Aulis is an intimate 12-seat restaurant in London, with a Michelin Star awarded in 2024. Hidden behind an unmarked door in a narrow alley off St. Anne’s Court, this eatery has a farm-to-fork ethos that’s evident in every bite. It was an amazing meal and a must-try for anyone who loves unique dining experiences, and it set a new bar for chef’s table dining.
Head Chef Charlie Tayler was at the helm of this eatery that offers reservations released three months in advance to their newsletter list. We snagged a last-minute cancellation, and wow, was this a chef’s table dining experience I’ll never forget!
With 15 courses of bold flavors and precise execution, Aulis offers an immersive dining experience. The chefs are just two feet away, cooking and plating while engaging with guests. I’ve never experienced this level of interaction before, making it feel like I was part of the process rather than just an observer.
Location and Setting
Tucked away in a narrow London alley, there’s no sign to mark its presence—just an unmarked door only those in the know can find. Stepping inside, I immediately felt the intimacy of the space, which accommodates only 12 guests. The small setting makes the experience feel exclusive, almost like a private dinner party where every detail is carefully considered.
Ambiance
The experience begins in a cozy lounge area, where guests are welcomed with a cocktail and wine list and a selection of snacks. There’s a separate dining room, with a seamless transition to the chef’s table. Seating arranged for an unobstructed view of the open kitchen. The atmosphere blends fine dining with a relaxed, interactive approach, as chefs engage directly with guests.
Service
The service strikes the perfect balance between professionalism and warmth. Chef Charlie and his team personally introduce each dish, sharing insights that make the experience more engaging. The courses flow at a steady pace, but I had plenty of time to appreciate every bite without feeling rushed.
Drinks and Pairings
The drink selection at Aulis feels just as intentional as the food. Many of the ingredients are locally sourced, reinforcing the restaurant’s focus on sustainability. The English sparkling wine stood out—not just for its crisp taste, but because it reflects how winemaking in the region is evolving. You can opt for several different wine pairings, or none at all. They’re not cheap, but also not the most expensive wine pairings in London. I, of course, had a wine pairing that started with a crisp sake. Each pairing felt carefully chosen, bringing out new layers in the dishes without overpowering them.
Tasting Menu Experience
Each course at Aulis felt like a surprise, blending bold flavors with unexpected textures. The creativity behind every dish kept me engaged, making the meal as much about discovery as it was about taste.
Pre-Dinner Snacks (Served in the Lounge)
- Lobster Claw Tart – A crispy gooseberry tart shell held a rich, creamy lobster salad, brightened by fresh herbs from the restaurant’s farm. The tart’s subtle sweetness balanced the lobster’s natural richness, making each bite linger.
- Croissant Bread Pudding – This dish took everything I love about croissants and turned it into something even more indulgent. Pressed and baked with custard, then pan-fried into a golden square, it had the perfect mix of crisp edges and a soft center. The combination of Scottish ewe’s milk cheese, birch syrup, and pine vinegar added a complex balance of sweet, salty, and tangy flavors. This was one of Matthew’s favorite dishes.
- Savory Lamb Donut – This was comfort food with a twist. The donut, subtly sweet from a touch of carrot in the dough, held tender, braised lamb neck packed with flavor. The dill, mint, and horseradish sauce added brightness, making each bite both rich and refreshing. This was one of my favorite bites.
- Artichoke Bite – A single bite, but one that delivered on both texture and taste. The crispy, buttery exterior gave way to a luscious goat cheese custard that paired beautifully with the earthy artichoke.
- Mylor Prawn Tart – Delicate, raw shrimp nestled in a crisp tart shell, seasoned with rhubarb marigold salt. The floral marigold and tart rhubarb balanced the sweetness of the prawns, creating a fresh and unexpected combination that lingered on the palate.
Main Courses (Served at the Chef’s Table)
- Morel Mustard Custard & Beef Tendon – This dish was all about deep, rich umami. The earthy morel mushrooms and tangy mustard custard created a bold contrast, while the beef tendon added a gelatinous texture that made each bite linger.
- Lobster Tail with Black Garlic – Perfectly cooked lobster tail, finished with hot coal and infused with smoky depth. The sauce, made from its own shell, intensified the flavor, while black garlic added a sweet, caramelized complexity.
- Beetroot Celebration – An unexpected pairing of sweet, earthy beets with creamy Yarlington cow’s milk cheese. The chamomile mist on the beet greens added a delicate floral aroma.
- Cornish Cod Loin – A delicate piece of cod, gently cooked and complemented by the richness of brown butter. The Red Baron onions and buttermilk sauce added depth, though I found myself craving a bit more crunch for contrast.
- Venison Saddle & Slow-Cooked Belly – This dish showcased venison in two stunning ways. The saddle, paired with pickled rainbow chard and a velvety smoked bone marrow sauce, had a perfect balance of richness and acidity. The slow-cooked belly, served with mushrooms, was intensely flavorful and melt-in-your-mouth tender.
Desserts
- Cheese Ice Cream with Truffle Honey – Aulis’ “Cheese and Crackers 2.0″ featured a creamy cow’s milk cheese ice cream with just the right balance of richness and tang, while the truffle honey and crisp pastry added depth and texture.
- British Pear in British Wine – A beautifully delicate dish where the pear, poached in British wine, absorbed a deep, fragrant sweetness. The silky custard, earthy roasted dandelion root, and tangy sheep’s yogurt snow added layers of complexity, while the candied buckwheat gave a satisfying crunch.
- Sweet Woodruff Tart – Light and refreshing, this tart blended apple and gooseberry juice for just the right amount of tartness. The crisp pastry shell gave it structure, making each bite a contrast of delicate flavors and crunch.
- Juniper Fudge Tart – Small but packed with flavor, this tart delivered a deep, herbal punch from the juniper. Its rich, chocolatey texture melted in my mouth, leaving behind a bold, aromatic finish.
- Final Surprise – The “Edible Stone” – The last bite was as fun as it was delicious. Nestled among actual stones was a smooth, minty, edible creation that played with both texture and expectation. A whimsical end to a thoughtfully curated experience.
An Amazing Chef’s Table Dining Experience
Dining at Aulis feels like stepping into a chef’s private workshop, where every dish is a study in technique and creativity. Chef Charlie and his team work culinary magic in every dish. Chef Charlie said that he loves to play with traditionally sweet dishes making them savory, like with the cheese ice cream, which was a standout dish.
