If you know a thing or two about acclaimed chefs, the name 'Rogan' needs no introduction. AO by Daniel Rogan is run by the son of legendary chef Simon Rogan, a pioneer in farm-to-fork dining, whose Michelin-starred empire includes L'Enclume in Cumbria and London's Aulis.
AO first launched in late 2022, but in November 2025 it relocated to Southampton’s bustling Oxford Street. Having spent a night there, 'bustling' is an understatement - bars were blaring Calvin Harris classics, and locals were dropping it low like it was 2012. It might seem an unusual strip for an intimate fine-dining destination, given the lack of competition, but for local-born Daniel, bringing elite cuisine back to his hometown was personal. So much so, he named the restaurant using his children's initials.
Stout croustade with a Kohlrabi dressing (pictured left), and salt-baked beetroot with cured chalk stream trout (right).
DesignMyNight's Review Of AO By Daniel Rogan
Need to know:
- Address: 20-22 Oxford Street, SO14 3DJ
- Area: Southampton
- Transport from London: direct train from Waterloo or Clapham Junction.
Ambience & We Think Perfect For
- Atmosphere: exclusivity was the tone of the evening from the outset, with an ambiguous entrance off Oxford Street leading into a plush, stormy grey carpeted dining room with jet-black walls and milk chocolate-coloured leather chairs placed meticulously around candle-lit tables. The decor was theatrical - a spirit reflected in the astute dance of our servers for the evening, who placed cutlery down in front of us in unison.
- Perfect for: date night, a special occasion.
Service & Price
- Service: ⭐⭐⭐⭐⭐
- Value for Money: ⭐⭐⭐⭐
- Cost: £410 for two, excluding 12.5% service charge (£110 tasting menu; £95 wine pairing).
Cod from Penzance (pictured left), and roasted Orkney scallop with miso (right).
Dining Highlights
Food: ⭐⭐⭐⭐⭐
- Guanciale, corn, Roscoff, lovage - one of our many starters, this dish featured cured pork jowl (guanciale), which brought a rich, salty fat, balanced by sweet corn and caramelised Roscoff onions. I particularly enjoyed how the fresh, bright lovage added an herbaceous, celery-like note to cut through the richness.
- Roasted Orkney scallop, miso, pulses, brown shrimp - I was thrilled by how the complex, rich flavours centred around the sweet, plump Scottish Orkney scallop. It paired wonderfully with umami-rich miso, tender pulses, and tiny brown shrimp that doubled down on savoury seafood depth.
- Cod from Penzance, caramelised celeriac, roast bone - the succulent white fish was cooked to perfection with a slight char on the skin, encasing flaky, buttery bites of cod. The nutty caramelised celeriac, alongside the chicken bone sauce, bound the dish together, providing depth and warmth.
- Dry-aged loin of beef, courgette, maitake, black garlic - the depth of flavour in the beef was remarkable, clearly elevated by thoughtful ageing and precise preparation. Coupled with fantastic maitake mushrooms and a rich, sweet black garlic purée, it made me sweep the plate clean with bread. My only critique is the portion size: even for fine dining, it felt particularly small as a main event, and I desperately wanted more than just a few fleeting bites.
- Toasted buckwheat chocolate, meadowsweet, blackcurrant, candied walnut - a marvellous white chocolate dessert with a nutty crunch from toasted buckwheat. The meadowsweet, a native wild herb with almond and vanilla floral notes, helped balance the sweetness from the chocolate, creating gorgeous nutty notes.
Dry-aged loin of beef with courgette, maitake, and black garlic (pictured left), and the bread course (right).
Drinks: ⭐⭐⭐⭐⭐
- Cantine Del Notaio 'Il Preliminaire' Basilicata, Italy, 2022 - an intriguing white blend from Southern Italy that combined structure and freshness. Aglianico vinified as a white wine gave it crisp acidity and body, Chardonnay provided roundness, and a touch of Moscato supplied a perfumed, floral, and tropical nose.
- Domaine Mure Clos Saint Landelin Alsace, France, 2022 - I love a classic, world-class dry Riesling, so this pick, from a renowned biodynamic Grand Cru vineyard in Vorbourg, Alsace, was perfect. It had intensely crisp lime juice and citrus aromas, underpinned by a rich, stony, slate-like minerality. Its razor-sharp acidity cuts through the scallop.
- Georges Duboeuf 'La Madone' Beaujolais, France, 2024 - this Gamay was light-to-medium-bodied with low tannins and expressive notes of fresh red berries alongside delicate floral aromas of violet and iris.
The toasted buckwheat chocolate, meadowsweet, blackcurrant, and candied walnut dessert (pictured right).
My Overall Experience At AO By Daniel Rogan
DesignMyNight Review Out Of 5: ⭐⭐⭐⭐⭐
Everything about the dining experience at AO by Daniel Rogan felt deliberately crafted, right down to the choice of crockery. Daniel displayed immense respect for Hampshire’s seasonal harvest, allowing top-tier local produce to take centre stage across the menu. Though a couple of the dishes left me wishing for a slightly more generous portion, the quality was top-notch throughout.
The bread course - complete with a rich, glossy cultured butter - would have been a welcome addition earlier in the meal to accompany the wine pairing, but it was delightful all the same. Launching a fine dining concept in an area with little direct competition was a major risk, but one that has clearly borne fruit. If my home town of Chelmsford ever got a spot this good, I’d be first in line.
We ended on a gorgeous pairing of petit fours (pictured left).
