The Aubrey London, replaces Daniel Boulud 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 this is 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, The Aubrey London channels (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 wonderfully moody, decadent interiors featuring ukiyo-e prints and impressionist paintings alongside antique furnishings and richly upholstered armchairs and banquettes.
The menu draws on the classical techniques of edomae sushi, tempura and robata, with beautifully presented, small dishes designed for sharing, including plates such as A4 wagyu sandos, charcoal chicken karaage with yuzu mayo, edomae-style sushi, and crab korokke with tonyu bechamel.
Contemporary Japanese epicurean experience
Crab Korokke tonyu béchamel & kani miso; salmon ponzu with ichimi & tea smoked ikura; crispy tofu salad with mizuna & sesame pearls; Iberico Secreto pork; Wagyu oxtail & bone marrow fried rice and the white miso soufflé.
Peacock Room with Sakura Mancino vermouth, yuzu & tonic; the Bijin-Ga made with sweet potato shochu, soda & umeshu and the Kikenji with strawberry, tequila blanco, chili umeshu, citrus & red perilla.