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Aulis is the chef's development table at Fera, where they have a menu which is more experimental and changeable than the main restaurant, and is where they try out and showcase new ideas. With the exception of the first amuse bouche (which was rather bland, and an unfortunate note to start on) it was consistently very good, without ever reaching "this is the best thing I have ever put in my mouth" moments of rapture.
There were three courses that stood out as particularly highlights to me. First was the taco where both the taco itself and the filling were primarily made of celeriac, with flakes of cured egg yolk on top. Secondly the venison, momentarily blow-torched but almost a tatare, served with beetroot that had been dehydrated and then rehyrdrated with beetroot and blackcurrant juice (amazingly intensely flavoured, with a distinctive and pleasing texture), and a sorrel sauce, which tasted as vividly green as it looked. And finally the calcot onions (somewhere between a spring onion and a baby leek) with tiny mushrooms, mushroom goop (technical term, that), and grated truffles. I'm a simple creature, and it's not hard to please me if you cover a dish in fresh truffle, but this was an especially good use of the ingredient, with just enough sharpness from the onion to balance the rich warmth of the mushroom and truffle.
There were three courses that stood out as particularly highlights to me. First was the taco where both the taco itself and the filling were primarily made of celeriac, with flakes of cured egg yolk on top. Secondly the venison, momentarily blow-torched but almost a tatare, served with beetroot that had been dehydrated and then rehyrdrated with beetroot and blackcurrant juice (amazingly intensely flavoured, with a distinctive and pleasing texture), and a sorrel sauce, which tasted as vividly green as it looked. And finally the calcot onions (somewhere between a spring onion and a baby leek) with tiny mushrooms, mushroom goop (technical term, that), and grated truffles. I'm a simple creature, and it's not hard to please me if you cover a dish in fresh truffle, but this was an especially good use of the ingredient, with just enough sharpness from the onion to balance the rich warmth of the mushroom and truffle.
