Simon Rogan’s Roganic Hong Kong introduces a new monthly-changing Lunch Menu (HK$520 + 10% per guest), featuring one snack and three courses, with a fresh selection of dishes unveiled on the first of every month. Highlights from the current menu include Salted Spanish Mackerel with elderflower, pickled cucumber and horseradish; Roast Guangdong Duck with Tokyo turnips, split peas and fig leaf-infused bone sauce; and 68% Chocolate with marigold, roasted milk banana mousse and smoked vanilla. The experience also includes Roganic’s signature miso Parker House bread with fermented truffle honey and cultured brown butter.
For lunch and dinner, Executive Chef Oli Marlow and Head Chef Adam Catterall also present the new Our Short Menu (HK$980 + 10%), featuring three snacks, five courses and two sweet treats, alongside Our Full Menu (HK$1,380 + 10%), offering four snacks, seven courses and two sweet treats. Seasonal highlights include Hokkaido Scallop with horseradish and farm legumes, Mr Lin’s Asparagus with slow-cooked hen’s yolk, Dry-Aged Red Bream with ebi shrimp and fennel pollen, and Roast Guangdong Duck. The Full Menu introduces additional creations such as Whipped Duck Livers with black garlic pudding and Raw Bluefin Tuna with elderflower and perilla, continuing Roganic’s celebration of British culinary traditions and ingredients sourced from Hong Kong and across the region.
Since opening in Hong Kong, Roganic has earned both a MICHELIN Star and MICHELIN Green Star, with sustainability continuing to inform its sourcing, relationships with producers and approach to reducing waste throughout the restaurant. The restaurant has also recently returned to Tatler Best’s Top 20 Restaurants of Hong Kong for 2026. For reservations or bookings at Roganic, please visit website here.