• 1- MICHELIN- Starred Roganic Hong Kong celebrates the flavours of summer with 3 new tasting menus

    Executive Chef Oli Marlow and his team have curated menus that celebrate the vibrant colours and flavours of summer’s best local produce – from sweet and succulent Hong Kong beetroot and snap peas from New Age Organic Farm in the New Territories; to local spring onions, local pork from Wah Kee Farms, and fresh herbs grown in-house with love.

    NEW 3-COURSE ROGANIC LUNCH

    At lunch, served between 12pm-3pm from Tuesday to Sunday, Roganic offers a popular 3-course set lunch with selected wine-by-the-glass per course for HK$120, or HK$90 per non-alcoholic pairing option. New lunch highlights include the chicken liver parfait served with Exton Park jelly, pickled onion gel and a micro-herb salad from Roganic’s Evogro cabinets; mackerel and yuzu crumpet, a modern take on the traditional English crumpet served with lightly cured local baby Spanish mackerel, horseradish emulsion, green grapes and yuzu jam; Wah Kee Farm pork served with grilled spring onion, fermented king oyster mushroom, raw turnip, hawthorn gel and black garlic puree; and Scottish salmon roasted and rested in brown butter, layered with yuzu jam, broccolini, and snap beans, finished with parsley sauce and toasted walnuts.

    For dessert,  guests can enjoy a delicious medley of chocolate tart  made with 20/80 milk and dark chocolate with a crumbly chocolate sable base, salted beetroot and cassis sorbet; a refreshing palate cleanser of yoghurt and dill sorbet with lightly pickled cucumbers, kohlrabi and fennel juice; and Guinness ice cream with burnt milk crisps and coffee molasses.

     

    NEW ROGANIC SHORT & LONG TASTING MENUS

    A showcase of Roganic’s signature classics and new dishes, the short tasting menu (HK$680+10%) and classic tasting menu (HK$980+10%) have undergone fresh revamps for summer. New tasting menu highlights include ragstone, pickled onion and shallot confit, a small tartelette layered with shallot confit, pickled onion gel and aerated goat cheese mousse, finished with burnt leek ash; roasted “Three Yellow Chicken” skin with whipped chicken liver parfait and preserved cranberry jelly; chickpea wafer with roasted garlic aioli, fresh cheese and local herb garnish; Hong Kong peas dressed in turnip oil, served with smoked cod roe, pea mousse and radish granita; caramelized potato terrine topped with smoked eel, dill emulsion, and bonito cream; and New Territories tomatoes from New Age Organic Farm that has been semi-dried in lemon sugar, topped with fresh cheese, tomato wafer infused with fresh herbs, and toasted linseed.

    Desserts include the crowd-favourite Roganic, a fig leaves-infused set cream served on Japanese nashi and Conference pear compote; chocolate tart, beetroot, salted cassis; and handmade doughnut coated in pine sugar.

     

    3-course lunch $280

    wine per glass $120
    soft per glass $90

    chicken liver parfait, exton park, onion

    mackerel and yuzu crumpet

    new territories tomato, fresh cheese, farm offerings

    Exton Park, Rosé, “Simon Rogan”, England, MV OR Butterfly Pea tea bubbles

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    wah kee farm pork, hawthorn, mustard and turnip

    Schubert, Syrah, Wairarapa, 2015 OR Chateauneuf de Aulis

    salmon, broccolini, parsley and roasted walnut

    Moorooduc Estate, Pinot Gris, Victoria, 2018 OR Verjus

    grilled salad, Westcombe, truffle

    Peppertree Sparkling Shiraz, Clare Valley, 2018 OR Percolator

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    chocolate tart, beetroot, salted cassis

    yoghurt with dill and fennel

    stout, molasses, burnt milk

    Heiwa Shuzo, Tsuru-Ume Nigori, Umeshu OR Yuzu Oolong

     

    short tasting menu $680

    ragstone tart, pickled onion, shallot confit

    hong kong pea, cod roe and radish

    supplementary sea urchin custard with our caviar $200

    pumpernickel and whipped cultured english butter

    potato terrine, smoked eel, mussel and dill

    supplementary smoked pike perch roe $100

    new territories tomato, fresh cheese, farm offerings

    salmon, broccolini, parsley and roasted walnut

    wah kee farm pork, shrimp, mustard and turnip

    roganic

    chocolate tart, beetroot, salted cassis

     

     

    long tasting menu $980

    ragstone tart, pickled onion, shallot confit

    hong kong pea, cod roe and radish

    roasted chicken skin, chicken liver, cranberry

    chickpea and rosemary wafer with roasted garlic

    supplementary sea urchin custard with our caviar $200

    pumpernickel and whipped cultured english butter

    potato terrine, smoked eel, mussel and dill

    supplementary smoked pike perch roe $100

    new territories tomato, fresh cheese, farm offerings

    salmon, broccolini, parsley and roasted walnut

    pighead crumpet, skin, yuzu

    wah kee farm pork, shrimp, mustard and turnip

    marigold cornet with caramelised yoghurt

    roganic

    chocolate tart, beetroot, salted cassis