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Chuffed with the Scrummy Tasting Menu
2019-03-28 380 浏览
It was an honor that my friend invited me to this newly opened restaurant, its concept and idea were coming from a British Michelin-starred chef, Simon Rogan. They separated the place into two restaurants, one is Aulis (there are 12 seats only and the chef will guide you through the tasting menu) and another one is Roganic (1 Michelin-starred restaurant in London). As the seats are EXTREMELY LIMITED at Aulis, we can only dine at Roganic. Nonetheless, you are still able to savour some of dishes a
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It was an honor that my friend invited me to this newly opened restaurant, its concept and idea were coming from a British Michelin-starred chef, Simon Rogan. They separated the place into two restaurants, one is Aulis (there are 12 seats only and the chef will guide you through the tasting menu) and another one is Roganic (1 Michelin-starred restaurant in London). As the seats are EXTREMELY LIMITED at Aulis, we can only dine at Roganic. Nonetheless, you are still able to savour some of dishes at Aulis, just without the handsome chef serving and guiding you through the meal.
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 Some people were late as usual, hence few of us just sat at the bar section for some cocktails to start. The restaurant Manager, Alex, was so friendly and recommend this Aulis Martre de Chai to me. I didn’t expect a bit of “performance” from this drink, the server has flamed a piece of pineapple in front of us. The wood and flame had been taken away, the only thing left was this glass of light yellow and orange cocktail. I just fell in love after sipping it, the flavour was fruity and slightly sweet, absolutely good for girls!
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 After we were being seated at the dining area, our tasting scrummy journey has begun. We started with a bite-sized Pumpkin Tart, you have to be super gentle as the crust was really fragile. It got a natural sweet flavours, it was also infused with pear but you can’t taste much.
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 Next was a new item, Pea Puree. The minced pea was ice cold, thus it was kinds of like a pea flavour of shaved ice. To be honest, I am not a big of pea because I don’t fancy its grassy taste, however I did enjoyed this appetizer. 
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 Moving forward was the Wafer with Fragmented Mushroom Puree and yeast. Made use of the mushrooms from the local farm in Hong Kong and paired with a piece of crispy wafer, the mushrooms carried a hint of umami flavour. The chef has definitely brought out the best of the ingredients and transformed them into this blinding bite.  
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 Another savoury bite was the Sea Urchin Custard with Caviar, it looked precious and delicate. It got a smooth texture and the sea urchin flavour worked well with the caviar. I was addicted and felt sad to finish it fast.
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This was my favourite dish of the night, Truffle Pudding, no doubt it was love at first BITE!!
The strong black truffle flavour pairs up well with the soft yet slightly spongy pudding bread. One word: SCRUMMY!!
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 The following dish was the Japanese Chicken Karaage, unlike the regular and plain chicken karaage, it was coated with some black and crispy crunches. It was decorated with a clove of purple flower, which created a contrast from the black chicken karaage.
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 There wasn’t any bread baskets served to the table, yet don’t worry, there were these Soda Bread!! I know I said Truffle Pudding was my favourite, however this was excellent also, super difficult to choose!! The muffin-liked soda breads were placing on top of the dried grains and they were topped with some oats. The bread itself was soft and you got to pair it with cultured butter, which the butter was more silky and richer in flavour than the regular butter.  
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 Ladies and gentlemen, here came the main courses, Duck with Turnip! It was dishy, that pinkish duck meat was definitely mouth-watering. I was surprised its skin was crispy like the skin of the suckling pig and the meat was juicy and tender. This dish was also sided with a small savoury bite, pulled duck with mashed potato, and that was absolutely flavourful. 
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 Always always always have to end the dinner with something sweet. Apple tart sounded ordinary, nevertheless the chef turned it to something EXTRAORDINARY! He sliced the apple without breaking it, next rolled it into a circle shape, then baked with sugar and caramelized it. The ice cream on the side wasn’t just vanilla icecream, it was the icecream made with stout beer. Frankly I am not a fan for dark beer, thus I rather enjoyed the apple tart on its own. 
(以上食记乃用户个人意见 , 并不代表OpenRice之观点。)
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