• Simon Rogan’s Aulis development kitchen and Roganic Hong Kong launch new seasonal menus

     


    Aulis Hong Kong, the brainchild of renowned British chef Simon Rogan, has won wide acclaim since its opening in late December last year. As summer comes to a close, Aulis development kitchen introduces a series of fresh and innovative creations to the ever-evolving tasting menu.

    This season, some of the new starting dishes on the menu include Mackerel, Carrot, Marigold, a tartlet made from local baby Spanish mackerel, carrot puree, pickled apple and a garnish of marigold grown in on-site Evogro cabinets; and Crab, Chicken, Sea Herbs, a crispy chicken breast skin topped with English brown crab, mixed with brown crab meat mayonnaise, and a colourful garnish of sea herbs and tagette from a local edible flower supplier in the New Territories. 

    Another delightful new addition is the Squid, Dashi, created with fresh local squid, pickled turnips, squid and dashi broth, and a garnish of seaweed. The resulting dish is topped with garlic and chili oil for a distinctly Asian spin. Scallop Pike Perch features a plump Hokkaido scallop that has been barbecued in its shell, served with smoked cod roe sauce and garnished with smoked pike perch roe from Petrossian, Paris. For the meat course, enjoy a stunning cut of Wagyu with black garlic, salted gooseberries, turnip and chamomile.

    This season, dessert includes four British inspired creations. Among the sweets, the new addition is Buttermilk, Cherry, Rosemary, a buttermilk and cherry custard with rosemary caramel, served with a beetroot and homemade Hibiscus kombucha syrup.

    Aulis Hong Kong New Seasonal Tasting Menu

    Mackerel, Carrot, Marigold

    Fermented Pear

    Crab, Chicken, Sea Herbs

    Truffle Pudding

    Mushroom Wholemeal, miso glaze

    Sea Urchin Custard, Our Caviar

    Hong Kong Pea

    Smoked Eel, Beetroot

    Squid, Dashi

    Raw Beef in Coal Oil, Pumpkin, Sunflower

    Grilled Salad with Westcombe Cheese

    Scallop Pike Perch

    Beef, Celeriac, Black Garlic

    Buttermilk, Cherry, Rosemary

    Stout, Molasses, Burnt Milk

    Battenberg

    Doughnut

     

    New Seasonal Menu and Dishes at Roganic Hong Kong

    Located alongside Aulis and making up the larger dining room, ROGANIC presents a more affordable city-centric take on farm-to-table dining from London. Equipped with an award-winning team of chefs, Roganic carries over elements of Simon Rogan’s two-Michelin-starred L’Enclume whilst adapting to the local palate in fun and offbeat ways. 

    Simon Rogan’s team led by Head Chef Oli Marlow has created a series of innovative dishes that highlight ingredients picked fresh from local farms. Chef Marlow, who led the Roganic flagship in London to one Michelin stardom and its impressive four AA Rosettes rating in 2019, takes on the Hong Kong branch with a vision focused on Asian ingredients. 

    New additions to the Roganic menu includes the Sweetcorn Tart, which features a tartlet made from spring roll pastry, smoked cod roe emulsion, sweetcorn that is barbecued and lightly pickled, and a topping of tagette and astina cress. Kombu & Aged Beef is a new take on the beef tartare, featuring kombu cracker, dry-aged sirloin tartare from the UK, Japanese white soy dressing with pickled kohlrabi, and nori crumb and emulsion garnish. A savoury interpretation of the traditional English bread and butter pudding, Berkswell Pudding is served with birch sap syrup and topped with aged Berkswell cheese.

    A delectable combination of flavours, Mackerel, Apple, Horseradish is local baby Spanish mackerel lightly cured in citrus and coriander seeds, dressed with oyster emulsion and pickled apple, and served with roasted mackerel bone broth, fresh apple and horseradish juice. Reflecting the chef’s dedicated towards sustainability, Chicken, Leek, Turnip uses the breast of a Hong Kong breed of chicken called “Three Yellow Chicken”, served alongside terrine and turnip puree. Also new to the menu is the Atlantic Black Cod, served with bio-dynamic cauliflower and black garlic. For dessert, tuck into the Apple Tartaccompanied by woodruff ice cream, and the Roganic, the caramelised white chocolate and miso ice cream dessert set within a Roganic logo mould, and served with homemade pear compote.

    Indulge in the 10-course Full Tasting Menu (HK$980) for the full Roganic experience, or the 8-course Short Tasting Menu (HK$680), both with the option of wine pairings. The Set Business Lunch Menuis available on Tuesdays till Sundays, and is priced at HK$280 for three courses.

     Roganic Hong Kong Tasting Menu

    Sweetcorn Tart

    Berkswell Pudding

    Crab with Carrot

    Chicken Skin & Pickles

    Seaweed Custard & Pike Perch

    Kombu & Aged Beef

    Soda Bread & Cultured Butter

    Mackerel, Apple, Horseradish

    Dill Brined Cabbage, Teriyaki, Wasabi

    Codfish, Cauliflower, Smoked Sauce

    Chicken, Leek Turnip

    Aged Beef, Beetroot, Cabbage

    Earl Grey, Beetroot

    Stout, Molasses, Burnt Milk

    Apple Tart, Woodruff ice cream

    Battenberg Cake

    Doughnut