Aulis

• Intimate 12-Seater Chef's Table Experience
  Aulis offers a uniquely intimate dining setting with only 12 seats arranged around a counter, creating a direct and personal chef’s table experience where diners watch their dishes being prepared and explained by the head chef himself, Charlie Tayler.

• No Menu, Dynamic Multi-Course Tasting
  The restaurant serves a surprise tasting menu each night with more than a dozen exquisite, small-plate dishes that change regularly, emphasizing farm-to-fork ingredients and storytelling about the provenance of each element, such as the farmers who grew the vegetables.

• Laid-Back Yet Theatrical Service by the Head Chef
  Unlike typical high-pressure Michelin kitchens, Aulis’s head chef is noted for his approachable, personable style, delivering dishes with a sense of fun and theatricality, making the experience both relaxed and memorable.

The most honored or signature ingredients at the Michelin-starred restaurant Aulis in London are:

• English Seaweed: Used in a silky custard paired with tendons, Oscar peas, pickled quail’s egg, and roasted beef broth. This ingredient highlights the restaurant’s ethos of using the best British produce and adds a unique umami flavor and texture to the dish.

• Pickled Quail’s Egg: Incorporated into the seaweed custard dish, reflecting the kitchen’s responsiveness to their suppliers and adding a tangy, delicate component that complements the savory elements.

• Orkney Scallop: Cooked over embers on a Japanese grill in front of diners, this ingredient is prized for its exceptional quality and is central to a theatrical, sensory dining experience. It is served with fermented borage honey, Hunter F1 squash, and kelp, combining smoky, sweet, and marine flavors.

• Malwina Strawberries: Featured in a dessert with bee pollen cake, lemon verbena cream, and sweet herbs, these strawberries are grown on the restaurant’s farm and provide a vibrant, natural sweetness that drives the dish.

• Bee Pollen Cake: Adds a honeyed flavor and textural contrast in the strawberry dessert, showcasing the kitchen’s precision and use of local, sustainable ingredients.

These ingredients reflect Aulis’s farm-to-fork philosophy, British sourcing, and a balance of innovation with respect for natural flavors, often presented with theatrical cooking techniques.

Tasting Menus

• Sample Menu: £195

Wine Pairings

• I: £95
• II: £155
• III: £295

Alcohol-Free Pairing

• Sea Buckthorn: £79