Simon Rogan’s Aulis chef’s table and development kitchen has unveiled a new seasonal menu created by new chef Fai Choi and a wine and juice pairing led by Restaurant Manager Laudy Gibba Smith.
Since the opening of its doors in the heart of Causeway Bay next to one-Michelin-starred and Michelin Green-starred sister restaurant Roganic, Aulis Hong Kong has been delivering a multi-sensory dining experience that brings homegrown ingredients to the spotlight.
The standalone 12-cover chef’s table mirrors the concept of Simon Rogan’s UK ventures, Aulis Cartmel and Aulis London, and champions 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 Fai, who has forged relationships with some of the finest growers and suppliers in Hong Kong and in the region.
Prior to taking up the role as Aulis’ Sous Chef, Chef Fai (above) enjoyed stints at some of the most progressive kitchens worldwide, including Arcane in Hong Kong, and most recently, HIDE and Roganic in London. Chef Fai’s commitment to the highest quality of ingredients has paved Aulis’s unique vision within Hong Kong’s dynamic culinary landscape.
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 7:30 pm, lunch from Friday – Sunday at 12:30 pm and is priced at HK$1,280+10% per guest.
Guests can enhance the gastronomic experience with an optional 6-glass wine or juice pairing curated by Laudy Gibba-Smith (above).
New to Hong Kong from 2-Michelin-starred L’Enclume in Cartmel, Laudy has been a key member of Simon’s 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 a grilled dill-brined Chinese lettuce served with black garlic puree, pickled Shimeji, crispy chicken skins, and salted egg yolk with a sauce made with Chinese salted fish and finished with parsley oil.
The complex flavours 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 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 flavours to harmonize with fig.
The Aulis Seasonal Lunch & Dinner Menu
(HK$1,280+10% per guest)
- Peach, ricotta, caviar
Peach & cucumber
- Fermented peach kombucha
- Smoked eel, blackberry
- Truffle pudding
- Crab, pomelo, tomato
Guava & Tomato
- Rye Sourdough, cultured butter
- Lettuce, Shimeji, Salted Fish
Gyokuro, Chamomile & Asparagus
- Scallop, celtuce, pike perch
Barley Tea & Passionfruit
- Pigeon, Plum, Kale
Da Hong Pao & Sweet Potato
- Cherry, rose, oats
- Fig leaf, mint, white chocolate
Lychee & Pomelo
- Yuzu, elderflower
- Bitter Melon, Kaffir Lime
For reservations and bookings, please visit www.roganic.com.hk/aulis.
Address: Shop 8, UG/F, Sino Plaza, 255 Gloucester Road, Causeway Bay, Hong Kong.
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