• SIMON ROGAN’S CHEF’S TABLE & DEVELOPMENT KITCHEN CONCEPT, AULIS HONG KONG LAUNCHES A NEW SEASONAL MENU

    The Ever-Evolving Aulis Hong Kong Experience by Celebrated Chef Simon Rogan of 2-Michelin-starred L’Enclume

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    <<12th March 2019 – Hong Kong>> Aulis Hong Kong, the brainchild of renowned British chef Simon Rogan, has won wide acclaim since its opening in January this year. Aulis is the first international branch of Rogan’s revolutionary chef’s table and development kitchen, bringing a taste of two-Michelin-starred L’Enclume to the heart of Causeway Bay. Now officially two months into launch, the Aulis Hong Kong development kitchen introduces a series of fresh and innovative creations to the ever-evolving tasting menu.

    The Aulis Hong Kong Experience

    Aulis Hong Kong invites guests to surrender their senses to the creativity of the chefs. Expect the unexpected; an evening of entertaining theatrics and intimate interactions, as chefs utilize the world’s most advanced kitchen equipment to create highly progressive dishes personalised to the tastes of only 12 guests at a time. The ever-evolving 10 course creative menu (with up to 18 servings) offers guests the opportunity to immerse themselves in Rogan’s unique culinary vision first-hand, and is currently priced at HK$1,480+10% per guest, with an additional HK$680 for the wine pairing experience. There is also an option for non-alcoholic drinks pairing, priced at an additional HK$380+10%.

    This season, some of the new starting dishes on the menu include Fig Tart, a fig compote and almond chervil foam nestled within a fig casing, garnished with a sprig of chervil, and Fermented Watermelon, a homemade fermented and slightly effervescent kombucha served ice-cold. The Aerated Pea uses fresh local Hong Kong peas, served with cured salmon and mint. Sweetcorn Wafer is made using local sweetcorn and chickpea flour, topped with cream cheese, pickled sweetcorn and sprinkled with sweetcorn powder. The husks are used to make a sweetcorn juice, which is available as a non-alcoholic beverage pairing.

    A savoury take on a classic English dish, the Truffle Pudding reinvents the traditional bread and butter pudding using a warm croissant pastry layered with truffle custard. The Sea Urchin Custard is a guaranteed crowd-pleaser, made with two of Hong Kong’s beloved premium ingredients: sea urchin and caviar. Notably, the caviar is specially created under the Simon Rogan brand by renowned caviar house Petrossian.

    Raw Beef in Coal, Pumpkin and Sunflower highlights a dry-aged Welsh sirloin beef dressed in coal oil, an oil made up of yakitori charcoal at the end of the night by infusing it with grapeseed oil. The beef is served with sweet burnt onion, pickled butternut squash and sunflower emulsion. The crisp acidity and rich forest fruit flavours of the 2014 Roberto Voerzio Cerreto Barbera d’Alba pair finely with the smoky beef.

    Oyster, Cauliflower, Hazelnut is a cauliflower dumpling made with kuzu starch derived from Japanese arrowroot, served with an oyster emulsion, homemade apple syrup made using a roastery bar, cauliflower and hazelnut foam, and a decadent topping of Kaviari caviar and toasted hazelnut.

    Replacing the previous menu’s soda bread is the Miso, Mushroom Wholemeal Bread, made with an earthy mushroom butter and truffle filling and topped with miso glaze. Cabbage, Crab, Horseradish feature charred local cabbage, Japanese hairy crab and a complementing horseradish and dill sauce.

    A dish that truly reflects Rogan’s dedication to local ingredients is the Grilled Salad, which uses a variety of in-season vegetables from local farms in the New Territories grilled over cherry-wood embers, resulting in a beautifully charred and smoky flavour. The salad is elevated further with truffle custard, elderflower vinaigrette and a savory sauce made from Westcombe cheese. The pairing libation of choice is Japanese sake from Tsuki no Katsura, one of the oldest breweries in the Fushimi area of Kyoto.

    Another exceptional signature dish is Five Flavour Cod Fish, created from a codfish flash-steamed for a minute and a half, then blowtorched. The cod sits on a bed of black garlic purée, with a complex sauce made with seaweed, the bones of the codfish, and an infusion of spices including vanilla, licorice, orange, lime and mint (the five flavours). The dish is finished with a topping of roasted red cabbage glazed in its own juices.

    The Dry-Aged Duck is created with duck from a farm on the border between Hong Kong and China, dry-aged over 14 days in-house within a specially purposed fridge. The wonderfully pink and tender duck is served with fermented local sweetcorn and green peas, and goes perfectly with the 2017 Bodega Noemia de Patagonia A Lisa, a medium-bodied dry Malbec with an intriguingly savoury finish.

    This season, dessert includes five British inspired creations. Among the new sweets include Rhubarb, Clotted Cream, Tonka, a rhubarb compote with clotted cream ice cream and tonka bean meringue, garnished with freshly picked marigold grown in-house. Earl Grey, Cherry, Chocolate is a warm cherry cake with cherries compressed in their own juices, sprinkled over with frozen chocolate and earl grey mousse. Our Doughnut is simple, fluffy and absolutely moreish, served still warm with a subtly sweet coating of pine sugar. Desserts are paired with the sweet and seducing notes from lightly sparkling dessert wine 2018 Saracco Moscato d’Asti.

     Roganic Hong Kong’s Opening in February 2019

    Following the successful launch of Aulis Hong Kong, Simon Rogan has shaken up the local culinary scene once again with the opening of Roganic , his second restaurant venture and complementing sister venue to Aulis in the heart of Causeway Bay. Located alongside 12-seater chef’s table Aulis and making up the larger dining room, Roganic presents a more affordable city-centric take on farm-to-table dining from London. 

    With a focus on fantastic natural wines and freshly foraged ingredients, Roganic Hong Kong is the continued success story of Simon Rogan’s  one-Michelin-starred, four AA Rosette  restaurant in London’s Marylebone, as the first international outpost in Asia. Equipped with an award-winning team of chefs, Roganic carries over elements of Simon Rogan’s two-Michelin-starred L’Enclume whilst adapting to the local palate in fun and offbeat ways.

    Simon Rogan’s  and his team have created a series of innovative dishes that highlight ingredients picked fresh from local farms, with a new vision focused on Asian ingredients.

    Indulge in the 10-course Roganic Long Taster (HK$980) for the full Roganic experience, or the 8-course Roganic Short Taster (HK$680), both with the option of wine pairings. The Roganic Business Lunch (HK$280) menu highlights an appetiser and 3-courses of signature dishes, offering a glimpse into the world of Simon Rogan with the power of three.

    <<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.