Chef Brendan Wessels (formerly of the d’Arenberg Cube Restaurant) leads the kitchen team at Aurora. It's part of multi-level arts venue Light on Light Square (along with Little Mission cafe and music and arts space The Lab, founded by philanthropists Nick and Sophie Dunstone.
At Aurora, South African-born Wessels chargrills meats and vegetables such as fire-licked octopus, broccoli, peri peri poussin, zucchini, and fish on a custom-built braai.
The restaurant has two menus (à la carte options and a tasting menu), with subtle influences ranging from Korea and Japan (think miso and nori, ponzu marinade or seafood with yuzu) to the Middle East (bulgur wheat), the Mediterranean (such as peperonata and semolina gnocchi) and Australia (Australian barramundi and saltbush).
Wessels has found suppliers that align with Aurora’s ethos. There are certain principles that suppliers need to meet before the restaurant will work with them, covering the quality of produce, locality and work practices. Vegetables are supplied by farmers such as grow-to-order supplier Kasim Erkoc (of K&R Produce).