A New Lunch Format Rooted in Flexibility and Sustainability
Priced at HK$520 + 10% service charge per guest, the new 4-course set lunch menu offers a more streamlined format while retaining the depth and detail of Roganic’s cooking. The experience begins with a rotating snack, such as late-season tomatoes infused with lovage, alongside the restaurant’s signature preserved summer truffle honey bread with cultured brown butter.
Guests can choose between starters including young Napa cabbage grilled over embers with Hong Kong oyster mushrooms and horseradish, or raw bluefin tuna wrapped in purple kohlrabi with nasturtium dressing and marigold oil (HK$128 supplement).
Mains continue the balance between vegetable-led and protein-focused dishes, from braised kales with grains, wild garlic, and slow-cooked hen’s yolk, to Guangdong dry-aged duck roasted with longan honey and served with beetroot and perilla.
An additional Hokkaido scallop course with sea urchin cream (HK$288 supplement), a cheese course (HK$188), and dessert – such as the Zen Farm guava tartlet with chamomile cream, allow guests to build the experience according to appetite.
An Evolving Dinner Menu Highlighting Local Produce
The dinner menu (HK$1,380 + 10% service charge per guest) expands on Roganic’s core philosophy, combining locally sourced ingredients with techniques and influences drawn from the wider Rogan Group.
Snacks set the tone with dishes such as cured Spanish mackerel dressed in coal oil, oyster emulsion, and Tokyo turnip, alongside aerated Chioggia beetroot paired with slow-cooked ox tongue and pine nut crumb.
From there, the menu moves through a series of refined courses, including grilled Napa cabbage with locally grown oyster mushrooms, and raw Hokkaido scallop with sea urchin cream and Makauy pepper oil (HK$288 supplement).
Seafood and meat mains continue to highlight regional sourcing, with options such as Sabah grouper poached in dulse butter, and Guangdong dry-aged duck roasted with longan honey, blackcurrant, and perilla. Alternatively, Wah Kee farm pork is served with braised kales, pickled walnut, and a sauce finished with apple mead.
Desserts maintain a light, fruit-driven direction, from ruby strawberries with preserved hibiscus and baked rice pudding, to a guava tartlet featuring produce from local organic farms.
A Vegetarian Menu with Equal Depth and Complexity
As a renowned dining destination in Hong Kong with its vegetarian offering and running parallel to the main dinner offering, Roganic’s vegetarian menu (HK$1,380 + 10% service charge per guest) reflects the same level of technique and attention to detail, built entirely around seasonal vegetables and fermentation.
Dishes include salt-baked kohlrabi with kombu and nasturtium, BBQ celeriac with yeast and buttermilk whey, and a grilled salad served with truffle custard and elderflower.
Rather than acting as an alternative, the vegetarian menu is developed as a fully considered experience in its own right, underscoring Roganic’s long-standing focus on vegetable-led cooking.
Continuing a Commitment to Sustainability and Design
Since opening in Hong Kong, Roganic has maintained both a MICHELIN Star and MICHELIN Green Star, reflecting its ongoing commitment to sustainable sourcing, low-waste operations, and close relationships with local farms and producers.
This philosophy extends beyond the plate, with the restaurant’s design and overall experience continuing to be recognised on a broader stage, most recently through its Best Interiors award at SCMP’s Top 100 Tables 2026.