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 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.

Sample Menu


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


Sample Wine Pairing

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