Aulis London, Simon Rogan’s Soho chef’s table concept, will reopen its doors on 14th August 2020, with Executive Chef of Roganic and Aulis UK and Hong Kong, Oli Marlow at the helm.
In accordance to government guidelines, Aulis London seats a maximum of six guests making it the perfect setting for small groups to hire exclusively for a private dining experience. For non-private hire, we will take bookings from a maximum of three individual households to ensure safe distancing guidelines are met.
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Aulis is Simon Rogan’s experimental hub and development kitchen located in London, Cartmel and Hong Kong.
Exclusively limited to six individual guests or 6 guests for exclusive hire, Aulis London located in Soho, 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.
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.
A single multiple-course tasting menu which reflects Simon’s signature style and farm to fork ethos, the innovative dishes will depict seasonal flavours and hero ingredients.
Water, soft drinks, tea and coffee, and service charge are also included.
Tartlet of broccoli and smoked roe
Truffle pudding, birch sap and
stout
Chickpea wafer, fresh cheese wild garlic
Roasted chicken skin, whipped parfait, cranberries
Buttermilk crumpet with red mullet and horseradish
Seaweed custard with beef tendon
Millet pudding with bone marrow, stichelton
Kohlrabi broth with sticky yolk
BBQ miso glazed maitake mushroom
Turbot with delica pumpkin, pickled trompette mushrooms
Aynhoe Park Venison, celeriac, pickled walnuts
Tunworth cheese, cherry and
hazelnut
Aulis
Caramelized apple and woodruff
Yoghurt and white chocolate cornet
No Eggs menu
Tartlet of broccoli, smoked roe
Truffle pudding, birch sap and
stout
Chickpea wafer, fresh cheese wild garlic
Roasted chicken skin, whipped parfait, cranberries
Buttermilk crumpet with red mullet and horseradish
Pork jowl, black garlic, beer pickled onions
Millet pudding, bone marrow, stichelton
Kohlrabi broth
BBQ miso glazed maitake mushroom
Roasted delica pumpkin, pickled trompette mushrooms
Aynhoe Park Venison, celeriac, pickled walnuts
Tunworth cheese, cherry and hazelnut
Aulis
Caramelized apple and woodruff
Yoghurt and white chocolate cornet
Chardonnay, Cremant de limoux, Etienne, ”Monsieur S”, France, 2017
Gruner Veltliner,
Martin and Anna Arndorfer, “Handcrafted”
Kamptal, Austria, 2019
Junmai Sake, Kirin,
Niigata, Japan, 2019
Sauvignon Blanc Blend, “Chateau Marsays" Bekah Valley, Lebanon,2015
Monica,
Alberto Loi, “Nibaru”
Sardinia, Italy, 2018
Chenin Blanc Blend, Barouillet, “Monbazar”
South West, France, 2018