• SIMON ROGAN’S AULIS DEVELOPMENT KITCHEN & CHEF’S TABLE UNVEILS NEW AUTUMN MENU BY GROUP HEAD DEVELOPMENT CHEF BEN GALLIER

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    <<16th October 2020 – Hong Kong>> Aulis Hong Kong, the chef’s table and development kitchen by renowned British chef Simon Rogan, announces the launch of a newly revamped seasonal dinner menu curated by Group Head Development Chef, Ben Gallier.

    Since opening its doors in the heart of Causeway Bay next to one-Michelin-starred sister restaurant Roganic, Aulis Hong Kong has delivered an immersive, multi-sensory dining experience that brings homegrown ingredients to the spotlight. The standalone 12-cover chef’s table mirrors the concept of Aulis Cartmel and Aulis London, championing the same farm-to-fork movement with a focus on produce that is unique to Asia.

    Aulis Hong Kong’s tasting menu showcases the creativity of an award-winning kitchen team led by Chef Ben Gallier, who has forged relationships with some of the finest growers and suppliers in the region. Chef Gallier’s commitment to the highest quality of ingredients, love for multicultural exploration and progressive approach to cooking, have ultimately paved Aulis’s unique vision within Hong Kong’s dynamic culinary landscape.

     

    New Autumn Menu at Aulis

    The new 13 course Autumn Dinner Menu offers guests the opportunity to immerse themselves in Chef Gallier’s culinary innovation first-hand. Dinner at Aulis is served on Tuesdays – Saturdays from 7:30pm and is currently priced at HK$1,280+10% per guest. Lunch is served on Saturday only from 12:30pm and is priced at HK$880 + 10% per guest. Enhance the gastronomic experience with optional beverage pairings including a 6-glass wine or juice & tea pairing priced at HK$680 + 10% per guest or HK$380 + 10% per guest.

    New autumn menu highlights include seasonal delights such as Smoked Cod Roe and Pomelo Tart, featuring crisp spring roll pastry tart filled with smoked cod roe emulsion, pickled kohlrabi, and fresh pomelo topped with roasted seaweed powder; and Crab, Caviar, Crumpet & Apple, a fun layered crab snack with dressed king crab in a lemon emulsion on a bed of pickled apple and cucumber, topped with Granny Smith apple jelly and two types of caviar. This is served with mini crumpets fried in crab shell oil for a burst of umami with each bite.

    Cabbage, Smoked Eel, Yuzu & Horseradish is a scorched Savoy cabbage roll filled with smoked eel, served with yuzu jam, sorrel and horseradish dill sauce. A beautiful homage to British lamb, the Lamb Neck, Pearl Barley & Wild Garlic features braised lamb neck slow cooked overnight, and topped with multigrain porridge, wild garlic puree, wild garlic oil and vinegar gel. The crowd-favorite local “Three Yellow Chicken” is re-interpreted for autumn – poached, pan-seared, then served with dill-brined baby gem that has been barbecued and finished with pickled parsley stalks, chicken, and onion crumb. The dish is served with broccoli and parsley puree, and savory chicken fat sauce.

    The dessert courses begin with a unique Salted Blackcurrant, Dark Chocolate & Cherry, which features a chocolate crepe cornet filled with bitter dark chocolate, and topped with a blackcurrant and beetroot juice sorbet. Another new seasonal dessert to look forward to is Tonka Bean Custard Tart & Stout, a creative take on an English-style custard tart with brown muscovado sugar and shaved Tonka bean, served with stout ice cream, burnt milk crumb, and coffee reduction.

    The full Aulis dinner menu is as below:

    Aulis Dinner Menu
    HK$1,280+10% per guest

    Additional HK$680 + 10% for wine pairing

    Additional HK$380 + 10% for juice / tea pairing

     

    smoked cod roe and pomelo tart


    fermented pomelo & mint kombucha

    non-alcoholic pairing – Butterfly Pea & Lemongrass

    wine pairing – Exton Park, Southampton, Hampshire, NV


    truffle pudding


    crab, caviar, crumpet, apple


    rye sourdough and cultured brown butter


    cabbage, smoked eel, yuzu and horseradish


    lamb neck, pearl barley, wild garlic

    non-alcoholic pairing Nasturtium, Peppercorn & Oolong

    wine pairing – Chardonnay, Ancre Hill Estates, Wales, 2018


    mackerel, oyster, sea vegetables

    non-alcoholic pairing – Smokey Corn Tea

    wine pairing – Brouilly, Beaujolais, France 2017


    three yellow chicken, baby gem, broccoli

    non-alcoholic pairing Chrysanthemum, Osmanthus and Dried Orange

    wine pairing – Jankara, Vermentino di Gallura, Sardinia


    salted blackcurrant, dark chocolate, cherry

    non-alcoholic pairing – Blend of tea, Hibiscus & Cinnamon

    wine pairing – Rosso Di Montalcino,Tuscany, 2018


    aulis


    tonka bean custard tart, stout

    non-alcoholic pairing – Lemon & Apple Marigold Candy

    wine pairing – Cht.Loupiac-Gaudiet, Bordeaux, 2016


    pine doughnuts with chamomile custard

     

    <<ENDS>>

    Restaurant Information

    Address: Shop 8, UG/F, Sino Plaza, 255 Gloucester Road, Causeway Bay, Hong Kong

    Email: reservations@aulis.com.hk

    Website: www.roganic.com.hk/aulis    

    Tel: +852-2817-8383

    Facebook Page – www.facebook.com/AulisHongKong

    Instagram: @AulisSimonRogan & @AulisHongKong

    Capacity: 12 pax only

     

    About Aulis Hong Kong

    Aulis provides a truly unique ‘behind the scenes’ experience of the fine dining institutions, L’Enclume and Roganic. Aulis is a multi-functional hi-tech space and creative hub that acts as a development kitchen utilised by chefs to explore new dishes and cooking techniques, but also an exclusive, intimate and interactive private dining room for guests. In Aulis, guests can have the first try of dishes before they arrive onto the menus in a unique preview to the chef’s innovative work. The Aulis experience is completely personalised, depending on the group size and involves a complete surrender to the creativity of the chefs. A surprise many of different plates is created using ingredients from Our Farm, and are dishes not previously served at the individual restaurants. The Aulis experience aims to expand the culinary horizons of guests, with sometimes challenging or out of the box dishes for certain palates, but it remains a truly uncompromising foodie experience. The space is named Aulis as a tribute to Aulis Lehtimaki, a Finnish chef and artist who was a key collaborator in the early days of Simon’s Michelin star restaurant L’Enclume, and the concept also exists in that restaurant.

     

    Aulis Hong Kong is Simon’s first overseas stand-alone dining destination in Asia with just 12 seats, acting as the creative hub for his Hong Kong team of chefs and offering diners the opportunity to immerse themselves in Rogan’s culinary vision first hand and be challenged to taste original and innovative dishes.