The restaurant’s sous chef Karl Steele perfects the season’s best in the 12-seat British restaurant
Showcasing the best of the season’s harvest with an abundance of locally-sourced ingredients, Simon Rogan’s Aulis is premiering a brand-new spring seasonal dinner menu, together with the restaurant’s Saturday lunch debut this March.
Designed and created by the experienced kitchen team led by the restaurant’s sous chef Karl Steele, Aulis’ new ten-course menu covers a wide selection of snacks to start the experience, such as truffle pudding, and razor clam and corn tart. Guests can also indulge in new signatures such as raw scallop in yuzu jam with oyster ice cream and lovage; New Territories tomatoes with king crab; and 42-day aged beef with king oyster and fermented black garlic. The new spring dinner menu is priced at HK$1,280 per person, available from Tuesdays to Saturdays.
