Aulis London presents an intimate and highly focused tasting menu experience, where every element — from technique to temperature — is constructed around precision and progression. Holding one Michelin star, the Soho-based restaurant operates as an experimental counter within Simon Rogan’s wider culinary ecosystem, offering a direct expression of his ingredient-led philosophy.The menu is a single sequence, typically 12 to 15 courses, rooted in hyper-seasonal British produce, much of it sourced from Rogan’s own farm in the Lake District. The format is linear but never rigid: it begins with bright, sharp vegetable-forward plates and gradually evolves toward deeper, more umami-laden compositions. Ingredients are treated with technical clarity — cooked sous vide, fermented, smoked, or dehydrated where appropriate, but always serving flavour first.No course is built for effect. A tartlet may carry whipped cod roe and sea herbs with a precision-cut crust; a broth might be drawn from mushroom or shellfish and poured tableside with quiet confidence. Each dish holds its structure — complete in flavour, measured in portion, and intentional in texture. Acidity is frequently used for lift, while oils and emulsions create richness in compact, tightly plated forms.The kitchen places equal emphasis on vegetarian compositions. Turnip, beetroot, or salsify may be roasted, pickled, or juiced to create layered courses that carry weight and complexity. These aren’t substitutes; they are pivotal movements in the menu’s pacing.Presentation is minimal and exact. Plates are ceramic or matte, with natural finishes that frame the food without distraction. Garnishes are micro, precise, and edible — each serving the structural and visual role of the dish.Situated at 16 St Anne’s Court, London, W1F 0BF, United Kingdom, in Greater London, Aulis London seats just eight diners at a single counter, offering a close view of the chefs and direct engagement throughout service. The room is muted, with soft lighting and neutral tones, allowing the food and process to remain the focal point.Its Michelin star reflects a level of detail, calibration and restraint rarely achievable in such a small format. Aulis isn’t theatrical — it’s immersive, deliberate and finely tuned. It speaks to diners who are willing to listen to nuance, where each course forms a note in a tightly written culinary composition.
