Aulis London, Simon Rogan’s chef’s table in the heart of Soho, is open Tuesday to Friday for dinner, and Saturday for lunch and dinner.
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Aulis London, Simon Rogan’s Soho chef’s table is headed up by Executive Chef Oli Marlow and Head Chef Charlie Tayler.
Hidden on St Anne’s Court, just off Dean Street, Aulis is exclusively limited to eighth guests. Each evening it offers a dynamic and interactive dining experience, in which a series of dishes are cooked in front of you and explained at every stage.
It is Simons way of inviting you behind the scenes to share insider knowledge about his philosophy, where a deep respect for nature and the wild meets cutting edge technique, imagination and passion.
Expect a multiple-course tasting menu which reflects Simon’s signature style and farm to fork ethos.
Our tasting menu will be priced at £125, including service charge. We will be offering a selection of wine pairings and drinks packages to choose from on the night. All drinks are charge separately on the night.
Beef tartare dressed with coal oil, caper jam and egg yolk
Seaweed tartlet with Orkney scallops and ponzu trout roe
Chickpea wafer with Fresh cheese and wild garlic emulsion
Truffle pudding with birch sap, Berkswell cheese and stout
Crispy chicken skin, Cornish crab, horseradish cream
Duncan cabbage cooked in beef fat with smoked cod roe and kale
BBQ miso glazed maitake mushroom
Langoustine custard with beef tendons and pickled girolles
Turbot with lovage mousse, courgette and roe sauce
Cornish lamb with black and wet garlic
Tunworth cheese ice cream with truffle honey and hazelnut
Aulis
Dill and yogurt sorbet with kohlrabi and apple juice
Pink Lady apple tart
Meadowsweet ice cream cornet with salted chocolate
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No fish/ No shellfish menu
Beef tartare dressed with coal oil, caper jam and egg yolk
Seaweed tartlet with Pickled cucumber, Granny Smith apple and orange Begonia
Chickpea wafer with Fresh cheese and wild garlic emulsion
Truffle pudding with birch sap, Berkswell cheese and stout
Crispy chicken skin, horseradish cream and chives
Duncan cabbage cooked in beef fat with rapeseed mayonnaise and kale
BBQ miso glazed maitake mushroom
Horseradish custard with beef tendons and pickled girolles
Roasted trombette courgette with lovage sauce
Cornish lamb with black and wet garlic
Tunworth cheese ice cream with truffle honey and hazelnut
Aulis
Dill and yogurt sorbet with kohlrabi and apple juice
Pink Lady apple tart
Meadowsweet ice cream cornet with salted chocolate
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Pescatarian Menu
Radish tartare dressed with coal oil, caper jam and egg yolk
Seaweed tartlet with Orkney scallops and ponzu trout roe
Chickpea wafer with Fresh cheese and wild garlic emulsion
Truffle pudding with birch sap, Berkswell cheese and stout
Crispy potato skin, Cornish crab, horseradish cream
Duncan cabbage cooked in rapeseed oil with smoked cod roe and kale
BBQ miso glazed maitake mushroom
Langoustine custard with pickled girolles
Turbot with lovage mousse, courgette and roe sauce
Confit cauliflower, red grapes and black garlic
Tunworth cheese ice cream with truffle honey and hazelnut
Aulis
Dill and yogurt sorbet with kohlrabi and apple juice
Pink Lady apple tart
Meadowsweet ice cream cornet with salted chocolate
Chardonnay blend,
Limney Estate, “Davenport” ,2015
Pinot Blanc,
Andre Thomas, “Sand”,
Alsace, 2016
Junmai Sake,Kirin
Niigata, Japan, 2020
Altesse ,
Roussette de Savoie,
“Ensamble”,France 2017
Tempranillo,
3 Vinerones, “La Esquirla del Bardallo"
Rioja, Spain, 2016
Gamay,“Bugey Cerdon”
Phillippe Balivet
Bugey, France, NV