Aulis Development Kitchen introduces new seasonal menus led by Chef Karl Steele

Aulis Hong Kong’s new tasting menu showcases the creativity of an award-winning kitchen team led by Sous Chef Karl Steele, who has forged relationships with some of the finest growers and suppliers in the region. Chef Karl’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 Spring Seasonal Dinner Menu at Aulis

The 10 course Spring Dinner Menu (with up to 15 course servings) offers guests the opportunity to immerse themselves in Chef Karl Steele’s culinary innovation first-hand. This is served from Tuesdays – Saturdays only, and is currently priced at HK$1,280+10% per guest.

Aulis Dinner Menu
HK$1280+10% per guest

Razor clam and corn tart

Truffle pudding

Roasted chicken with cod and gooseberry

Raw scallop in yuzu jam with oyster ice cream and lovage

Stout sourdough and whipped mushroom

Smoked eel and horseradish

New Territories tomatoes with king crab

Mackerel with roasted bone and tapioca

42-day aged beef, king oyster and fermented black garlic

Beetroot ice and elderflower

Aulis

Caramelised cox apple tart and woodruff

Fermented plum

Introducing New Saturday Lunch Sessions at Aulis 

Starting from 7^th March and on every Saturday only, Aulis welcomes a new 9-course lunch menu available at the price of HK$880+10% per guest. There is an optional wine pairing experience priced at an additional HK$680, and a non-alcoholic drinks pairing is available for an additional HK$380.

Aulis Saturday Lunch Menu
HK$880+10% per guest

Truffle pudding

Roasted chicken skin, cod roe and gooseberry

Stout sourdough with whipped mushroom

Raw scallop and iced oyster

HK tomato with king crab

Mackerel, roasted bone and tapioca

50-day dry aged beef, king oyster and black garlic

Fig leaf with pear and chamomile

Caramelised cox apple with burnt honey