Aulis Hong Kong’s new menus feature local ingredients sourced from nearby farms, with each dish crafted to showcase quality and flavours rooted in the region’s bounty. Debuting alongside old signature favourites are the latest creations including Grilled Farmhouse Brassicas with confit yolk, poached Akasaki Iwate oyster, and horseradish. This course features gailan and sweetheart cabbage from Farmhouse Productions, grilled and brushed with burnt chive oil. Oysters from Iwate are poached in their shells and served alongside a fudgey egg yolk covered in kohlrabi from a neighbouring farm in Kam Tin. The dish is completed with a broth made from the cabbages with a base of Lion Rock Imperial Stout spiked with fresh horseradish.
Another new standout dish is the Poached Grouper from Aberdeen market, served with roasted Kuruma shrimp sauce infused with perilla. The local grouper form Aberdeen is filleted, brined, poached, and roasted to perfection. Rainbow chard leaves are wilted in an emulsion of purple perilla, while the stems are pickled and finished with preserved perilla buds. The roasted Kuruma shrimp sauce is seasoned with perilla vinegar, adding layers of flavour to this exquisite dish.
For a main course that delights the palate, savour the Roasted Pigeon from Zhongshan with onions cooked in whey, pickled walnut, and boltardy beetroots. This dish features roasted pigeon from Zhongshan in Guangdong, with onions slowly cooked in yoghurt whey. A purée of pickled walnuts, salt baked Boltardy beetroots from New Territories, and a sauce made from roasted bones and necks using Two Moons gin, onion jam, and preserved redcurrants further elevate the dish. On the side is a crumpet with roasted yeast and seed butter, perfect for mopping up the sauce.
Slow-cooked Pigeon with white radish and black garlic is a rich ‘secondi’ course, featuring a ragout sauce made from the legs and offal. Fermented white radish from Farm 28 in Kam Tin adds a unique touch, while an emulsion made from black garlic adds depth to the dish.
Completing the culinary journey is the new dessert of Himalayan Mulberry from Pat Heung, served with mountain marigold cream and preserved perilla, followed by Aulis’ signature Aulis, served with a frozen mousse of fuseau artichokes roasted and caramelised in molasses, and jasmine tea poached Baodu Ganlu pears from Taiwan.
The latest tasting menus for lunch and dinner at Aulis Hong Kong are as below:
Aulis Hong Kong Saturday Lunch Menu
HK$680 + 10% service charge
Caramelised Ah Shing pumpkin tart, preserved pumpkin juices infused with aromats
Truffle pudding caramelised in birch sap, stout vinegar and aged Westcombe
Grilled farmhouse brassicas with slow cooked yolk, poached Akasaki Iwate oyster and horseradish
Poached grouper from Aberdeen market, with roasted Karuma shrimp sauce infused with perilla
Zhongshan roasted pigeon, onions cooked in whey, pickled walnut and Boltardy beetroots
Slow cooked pigeon with white radish and black garlic
Himalayan mulberry from Pat Heung, mountain marigold cream
‘Aulis’ fuseau artichoke with molasses, pear and jasmine
Aulis Hong Kong Dinner Menu
HK$1,380 + 10% service charge
Caramelised Ah Shing pumpkin tart, preserved pumpkin juices infused with aromats
Truffle pudding caramelised in birch sap, stout vinegar and aged Westcombe
Large white pork and eel doughnut, cured pork fat and our special blend of caviar
Sunrise tomatoes from Kam Tin with nasturtium and smoked cod roe
Grilled farmhouse brassicas with slow cooked yolk, poached Akasaki iwate oyster and horseradish
Scallops from Hokkaido with chamomile, buttermilk and smoked pike perch roe
Aberdeen poached grouper with roasted Kuruma shrimp sauce, elderberry and perilla
Roasted pigeon from Zhongshan, onions cooked in whey with pickled walnut and Boltardy beetroots
Slow cooked pigeon with white radish and black garlic
Frozen Tunworth cheese, alpine plum, buckwheat crumb and lemon thyme
Himalayan mulberry from Pat Heung, mountain marigold cream and preserved perilla
‘Aulis’ fuseau artichoke with molasses, pear and jasmine