Simon Rogan is pleased to announce key appointments of Adam Catterall, who is promoted to the role of Head Chef, bringing with him a creative design background and extensive experience as part of Roganic Hong Kong’s opening team since the opening in Feb 2019. Mark Catchpole, the newly promoted Sous Chef, brings a wealth of international experience from MICHELIN-starred establishments such as The Fat Duck and Dinner by Heston Blumenthal, having worked in Roganic Hong Kong for the past 2 years.
Antonio Mereu steps into the role of Restaurant Manager, having honed his craft at various Simon Rogan restaurants, showcasing a remarkable journey from a Commis Waiter at three MICHELIN-starred L’Enclume, assistant manager at Roganic London in Marylebone, to Restaurant Manager at Roganic Hong Kong. Finally, Priscilla Tam, appointed as Junior Assistant Manager, brings her expertise in crafting exquisite non-alcoholic drinks pairings, enhancing the drinks with dining experience at Roganic Hong Kong.
New Tasting Menu experience by Roganic Hong Kong
In line with its commitment to culinary innovation, Roganic Hong Kong, led by Chef Adam Catterall, has unveiled a refreshed 3-course Set Lunch Menu (HK$420 + 10%) and a 11-course Dinner Tasting Menu (HK$1,180 + 10%), with optional wine pairing or Roganic Hong Kong’s renowned non-alcoholic beverage pairing program curated by Priscilla Tam.
The menu begins with Fennel Pollen and Calendula Tartlet, featuring sand carrot juice from New Territories, paired with day boat Spanish mackerel cured in Two Moons Distillery gin, and elevated with roasted mackerel bone emulsion, pickled carrot, and delicate calendula flowers. Fuseau Artichoke and Ragstone Croustade combines confit fuseau artichokes in brown butter and Urban Mushroom Farms’ oyster mushroom XO. The croustade batter, made with chestnut mushroom stock, offers a unique texture, complemented by whipped ragstone goat’s cheese from Herefordshire, UK.
Indulge in the signature Truffle Pudding caramelised in birch sap, a decadent creation featuring fermented black garlic, 100-flower honey from local farms, stout vinegar reduction, and shavings of aged Corra Linn. Sunrise Tomatoes from Farmhouse Productions are a burst of freshness on the palate, infused with herbs and finished with nasturtium oil. Accompanied by a crisp leaf made from Farmhouse
cherry tomatoes and dressed in nasturtium sauce and cod roe emulsion, this dish celebrates the essence of seasonal Sungold tomatoes. Discover the May Queen Potato from Yunnan in Onion Ashes, cooked in a rapeseed oil with pickled walnut and lovage. Buried under onion ashes with crispy skins, the potato is elevated by caramelised shallots and lovage emulsion and finished with young nasturtium leaves from Common Farms.
The Barbecued Hen of the Woods in Miso Butter presents a symphony of flavours, with Hen of the Woods mushrooms barbecued in miso butter and glazed in fermented mushroom reduction, and enhanced with pickled shimeji mushrooms, chestnut mushroom purée, aerated horseradish emulsion.
Scallops from Hokkaido with Chamomile, Fermented Fennel, and Smoked Pike Perch Roe is a delicate seafood dish featuring raw, brined scallops, presented on a jelly flavoured with chamomile vinegar and finished with a sauce made from fermented fennel juice, dill oil, and smoked pike perch roe. The Day Boat Seabass, dry-aged in-house for two days, is stuffed with Manila clams and fennel pollen. The dish is further elevated with a sauce made from the roasted seabass bones and preserved watercress, alongside a luscious courgetti purée from Mr. Wu Organic Farm in Taoyuan, Taiwan, and Moon Kee watercress from Ping Che, New Territories.
Indulge in the 14-Day Dry-Aged Duck, roasted on the crown with local 100-flower honey, accompanied by Zen Farms carrots cooked with aromatics and puréed. The dish is finished with baby yellow moon carrots roasted in herbs and butter, and a duck bone sauce infused with preserved mountain marigold vinegar, served with soda bread, duck liver parfait and walnut crumb. The Frozen Tunworth Cheese features a preserved alpine plum jam from organic farms in Taiwan, topped with frozen Tunworth snow, garnished with puffed buckwheat and malt crumb for texture, and finished with lemon thyme jelly.
Ruby Red Strawberries from Ping Che Farms offers a refreshing palate cleanser, featuring a Plantation Earl Grey custard, buttermilk ice cream, and fresh strawberries, all dressed in strawberry juice and mint oil. The final culinary delight on the menu, Roganic, is a signature dessert that features a luscious caramel mousse infused with red miso, elegantly presented atop caramelised Pink Lady apple.
Priscilla Tam’s optional non-alcoholic beverage pairing perfectly complements the menu’s intricate flavours, from the refreshing green apple and lapsang souchong blend to the rejuvenating cucumber and verjus mix. The journey continues with comforting hojicha and local honey, followed by invigorating gyokuro green tea with yuzu. The pairing then introduces a complex blend of beetroot, rice puerh tea and lingonberry, before concluding with the nutty sweetness of toasted fuseau artichoke skin and crystal pear.