A NEW LOOK FOR THE TEAM
The new uniforms at Roganic Hong Kong are designed with the restaurant’s core ethos of sustainability in mind. Brought to life in collaboration with a local designer brand Bettie Bespoke/ Bettie Haute Couturemost pieces are created with 100% biodegradable wool material, cotton, and recycled polyester.
A long-time regular and friend of Roganic Hong Kong, Bettie fell in love with the food and the brand’s efforts in sustainability, from responsible food sourcing to the use of repurposed materials across the restaurant. Bettie shares a similar ethos in her tailoring business, which stems from her study of sustainable fashion and its various applied techniques at University of the Arts London. The common interest and beliefs in sustainability flourished into a partnership, when the Roganic team sought out advice for upcoming sustainable fashion trends in suit jackets.
Bettie naturally selected olive green to be the main colour scheme across the uniforms, a sophisticated contrast against the off-white colour 100% cotton shirts. Tops are paired with cotton and recycled polyester pants fastened with horn buttons, designed to be as breathable as possible for Hong Kong’s humid weather. In elegant contrast to the off-white shirts, the new suit jackets feature a contemporary design in olive green tones, while the lining features an original kaleidoscopic design and the motif (“Evergreen Soul”) inspired by the tree pattern found at Roganic Hong Kong’s entrance, Bettie also express the healing power of nature into her design The manager’s blazer, created with environment safety-certified materials from the UK based mills, a Eco-Traveller Series, is composed of 100% biodegradable wool.
NEW “FULL TASTING MENU” AT ROGANIC HONG KONG
The new Full Tasting Menu (HK$1,180+10%) at Roganic Hong Kong begins with seasonal snacks of Beetroot Tartlet filled with whipped duck liver parfait, using livers sourced locally from Hop Wo Ho Poultry, topped with fermented blackberry gel and pickled beetroot; Chickpea Wafer with rosemary, smoked cod roe emulsion, lightly dried Taiwanese cherry tomato, and sweet and sour tomato jam and nasturtiums from Common Farms; and Birch Sap Glazed Truffle Pudding, the signature Simon Rogan snack of caramelized truffle pudding glazed in birch sap with Berkswell cheese custard.
The courses continue with 35-Day Dry Aged Rhug Estate Sirloin, dressed in coal oil that is made from dropping hot coals into rapeseed oil with pickled kohlrabi, caper jam, and a sunflower shoot garnish; Steamed Seaweed Custard with ponzu-washed trout roe, and a dressing of roasted kohlrabi juices, alongside crispy kale from farm house production; and Fuseau artichokes garnished with whipped ragstone emulsion, and ‘stout reduction.
The final savoury courses include Line-Caught Giant Grouper poached gently in caramelized butter with a garnish of Taiwanese third-generation organic farmer Mr. Wu’s heirloom sweetcorn, dressed with seaweed, miso butter and a frothy sauce made from local whole-roasted shrimp; and Local Dry-Aged Duck, where the duck is first dry-aged for 14 days, then roasted on the crown with fermented local 100 flower honey and rested. The sauce is made from roasted duck bones, smoked beetroot juice and elderflower vinegar.
Refresh the palate with Frozen Tunworth Cheese, which uses liquid nitrogen Tunworth cheese with fig jam buried underneath, along with candied buckwheat, malt crumb and lemon thyme, and follow with Bee Pollen and Chamomile Cake topped with mint infused cream with pickled roses and strawberries poached in their own juices.
The signature Roganic caramelized miso parfait sits on a poached apple, surrounded by apple juice infused with pine
The current tasting menu at Roganic, including prices, are as below:
ROGANIC FULL TASTING MENU
Beetroot tartlet with whipped liver and blackberry
Chickpea wafer, smoked cod roe, lightly dried tomato
Birch sap glazed truffle pudding, berkswell
OX dressed in coal oil, sea urchin, puffed buckwheat
Steamed seaweed custard, trout roe, crispy black kale
Fuseau artichokes buried in aromats, stout and ragstone
Hokkaido scallop with fermented white asparagus, wild garlic oil
Butter poached grouper, heirloom sweetcorn, roasted shrimp sauce
Parker house roll with browned English cultured butter
Dry aged duck with smoked beetroot, aromatic herbs and elderflower vinegar
Frozen Tunworth cheese, preserved plum, candied buckwheat, malt
Bee Pollen Cake, Mint and strawberries
Roganic
HK$1,180+10% s.c. per person
Standard pairing (6 glasses) HK$680
Non-alcoholic pairing (6 glasses) HK$380
NEW SEASONAL MENU AT AULIS CHEF’S TABLE & DEVELOPMENT KITCHEN
Aulis Hong Kong’s new seasonal tasting menu showcases the creativity of an award-winning kitchen team led by Chef Oli Marlow and team who has forged relationships with some of the finest growers and suppliers in Hong Kong and in the region. The standalone 12-cover chef’s table mirrors the concept of Simon Rogan’s UK ventures, Aulis Cartmel and Aulis London, championing the same farm-to-fork movement with a focus on produce that is unique to Hong Kong and Asia.
The new tasting menu begins with a refreshing Preserved Beetroot Leaf made with beetroot juice and kombucha, served with house-made beetroot kombucha that is seasoned with pickled rose liquor. The
Simon Rogan classic, Truffle Pudding glazed in birch sap with Berkswell cheese is followed by Pig and Eel Doughnut, a 12-hour braised pork belly mixed with smoked eel inside a doughnut topped with lardo and Petrossian caviar. The Roe Deer Venison Tartare is dressed in charcoal oil, with house-made pickled cucumber, pickled kohlrabi, caper jam, crispy pumpkin seeds and pumpkin seed emulsion, and Hokkaido Scallops are sliced raw, topped with a pickled liquor jelly and buttermilk whey, and loaded with smoky roe.
Fermented local cabbage is roasted in beef fat, served with a miso marinated maitake mushroom which are then roasted heavily in brown butter, crispy yeast and horseradish sauce finished with dill oil. Mussel and Seaweed Custard features umami-rich mussel stock finished with kombu seaweed and steamed eggs topped with shellfish sauce, while the Steamed Turbot Fillet is topped with turbot mousse, and a sauce made from bone stock and smoked roe. Marking the end of the savoury courses, local Wah Kee Farm Pork Loin rolled with lemon thyme and dried kale, served with fennel tapioca, crispy kale and Parker House roll that is brushed with pork fat.
The menu continues with sweet courses of Frozen Tunworth with Figs and Lemon Thyme using young fig from New Territories; Bee Pollen Cake with homemade condensed milk, a layer of strawberry jam, mint-infused cream, a milk ice cream, apple marigold and marigold flowers grown in-house; and Stout Ice Cream topped with coffee molasses and burnt and crispy milk crackers.
AULIS TASTING MENU
Preserved beetroot leaf and kombucha
Truffle pudding glazed in birch sap with Berkswell
Pig and eel doughnut topped with caviar
Venison in coal with caper jam and kohlrabi
Scallops with buttermilk and smoked pike perch
Fermented white cabbage with miso maitake and horseradish
Mussel and seaweed custard with roasted shrimps
Turbot, courgette and smoked roe sauce
Wah Kee Farm pork loin with fennel tapioca, crispy kale and Parker house
Frozen Tunworth with figs and lemon thyme
Bee pollen cake with strawberries and marigold
Stout ice cream with coffee and crispy milk
HK$1,380+10% s.c. per person
Standard pairing (6 glasses) HK$680
Non-alcoholic pairing (6 glasses) HK$380
The current tasting menu at Aulis are only served from Tuesday – Saturday for dinner and lunch only on Saturday. For reservations or bookings at Aulis or Roganic Hong Kong, please visit website at HERE or contact the restaurants directly.