Seasonal plates, poured slowly.
Aurelia is a restaurant and wine bar in an old cotton warehouse on Bree Street — a small menu cooked over coals, and two hundred low-intervention labels.
Kitchen, cellar, room.
The Kitchen
A small, seasonal menu that changes with the market — cooked over coals and served without ceremony.
The Cellar
Two hundred low-intervention labels, from Swartland granite to Loire chenin, poured by people who love them.
The Room
Forty seats, warm light and a long marble bar — built for lingering well past the last course.
We cook what the season gives us, and pour what it deserves.
Inside Aurelia.
Cooked over coals, close to the source.
Chef Nadia Coetzee opened Aurelia in 2014 with a single idea: buy well, cook simply, and let the produce speak.
Almost everything passes over the fire — line fish landed that morning, Karoo lamb, whatever the farmers bring to the door.
- Day-boat fish & Karoo lamb
- Bread and butter made in-house
- A menu that changes weekly
A taste of the menu.
The menu changes with the season and the morning's landing. A recent evening read like this.
In good company.
01“The most quietly confident cooking in Cape Town right now.”
Eat Out · 2025
02“A wine list with a real point of view — and a room you won't want to leave.”
Condé Nast Traveller · 2024
03“Aurelia has become the benchmark for Bree Street dining.”
Wine Magazine · 2024
Reservations Join us for dinner.
Dinner Tuesday to Sunday, from 6pm. Walk-ins welcome at the bar; tables by reservation.
Find the table.
112 Bree Street, in the old cotton warehouse — two minutes from the Company's Garden.
112 Bree Street, Cape Town
- Tue – Thu
- 18:00 – 22:00
- Fri – Sat
- 18:00 – 23:00
- Sunday
- 12:00 – 15:00