The reimagined Roganic introduces a new sharing-style set menu format, departing from the traditional tasting menu and offering diners the freedom to choose dishes from the sharing main course section, allowing them to tailor the length of their dining experience. This innovative approach aligns with global dining trends, providing a more accessible experience with shared dishes and diverse options for guests across different budgets. Continuing their dedication to sourcing premium ingredients from local organic farms, Roganic’s new menu, crafted by a seasoned team led by Executive chef Oli Marlow, Head Chef Adam Catterall, and Sous Chef Mark Catchpole, emphasizes quality, seasonality, and zero waste principles. As part of their evolving concept, the restaurant also unveiled a sustainable design ethos, partnering with eco-social enterprise, HK Timberbank, to incorporate locally sourced wood and upcycled materials into the dining space, creating a cozy and welcoming environment for guests.