Aulis Simon Rogan

Malwina strawberries with iced verbena cream.⁠
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With the sunshine finally showing up in Soho, we’re reminiscing on dishes that captured the season so perfectly - candied strawberries from , fermented strawberry snow, buckwheat, bee pollen cake and freshly churned verbena ice cream.⁠
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Summer is very nearly here, and so are a new wave of seasonal dishes.⁠
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Raw Belted Galloway beef, dressed in coal oil. A dish that evolves with the seasons - right now we’re serving it with pumpkin seed and fermented cucumber.⁠
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A taste of summer in Soho - enjoy it at the chef’s table with something cold in hand.⁠
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Join us soon.⁠
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JUNE RESERVATIONS now open.⁠
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As summer arrives, so does a new wave of produce from in The Lakes, shaping each course on our evolving chef’s table menu.⁠
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Join us in the heart of Soho for an immersive, front-row dining experience - where every dish is prepared before you, and every detail reflects the season.⁠
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For something more special, our private hire option offers exclusive use of the space for up to 12 guests.⁠
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Book a seat at aulis.co.uk/aulis-london
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Not your average Bloody Mary.⁠
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Bloody Aulis 3.0 - green chilli vodka, tomato water and oyster leaf.⁠
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We can't wait for you to try this one. Link in bio to book your seat.⁠
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Boltardy beetroot tartlet with chalk stream trout & preserved blackcurrants

Chalk stream trout from the River Test, Hampshire. We cure the prime loin in gin, work the belly into a mousse and pipe it into a tartlet shell made from the pressed juices of Boltardy beetroots.

On top is last season’s blackcurrants, which we’ve preserved for a touch of acidity, and salt-baked beetroot. This is our preferred method of cooking beets as it locks in moisture and seasons the flesh all the way through.

The tartlet is finished with trout roe washed in ponzu, marinated for 48 hours for a clean, firm bite.

Browse our sample menu via the link in bio.

MAY RESERVATIONS ARE NOW LIVE⁠
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Step into spring at our intimate chef’s table in the heart of Soho.⁠
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At Aulis London, every service unfolds around you - from the first ingredient to the final flourish. Expect a seasonal tasting menu shaped by produce from in the Lake District and the rhythm of the British landscape.⁠
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12 Seats. A front-row view of chefs in action.⁠
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Link in bio to book your seat.
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Progress matters.

While we don’t have signature dishes, certain elements remain constant.

Produce that evolves, ingredients from handled with focus, skill, and precision - and cookware that keeps up.

Our Kendal Mint Cake petit four, prepared by our junior sous chef, Ben.⁠
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This dish pays tribute to Cumbria and the legendary Kendal Mint Cake -originally crafted to sustain explorers on long mountain hikes.⁠
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We create our own interpretation of Kendal Mint Cake and churn it through an ice cream base before dipping it in Assam tea and burnt hay. The final piece resembles a stone from the fells and is served nestled among real stones from the Lake District. The perfect end to your Aulis London experience.⁠
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Link in bio to browse our menu and book your seat.⁠
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