Aulis at Fera 333

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Following Simon Rogan's departure, his protégé Matt Starling is now behind this ‘chef’s table’ (such a label hardly does Aulis justice) at Claridge’s, designed as a development kitchen for Fera. The intimate, high-ceilinged room is dominated by a central counter, with six stools on one side and chefs at the top of their game on the other. Overseen by executive chef Dan Cox, Aulis serves up a 15-course menu, entirely separate to Fera’s and prepared in front of you. Surrounded by an artillery of cooking tools, expect a succession of innovative dishes. On our visit, dishes included quail eggs, their yolks removed with a syringe and replaced with smoked eel, as well as a salad leaf dotted with Portland crab, pumpkin, smoked cream and pork fat. The latter was merely a bite, but the sheer flavour released was akin to culinary alchemy; such close proximity to this level of cooking results in a deeper appreciation of the final taste. A meal at Aulis doesn’t come cheap at £150 per head (£280 with wine), but as a treat for anybody who is passionate about food and exclusivity, we wholeheartedly recommend it.

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Aulis at Fera
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Aulis at Fera

Fera at Claridge's, Brook Street ,London W1K 4HR

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Read the terms and conditions

by   platinum reviewer (93)

Jul 2016

I would not normally post a review of a development table experience, but there are two lessons to be learnt from this one: Firstly, be warned. Make a point of reading the booking terms and conditions rather than what most punters will inevitably do and rely on what can be misleading information on the online booking page, which in this case states “Additional beverages consumed will be payable on the night”. The normal Fera tasting menu is priced at £110, and we had paid £150pp up front...

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Paul A.'s rating

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  • Food & Drink: 8
  • Service: 8
  • Atmosphere: 10
  • Value: 6

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Simon Rogan

Over the past 25 years, Simon Rogan has developed his distinctive and inventive cooking style that has led to awards, Michelin stars and worldwide acclaim. His ever-changing à la carte and tasting menus seek to capture the true essence of nature through texture, taste and sense.

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