A TASTE OF SUMMER: AVIATOR’S 2026 BRASSERIE SUMMER MENU LAUNCH
On the evening of June 25th, Aviator opened its doors for a first-time event and culinary experience, taking guests on a journey through the flavours of the season. A hand-picked group of local tastemakers, food journalists and content creators experienced the highlights of Aviator’s new Brasserie summer menu first hand. Here’s a behind-the-scenes look at how the evening unfolded.
As our guests stepped out of the June heat and into Aviator’s stunning interiors, they were immediately greeted by our Brasserie team with a vibrant selection of seasonal drinks, cocktails and canapés. After a round of introductions and glasses clinked, we led our guests on a guided tour of Aviator. After seeing all that the bedrooms, restaurants, bars, meeting and event spaces and facilities had to offer, guests were led back to Brasserie where they took their seats for dinner, and anticipation was building.
The Star of the Show
Executive Head Chef Dan Greene joined the group for an in-depth explanation of the exclusive dishes our guests were about to try. The 5-course tasting menu has been designed to capture the highlights of the summer menu perfectly. The journey through the menu was as follows:
Tomato gazpacho with goat’s curd, torched tomatoes and crispy seeds – a bright, refreshing start to awaken the palate.
Cured salmon with poached rhubarb, cucumber ketchup, wheat flake cracker with salmon roe – delicately prepared to highlight its natural, fresh flavours.
Sole with nori Pommes Anna, marinated courgette, asparagus and champagne beurre blanc – a masterclass in coastal seafood.
A palate cleanser of passionfruit sorbet – punchy, sweet and fruity flavour to prepare for the main event.
Fillet of beef with braised short rib and saffron arancini, truffle and bone marrow butter, and watercress mayonnaise – a rich, tender, and savoury main course that stole the show.
Blackcurrant soufflé with mascarpone sorbet, lemon thyme and oat crumb – a perfectly risen, fruity dessert to guide our guests to the end of the evening.
Petit fours of Cornets with strawberry and white chocolate whipped ganache – a sweet finale to leave a lasting impression.
No exceptional meal is complete without the perfect wine pairing, so our Assistant Brasserie Manager Nathan Vinson curated a dedicated wine pairing for all 5 main dishes. He wonderfully explained the stories behind each bottle, their origins and qualities, and why it’s tasting notes elevated each dish’s flavour profiles.
The evening was an undeniable success, and a privilege to celebrate food, drink and community. Thank you to everyone who joined us, and we cannot wait for you to embark on your own culinary journey with the new Summer menu at Aviator.
