The 20 Years Short Menu will be priced at HK$1,480 per person, serving from Tuesday 13th until Friday 16th December for lunch from 12pm-2pm, with available upgrade to the Long Menu upon request. The 20 Years Long Menu will be priced at HK$2,880 per person, serving from Tuesday 13th until Sunday 18th December for dinner from 6pm-8:30pm, and on Saturday 17th-Sunday 18th December for lunch from 12pm-2pm. The bespoke menus will be comprised of signature dishes from Simon’s menus across his award-winning restaurants: L’Enclume, Roganic London, Rogan & Co, Fera, Aulis London & Cartmel, and the latest Henrock.
Additionally, Simon and his team from the UK, including Executive Head Chef Tom Barnes and Oli Marlow will be flying into Hong Kong and be present to explain the history and story behind each dish. Signature dishes include Pork and Smoked Eel Fritter with lovage and fermented sweetcorn (L’Enclume 2011), Razor Roll Reversal (L’Enclume 2005), Five-flavour Monkfishwith parsnips and hazelnut (Rogan and Company 2008), and the exclusive Anvil 2.0 dessert.
Simon Rogan commented: ‘It’s hard to comprehend that two decades have gone by since the day I arrived in Cartmel in 2002, not ever having been there, to decide it would be the home of my first restaurant. Let’s just say it’s been a busy 20 years, but looking back I am so proud of what myself and my team, both past and present, have worked alongside me to create, how we have been able to expand into so many different destinations, get involved in so many projects, all whilst continuing to learn and grow. Thankfully people have quite liked what we’ve been doing, and so our guests and supporters have also played a huge part in the story – ultimately, without them, we wouldn’t be where we are today. We have so much planned for the coming months and years, which makes the next decade the most exciting one yet.’
The full 20 year anniversary menus are as below:
Simon Rogan 20 Years Short Menu
13th – 16th December (12pm-2pm)
Lobster roll, lobster, head emulsion, gooseberry, pike perch
~Henrock 2019
Pork and smoked eel fritter, lovage and fermented sweetcorn
~L’Enclume 2011
Ox in coal oil, kohlrabi, sunflower shoots, our blend of caviar
~The French 2012
Fuseau artichokes buried in aromats, stout and ragstone
~L’Enclume 2013
Five-flavour monkfish, parsnips and hazelnuts
~Rogan and Company 2008
Middle white pork shoulder, chard leaves, black garlic, Lake District mead
~Roganic London 2018
Meadowsweet cream, strawberries, cake and pickled roses
~Aulis Soho 2017
Anvil 2.0
HK$1,480+10% s.c. per person
Standard pairing (5 glasses) HK$680
Premium (5 glasses) HK$1,380
Simon Rogan 20 Years Full Tasting Menu
13th-18th December (dinner) | 17th-18th December (lunch)
Lobster roll, lobster, head emulsion, gooseberry, pike perch
~Henrock 2019
Pea wafer, fresh cheese, organic shoots and floweres
~Aulis Cartmel 2012
Pork and smoked eel fritter, lovage and fermented sweetcorn
~L’Enclume 2011
Grown up yolk from the golden egg
~Fera 2014
Scallops, oyster, fennel, truffle
~L’Enclume 2002
Ox in coal oil, kohlrabi, sunflower shoots, our blend of caviar
~The French 2012
Razor roll reversal
~L’Enclume 2005
Fuseau artichokes buried in aromats, stout and ragstone
~L’Enclume 2013
Five-flavour monkfish, parsnips and hazelnuts
~Rogan and Company 2008
Middle white pork shoulder, chard leaves, black garlic, Lake District mead
~Roganic London 2018
Expearamenthol frappe
~L’Enclume 2007
Meadowsweet cream, strawberries, cake and pickled roses
~Aulis Soho 2017
Anvil 2.0
HK$2,880+10% s.c. per person
Standard pairing (8 glasses) HK$980
Premium (8 glasses) HK$1,880
With establishments now in the Lake District (L’Enclume, Rogan & Co, Aulis Cartmel, Henrock) London (Aulis Soho) & Hong Kong (Aulis, Roganic), Simon and his restaurants have been propelled to international prominence and garnered multiple awards and accolades around the world. Considered one of the original pioneers of the ‘farm-to-fork’ movement, Simon Rogan now holds a total of four Michelin stars, two Michelin green stars, the number one spot in the UK Good Food Guide, his very own 12-acre farm in the Cartmel valley, a thriving accommodation and home delivery arm, and employs more than 200 members of staff in both the UK and Asia.
For details of bookings and enquiries of this special occasion, please visit website at HERE.