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.
A seat at our exclusive eight-seater chef's table costs £195 per person and includes the full experience inclusive of all food and drinks.
Water, soft drinks, tea and coffee, and service charge are also included.
From August 2021
We are changing our menu format. 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 Ragstone cheese and wild garlic emulsion
Truffle pudding with birch sap, Berkswell cheese and stout
Beetroot cured salmon on pancake and pickled elderberries
Pickled quail egg with smoked cod roe, peas and mint
Langoustine custard with beef tendons and pickled girolles
Lardo poached langoustine, crispy chicken skin and chamomile cream
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
English strawberries, bee pollen cake and sweet cicely cream
Meadowsweet ice cream cornet with salted chocolate
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Ms Anna Mills
Radish tartare dressed with coal oil , caper jam and egg yolk
Seaweed tartlet with Pickled cucumber and ponzu trout roe
Chickpea wafer with Ragstone cheese and wild garlic emulsion
Truffle pudding with birch sap, Parmesan cheese and stout
Smoked eel on pancake and pickled elderberries
‘Our Farm’ peas and mint with smoked cod roe
Langoustine custard and pickled girolles
Lardo poached langoustine, crispy chicken skin and chamomile cream
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
English strawberries, bee pollen cake and sweet cicely cream
Meadowsweet ice cream cornet with salted chocolate
Exton Park Rose’ , England
Treixadura Blend,
Augalevada, “Mercenario Blanco”,2019
Junmai Sake,Kirin
Niigata, Japan, 2020
Altesse Blend,
Decortis Coiffer , "Les Cortis-Teraxe”
Savoie,France 2018
Tempranillo,
3 Vinerones, “La Esquirla del Bardallo"
Rioja, Spain, 2015
Gamay,“Bugey Cerdon”
Phillippe Balivet
Bugey, France, NV