Recent social media posts
02/06/2026
The English Winemaker Series at Aulis London
We’re excited to share that we’re hosting an English Winemaker Series across three Friday lunches in 2026, celebrating some of the very best British winemakers, including , and . Each event pairs a selection of wines with head Chef Charlie Tayler’s seasonal tasting menu, with ingredients sourced from Our Farm.
Tickets are £350 per person and include the full tasting menu, all wines, water, tea & coffee and service.
Langham - Friday 17th July, 12:30–3:30pm | Tickets on sale now
Oxney - Friday 11th September, 12:30–3:30pm | Tickets on sale 14th July at 11am
Walgate - Friday 20th November, 12:30–3:30pm | Tickets on sale 6th October at 11am
Book your seat - aulis.co.uk/aulis-london
02/06/2026
Langham Wine Estate at Aulis London - tickets now on sale.
Join us on Friday 17th July, for the first lunch in our English Winemaker Series, hosted by Calum Chance from and Charles Carron Brown, our sommelier and restaurant manager.
Langham will share six wines, plus a sparkling wine on arrival - including back vintages and rare cuvées - each paired with head chef Charlie Tayler's seasonal tasting menu.
Friday 17th July, 12:30-3:30pm
£350 per person includes the full tasting menu, all wines, water, tea & coffee and service.
Tickets on sale now - aulis.co.uk/aulis-london
27/05/2026
Malwina strawberries with iced verbena cream.
With the sunshine finally showing up in Soho, we’re reminiscing on dishes that captured the season so perfectly - candied strawberries from , fermented strawberry snow, buckwheat, bee pollen cake and freshly churned verbena ice cream.
Summer is very nearly here, and so are a new wave of seasonal dishes.
22/05/2026
Raw Belted Galloway beef, dressed in coal oil. A dish that has evolved with the seasons - right now we’re serving it with pumpkin seed and fermented cucumber.
A taste of summer in Soho - enjoy it at the chef’s table with something cold in hand.
Join us soon.
22/05/2026
Raw Belted Galloway beef, dressed in coal oil. A dish that evolves with the seasons - right now we’re serving it with pumpkin seed and fermented cucumber.
A taste of summer in Soho - enjoy it at the chef’s table with something cold in hand.
Join us soon.
13/05/2026
Our chef’s table, exclusively yours.
For something special, our private hire option offers exclusive use of the space for up to 12 guests. In the heart of Soho, Aulis London provides an intimate chef’s table experience where guests have front-row seats as each course unfolds.
Perfect for celebrations, gatherings and private events, the experience is shaped by the same seasonal, farm-to-table philosophy found across all of ’s restaurants - with every menu rooted in the best local produce from , trusted suppliers and the changing seasons.
For enquiries, please contact our team directly at [email protected].
Captured by 🙏
06/05/2026
Your summer table awaits.
Secure your place at our chef’s table from July through November for an intimate dining experience unlike any other.
Sign up for our newsletter via the link in bio to receive booking reminders and be the first to know.
29/04/2026
Raw Belted Galloway beef in coal oil, pumpkin seed, fermented cucumber and kohlrabi.
Plated by our junior sous .
22/04/2026
At Aulis London, our gift vouchers offer access to an intimate chef’s table, where each course is brought to life and presented in front of you.
A multi-course tasting experience shaped by Simon Rogan’s seasonal, farm-to-table philosophy with ingredients from in the Lake District.
A unique way to celebrate birthdays, anniversaries, and special moments.
Available via post or instant email delivery.
Explore via the link in bio.
15/04/2026
Herdwick lamb from Cumbria, red baron onions from Our Farm by Simon Rogan and vinegars, with a sauce built from roasted bones and aged fats.
Plated by Executive Chef .
07/04/2026
JUNE RESERVATIONS now open.
As summer arrives, so does a new wave of produce from in The Lakes, shaping each course on our evolving chef’s table menu.
Join us in the heart of Soho for an immersive, front-row dining experience - where every dish is prepared before you, and every detail reflects the season.
For something more special, our private hire option offers exclusive use of the space for up to 12 guests.
Book a seat at aulis.co.uk/aulis-london
31/03/2026
Not your average Bloody Mary.
Bloody Aulis 3.0 - green chilli vodka, tomato water and oyster leaf.
We can't wait for you to try this one. Link in bio to book your seat.
18/03/2026
Boltardy beetroot tartlet with chalk stream trout & preserved blackcurrants
Chalk stream trout from the River Test, Hampshire. We cure the prime loin in gin, work the belly into a mousse and pipe it into a tartlet shell made from the pressed juices of Boltardy beetroots.
On top is last season’s blackcurrants, which we’ve preserved for a touch of acidity, and salt-baked beetroot. This is our preferred method of cooking beets as it locks in moisture and seasons the flesh all the way through.
The tartlet is finished with trout roe washed in ponzu, marinated for 48 hours for a clean, firm bite.
Browse our sample menu via the link in bio.
18/03/2026
Boltardy beetroot tartlet with chalk stream trout & preserved blackcurrants
Chalk stream trout from the River Test, Hampshire. We cure the prime loin in gin, work the belly into a mousse and pipe it into a tartlet shell made from the pressed juices of Boltardy beetroots.
On top is last season’s blackcurrants, which we’ve preserved for a touch of acidity, and salt-baked beetroot. This is our preferred method of cooking beets as it locks in moisture and seasons the flesh all the way through.
The tartlet is finished with trout roe washed in ponzu, marinated for 48 hours for a clean, firm bite.
Browse our sample menu via the link in bio.
03/03/2026
MAY RESERVATIONS ARE NOW LIVE
Step into spring at our intimate chef’s table in the heart of Soho.
At Aulis London, every service unfolds around you - from the first ingredient to the final flourish. Expect a seasonal tasting menu shaped by produce from in the Lake District and the rhythm of the British landscape.
12 Seats. A front-row view of chefs in action.
Link in bio to book your seat.
25/02/2026
Progress matters.
While we don’t have signature dishes, certain elements remain constant.
Produce that evolves, ingredients from handled with focus, skill, and precision - and cookware that keeps up.
20/02/2026
Our Kendal Mint Cake petit four, prepared by our junior sous chef, Ben.
This dish pays tribute to Cumbria and the legendary Kendal Mint Cake -originally crafted to sustain explorers on long mountain hikes.
We create our own interpretation of Kendal Mint Cake and churn it through an ice cream base before dipping it in Assam tea and burnt hay. The final piece resembles a stone from the fells and is served nestled among real stones from the Lake District. The perfect end to your Aulis London experience.
Link in bio to browse our menu and book your seat.
17/02/2026
Today is World Cabbage Day, and of course, I was not going to let it pass without marking it.
If this is your first impression of me, it is probably quite fitting. Those close to me know I have long waved the cabbage flag, giving it hero status at the heart of many dishes across my menus and restaurants for over two decades, and growing tens of thousands of different varieties at .
Growing up, when meat was not always on the table, cabbage often sat at the centre of our family meals. It was the affordable alternative then, and in today’s climate, it feels more relevant than ever.
It is hardy, incredibly versatile, and an ingredient that has always deserved far more respect than it is often given.
So for me, after genuinely championing cabbages for a long time, it feels only right to officially contribute to the Year of the Cabbage, seated in a wheelbarrow and surrounded by them.
Over the coming months, I am excited to share everything from cooking and how we grow them at , alongside recipes that showcase their true potential, tips, ideas and much more.
Expect plenty of cabbage love coming your way.
Save this to your favourites so you do not miss any future cabbage posts.
17/02/2026
Today is World Cabbage Day, and of course, I was not going to let it pass without marking it.
If this is your first impression of me, it is probably quite fitting. Those close to me know I have long waved the cabbage flag, giving it hero status at the heart of many dishes across my menus and restaurants for over two decades, and growing tens of thousands of different varieties at .
Growing up, when meat was not always on the table, cabbage often sat at the centre of our family meals. It was the affordable alternative then, and in today’s climate, it feels more relevant than ever.
It is hardy, incredibly versatile, and an ingredient that has always deserved far more respect than it is often given.
So for me, after genuinely championing cabbages for a long time, it feels only right to officially contribute to the Year of the Cabbage, seated in a wheelbarrow and surrounded by them.
Over the coming months, I am excited to share everything from cooking and how we grow them at , alongside recipes that showcase their true potential, tips, ideas and much more.
Expect plenty of cabbage love coming your way.
Save this to your favourites so you do not miss any future cabbage posts.
Address
16 St Anne's Court
London
W1F 0BF
To get to Street Anne's Court in London, you can take the Tube to Oxford Circus station and walk for about 5 minutes. Alternatively, you can take a bus to Oxford Circus or use a taxi service. If you prefer to drive, there are several parking options nearby including NCP Car Park London Brewer Street and Q-Park Soho. Please note that parking in this area can be quite expensive and limited.
Opening Hours
| Tuesday |
7pm - 11pm |
| Wednesday |
7pm - 11pm |
| Thursday |
7pm - 11:30pm |
| Friday |
7pm - 11:30pm |
| Saturday |
12:30pm - 3:30pm |
|
7pm - 11:30pm |
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What people say
Aulis Simon Rogan, located in Street Anne's Court, London, is a must-visit restaurant for foodies and culinary enthusiasts. This chef's table and development kitchen is the brainchild of renowned chef Simon Rogan and offers a unique dining experience that combines cutting-edge techniques with a deep respect for nature and the wild. The beautifully refurbished space features an expanded 12-seater Soho chef's table and lounge, where guests can enjoy a perfectly seasonal tasting menu that utilizes ingredients from longstanding suppliers in The Lakes.
The menu at Aulis Simon Rogan is constantly evolving, with new dishes being added regularly. Some of the recent highlights include gooseberry tart, raw sea bream in coal oil, radish, oyster cream, spring shoots, and flowers. The restaurant also offers refreshing yet subtly sweet drinks like apple marigold grown on cold-infused with Oolong tea.
Reservations are open now, but if there is no space available for your desired date, you can add yourself to their online waiting list. Aulis Simon Rogan is truly a one-of-a-kind dining experience that should not be missed by anyone who appreciates fine cuisine and innovative cooking techniques.
