We are open!

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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The Aulis experience.

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 that reflects Simon’s signature style and farm to fork ethos.

Our tasting menu will be priced at £125. We will be offering a selection of wine pairings and drinks packages to choose from on the night. All drinks are charged separately on the night.

Sample Menu


Ox in coal oil, caper jam and cured egg yolk

Pickled cucumber, Granny Smith apple nori tartlet with ponzu trout roe

Chickpea wafer with goats curd and farm offerings

Chicken skin with Cornish crab and sea herb

Birch sap glazed truffle pudding with Berkswell

Mussel and seaweed custard with beef tendons and caviar

Duncan cabbage with English wasabi and mock teriyaki

BBQ glazed maitake mushroom with fermented cep

Newlyn turbot with lovage, courgette and smoked bone sauce

Launceston lamb, fermented garlic, elderberry caper

Frozen Tunworth with London truffle honey and cob nut crisp

Aulis

Caramelized pink lady with ver jus and meadowsweet

Sheeps yogurt cornetto with pineapple sage

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Mr Adam Simpson


Breakfast radish tartare in coal oil, caper jam and cured egg yolk

Pickled cucumber, Granny Smith apple nori tartlet

Chickpea wafer with goats curd and farm offerings

Chicken skin with Horseradish cream and sea herb

Birch sap glazed truffle pudding with Berkswell

Horseradish custard with beef tendons and seaweed dashi

Duncan cabbage with English wasabi and mock teriyaki

Roasted Jerusalem artichoke, stout reduction and malt crumb

Our Farm trombetta courgette, yeast flakes and lovage sauce

Launceston lamb, fermented garlic, elderberry caper

Frozen Tunworth with London truffle honey and cob nut crisp

Aulis

Caramelized pink lady with ver jus and meadowsweet

Sheeps yogurt cornetto with pineapple sage


Sample Wine Pairing

Chardonnay blend,
Davenport, Limney Estate,
East Sussex,2015

Pinot Blanc,
“Sand”, Andre Thomas
Alsace, 2016

Junmai Sake,Kirin
Niigata, Japan, 2020

Altesse ,
Roussette de Savoie,
“Ensamble”,France 2018

Tempranillo,
3 Vinerones, “La Esquirla del Bardallo"
Rioja, Spain, 2016

Semillon blend,Chateau Dauphine Rondillon,Loupiac
France, 2009