New York · The Meatpacking District

AURUM

A tasting of fire, gold and patience — twelve seasonal movements plated at the counter, an arm's length from the flame.

Seasonal Tasting✦ Chef's Table✦ Rare Cellar✦ Wood Fire✦ Seasonal Tasting✦ Chef's Table✦ Rare Cellar✦ Wood Fire✦

01 — The House

We cook the way a season remembers itself. Every plate begins in the embers and ends in gold — a single ingredient, coaxed until it speaks.

Founded in 1998 in the Meatpacking District of New York, AURUM has spent a quarter of a century in pursuit of one idea: restraint. No noise, no excess — only the essential, made unforgettable.

Our philosophy

0Years of fire

0Cellar labels

0Seasonal courses

0Seats per service

Signature

Ora King, ember & dill

Line-caught salmon lacquered over binchotan, dressed with a cucumber & dill relish and a reduction of aged tamari. Our most requested plate since the first service.

— course VII

Truffle Risotto

Carnaroli, aged parmesan, winter black truffle.

Ember Salmon

Binchotan-grilled, cucumber & dill, aged tamari.

VII

Onglet & Bone Marrow

Grass-fed hanger, triple-cooked frites, bordelaise.

Glazed Short Rib

72-hour braise, burnt honey, house ferments.

Iberico & Apple

Aged pork loin, calvados jus, tenderstem.

XII

Gold Leaf Fondant

Valrhona 70%, salted caramel, 24k gold.

Taste all
twelve

03 — The Craft

Everything
turns on
the pass

A cellar of nine hundred labels, hand-blown crystal, and a sommelier who decants to the minute. Watch it turn — every pour is chosen to meet the plate in front of you.

01 Cellar-aged vintages
02 Hand-blown crystal
03 Decanted to the minute

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04 — The Rooms
“Dinner here is not a meal. It is an evening you will keep telling people about.”
— La Table, 2025

The Counter

Ten seats at the flame. The full twelve-course tasting, narrated by the kitchen.

The Cellar

A private room beneath the house — 900 references, candlelight, and silence.

05 — Reserve

AURUM

Ora King, ember & dill