Aulis Cartmel

8 September 2022

It‘s just great. The taste compositions are both balanced and audacious at the same time. Eating one dish while observing the next one being prepared is a wholesome experience I never had before.

One of the best dining experiences I have ever had. We were looked after by chef, Connor and head waiter, Max and they were brilliant. We loved the down to earth style of the service and the environment. Aulis is a chef’s table style dining experience which you might imagine is a little daunting, especially when the restaurant has 3 Michelin stars. But we really didn’t find it to be that way at all. The service was a good mix of professional and warm. The food was incredible. It’s so much more exciting to see the food prepared right before you and to be able to ask questions along the way. I won’t go into the details of the dishes as it is supposed to be a surprise tasting menu. Leave any preconceived ideas of what ingredients you don’t like behind and go for it. I visited with my partner and we decided to do the wine pairing. There are two types of wine pairing. A “tasting” option, and a more expensive “signature” pairing. We opted for one of each and shared, so we got to taste the differences and I would highly recommend doing the same.

We came with high hopes for a big birthday celebration, and the wonderful team at Aulis exceeded them. It’s hard to live up to the hype of three Michelin stars, but Chef Cameron and Hannah did just that. And as our taxi driver Trevor said “they do it all with patience and charm”. Here’s to another 20 years! Special mentions: - The English seasonal mushrooms in miso butter, yeast, mushroom stock and house-made dark beer - ‘Anvil’: Caramel mousse with their ‘other’ miso, winter apple and spruce, paired with the outrageously good ‘I Capitelli’ Anselmi (which smells of mango and is pictured empty!)

Amazing dining experience with the chef and the sommelier! The food was absolutely superb.

Amazing experience and dishes. We enjoyed all the courses provided by the chef.