22
2
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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
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
We thoroughly enjoyed the presentation, design and taste of the food. But the wine service was so horrible from rude sommelier arguing with all 5 of us whether the wine he picked tasted off to waiter trying to decant using a decanter filled with water at the bottom. We didn’t end up touch the wine and they still charged us the full price of the bottle (HKD1500), although they did offer to waive our welcome drinks. Because of this, we will NEVER GO BACK to the restaurant. The service does not deserve the price they charge.
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We had a birthday celebration at the restaurant. however, the services were so disappointing. we ordered a 1,500HKD bottle of wine, and it was off. The Somm flat out refused to recognize that, and we ended up having a debate for the theoretical definition of corked. His attitude and arrogance absolutely ruined the entire experience. We ended up returning the wine, and the restaurant still charged us the full price for the wine. The decaner they brought even had water in it. There was so little empathy from the management.To make it worse, they did so little accommodate allergy and food preferences. For the price they charge, I expect so much more.The whole team should really reflect on this.
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🌱Aulis和Roganic 是姊妹餐廳，但這裡僅有十二個座位以chef table 的互動形式用餐, 每一道菜都在餐桌前完成最後的擺盤和介紹.👨🏻🍳延續主廚Simon Rogan忠於食材的烹飪風格。🌝 整體的調味恰到好處地突出了每一種原食材的自然風味和特性, 展示了廚師對食材的深刻理解和尊重. 🍃🍂💗💗💗💗 重要感受要先提及 ： 甜點有被驚艷到🤨- 🟥🟩⬜️草莓搭配酪乳和伯爵茶奶油，這款甜點充滿層次，入口先有鮮甜+微妙的酸度，緊隨一抹淡淡的茶香和奶油的滑順 🍓🥛🍵💁🏻♀️ 另外不得不提，少有調酒和甜品這般搭配🫣 他們醇厚咖啡糖般的Espresso Martini與兩款甜品相互映襯，使得每一口都充滿了驚喜和滿足🤯- 🥂 甜點前，侍酒師推薦了兩款白酒給我。對於一向不好甜酒的我，有驚喜到。- 🍯 Moscato Bianco, Marco Capra, Bricco Delle Merende, Moscato d'Asti, 2022 輕盈的氣泡加上細膩的花香蜂蜜味道。- 🥂 Peter Lauer Kupp Faß 18, GG, Riesling, Mosel, Germany, 2021 有著獨特米香以及豐富礦物質的一款Riesling。這款酒的複雜性和深度有帶來意想不到的驚喜。- 📝 餐單以農場直送為理念，每道菜的食材都有標明出處。本期餐單 - 餐廳的Sustainability可持續發展哲學重點放在了🐷上。變相吃了個「全豬宴」 🤣- 🍸🍹🥃- Espresso Martini- Gin & House Tonic 煙燻感較重的GT- Miso Old Fashioned 帶有鹹香調的OF- 💁🏻♀️ 個人認為Aulis是香港fine dining 中CP值不錯的選擇。
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Been meaning to try this 12-seater chef’s table given the recent pleasant experiences at Roganic. Dinner. Supposedly starting at 7 (with an eventual 15 mins delay waiting for some latecomers to turn up). One tasting menu. Here’s what we had.Tartlet filled with caramelized pumpkin, accompanied by a light preserved pumpkin juice.Truffle infused pudding from the group’s bakery in Wanchai, topped with shavings of corra linn (a firm cheddar-style cheese made from sheep’s milk). Texture resembles the traditional British Bread n butter pudding.Doughnut with pork cooked for 48 hours, topped with a layer of pork belly fat and caviar.Sunrise tomatoes with leaves of nasturtium (edible plant) served with black garlic oil.Hoikkado scallop (raw at bottom) served with caramelized brine jelly, mushroom stock and buttermilk topped with smoked pike perch roe. The smoky flavors and the smooth acidic buttery sauce balanced well with the sweetness of the scallop. Sweetheart cabbage cooked in marjoram (a herb, similar to oregano but milder and sweeter); hen of the woods mushrooms cooked in miso butter and fermented horseradish. The dense, savory meaty texture of the mushrooms and the slightly charred flavor of the cabbage were a perfect combination.Steamed egg custard with poached akasaki iwate oyster, broth made with roasted roasted bones of grouper; topped with shreds of sweet kombu.Poached grouper from Aberdeen (not the one in Scotland…) On the side: rainbow chard (leafy vegetable with large green leaves, tasting similar but milder than spinach and not as bitter as kale) mixed with elderberry and shiso leaves. Sauce was made with brown butter and roasted tiger shrimps, went well with the meaty texture of the grouper. Stuffed pork (head, loin, shoulder which had been diced, steamed and torched) with tokyo turnips (smaller than normal ones and white-coloured, similar but with a milder taste than radishes). Sauce was made with pork bones and infused with lemon thyme mead (ie fermented honey), accentuating the natural flavours of the meat. Served with a delicious slice of bread and camarelised butter.Tunworth cheese (a soft white-rinded English Camembert-style cheese), frozen in liquid nitrogen served with custard, alpine plum jam from Taiwan, lemon thyme and malty wheat crumbs.Diced strawberries served with buttermilk, earl grey cream, strawberry jus, mint oil and strawberry meringue and seaweed crackers.Artichoke mousse served with molasses, infused with pear and jasmine. Loved the starchy texture coupled with the roasted buttery nutty sweetness.To finish off: rhubarb tartlet.In summary: wonderful experience at the chef’s table. Nice balance of textures and flavors.
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(⁎⁍̴̛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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