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港鐵銅鑼灣站 C 出口, 步行約3分鐘 繼續閱讀
電話號碼
28178383
開飯介紹
Aulis班底來自英國摘星團隊,每晚只招待12人,劃一菜單,共20道菜。餐廳理念是忠於大自然及有機,主要食材來自本地及英國菜園,亦有餐廳自家栽種的。 繼續閱讀
營業時間
今日營業
19:30 - 22:30
星期一
全日休息
星期二至六
19:30 - 22:30
星期日
全日休息
付款方式
Visa Master 現金 AE
座位數目
12
其他資料
支持防疫 詳細介紹
網上訂座
Wi-Fi
酒精飲品
自帶酒水 詳細介紹
泊車 詳細介紹
電話訂座
賞訂座積分
外賣服務
加一服務費
食評 (8)
等級4 2020-01-30
1354 瀏覽
It is my four time at Aulis since they opened in the end of 2018 ! I had always enjoy my meal at Aulis, especially the experience at the chef’s table with the cute chefs ! Aulis is the test kitchen of Roganic, which was newly awarded with Michelin One ⭐️ in 2020. The best and newest dishes at Aulis will be served in the menu at Roganic. Today menu consist of 16 dishes from amuse-bouche, main to dessert ! Price per head for dinner was HKD 1,480.Crispy tart based with a razor clam, refreshing filling topped with a hard texture sweetcorn. Delicious crispy chicken skin topped with fresh shredded king crab ! Seasoned with sea herbs. The light and refreshing bite gave a little more appetite for the next dish ! Truffle pudding is always in their menu. There is a reason why ! The exterior was slightly burnt with butter, just enough to give that crispy texture ! Inside like a warm pudding with layered for truffle ! When you eat this with your hand you can feel the buttery and greasy texture. You would want to lick your fingers clean after !! Can not resist the butter ! Hong Kong pea - why pea ? It’s one the most signature ingredient in most British meals ! This is also their signature dish at Aulis ! They use HK fresh peas and blend it to smooth paste and with a frozen sorbet like texture. This dish is very interesting and surprising ! A little Japanese touch in the next dish ! Fresh squid in kombu dashi and daikon, the salty clear soup based elevated the flavor of the fresh squid ! Sea urchin custard & caviar..... this is always 🤩🤩🤩 this is a very heavy custard ...... every spoon you feel that heavy creamy stiff texture ! The rich sea urchin flavor.. definitely not the strong stinky ones blended very well with the cavier. Freshly baked sourdough with this homemade mushroom parfait. Pretty interesting combination. But I do prefer the previous banana bread ! Raw beef in coal oil, the aroma of the coal oil is strong ... like truffle oil but its another distinctive flavor ! It had given extra touch to the boring raw beef ! This is always my favorite dish ! Simple fresh vegetables grilled perfectly with a little burn edge bottomed with this thick creamy cheese sauce ! Seek the simplicity ! Hokkaido scallop wasn’t too surprising ! Just pan fried perfectly sirloin, not too raw that it’s bleeding or overcooked. It was soft tender and juicy. The juice was retained well in the meat ! I always hate beetroot !!!!! But I decided to give it one chance ! Yes chef was right... it didn’t have much of the beetroot flavor, instead it was light and refreshing and it did the job to clean my palate! Last but not least they have two other dessert before this ! I do love their buttermilk custard with macerated cherry and rosemary caramel ! Ending the meal with British signature tea cakes ! Blackcurrent and woodruff tea cake ! 繼續閱讀
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
等級3 2020-02-27
529 瀏覽
British + Omakase + Experience + Quality = Best This is by far my favourite restaurant ever!!! Not only all the dished are like a piece of art and extraordinary delicious , it is also the best experience as you are like watching all the preparation and presentation . Talented chefs are indeed unbelievably down-to-earth . They will tell you anything and talk with you about anything . Aulis , you made my day !! 繼續閱讀
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
等級3 2019-11-23
1479 瀏覽
Aulis 班底黎主英國摘星團隊,主廚Oli 為英國Roganic 開業短短九個月已經奪得米芝蓮一星🌟 所以當晚見到由Oli 主理 ,十分興奮因為Aulis 每晚只做一轉7:30 開始12 位客人,可以話一位難求!大概要預早一、兩個月訂位,或者留意佢地IG 睇下有冇人cancel !用餐當晚大家都準時7:30 前到,步入Aulis ,開放式廚房,用上高科技廚房設備,蒸/ 焗爐用上德國名牌 Miele ! 淨係尼個廚房已經夠曬吸睛👀強烈推薦大家加$380 mocktails pairing 🍹自家調製嘅mocktails 令到味菜式甚至甜品,提升到另一個層次,餐前一杯令你清埋味蕾、開胃🤤之後一杯甘筍、一抔奇異果調配嘅亦十分配合主菜,配甜品的一杯yuzu oolong tea十分神奇,當你食左一口芝士味雪糕,滿口濃濃芝士味,但飲完一啖yuzu oolong tea之後口入面芝士味就會立即清去,之後又再食一啖芝士雪糕,又可以重新滿口濃濃芝士味😍唔會似平時不停食同一隻味,越食越淡!用餐當晚連埋甜品總共食左19道,mean 不停轉,今次食到嘅菜式,下次黎未必再食到。雖不至每一道菜都令我十分驚喜,但每一道味道都水準之上,加埋chef’s table 體驗,十分推介大家試吓!👍🏽日式有omakase , 西式有 chef's table 而Aulis 就係香港少有星級chef's table近年omakase大行其道,晚餐基本$1000 起,有名氣/ 星級 omakase 更加要$3000 以上一位,所以我自己覺得有英國米芝蓮星級型男主廚 Oli ,同助手Karl 坐陣既 Aulis 絕對超值👍🏽👍🏽 $1480 食左19道菜 繼續閱讀
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
等級6 2019-05-23
2677 瀏覽
話說上回數字Auntie榮休,特選於英國星級名廚Simon Rogan先生第一間海外分店「Roganic」設宴報喜,當時因全場賓客同感晚宴高質美味,主人家就好客氣地即場擇日,訂埋餐店嘅廚師餐桌「Aulis Hong Kong」,十二人啱啱好包場。高級西餐廳嘅廚師餐桌內所有高櫈座椅均圍繞著師傅嘅開放式大舞台,設計簡潔光亮得黎極富時代感。靚靚媽咪真係眼利兼心水清,步入房間第一刻已發現四周嘅廚爐器具清一色為德國名牌「Miele」,更驚嘆個廚房一定價值不非!型男大廚Oli哥哥介紹「Aulis」為「Roganic」嘅實驗廚房,當晚由佢同助手Karl哥哥負責烹調所有食物。據悉,希臘名稱「Aulis」原來係Simon Rogan先生為紀念已故嘅拍檔Aulis Lehtimaki先生而起嘅。每晚只會招待一輪客人,務求可與食客多點互動,搭枱型式亦可令氣氛冇咁拘謹。兩位師傅極歡迎食客即場反映意見,讚賞或彈道都冇問題,因為佢地個廚師實驗室就係要為迎合各方口味作出調整及改良,態度極之誠懇。菜單冇得揀,劃一價格為$1,480/位,另加一服務費,但為咗要提升顧客味蕾之驚喜,菜譜會喺飯後先派發。全晚大概會有二十道菜,主要食材來自新界及英國湖區嘅菜園,其餘部份係喺餐廳內種植及自家處理,道明忠於大自然及有機之概念。由於款式多,每道菜自然會較細份,並以較快之步速上;當中有幾款係長年不變嘅陣店美食,亦會有不少仍在改善中之菜式,依幾款會約每星期轉一道。飲品方面,貴客可選$680/位嘅配酒套餐。如欲自攜佳釀就要收取開瓶費,$500/樽750毫升嘅葡萄酒,$1,000/樽烈酒或1.5公升葡萄酒;個人覺得都幾貴吓,所以建議大家揀選酒牌上嘅酒品,會化算得多。侍酒師打點好美酒後,型男廚師亦不怠慢,迅即續一呈上一系列嘅「Finger Food」。可以放心,賓客用手接觸過食物後都會有熱毛巾抹手,衛生絕無問題。打頭陣先有棗紅色,貌似葡萄嘅「煙燻脆鱔」。小肥一向怕食多骨嘅魚,但礙於師傅強調脆鱔連骨都可以吞埋落肚,細佬就膽粗粗一啖放哂入口。意外地,脆鱔香脆鬆化,真係完全食唔出有幼少嘅魚骨,證明Oli哥哥冇講大話,最巧妙就係面層舖滿醃過嘅紅菜頭薄片,其酸酸甜甜之調味十分醒胃。第二道「甜粟米片」以粉紫嘅食用花點綴,擺盤好相襯地帶出花藝嘅味道。金黃嘅粟米片底層塊威化薄片極之鬆脆,脆片面上塗咗層香濃柔滑嘅忌廉芝士,再拌入脆卜卜嘅鷹嘴豆,令脆脆嘅效果更上一層樓!接著嘅「南瓜撻」除咗有爽爽嘅南瓜肉作餡,當中亦混入咗軟潤嘅梨蓉啫喱;其乾巧嘅撻皮用上南瓜精華搓揉而成,配合埋頂面灑有月桂葉粉嘅南瓜籽,質感同調味都相當豐腴討好。西餐中途或尾段好多時都會夾入一道雪葩,「Aulis」於頭段混入一小杯清爽微甜而又消滯嘅「發酵梨汁」,家人都覺果汁比雪葩更易入口,同時亦有異曲同工之效。「Finger Food」環節以兩款香菇松露包點作結。第一件「全麥麵包」以麵豉醬燒香包面,凹凸且不規則嘅黑點令包品更型似隻菇菇,外觀已令人嘆為觀止!暖手嘅麥包十分鬆軟,入面塞滿芬芳嘅松露香菇忌廉芝士,香濃而不膩滯,個人覺得絕對夠哂資格加入「Roganic」個餐單入面!同樣暖手嘅「松露布丁」深啡色嘅外表雖貌似蛋糕,但一放入口,即細嚐到酥皮如何演變成麵包布丁般鬆潤且有層次嘅質感,濃而不俗嘅松露香慢慢滲進味蕾,何其精彩美妙!接棒嘅小杯中為「奶黃海膽伴自家魚子醬」,當中魚子醬係名法國魚子醬品牌Petrossian與Simon Rogan先生合製出嘅結晶品,堅有料到喎!奶黃海膽顏色鮮艷,且如絲般滑溜,以濃郁嘅魚子醬點綴即亮起食材原有之鮮甜,盡顯簡單美。主廚出名愛就地取材,創造新菜,黎到香港第一款就揀用咗「Hong Kong Pea」,製出「Pea Flakes & Pea Mousse」,即「豆豆薄片拼豆豆慕絲」。大家聽到「香港豆」個名時,面上都掛上問號,因為冇人知係指咩豆豆;哈,但一入口,人人都食得出係上海菜經常會食到嘅「甜豆」。「甜豆三重奏」墊底有原粒清脆嘅甜豆,中間夾入咗軟滑嘅甜豆蓉,面層輕輕加上甜豆冰沙薄片點綴,微咸中帶有薄荷香,層次分明得極為清新,確真滋味無窮!大肥爸爸唔講,真係冇留意到之前八道餸全部都係蔬菜及海鮮,要到第九味先有肉食!來自英國嘅「生牛肉」鮮紅潤澤,肉質軟潤,當中混入嘅炭油煙味薄淡又唔搶,伴配清脆橙美嘅醃南瓜薄片及白色圓點嘅鮮蠔混醬,即能增添爽脆同鮮味。正當大家都猜測緊面前舊白色膠狀物體為何物時,Karl哥哥即解開疑團,告知蛋殼碟上嘅原來係「椰菜花雲吞」,墊底有白色嘅鮮蠔混醬,而右旁橙黃色嘅則為「原鶴海鰻魚子醬」(yellow pike caviar)。菜式左暖右凍,暖暖嘅椰菜花雲吞其實只係一件用咗椰菜花搓出嘅麵粉團,入面係冇餡嘅,其質感煙煙韌韌,調味全夠濕潤鮮濃嘅魚子醬及鮮蠔混醬帶出,都幾得意。整晚嘅食材大多來自歐洲及香港,十九道餸內唯一有和風元素嘅就係依味「日本毛蟹紹菜卷」。顧名思義,底層嘅紹菜卷包有日本毛蟹肉作餡,口感同時清爽及幼嫩,但由於毛蟹本身已夠咸香,所以當再混入埋辣根入去就變得過咸失真。幸好頂面塊風乾雞皮輕薄如紙張,且如薯片般脆巧,成功為菜式挽回不少分數。大廚熱愛自然及有機食材,試問又點可以少得沙律菜式呢?!碟內鮮綠嘅沙律中有大大塊羽衣甘藍、白菜、椰菜、菜心、西蘭花,據悉大多採自本地菜園,每片都喺櫻桃木上烤煮過,故外表都有燒焦過嘅黑邊。沙律菜每片均輕巧脆薄,配合埋柔滑嘅松露忌廉及Westcombe芝士先加添香濃,喺面再淋上辣油及蒜油即倍添芳香惹味,細膩得很!唔知會唔會係同健康理由有關呢,除咗蔬菜之外,靚仔廚神似乎最愛就係烹調海鮮魚材。熱食之一嘅「黑蒜五味鱈魚」紫綠嘅顏色甚為艷麗,目擊到整個過程方才發現此道餸係汁液舖底後,之後擺上鱈魚件,臨尾先再放幾片「kalibos紫椰菜」加以修飾。白雪雪嘅鱈魚係經過蒸煮後以火槍輕輕燒嘅,魚肉厚身得黎超級幼嫩滑溜,清香鮮美;以魚骨濃湯餚製出嘅綠色汁液含有嘅「五味」包括青檸、薄荷、甘草、紫菜、橙,簡單可形用為微酸帶甜;最醒神就係點埋最底嗰滴黑蒜精華,甜得猶如畫龍點睛,果真一絕!熱食壓軸為陣店之「風乾熟成鴨肉」,亦即全晚第二道及最後嘅含肉菜式。相中未必睇得到,但其實墊底有剛柔並濟而又較濃味嘅鴨腿燉肉伴蕪菁蓉。主角則為色調粉嫩、肉質鬆軟、只有十四日大嘅鴨胸件,鴨皮軟滑,加配微酸爽脆嘅蕪菁薄片及紅醋汁,可一解鴨腿肉嘅膩感,可稱之為無敵嘅組合呀!由咸點轉去甜品前,先有間場嘅芝士環節。一反傳統地,此環並非芝士拼盤,而係「芝士雪糕」。弧形嘅木造杯仔底層為開胃嘅紅莓果醬,中間夾著軟滑嘅Tunworth芝士雪糕,頂面再加巧脆嘅榛子碎,有層次得毫不累贅。為咗食客可襯熱享用美食,所有碟盤都會係熱住上,秘汁亦會於最後一刻喺面前添上;真係冇估到連茶都係一樣,先有隻熱杯,再由專人續一斟出窩心暖胃嘅普洱茶。甜品環節由冰凍嘅節令「健力士黑啤雪糕伴燒奶」作序。意外地,黑啤雪糕比想中之中冇咁苦澀,雪糕當中嘅甘味好似係黑啤傳出啖啖嘅咖啡香咁,可能係因伴配上深啡色嘅蜜糖醬所致,確真有點神奇。中菜食過唔少炸鮮奶,不過燒鮮奶片都係頭一次遇上,其質感脆卜卜得黎仍可保留到牛奶嘅柔順清香,實屬驚喜之作也!甜品一出,賓客都忙著向主人家數字auntie舉杯道謝,所以返埋位時剩餘嘅三款甜點已全擺放於餐桌上。應建議先由招牌甜品「焦糖蘋果撻」起食。焦糖蘋果撻底層個撻皮酥化香脆,打成圈圈嘅焦糖蘋果亦好軟腍潤甜。的骰地砌到好似個迷你盆栽咁嘅「櫻桃蛋糕仔」非常吸睛,蛋糕仔外脆內鬆軟,喺面唧上醇香幼滑嘅伯爵茶忌廉及甜脆嘅朱古力碎碎,一口一件,甜而不膩,輕巧易入口。整頓晚餐中外表最平平無奇嘅一道點都要數作結嘅「冬甩」。肥肥嘅冬甩就好比雲層般蓬鬆,輕到好似食緊空氣咁,絲毫不油膩,當真令人一試難忘!「Aulis Hong Kong」乃「Roganic」餐廳之廚師餐桌(Chef’s Table),罕有地給予食客一個跟廚師近距離接觸嘅機會。簡潔嘅工作坊內全為高科技之潮派廚具爐頭,可看到師傅們搖晃試管、點起火槍等,在場嘅賓客都大感新穎好奇。新進廚神Oli哥哥毫無架子,大方又幽默,入門一刻已叫大家盡情輕鬆地享用快步速嘅晚餐。十九道菜中每道份量睇落細細份,但無論係食材、擺盤或器皿都充滿著神秘,最難得就係採用上不少本地食材,如菜心、甜豆等,創意無限,令食客眼界大開!以$1,480 + 10%品嚐感觀豐盛嘅美饌佳餚,直擊廚房幕後製作花絮,感覺就好似進入咗廚藝學院嘅實驗室內用膳,可擴闊飲食視野之餘,更可見證新菜嘅製成及改造,個人覺得絕對值回票價! 繼續閱讀
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
等級4 2019-01-19
6208 瀏覽
2019年,其中一件食圈盛事,Aulis Hong Kong 的開幕一定榜上有名。餐廳由英國兩星米之蓮名廚Simon Rogan處理,旗下餐廳分別已有3間係英國成功奪星,絕對係英國名廚中首屈一指的重要人物。全球首間海外分店,選址香港銅鑼灣,得知佢嚟香港開分店,第一時間上網book位。好彩提早訂位,因為booking而家已經爆到去二月了......過千元的Tasting Menu,近年開到周街都係。Aulis Hong Kong特別之處,在於餐廳重視廚師與食客們的溝通。Aulis基本上係一個靚到冇人有嘅廚房/ Miele Showroom,每晚只坐12位客人,全程由兩位英籍靚仔大廚喺客人面前炮製美食。今晚我哋真係好好彩,竟然俾我哋碰上Simon Rogan本尊,雖然貴為英國頂級名廚,但絕冇架子,亦落手落腳與團隊一起烹調美食,比很多掛名的名廚來得親切落力。我們享用了一共18款菜式,晚飯全程長達2.5小時,時間過得異常的快,全因廚師們掌握上菜速度非常到位。吃西餐,經常都會給人一種很膩的感覺,但Simon的出品,美味得來非常輕盈,這頓廚師餐桌體驗實在令人大開眼界。菜式的食評,我不在這𥚃多寫了,基本上,大家睇相已經知道是好好吃的。另外一個唔詳細寫嘅原因,係因為Aulis每天都在創作新菜式,餐牌每天都略有不同,大家只需懷着好奇的心,去享受Simon為大家設計的真正chef’s table就錯不了。Tasting menu $1480/位 (只做晚餐) 只接受網上訂座,亦可於訂位時要求做素或vegan餐單,不過要提早至少5日前通知餐廳如果想12人包場,又想要星期五六,最好提早60月前訂位 繼續閱讀
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)