Silky, creamy and utterly delicious, you won’t eat this burrata anywhere else on Ibiza.
The 2012 menu is what you’d expect from Aura, saturated with lovely, on-trend flavours, including some amazing preserves and pickles, again made especially for them, lots of fresh fish this year, beautifully-flavoured salts and syrups, tea smoke, buttermilk, nut oils, salted caramel, gold leaf, wild rose, whipped butters and cheeses, cardamom, lemon verbena, the freshest fruits, and some gorgeous, feminine and quirky presentation.
The Aura restaurant grill is going to be busy again this year, featuring Galician beef, veal, lamb and more, as well as a stunning choice of chargrilled vegetables, dictated by what’s crisply freshest on the day. And they’ve got some really elegant vegetarian choices too, plus crisp salads of summer micro herbs, baby leaves and herb flowers from our own kitchen garden, dressed simply with amazing oils and flavoured salts.
As always Aura is committed is to using the best Ibicencan produce available, organic where possible, and with provenance always at the forefront of their food philosophy. Excitingly the kitchen team is once again led by Head Chef Gerard Ortiz. This year the food is cooked very simply – the hardest thing to achieve well – and Aura knows that flavour and freshness will tell their food story.
If you would like to make a reservation please call +971 32 53 56 or use the online booking form at www.auraibiza.com
Opening Night Menu
Aura Ibiza will be making menu additions throughout May and the menu will then change each month to reflect the seasons.
Friday 11 May 2012
Warm breads, whipped citrus butter 3
To start
Grilled king prawns on ‘sand’, rose harissa mayonnaise 16
Hen’s egg hollandaise on hay, asparagus 'soldiers', lemon salt 15
Rosemary-seared beef & beet tagliata, horseradish buttermilk 17
Quinoa summer herb & pomegranate salad 11
To follow
Slow-cooked pulled pork burger, apple & horseradish compote,
homemade focaccia 16
Five-hour roast lamb, cucumber yoghurt 22
Scallops, sweetcorn polenta, chorizo and chorizo oil 22
Limoncello & fresh lemon risotto, baby watercress 17
From the grill
Aura preserved lemon spit-roasted chicken - for two to share
Whole, organic chicken spit-roasted with preserved and fresh lemons, homemade focaccia, dressed baby leaves 39
Side orders
Lapsang Souchong-smoked mash 5
Aura's triple-cooked red potato fries 5
Baby leaves, cobnut oil & lemon dressing 5
A plate of chargrilled Summer vegetables 5
To finish
Chilled cardamom & rose rice, wild rose jam, pistachio 8
Chocolate pot with honeycomb 9
Pineapple carpaccio, fresh mint sugar 9
Vanilla panna cotta, passion fruit syrup 10
