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港鐵銅鑼灣站 C 出口, 步行約3分鐘
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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。
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營業時間
今日營業
12:30 - 15:30
19:00 - 00:00
星期一
全日休息
星期二至五
19:00 - 00:00
星期六
12:30 - 15:30
19:00 - 00:00
星期日
全日休息
以上資料只供參考, 請與餐廳確認詳情
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網上訂座服務暫停
食家推介
(⁎⁍̴̛ᴗ⁍̴̛⁎) Aulis | 📍Causeway BayWhat sets Aulis apart from other fine dining restaurants is its impeccable service and a delicious tasting menu featuring the freshest seasonal produce. The ingredients were versatile, the chefs were meticulous in preparing the food and Julia, the server, was always attentive to our needs and created a relaxing ambience.My favourite dishes are• Truffle pudding caramelised in Birch syrup, aged sorghum vinegar and berkswell• Mushrooms in miso butter, crispy cordyceps, with soft yolk and mushroom sauce• Seaweed custard, hanasaki crab, yam bean noodles and caviarThe list can go on and go. As you can see, the dining experience is truly one of a kind. Reserve a seat to expand your palate! #hongkong #roganichongkong #britishomakase #britishcuisine #aulishongkong
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講咗好耐終於嚟食咗 @roganic_simon 喺香港嘅chef’s table🤩 餐廳係正對roganic嘅一個房仔 第一道菜radish/ smoked cod roe/ crispy chicken skin已經留下好嘅印象 爽口嘅蘿蔔包住脆口帶少油香嘅雞皮🤩 咬落口有crunchy texture又帶點清甜😚 招牌松露布甸當然係冇得輸😋 外表係一粒普通嘅麵包cube🍞 食落去散發着香濃嘅松露香味 一粒完全唔夠喉😂 當晚最喜歡嘅係mushrooms in miso butter/ soft yolk/ mushroom sauce 口感有層次 個sauce菇味濃郁 撈埋蛋點sourdough食 正!🥰 📸 1️⃣ Mushrooms in miso butter/ soft yolk/ mushroom sauce 2️⃣ Cauliflower/ eel/ caviar 3️⃣ A4 wagyu striploin/ black garlic/ sweet potato 4️⃣ Birch sap glazed truffle pudding/ aged vinegar/ Lincolnshire Poacher 5️⃣ Seaweed custard/ cured trout roe 6️⃣ Kelp cured salmon/ celtuce/ scallop garum 7️⃣ Scallop/ whey/ smoked pike roe 8️⃣ Radish/ smoked cod roe/ crispy chicken skin 9️⃣ “Aulis” (miso caramel/ fermented apple kombucha) 🔟 Fennel seed doughnut
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📍Aulis Back at Aulis within a short period of time as I thoroughly enjoyed the first interactive experience. Last time, we mostly chatted with @choimingfai and this time we got to chat with @mmmmoooose_ , both are passionate in what they do and they kept striving to improve on their menu, as well as the whole dining experience. Bravo to the two young chefs! Good that their tasting menu changed up a bit so we got to try some new items but at the same time get their staples. We started off with the watermelon radish, smoked cod roe andcrispy chicken skin. A very refreshing start. The truffle pudding is a savory version of a bread pudding as it’s topped with shaved cheese. Can have it any day, any time!Then there is this beautiful pocket of Hong Kong pea, ox tongue and pineapple mint. Presentation matters 👌🏻The seaweed custard and cured salmon roe was a bit too salty. I like the last crab version a lot more. The scallop dish with whey and smoked pike roe was simple. Enjoyed the natural sweetness of the scallop. The mushrooms in miso butter, crispy cordyceps, soft yolk and mushroom sauce was my favorite. It’s very rich and perfect to dip the sourdough. Nothing fancy but very yummy. For the two main courses, the kelp cured salmon with scallop garum and local beans. The salmon was very soft. The dry aged wagyu, fermented black garlic and sweet potato was better than the previous chicken dish. For desserts, we actually liked the free birthday earl grey tart the most! Don’t forget to order their impressive juice pairing which is a must try! Price: HK$1500 pp (dinner) Revisit: 10/10
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Had been to Roganic once, amazed and intrigued by what/ how the dishes are made, decided to give it a try on Aulis - where we can interact with chefs/ sommeliers and witnessing the whole process on how they transform food from farm-to-table 👨🏻🍳🌿🥘𝘼𝙪𝙡𝙞𝙨 𝙎𝙝𝙤𝙧𝙩 𝙏𝙖𝙨𝙩𝙞𝙣𝙜 𝙈𝙚𝙣𝙪* Smoked eel and cucumber tartlet* 🌟Truffle pudding and stout* Crab and celtuce * 🌟Sourdough and cultured butter (with fermented butter 🧈🤌🏻)* Cabbage, hen of the woods and buttermilk* Salmon, radish and barbecued lettuce* 🌟Three-yellow chicken, sprouting broccoli and black garlic* Rose and strawberry* Caramelised apple tart, verjus and white tea🌟 ᴍᴜsᴛ-ᴛʀʏ ᴅɪsʜᴇs💌 Such a delightful lunch - loving the experimental and innovative concept of Aulis. After all, fine dining is not just about bringing the most luxurious ingredients to the plate, but the technicality and extensive trial & errors on turning the most common/ local ingredients into something that could get customers blown away - and Aulis definitely did that ☺️☺️ 📍: Aulis - Causeway Bay, HK💰: HK$ 888/person (Late Lunch Menu)🎖: ⭐️⭐️⭐️⭐️⭐️ (5/5) 👉🏻 ғᴏʟʟᴏᴡ ɪғ ʏᴏᴜ ᴡᴀɴᴛ ᴍᴏʀᴇ ғᴏᴏᴅɪᴇ ᴘᴏsᴛs ♡🏷IG: misssommhk
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My partner and I were lucky to get a last minute booking here in early Jan right after the dining restriction was put in place again. Everything from the menu (which was personalised with my name!) to the food and especially the service was impeccable. Julia our server did an excellent job making sure our drinks were never empty, and was super attentive and knowledgeable about the wine pairings! But she went above and beyond: I lost my earring and didn’t realize until I got home, was sure that I’d never see it again. A couple of days later I recieved an email from Julia saying she found and earring and was pretty sure it was mine! This is the pinnacle of service and now I will probably be disappointed to go anywhere else haha. Go to Aulis, celebrate and enjoy, and I hope you get Julia as well!
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