Aroma Menu & Prices — London

Warm from the oven, crusty sourdough and focaccia, ready to dip into peppery olive oil and aged balsamic.

A daily chef’s creation prepared with the freshest seasonal vegetables, carefully slow-simmered to enhance natural flavours and finished with a vibrant herb oil.

Crispy cauliflower with sticky gochujang glaze, Paprika Crème Fraîche, scattered with sesame and spring onions.

Luxuriously creamy burrata, sweet ripe peach, toasted pine nuts, and a whisper of pesto.

Delicate rice paper parcels bursting with prawns, vermicelli, mint, and coriander, served with peanut dipping sauce.

Tender wings, lightly crisped, served with lime aioli and a scatter of micro herbs.

A generous landscape of cured meats, artisan cheeses, seasonal fruits, cornichons, and crisp crackers.

A sun-drenched spread of hummus, baba ghanoush, falafel, olives, flatbread, pickles, and fattoush salad.

Scottish salmon fillet, lacquered in sweet miso, nestled on jasmine rice with Asian greens and toasted sesame.

8oz dry-aged beef, melted cheddar, truffle aioli, all cradled in a soft brioche bun with rosemary-scented chips.

Grilled Surrey Farmed Chicken, golden and fragrant, served with new potatoes, summer vegetables, and thyme gravy.

Grilled Surrey Farm ribeye, blushing pink, served with thick-cut chips, wild mushrooms, roasted shallots, rosemary jus and watercress.

Seasonal vegetables drifting in a fragrant coconut curry, served with jasmine rice and Thai basil.

Tandoor chicken swimming in Old School Delhi makhani sauce, served with pilau rice, warm naan, and poppadoms.

Freshly caught cod, beer-battered to golden perfection, with chips, mushy peas, and tartare sauce.

Springy egg noodles, wok-tossed with sesame, soy, bok choy, vegetables, and a golden fried egg, finished with chilli and sesame.

Crispy fries, doused in white truffle oil, scattered with parmesan and parsley.

New potatoes, roasted until golden with rosemary, thyme, garlic, and sea salt.

Tender asparagus spears, charred on the grill, finished with lemon butter and Maldon salt.

Crisp leaves, sweet cherry tomatoes, cucumber, and house vinaigrette.

Toasted chicken, smoked streaky bacon, fried egg, mayonnaise, and plum tomatoes, stacked high with chips.

Silky smoked salmon, ripe avocado, cream cheese, dill, and pickled cucumber, served with chips.

Spiced Lancashire potato patty, green chutney, tamarind sauce, and onions, tucked into a soft bun with masala chips.

Crisp cos lettuce, creamy Caesar dressing, salty pancetta, parmesan, and garlic croutons.

Chilled watermelon, salty feta, fresh mint and basil, all brought together with a balsamic glaze.

Pulled jackfruit, sweet mango, coconut lime dressing, heritage quinoa, toasted cashews, mint, and a flicker of chilli.

San Marzano tomato sauce, fresh basil, and olive oil on a blistered, wood-fired base.

Zesty pepperoni, melted mozzarella, chilli flakes, and tomato sauce on a crisp crust.

Earthy wild mushrooms, truffle paste, mozzarella, and fresh rocket leaves on a golden base.

Dark chocolate ganache, salted miso caramel, and sesame brittle in a buttery crust.

Crisp pavlova, basil-scented cream, fresh strawberries, and a jewel-bright strawberry reduction.

Creamy ice creams and bright, refreshing sorbets—please ask for today’s flavours.

A trio of Somerset Brie, mature cheddar, and Cropwell Bishop Stilton, served with grapes, celery, and chutney.

A refreshing medley of watermelon, pineapple, apple, grapes, and orange—perfectly sweet and juicy.