Our origin lies in the conception of Reliquia Jewellery in 2015. Inspired by relics and family heirlooms, each collection plays on the pieces you might borrow from your grandmother's overflowing jewellery box. 
Valet Studio was born of the same idea in 2017 - taking influence from eras past and manifesting bold, colourful pieces for modern wear. Respiro launched with the iconic resin Alexa Bag and since then, the brand has delved into beads, leather and satin to satisfy every occasion.
Now we embrace the arrival of Blanca, the finishing touch. Satisfy head to toe with her carefully selected, limited range of pieces that align with our overarching vintage-inspired aesthetic. 
Reliquia Collective is our new home. We hope you have fun exploring our world. 

Embrace this seasons soft finishes from Reliquia Jewellery and Valet Studio. Cultivated palettes and fluid silhouettes feature in this curated collection.

Respiro visually experiments with colour and pattern, tactile beading and unconventional materials, playing with unique marbled and inlaid designs. 
 Taking inspiration from the architectural form of the Art Deco movement, these vintage inspired bags are designed to accomodate your essentials and elevate your classic wardrobe staples.




And we're going out with a bang.

This week. we're cooking up some scrumptious prawn toasts, as recommended by our resident gourmet aficionado Ana. Set aside some time and serve them to the ones you love most.

This is a newsletter to nourish the soul and the body. Grab a tea and cosy up. There is plenty more where this came from, so watch this space - a sporadic little DOWNTIME check-in could arrive at any moment. x


Ana has introduced us to her favourite Prawn Toast recipe, created by Dan Hong of Mr Wong fame.

Bring yum cha to your home and dish these up as a part of a feast. This recipe serves 6 as a side. Get ready to impress and don't let the various elements daunt you! This is a newsletter to nourish the soul and the body.


  • 1 large sourdough loaf
  • Sesame seeds for sprinkling
  • Vegetable oil for deep frying

Prawn Mousse

  • 600g uncooked prawn meat
  • 1 egg white
  • 1 tbsp sesame oil
  • 3 tsp caster sugar
  • 2 tsp fine salt 2 tbsp thinly sliced coriander stems

Yuzu Mayonnaise

  • 1/3 cup Japanese mayonnaise
  • Yuzu juice to taste

Nuoc Cham

  • 70g sugar
  • 70ml white vinegar
  • 70ml fish sauce
  • 3 1/2 tsp lime juice

Herb Salad

  • 1 small handful of coriander leaves
  • 1 small handful of round mint leaves
  • 1 small handful of Vietnamese mint leaves
  • 2 spring onions, thinly sliced


For prawn mousse, put ingredients in a food processor and pulse to a coarse paste. Resist the urge to make it too smooth because you want texture. Refrigerate for at least 2 hours to firm up.

For yuzu mayo, whisk ingredients together adding yuzu juice to taste. Set aside.

For the nuoc cham, whisk together ingredients and 70ml water until the sugar has dissolved. This sauce can be kept in a sterilised jar in the fridge for up to 3 weeks.

To prepare the prawn toast, cut the ends off the bread and slice it into 8mm slices. Spread the prawn mousse in a 1cm layer on the slices with a butter knife. Sprinkle with sesame seeds.

Fill a heavy-based saucepan to a third full with oil and heat to 180C or until a cube of bread dropped into the oil turns golden in 15 seconds. Fry each piece of toast separately until golden and prawn mousse is cooked (3-5 minutes). Check if the mousse is fully cooked. If not, deep-fry the toast for another minute or two. Drain on paper towels, then cut each toast into 4-5 slices.

For herb salad, mix the herbs and spring onions in a bowl, then dress with 2½ tbsp nuoc cham (reserve remainder for another use).

To serve, top each piece of toast with yuzu mayonnaise and garnish with fresh herb salad.

Opening image via @momoochoo