The Aubrey London, which replaces Bar Boulud, is the first UK venture of Maximal Concepts, a multi award-winning international restaurant group with its roots in Hong Kong, and best known for restaurants such as Mott 32 and Limewood - and the first international extension of a concept found on the 25th floor of Mandarin Oriental Hong Kong.
Inspired by Japanism, the mid-nineteenth-century art movement, expect The Aubrey London to channel (as per the Hong Kong location) the whimsical vibe of Japanese izakayas in Ginza with a clubby, throwback style meant to replicate a Georgian mansion of a worldly aesthete - having been inspired by and named after the eccentric British illustrator and author Aubrey Beardsley. Expect moody, decadent interiors featuring ukiyo-e prints and impressionist paintings alongside antique furnishings and richly upholstered armchairs and banquettes.
Menus in Hong Kong are overseen by Japanese Chef Yukihito Tomiyama, an alum of one Michelin-starred Shinji by Kanaseka in Macau and showcase traditional Japanese cooking techniques with a focus on sustainable, locally sourced produce. Expect the menu in London to encompass Japan’s most renowned culinary techniques from sushi and sashimi, a robata grill with binchotan charcoal, delicate tempura to elevated bentos presented in beautiful hand-crafted wooden boxes.
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A3 wagyu tartare with yuzukosho & nori; tea-smoked salmon salad with whisky cured salmon, ikura & mixed greens; A4 Kagoshima wagyu sando; the agedashi tofu with mushroom ankake; wagyu oxtail and bone marrow fried rice and the white miso soufflé.
Two Bishops made with aged rum, rye whisky, citrus, matcha & milk; Archer’s Rokh with Genmaicha Gin, Awamori, honey, citrus & lavender and the Endgame a blend of tequila blanco, wasabi, Sansho pepper, Campari & Rosso Vermouth.