Aulis London, Simon Rogan’s Soho chef’s table, will re-open in line with government guidelines on Tuesday 18 May 2021.
View Our Health & Safety Message
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 six 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 six-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 fresh 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
Mussel and seaweed custard with tendons and beef broth
BBQ miso glazed maitake mushroom
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
Vanilla ice cream cornet with salted chocolate
No meat 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
Beetroot cured salmon on pancake and pickled elderberries
Pickled quail egg with smoked cod roe, peas and mint
Mussel and seaweed custard with vegetable dashi
BBQ miso glazed maitake mushroom
Turbot with lovage mousse, courgette and roe sauce
Confit cauliflower, black garlic and red grapes
Tunworth cheese ice cream with truffle honey and hazelnut
Aulis
English strawberries, bee pollen cake and sweet cicely cream
Vanilla ice cream cornet with salted chocolate
Chardonnay blend,
Limney Estate, “Davenport”,
East Sussex, 2015
Treixadura Blend,
Augalevada, “Mercenario Blanco”,2018
Junmai Sake, Kirin,
Niigata, Japan, 2019
Altesse Blend,
Decortis Coiffer , "Les Cortis-Teraxe”
Savoie,France 2018
Tempranillo,
3 Vinerones, “La Esquirla del Bardallo"
Rioja, Spain, 2015
Petit Manseng, Clos Thou, “Jurancon Supreme de Thou”
Jurancon, France, 2017