Simon Rogan’s Aulis development kitchen & Chef’s table unveils new seasonal menu

New Seasonal Dinner Menu at Aulis

The new 13-course seasonal Lunch and Dinner Menu offers guests the opportunity to immerse themselves in Chefs Simon Rogan and Fai Choi’s culinary innovation first-hand. Dinner at Aulis is served on Thursday- Sundays only from 7:30pm, lunch from Friday – Sunday at 1230pm and is currently priced at HK$1,280+10% per guest.

Enhance the gastronomic experience with optional beverage pairings including a 6-glass wine or juice pairing curated by Laudy Gibba-Smith. New to Hong Kong from 2-MICHELIN-starred L’Enclume in Cartmel, Laudy has been an integral member of the Simon Rogan team since 2015. Now as the Restaurant Manager at 1-MICHELIN-starred Roganic and Aulis in Hong Kong, Laudy brings her wealth of knowledge and expertise as the former Sommelier at L’Enclume to her new role. Laudy’s natural gift in the culinary arts comes through in brilliant food and beverage pairings, introducing a unique new sensorial experience for dining guests.

New menu highlights by Chef Fai and the team include seasonal delights such as the highly refreshing Peach, Ricotta & Caviar, a tartlet housing pickled peach, homemade ricotta and Simon Rogan’s own caviar, and 3-4 weeks house-fermented Peach Kombucha. The juice pairing by Laudy is a complementing Peach & Cucumber, or a glass of Piper Heidsieck, Essentiel, FR, NV wine with appetizing toasted brioche and roasted almond notes. Crab, Pomelo, Tomato features Hanasaki Crab from Hokkaido dressed in its own roe, pickled cucumber, tomato jelly, freshly picked pomelo and dill oil, paired with a new juice pairing of Guava & Tomato is introduced here, or alternatively a glass of Jean Ginglinger, Pinot Blanc, Alsace, FR ’19, a sweet and earthy natural wine from Alsace.

Lettuce, Shimeji, Salted fish is an grilled dill-brined Chinese lettuce served with black garlic puree, pickled shimeji, crispy chicken skins and salted egg yolk, along with a sauce made with Chinese salted fish and finished with parsley oil. The complex flavors pair well with Gyokuro, Chamomile & Asparagus, a soothing mixture of vegetal tea. The selected wine pairing is Lammidia, Bianco Anfora, Abruzzo, IT, NV with its dry, crisp, and savoury finish that matches the earthiness of broccolini whilst cutting through the richness of clams.

The anticipated meat course of Pigeon, Plum, Kale consists of roasted local pigeon served with plum puree, local kales and madeira sauce. The juice pairing is a rare combination of Da Hong Pao Tea & Sweet Potato, combining minerality from the tea with sweet potato. The wine pairing of choice is the tart yet ripe fruitiness of Strekov 1075, Fred#8, Strekov, Slovakia, NV, which is made from three grape varieties indigenous to Slovakia.

The dessert highlights Fig Leaf, Mint, White Chocolate, a parfait created with organic local fig leaf and caramelized white chocolate crumbs. The final juice pairing is a sweet Lychee & Pomelo, while the wine pairing is Loin de L’Oeil, Dmn. Plageoles, FR ’16, containing a bright medley of floral and honeysuckle aromas with stone fruit flavors to harmonize with fig.