Taste & Cellar
Written by harvest
Dining at Auréa is a conversation with the coast — quiet, seasonal, and deeply felt.
The Philosophy of the Plate
We cook with restraint and reverence — a single perfect ingredient, coaxed gently, allowed to speak for itself. Nothing hurried, nothing hidden, nothing wasted.
From the Tide & Terraces
Crudos, Raw Seafood & Cold Starters
Wild Sea Bass Crudo
Crudo di Spigola
Thinly sliced sea bass, cold-pressed sfusato lemon oil, sea-salt flakes, and micro fennel sprouts.
Charred Amalfi Octopus
Polpo alla Griglia
Smoked potato cream, caper berry relish, fresh oregano oil, and toasted sourdough crumbs.
Campanian Burrata & Figs
Burrata e Fichi
Handcrafted cream burrata, roasted Amalfi figs, wild thyme honey, and 25-year aged balsamico.
Red Prawn Carpaccio
Carpaccio di Gambero
Wild Sicilian red prawns, citrus emulsion, Bronte pistachios, and sea caviar pearls.
Handcrafted Pasta & Risotto
Made Fresh Daily by the Pastry & Pasta Atelier
Amalfi Lemon Tagliolini
Tagliolini al Limone
Hand-rolled egg pasta, sfusato lemon butter, sea urchin emulsion, and grated cured botargo.
Lobster & Ricotta Ravioli
Ravioli d'Aragosta
Blue lobster reduction, sheep's milk ricotta, tarragon oil, and chervil shoots.
Risotto with Saffron & Marrow
Risotto allo Zafferano
Acquerello aged rice, Navelli saffron threads, roasted marrow, and 24K gold leaf.
Squid Ink Spaghettini
Spaghettini al Nero
Slow-braised cuttlefish ragù, chili threads, garlic emulsion, and toasted pangrattato.
Hearth & Coastal Main Courses
Wood-Fired Fish & Prime Coastal Cuts
Salt-Crusted Sea Bream
Orata in Crosta
Baked in a sea-salt crust, served with braised fennel, caper leaves, and herb-infused olive oil.
Charred Bluefin Tuna Loin
Tonno Scottato
Seared over olive wood, black sesame crust, charred scallion emulsion, and citrus reduction.
Heritage Lamb Rack
Costolette d'Agnello
Roasted with wild rosemary, artichoke heart puree, roasted garlic, and red wine jus.
Pan-Seared Wild Turbot
Rombo al Forno
Sautéed wild greens, datterini tomato confit, white wine clam brodo, and lemon oil.
Cellar Pairings & Botanical Cocktails
Over 400 Coastal Vintages & Handcrafted Spirits
1911 Reserve Aglianico
Vintages by Glass
Deep ruby vintage with volcanic mineral notes, dark wild cherry, and aged leather aromas.
Amalfi Citrus Highball
Signature Cocktail
Artisanal coastal gin, bergamot liqueur, wild rosemary syrup, and sparkling tonic water.
Fig & Botanical Negroni
Signature Cocktail
Slow-infused Campari with dried Positano figs, sweet vermouth, and flamed citrus peel.
Aged Grappa & Thyme Elixir
Digestivo
Double-distilled pomace grappa, wild thyme honey, and orange blossom water.
Artisanal Sweets & Confections
Handcrafted Desserts & Digestifs
Amalfi Lemon Delizia
Delizia al Limone
Sponge cake filled with lemon custard cream, glazed in limoncello and candied peel.
Dark Chocolate & Sea Salt Tart
Torta al Cioccolato
72% Valrhona dark chocolate ganache, sea salt flakes, and wild hazelnut praline.
Pistachio & Ricotta Torta
Cassata Cotta
Bronte pistachios, candied orange peel, sweet sheep ricotta, and marzipan crust.
Artisan Gelato & Sorbet Trio
Gelati Artigianali
Selection of daily churned gelato: Roasted Fig, Amalfi Limoncello, and Salted Caramel.
Reserve a table
Let us set a place for you.
Tables at Marea and private pairings in Cellar 1911 are arranged by advance reservation for host and non-host guests alike.