• Two “Best of Roganic Menus” will be available from 6th August – 15th September

    In an ode to time-honoured favourites, the two new menus feature a lineup of iconic dishes reflecting the history of Roganic Hong Kong. The first Best Of Menu I will be available from 6th August – 25th August, while the second Best Of Menu II will run from 27th August until on 15th September at Sino Plaza. Guests can choose between a Short Tasting Menu (HK$780+10%) and a Full Tasting Menu (HK$1,180+10%) for dinner, while the Lunch Tasting Menu (HK$420+10%) will be available for lunch. To view all menus, please click HERE.

    ‘Best Of Roganic Hong Kong’ Tasting Menu I – 6th August – 25th August, 2024

    From the exquisite Hong Kong Pea Tartlet (August 2019) with local peas, smoked cod roe emulsion, and Petrossian Royal caviar, to the innovative Truffle Pudding (March 2021) caramelised in birch sap, stout, and aged Westcombe, each dish tells a story of Roganic Hong Kong’s evolution. Indulge in Cured Spanish Mackerel (May 2019), featuring mackerel cured in Two Moons distillery gin and dressed with coal oil, and the Hokkaido Scallop (June 2022) roasted and glazed in red miso glaze, served alongside Ah-Shing pumpkin roasted in Vegemite butter.

    The popular Grilled Salad (September 2019) of brassicas and vegetables from local farms cooked over embers, is served with Corra Linn cheese sauce, toasted seeds, and truffles, while the Grouper (August 2022), selected from Aberdeen Market, is dry-aged for 2 days before being cooked in brown butter and roasted Kuruma shrimp sauce. The local Three-Yellow Chicken (October 2020) makes a welcome comeback, served with Sweet Jean sweetcorn, preserved nasturtium, and a rich sauce made from the roasted bones and fats.

    Conclude the unforgettable gastronomic journey with the Frozen Tunworth Cheese (July 2019) ice cream with cherry and roasted hazelnuts for +HK$128 supplement, the Caramelised Pink Lady Apple Tart (January 2020) served with Taiwanese native vanilla bean ice cream, the signature ‘Roganic’ Fig Leaf Mousse (September 2019) with snow pear, and Pine Doughnut (March 2020) dusted in Douglas Fir pine sugar.

    ‘Best Of Roganic Hong Kong ’ Tasting Menu II – 27th August – 15th September, 2024

    Crafted to celebrate some of the restaurant’s most beloved dishes, this second tasting menu running from 27th August to 15thSeptember. The menu begins with Broccoli and Smoked Cod Roe Tartlet (February 2020), featuring aerated broccoli mousse, followed by Roasted Three Yellow Chicken Skin (June 2020) topped with creamy whipped chicken livers, balanced by tangy preserved cranberries. The crowd-favourite Truffle Pudding (March 2021) is caramelised in birch sap and topped with shaved aged Westcombe from Somerset, while the Sea Urchin Custard (August 2019) is crafted with fresh sea urchin and lobster stock, complemented by Borax-free Maldon Sea salt. The Ox (November 2019) dish features dry-aged Rhug estate Welsh sirloin dressed in coal oil, with toasted sunflower seeds and pickled kohlrabi balls adding texture and tartness.

    Dill Brined Lettuce (June 2019), is a refreshing dish of baby gem lettuce seasoned with dill brine and roasted, enhanced by fermented horseradish and truffle, while the Ora King Salmon with Charred Log Cucumber and Sweet Jean Corn (June 2020) highlights the stunning sustainably farmed Ora King salmon from New Zealand, caramelised and gently poached in brown butter. Experience the rich flavour of Hop Wo Ho Poultry’s Duck (March 2019), dry aged for 14 days and roasted, paired with black garlic emulsion and Tokyo turnips.

    The journey concludes with a series of desserts: Local Bee Pollen Cake (October 2020) infused with Plantation chamomile and served with refreshing milk ice cream, Lion Rock Stout Ice Cream (January 2020) enriched with molasses and complemented by burnt milk crisps, and Cherry Cake and Whipped Earl Grey Chocolate (December 2019), a warm cherry cake topped with Plantation Earl Grey mousse and accented by Mexican marigold from Roganic Hong Kong’s in-house Evogrow.

    For more information or to make reservations, please call the restaurant directly at +852 2817 8383 or visit https://www.roganic.com.hk/reservations.