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Truffle  pudding
3 已推介
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簡單愛
2020-06-29 3009 瀏覽
係英國殺過黎嘅過江龍，擁有farm to table 嘅概念，而價錢一嘀都唔大咬嘅chef’s table，櫈櫈～就係喺小紅書大行其道嘅Aulis 啦～其實係香港，我又覺得佢唔算多人提起，但身處其中，佢的確係一間有性格嘅餐廳！何出此言？因為佢嘅蔬菜，香草，係英國果間係出自自己嘅農場，但香港呢？佢哋竟然有心機到係香港周圍搵好嘅蔬菜，最後喺元朗搵到供應嘅食材，唔怪得短短幾個月就攞到米芝蓮一星！唔好睇Aulis 係西廚發板，佢好注重等齊人開飯嘅概念，要齊人先入得，所以可以係出面影下相，發下呆，周圍look 下除左佢英國同香港嘅菜園，呢度都有一個小小農場，配合返佢充滿大自然氣息，同有機菜嘅宗旨，佢種香草種類繁多，喺食飯嘅過程有好多意想不到嘅味道！主廚Oli埋頭處理食材，整野食途中不忘問我地對食物嘅意見，又詳細介紹佢做嘅每一度佳餚雖然我有時都聽唔清佢up 乜，但你眼定定望實佢好似藍色玻璃珠嘅眼晴，放空下，其實有時用腦電波溝通，都未嘗不可！首先出場，係佢自己發酵嘅梨汁！佢話可以幫助消化，味道.....唔.....健康野嘅味，自己想像下南瓜撻有南瓜慕絲，南瓜子，梨呀！月桂葉啫喱，um.....又幾有
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係英國殺過黎嘅過江龍，擁有farm to table 嘅概念，而價錢一嘀都唔大咬嘅chef’s table，

櫈櫈～就係喺小紅書大行其道嘅Aulis 啦～

其實係香港，我又覺得佢唔算多人提起，但身處其中，佢的確係一間有性格嘅餐廳！

何出此言？因為佢嘅蔬菜，香草，係英國果間係出自自己嘅農場，但香港呢？

佢哋竟然有心機到係香港周圍搵好嘅蔬菜，最後喺元朗搵到供應嘅食材，唔怪得短短幾個月就攞到米芝蓮一星！
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 唔好睇Aulis 係西廚發板，佢好注重等齊人開飯嘅概念，要齊人先入得，所以可以係出面影下相，發下呆，周圍look 下
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 除左佢英國同香港嘅菜園，呢度都有一個小小農場，配合返佢充滿大自然氣息，同有機菜嘅宗旨，

佢種香草種類繁多，喺食飯嘅過程有好多意想不到嘅味道！主廚Oli埋頭處理食材，整野食途中不忘問我地對食物嘅意見，又詳細介紹佢做嘅每一度佳餚

雖然我有時都聽唔清佢up 乜，但你眼定定望實佢好似藍色玻璃珠嘅眼晴，放空下，其實有時用腦電波溝通，都未嘗不可！
Pumpkin  and  bay  leaf  tart
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1 讚好
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 首先出場，係佢自己發酵嘅梨汁！佢話可以幫助消化，味道.....唔.....健康野嘅味，自己想像下



南瓜撻有南瓜慕絲，南瓜子，梨呀！月桂葉啫喱，um.....又幾有營養喎！
Truffle  pudding
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 呢個正！佢係好似整麵包布甸咁，將充滿松露，牛油香味嘅麵包撕開，再壓縮做小小嘅正方形，

每邊煎到微燶，咬開軟熟，上高黑松露醬嘅香氣，充斥滿成個口腔，

麵包索滿牛油同黑松露，欲罷不能！好邪惡
Rosemary  wafer  kefir  and  farm  offerings
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 呢個比我嘅感覺好似Nachos，上高有露絲瑪莉，賣相靚靚，味道就係玉米片加沙律醬同香草

但係咪想突出佢樸實又枯燥嘅擺盤，攝條餐巾係底，係咪農村風？
Sea  urchin  custard  and  our  caviar
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 係好多餐廳都將魚子醬同海膽好行貨咁呈現出黎嘅時候，（雖然呢兩樣野點求其整都會好好食）

佢搵突破呀！佢將海膽整成蛋奶布甸，重加上漬醋果凍，

上高嘅魚子醬，係佢老闆同名法國牌子Petrossian 合作製，真係好食，唔會太咸，食出大海嘅味道，掂丫～
Raw  mackerel  in  yuzu  oyster  and  grilled  cucumber  juice
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 呢個特別呀！上高白色係蠔味雪糕，我怕生蠔，但試咗少少，竟然按耐不住咁食哂！因為真係好得意


下底嘅冰菜，香草，味道各有千秋，柚子汁再加上鯖魚，佢係會引起你嘅好奇心，好想知每一塊葉係有咩嘅香味！頓變好奇寶寶
Grilled  salad  westcombe  truffle
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 呢個大工程囉！睇住佢每一條菜都用唔同嘅焗爐焗，每一層都加唔同嘅醬，連條菜心都係逐條逐條焗，最後在刨上大量嘅新鮮黑松露

佢重散發濃濃嘅櫻桃木煙燻味，心機分我打100，但有嘀菜燶咗少少，但見佢咁認真逐條菜整，係感動嘅！
Cod  smoked  cod  roe  and  chicken  skin
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 鱈魚好滑，火候啱啱好，上面配以一塊脆片～係雞片黎㗎！好脆好特別，

底部有一嘀咸咸酸酸好似檸檬王嘅醬，怪怪，但如果唔鍾意食，完全可以忽視佢
Local  pork  loin  sage  onion  and  grilled  hen-of-the-wood  mushroom
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 慢煮豬肉加上大蘑菇同洋蔥醬，個烤蘑菇真係接受無能，好甜....廚師話係醬個蘑菇浸入醬油一晚，但真係太甜，怕怕

豬肉比我嘅感覺就係，好似一塊新鮮整嘅火腿，好食嘅
奶凍
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 招牌奶凍，有fig leaf，唔係好知咩黎，有青蘋果係底，酸酸地咁，中和一下奶凍嘅甜味～



佢有成十五道菜，我盡貼十二張比較精彩嘅餸，呢間餐廳俾我感覺係忠於原味道，食材唔算好珍貴，擺盆亦都唔係好精緻，

但佢好着重用新鮮嘅食材簡單嘅材料，去溫暖你心，係浮躁嘅社會，呈現簡單美，安撫躁動嘅心靈







(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
  • 推介
    已推介
  • 檢舉
2 已推介
    張貼
    評分
    味道
    環境
    服務
    衛生
    抵食
    用餐途徑
    堂食
    推介美食
    Pumpkin  and  bay  leaf  tart
    Truffle  pudding
    Rosemary  wafer  kefir  and  farm  offerings
    Sea  urchin  custard  and  our  caviar
    Raw  mackerel  in  yuzu  oyster  and  grilled  cucumber  juice
    Grilled  salad  westcombe  truffle
    Cod  smoked  cod  roe  and  chicken  skin
    奶凍
    等級4
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    1
    Never fail to impress !
    2020-01-30 2347 瀏覽
    It is my four time at Aulis since they opened in the end of 2018 ! I had always enjoy my meal at Aulis, especially the experience at the chef’s table with the cute chefs ! Aulis is the test kitchen of Roganic, which was newly awarded with Michelin One ⭐️ in 2020. The best and newest dishes at Aulis will be served in the menu at Roganic. Today menu consist of 16 dishes from amuse-bouche, main to dessert ! Price per head for dinner was HKD 1,480.Crispy tart based with a razor clam, refreshing filli
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    It is my four time at Aulis since they opened in the end of 2018 ! I had always enjoy my meal at Aulis, especially the experience at the chef’s table with the cute chefs !

    Aulis is the test kitchen of Roganic, which was newly awarded with Michelin One ⭐️ in 2020. The best and newest dishes at Aulis will be served in the menu at Roganic.

    Today menu consist of 16 dishes from amuse-bouche, main to dessert ! Price per head for dinner was HKD 1,480.

    Crispy tart based with a razor clam, refreshing filling topped with a hard texture sweetcorn.
    Razor  clam  tart  with  sweetcorn
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    Delicious crispy chicken skin topped with fresh shredded king crab ! Seasoned with sea herbs. The light and refreshing bite gave a little more appetite for the next dish !
    Chicken  skin  cracker  with  king  crab  &  sea  herbs
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    Truffle pudding is always in their menu. There is a reason why ! The exterior was slightly burnt with butter, just enough to give that crispy texture ! Inside like a warm pudding with layered for truffle ! When you eat this with your hand you can feel the buttery and greasy texture. You would want to lick your fingers clean after !! Can not resist the butter !
    Truffle  pudding
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    Hong Kong pea - why pea ? It’s one the most signature ingredient in most British meals ! This is also their signature dish at Aulis ! They use HK fresh peas and blend it to smooth paste and with a frozen sorbet like texture. This dish is very interesting and surprising !

    A little Japanese touch in the next dish ! Fresh squid in kombu dashi and daikon, the salty clear soup based elevated the flavor of the fresh squid !
    Squid  in  kombu  dashi  with  daikon
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    Sea urchin custard & caviar..... this is always 🤩🤩🤩 this is a very heavy custard ...... every spoon you feel that heavy creamy stiff texture ! The rich sea urchin flavor.. definitely not the strong stinky ones blended very well with the cavier.
    Sea urchin  custard  &  our  caviar 
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    Freshly baked sourdough with this homemade mushroom parfait. Pretty interesting combination. But I do prefer the previous banana bread !
    Stout  sourdough  bread  and  mushroom  parfait 
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    Raw beef in coal oil, the aroma of the coal oil is strong ... like truffle oil but its another distinctive flavor ! It had given extra touch to the boring raw beef !
    Raw  beef  in  coal  oil  pumpkin  &  sunflower
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    This is always my favorite dish ! Simple fresh vegetables grilled perfectly with a little burn edge bottomed with this thick creamy cheese sauce ! Seek the simplicity !
    Grilled  salad  West combe  cheese  &  truffle
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    Hokkaido scallop wasn’t too surprising !
    Hokkaido  scallops  &  pike  perch  roe
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    Just pan fried perfectly sirloin, not too raw that it’s bleeding or overcooked. It was soft tender and juicy. The juice was retained well in the meat !
    42  day  dry  aged  sirloin  with  king  oyster  mushroom  &  artichoke
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    I always hate beetroot !!!!! But I decided to give it one chance ! Yes chef was right... it didn’t have much of the beetroot flavor, instead it was light and refreshing and it did the job to clean my palate!
    Beetroot  sorbet  black currant  dark  chocolate 
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    Last but not least they have two other dessert before this ! I do love their buttermilk custard with macerated cherry and rosemary caramel !

    Ending the meal with British signature tea cakes ! Blackcurrent and woodruff tea cake !
    Black currant  &  woodruff  teacake
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    (以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
    • 推介
      已推介
    • 檢舉
    3 已推介
      張貼
      評分
      味道
      環境
      服務
      衛生
      抵食
      用餐日期
      2020-01-10
      用餐途徑
      堂食
      人均消費
      $1480 (晚餐)
      慶祝紀念
      生日
      推介美食
      Razor  clam  tart  with  sweetcorn
      Chicken  skin  cracker  with  king  crab  &  sea  herbs
      Truffle  pudding
      Squid  in  kombu  dashi  with  daikon
      Sea urchin  custard  &  our  caviar 
      Raw  beef  in  coal  oil  pumpkin  &  sunflower
      Grilled  salad  West combe  cheese  &  truffle
      42  day  dry  aged  sirloin  with  king  oyster  mushroom  &  artichoke
      Beetroot  sorbet  black currant  dark  chocolate