One MICHELIN-starred and MICHELIN Green-starred Roganic Hong Kong introduces a new monthly-changing Lunch Menu (HK$520 + 10%) alongside a new Short Menu (HK$980 + 10%), offering more ways to experience Executive Chef Oli Marlow and Head Chef Adam Catterall’s seasonal cooking.
Changing on the first of every month, the Lunch Menu comprises one snack and three courses, with current highlights including 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.
Available at both lunch and dinner, the new Short Menu features three snacks, five courses and two sweet treats, including raw and smoked Hokkaido scallop, Mr Lin’s asparagus with summer herbs and roasted pork, dry-aged red bream with ebi shrimp and fennel pollen, and roast Guangdong duck. The existing Long Menu (HK$1,380 + 10%) extends the experience to four snacks, seven courses and two sweet treats.
Across the menus, produce from Hong Kong and the region reflects Roganic’s continued focus on seasonality, local sourcing and sustainability
For lunch or dinner reservations at Roganic, please visit website at HERE.